Our food chain has become complicated and it is increasingly difficult to know what is in our food. For people with food allergies this can be serious. Avoiding gluten can be a minefield but it is one which, not only celiacs but everyone is going to have to get to grips with. More and more people are diagnosed all the time so it is likely that a family member or friend will be found to have a gluten intolerance. For those who work in the food service and manufacturing industries healthy gluten free consulting is also going to become essential.
Recent research has shed new light on the problem and shown that it can be extremely detrimental to health for those whose bodies cannot process it. Gluten causes inflammation of the stomach and gut and possible even the cardiovascualr system. Over the years the toll exacted by the inflammation can be very serious. One study estimated that people with gluten intolerance have higher rates of heart disease and cancer than those who do not. On a daily basis the symptoms can be crippling making the person feel ill and suffer headaches, nausea, sickness, diarrhoeia and many other symptoms.
To avoid gluten completely it is necessary to understand how food is produced and where it is present either as an ingredient or as a result of cross-contamination. Both are potentially harmful. This is why it is difficult for restaurants to guarantee gluten free food. Most celiacs do not eat out because they cannot be sure that chefs staff in restaurants understand the problem fully, but this is changing.
Producing safe wheat free food is not just a matter of substituting wheat it is also about contamination. Even a tiny trace amount can make a person ill, this is why sufferers are reluctant to eat out. If oil was used to fry something with batter & then their chips were fried in the same oil this would contaminate the chips and make them unsafe.
Manufacturers of food often contaminate other products such as oats in the production and packaging process. Contamination also happens in restaurant kitchens. For this reason it is a good idea to have a specialist analyse kitchen practices and design safe procedures. Separate chopping boards, utensils, oils, storage and perhaps even a totally separate preparation area may be necessary.
There is a lot to learn when it comes to wheat free food. These days many specialists are offering consulting services to individuals and companies who need to know exactly how to produce and source safe food. Individuals can take workshops in understanding food labels, preparation of food, and even have help to make meal planners.
Front of house staff also need to be trained in helping customers with gluten intolerance. They need to know the history of the problem and how to question and reassure clients. Waiting staff should be able to converse with customers to advise them which dishes to avoid and of any dishes which can be altered to cater for the client.
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.
Recent research has shed new light on the problem and shown that it can be extremely detrimental to health for those whose bodies cannot process it. Gluten causes inflammation of the stomach and gut and possible even the cardiovascualr system. Over the years the toll exacted by the inflammation can be very serious. One study estimated that people with gluten intolerance have higher rates of heart disease and cancer than those who do not. On a daily basis the symptoms can be crippling making the person feel ill and suffer headaches, nausea, sickness, diarrhoeia and many other symptoms.
To avoid gluten completely it is necessary to understand how food is produced and where it is present either as an ingredient or as a result of cross-contamination. Both are potentially harmful. This is why it is difficult for restaurants to guarantee gluten free food. Most celiacs do not eat out because they cannot be sure that chefs staff in restaurants understand the problem fully, but this is changing.
Producing safe wheat free food is not just a matter of substituting wheat it is also about contamination. Even a tiny trace amount can make a person ill, this is why sufferers are reluctant to eat out. If oil was used to fry something with batter & then their chips were fried in the same oil this would contaminate the chips and make them unsafe.
Manufacturers of food often contaminate other products such as oats in the production and packaging process. Contamination also happens in restaurant kitchens. For this reason it is a good idea to have a specialist analyse kitchen practices and design safe procedures. Separate chopping boards, utensils, oils, storage and perhaps even a totally separate preparation area may be necessary.
There is a lot to learn when it comes to wheat free food. These days many specialists are offering consulting services to individuals and companies who need to know exactly how to produce and source safe food. Individuals can take workshops in understanding food labels, preparation of food, and even have help to make meal planners.
Front of house staff also need to be trained in helping customers with gluten intolerance. They need to know the history of the problem and how to question and reassure clients. Waiting staff should be able to converse with customers to advise them which dishes to avoid and of any dishes which can be altered to cater for the client.
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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