Frequently Asked Questions

• What is gluten?

  Gluten is a protein that consists of glutenin and gliadin that is found in the endosperms of certain grass-related grains. Included wheat, barley and rye. This also gives the “doughy” properties to dough. All storage proteins found in all grains is referred to gluten in the food industry. In the medical community gluten-free refers to storage proteins that damage the small intestine in people that are sensitive to gluten.

• What is a gluten-free diet?

  In order for a diet to be gluten free it must exclude any foods that contain the storage proteins (gliadin and glutenin) that are found in barley, rye and wheat.

• Who should follow a gluten-free diet?

  People with celiac disease, gluten sensitivity and other digestive problems like irritable bowel syndrome are recommended to follow a gluten-free diet.

• Why gluten-free? What are the benefits of a gluten-free diet?

  Following a gluten-free diet can have many benefits. People with celiac disease, gluten sensitivity and other digestive issues can particularly benefit from following a gluten-free diet. Following a gluten-free diet could help reduce bloating, ease joint pain and chronic inflammation.
  Does gluten-free products mean individuals with wheat allergies can eat the product?
  No not at all. If you have questions whether to eat our gluten-free products you should contact your physician. Even small trace amounts of gluten can harm people with celiac disease, whether symptoms are shown or not. Please keep in mind that federal guidelines allow for truce amounts of gluten in gluten-free products.
  Below some resources for those that want to learn more about a “gluten-free” lifestyle:
  Mayo Clinic
  University of Chicago Celiac Disease Center
  Massachusetts General Hospital, Center for Celiac Research and Treatment
  Beth Israel Deaconess Medical Center Celiac Center
  Celiac Center at Columbia University