better
HEALTH
W ith gluten-free m enus offered at chains like
W endy’s, Uno’s, and Subway, the intolerance du jo ur
has gone m ainstream . Now, just what exactly is it?
by JENNIFER ROMOLINI
Chances are, you’ve heard
of gluten by now. Your
neighbor has “gluten issues,”
or you’ve read about
celebrities from Gwyneth
to Oprah who’ve touted a
gluten-free diet as a detox
miracle. But while gluten—a
protein found in common
grains such as wheat, barley,
and rye—has been a hot
health topic, it’s much more
than just a fad. For many
people, foods with gluten
can lead to severe digestive
issues and, over time, serious
conditions like diabetes,
rheumatoid arthritis, and
intestinal cancers. Here’s
everything you need to know
to protect your health.
SO WHAT IS GLUTEN,
ACTUALLY?
Gluten is a gluey protein
that’s present in our most
common dietaiy staples,
such as bread, pastas,
cereals, and desserts. It’s an
essential ingredient in most
conventional baked goods
because it creates the
“fluffy” quality of cakes and
muffins and binds doughs,
giving them their moist
texture. However, it’s also
found in unlikely grocery
items—beer, soy sauce,
some salad dressings,
malted candies, and
processed cheeses, to
name just a few.
P H O T O : B L A IN E F IS H E R
