If you follow a strict gluten-free diet plan to treat celiac disease or gluten intolerance, plain whey protein may be a healthy addition to your diet. Whey is a protein found in milk and is free of gluten. All whey protein powders and products are not necessarily gluten-free, however.
Significance
If you have been diagnosed with the autoimmune condition called celiac disease, you must avoid the protein gluten to protect your health. Consuming gluten, which is found in wheat, barley and rye, can activate a number of symptoms including diarrhea, skin rash, weakness and weight loss in celiac patients. Gone untreated, you could experience malnutrition and develop osteoporosis, cancer or other autoimmune difficulties. Any trace of gluten can negatively affect your system, so you must read food ingredient labels carefully and be aware of products that contain any type of wheat derivative. Whey might be an unfamiliar ingredient to you, and understanding its origins helps you understand if it is a food allowable on your diet.
About Whey
You find whey naturally in dairy products, making up 20 percent of the protein in milk. You can also purchase powdered whey protein, or bars; shakes; and some cereals, soups or baked goods with added whey. It is a complete protein, on par with meat or fish. You digest whey easily, so your body can use the protein soon after consumption. It also contains a concentration of branched-chain amino acids, making it a valuable supplement for athletes who need extra protein before, during and after workouts to support muscle repair and growth. Whey also has immune-boosting properties and may have an anti-tumor effect on some cancers, suggests a study in "Anti-Cancer Research" published in 2000.
Considerations
Although 100 percent whey protein is gluten-free, many powder blends, shakes and bars with whey protein do contain gluten. Energy bars often include barley malt syrup, a gluten-containing sweetener. Shakes may have wheat starch as a thickener. Some whey protein powders contain added supplements, sweeteners and carbohydrates along with the whey, and these additional ingredients may be gluten-based. If you are unsure about an ingredient, contact the manufacturer or simply choose an option labeled "gluten-free."
Cross Contamination
Some whey products may not have gluten-containing ingredients on the label, but are processed in a plant where wheat or barley are also processed. You risk cross-contamination with gluten when purchasing these products. The label should warn you if a whey product is processed on the same equipment as wheat-containing ingredients.
References
- "Current Pharmaceutical Design"; Emerging Therapeutic Potential of Whey Proteins and Peptides; A.S. Yalçin AS; 2006
- "Anticancer Research;" Whey Protein Concentrate (WPC) and Glutathione Modulation in Cancer Treatment; G. Bounous; Nov-Dec 2000
- National Dairy Council: Whey Protein Health Education Kit
- Whey Protein Institute: Frequently Asked Questions
- The University of Chicago Celiac Disease Center: Celiac Disease 101
