Gluten Free vs. Wheat Free
Sarah Dobec, Holistic Nutritionist

There is a lot of buzz about wheat and gluten allergies these days. In a nutshell, we eat a lot of wheat in North America, and for some of us, we need a break from it. Like anything in life, when we get too much of it we can create an intolerance (a lack of enzymes) or a sensitivity due to overexposure.

Wheat can be found in bread, cereal, cakes, cookies, crackers, pasta even soy sauce. Gluten on the other hand is the protein composite found in wheat, rye, barley, kamut and spelt. It gives elasticity to dough and a chewy texture to other food products. Many people have an allergy to gluten (an immune response), the most sever being Celiac Disease.

Everyone could benefit from avoiding gluten or reducing their intake, we tend to eat far too much in this country. Gluten-free grains include millet, rice, quinoa, Job's tears and buckwheat. There are heaps of wheat and gluten alternatives on the market these days; everything from pancake mixes, bread, crackers, cakes and cereals.