(Newswire.net — November 25, 2014) — A new research study published in the Journal of Food Protection1 found that sixteen out of seventy eight (20.5%) cereals labeled as “gluten free” contained gluten levels high enough to be concerning for anyone who suffers from a gluten sensitivity. In these samples the cereals contained gluten levels of ≥20 mg/kg, ranging from 20.3 to 60.3 mg/kg which is higher than the guidelines established by the Codex Alimentarius for gluten-free labeling. These results are concerning for those who suffer from a sensitivity or an intolerance because gluten sensitivity is known to vary among celiac disease patients.
This information is alarming due to the fact that only cereals labeled as “gluten free” were tested. In all sixty two percent of the cereals contained gluten, although not all of them contained enough to cause inflammation and damages. Even more startling is the fact that in another study published in the Journal of the American Dietetic Association2 found that forty one percent of all gluten free products tested positive for gluten. Many people are forced to alter their diet because of an intolerance and readily reach for the products in gluten free aisle at their local supermarket. However, what new research is finding is that these foods might not be as safe as they once seemed.
The reason this occurs is largely due to the fact that the traditional definition of gluten is not one hundred percent accurate. Most research in the past was only done on three primary grains (wheat, barley, and rye) but newer research is finding that people with sensitivities also react adversely to oats, rice, and other grains. However, there is often a twenty to thirty year gap between when medical research discovers something and when it becomes common public knowledge. Many people who use products labeled gluten free either remain sick or experience reduced improvement in inflammation.
The best path to recovery from gluten damage is to start eating a true gluten free diet. A person will never be able to achieve improved health if they continue to eat foods that are not healthy for them. A great resource on a diet that is suitable for sufferers of celiac disease comes from the Gluten Free Society. It was founded by Dr. Peter Osborne who is dedicated to bringing the most up to date and scientific analysis of gluten and the gluten free diet.
For the ultimate resource on all things gluten and other helpful information like that found in the article visit www.glutenfreesociety.com
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