Understanding the issues around gluten is becoming essential for those who work in the food industry. Incidences of gluten intolerance and celiacs disease are on the rise and consumers are demanding that restaurants and food companies provide gluten free options. Now there are specialists offering healthy gluten free consulting for businesses to train their staff and make sure their practices are of the necessary standard.
Wheat intolerance has been linked with a plethora of health issues including osteopirosis, inflammatory bowel disease, lupus, depression, migraines and more. For those who are sensitive to it gluten causes inflammation throughout the body and results in both short and long term problems. Research has linked this problem with increased risk of cancer and heart disease.
Understanding how food is produced and why industrial food producers use ingredients in ways we cannot imagine is essential when living wheat free. Most people who are diagnosed with an intolerance or celiacs disease have to spend a lot of time doing research and getting to grips with what gluten free actually means. This is because even a tiny amount of gluten can make them very sick.
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.
Some households decide to go totally gluten free because the contamination issue requires a lot of attention to detail. Separate utensils, chopping boards and pans are all necessary. If, for example, a breaded shrimp has been fried in some oil then that oil cannot be used to make gluten free food. The smallest trace of gluten can contaminate everything.
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.
Gluten intolerance is not a fad that is going away. It is a serious and growing health issue. People who are incapable of eating gluten are looking for the food industry to step up and cater for them. If the problem keeps increasing at the current rate, soon a large proportion of the population will be avoiding this food. Industry professionals can utilize the knowledge of consultants to make their businesses safe for those with food allergies.
Wheat intolerance has been linked with a plethora of health issues including osteopirosis, inflammatory bowel disease, lupus, depression, migraines and more. For those who are sensitive to it gluten causes inflammation throughout the body and results in both short and long term problems. Research has linked this problem with increased risk of cancer and heart disease.
Understanding how food is produced and why industrial food producers use ingredients in ways we cannot imagine is essential when living wheat free. Most people who are diagnosed with an intolerance or celiacs disease have to spend a lot of time doing research and getting to grips with what gluten free actually means. This is because even a tiny amount of gluten can make them very sick.
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.
Some households decide to go totally gluten free because the contamination issue requires a lot of attention to detail. Separate utensils, chopping boards and pans are all necessary. If, for example, a breaded shrimp has been fried in some oil then that oil cannot be used to make gluten free food. The smallest trace of gluten can contaminate everything.
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.
Gluten intolerance is not a fad that is going away. It is a serious and growing health issue. People who are incapable of eating gluten are looking for the food industry to step up and cater for them. If the problem keeps increasing at the current rate, soon a large proportion of the population will be avoiding this food. Industry professionals can utilize the knowledge of consultants to make their businesses safe for those with food allergies.
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