Understanding the issues around gluten is becoming essential for those who work in the food industry. Incidences of gluten intolerance and celiacs disease are on the rise and consumers are demanding that restaurants and food companies provide gluten free options. Now there are specialists offering healthy gluten free consulting for businesses to train their staff and make sure their practices are of the necessary standard.
Firstly, let's be clear that wheat intolerance is not just a preference. People who have been diagnosed suffer a multitude of debilitating symptoms from irritable bowel syndrome to migraines. Before diagnosis they have usually suffered for many years and been unable to live a normal life. It is also extremely damaging to long term health. One study found that people with associated inflammation of the gut had a 39% increased risk of death, mainly from heart disease and cancer.
Understanding how food is produced and why industrial food producers use ingredients in ways we cannot imagine is essential when living wheat free. Most people who are diagnosed with an intolerance or celiacs disease have to spend a lot of time doing research and getting to grips with what gluten free actually means. This is because even a tiny amount of gluten can make them very sick.
Avoiding gluten is actually quite difficult as wheat is a versatile ingredient and is used in many ways. It crops up in surprising places such as ice creams, chocolate as it is used as a thickener by industrial food processors. It even appears in oats. This is because of cross-contamination. Oats do not actually contain gluten but they are often contaminated in factories.
At home gluten intolerant people also have to be careful of contamination of their food if other members of the house are eating wheat. Separate chopping boards, oils and utensils make life much easier. Trace amounts can affect health so it is essential that good kitchen practices are followed.
As wheat intolerance rises it is becoming easier to get the information and products necessary to live without wheat and be healthy. One way is to use a consultant. They offer services for sufferers and those who need to learn about the issue for professional reasons. For sufferers they offer services such as guided trips to the supermarket to learn to read food labels. They can make dietary plans and teach about cross contamination.
For restaurants, caterers and professional cooks they offer classes on the history of the problem, food production and wheat substitutes. They can do in-house staff training to show kitchen teams how to avoid cross contamination. Waiting staff also need to learn about the issue to be able to communicate effectively with customers. A consultant can teach them which questions to ask and how to deal with queries.
In recent decades the incidence of gluten intolerance has been rising and many doctors and researcher fear the problem is massively under diagnosed. This means that in future increasing numbers of people will have to avoid it. Whether it is affecting you or your clients a consultant can help you understand this complex issue to be sure that healthy practice are followed.
Firstly, let's be clear that wheat intolerance is not just a preference. People who have been diagnosed suffer a multitude of debilitating symptoms from irritable bowel syndrome to migraines. Before diagnosis they have usually suffered for many years and been unable to live a normal life. It is also extremely damaging to long term health. One study found that people with associated inflammation of the gut had a 39% increased risk of death, mainly from heart disease and cancer.
Understanding how food is produced and why industrial food producers use ingredients in ways we cannot imagine is essential when living wheat free. Most people who are diagnosed with an intolerance or celiacs disease have to spend a lot of time doing research and getting to grips with what gluten free actually means. This is because even a tiny amount of gluten can make them very sick.
Avoiding gluten is actually quite difficult as wheat is a versatile ingredient and is used in many ways. It crops up in surprising places such as ice creams, chocolate as it is used as a thickener by industrial food processors. It even appears in oats. This is because of cross-contamination. Oats do not actually contain gluten but they are often contaminated in factories.
At home gluten intolerant people also have to be careful of contamination of their food if other members of the house are eating wheat. Separate chopping boards, oils and utensils make life much easier. Trace amounts can affect health so it is essential that good kitchen practices are followed.
As wheat intolerance rises it is becoming easier to get the information and products necessary to live without wheat and be healthy. One way is to use a consultant. They offer services for sufferers and those who need to learn about the issue for professional reasons. For sufferers they offer services such as guided trips to the supermarket to learn to read food labels. They can make dietary plans and teach about cross contamination.
For restaurants, caterers and professional cooks they offer classes on the history of the problem, food production and wheat substitutes. They can do in-house staff training to show kitchen teams how to avoid cross contamination. Waiting staff also need to learn about the issue to be able to communicate effectively with customers. A consultant can teach them which questions to ask and how to deal with queries.
In recent decades the incidence of gluten intolerance has been rising and many doctors and researcher fear the problem is massively under diagnosed. This means that in future increasing numbers of people will have to avoid it. Whether it is affecting you or your clients a consultant can help you understand this complex issue to be sure that healthy practice are followed.
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