Gluten-Free: Fad or Fact?

When people hear the phrase “gluten-free” they probably think of stick-thin Beverly Hills socialites that order plain salads with no croutons and dressing on the side for lunch.

But what exactly is gluten-free? Is it a made-up trend or do people actually practice and thrive from it?

Gluten can be found in many baked goods, including bread, crackers, biscuits and pasta as well as certain food additives like artificial colorings and plant and vegetable proteins.

What foods are gluten-free? Those that are labeled by the GFCO (Gluten-Free Certification Organization) or feature manufacturer labels indicating they’re gluten-free. Fruits, vegetables, lean proteins (meat, fish, poultry), nuts and seeds are generally gluten-free.

But why does this matter so much? GF is not just a chosen lifestyle, it’s a must-do for people who suffer from gluten intolerance, which is also known as celiac disease. It’s a wheat-related disorder and can cause:

Belly/stomach pain
Joint/muscle pain

Even more serious than gluten intolerance is an allergy to wheat, which, if left untreated can have dangerous-even deadly-outcomes. Sufferers of this can experience all the GF symptoms as well as vomiting, irritated eyes and difficulty breathing. It’s a true allergy-such as a peanut allergy-and must be acted upon immediately.

So what if you have gluten intolerance and are also a bread freak? No worries. There are tons of GF recipes out there, and we’ve got a doozy for ya. It comes courtesy of You can thank us now.