Well, we don’t really know for sure. But most likely if you are a person who has a family history of Celiac disease, you may be at risk for gluten exposure. Gluten exposure is a major concern for people with celiac disease. So, if you have a family history of celiac disease, you may want to consider checking your food package label to make sure there is no gluten present before you eat.
That’s right. Although, that’s not to say that if you’re not on a gluten-free diet you can be safe, but it is for those with a family history of celiac disease.
Although the presence of the proteins Gliadin and gluten in wheat, barley, rye, and triticale (wheat flour) don’t cause any immediate symptoms in someone with a gluten intolerance, they can cause digestive problems, irritable bowel syndrome, and other serious health problems. In the case of Celiac disease, a person with a family history of the disease has an increased rate of developing intestinal problems, which can include digestive distress, abdominal pain, and bloating.
The fact is that people with celiac disease have an increased risk of developing intestinal issues when consuming gluten, and as a result of gluten intolerance, some people may have a different reaction to foods like bread, pasta, pizza, and other foods with a similar taste and texture to gluten. If your doctor tells you that you have Celiac disease, your doctor should be able to tell you the foods that you should avoid, and should be able to tell you how to limit that foods.
I’m sure it’s not a surprise that people with Celiac disease would react to gluten. Gluten itself is an abnormal protein found in grains like wheat and barley. It’s a combination of proteins, of which gluten is only one. A gluten-free diet is a strict and complete diet that excludes gluten. You don’t eat any gluten. You’re basically a completely celiac.
Thats the thing though, I can’t imagine eating wheat, barley, or rye is a very good idea. It can be extremely toxic and it’s one of those things that makes you feel like a horrible person. That’s why I really enjoy our ‘no gluten’ products. They’re designed to be as gluten-free as possible.
I can imagine the worst thing you could ever eat is wheat. I can imagine the worst thing someone would eat is gluten-free. So why do I enjoy our products? Well, there are a few reasons. First, because it works for us. Second, because the fact that there is no gluten in our products means that we can design them to be as easy and as smooth as possible.
Well, we still believe that there are some foods that shouldn’t be eaten if you want a great tasting drink, and so that means we have to design our products to be as smooth and as easy on the tongue as possible. I know for me, I feel like I’ve actually gotten to the end of the line, so there’s actually no gluten in our whey.
Whey protein has been around for a long time: it’s been used by people for centuries as a thickener and binding agent for many foods, including dairy products. But the reason we don’t test for gluten in whey is so that we can design our products to be as smooth and as easy on the tongue as possible.
