Gluten Free Nutrition Bars
Omega Smart is a dedicated gluten free facility and all ingredients are certified gluten free!
What is Gluten?The term "gluten" is a generic term for the proteins that are found in grains. Each type of protein - gliadin in wheat, hordein in barley, secalin in rye, avenin in oats, zein in corn and oryzenin in rice - is slightly different from the other. The "gluten" in wheat, barley, rye, and a much lower amount in oats contain particular amino acid sequences that are harmful to persons with celiac disease. It is important to note that the gluten found in corn and rice does not cause harm to those with Celiac Disease. * Inconclusive information exists concerning the inclusion of oats in the gluten-free diet. Some clinical studies indicate that uncontaminated oats may be tolerated by some people with CD. Other studies indicate that some people with CD have an immune response to oats (avenin). Currently, there is no way to identify which people with CD may tolerate oats. Therefore caution is advised when considering the use of uncontaminated oats in a gluten-free diet.
Arentz-Hansen et al., The molecular basis for oat intolerance in patients with celiac disease, PLoS Med, Oct 1(1):el, Epub, Oct 19, 2004.
Lundin et al., Oats induced villous atrophy in celiac disease, Gut, Nov; 52(11):1649-52, 2004.
Silano et al., In vitro tests indicate that certain varieties of oats may be harmful to patients with celiac disease, Journal of Gastroenterology and Hepatology, 22:528-531, 2007.
Where is Gluten Found?
While one would expect to find gluten in places like breads, pastas, cookies and other obvious grain products, gluten is also "hidden" in many processed foods such as frozen French fried potatoes, soy sauce and some cereal. Even many non-food items like cosmetics, and household cleansers contain gluten. Any product that is made with WBRO or any of their derivatives will contain varying amounts of gluten.
Beside the fact that WBRO are present in many foods and other non-food items, the clinical gluten-free diet also recommends the elimination of gluten that comes from cross contamination or contact with gluten-containing items. As was mentioned above, it is difficult to find a source of pure oats in the United States at this time. While the oats themselves may not bother a person with CD, the traces of wheat that have contaminated the oats during processing may. Care must be taken during food preparation and storage to insure that cross contamination and contact does not occur.
Learning to Read Labels
Since the term "gluten" is rarely used on product labels, it is imperative that a person on a gluten-free diet learns the typical places that gluten can hide. (See, also, The CSA Gluten-Free Product Listing for more information and a listing of commercial products that are gluten-free.) Label reading must become a habit in order for the celiac consumer to have the confidence to make informed choices.