A gluten-free diet is difficult to maintain, particularly with so many ingredient lists containing unrecognizable and unpronounceable names. A gluten-free diet is the primary treatment you if you have celiac disease, or gluten-intolerance. A medically necessary diet for those who cannot tolerate gluten, going gluten-free may help to alleviate your symptoms, according to MayoClinic.com. Torula yeast is a generally safe additive in a gluten free diet.
Gluten
Gluten refers technically to the storage protein for wheat, however the term also broadly refers to the protein found naturally in grains such as rye and barley. You find gluten also in crossbreeds of these grains. Manufacturers add wheat, barley and rye to packaged foods in a number of forms, making gluten a challenging ingredient to avoid. For example: rice cereals are safe, but if they contain barley malt in their ingredients, they are not.
Celiac Disease
Celiac disease, or gluten intolerance, is a genetic condition, where gluten adversely affects the small intestine. An autoimmune response occurs as gluten enters the small intestine, resulting in symptoms such as abdominal bloating and discomfort. Over time, untreated celiac disease leads to complications caused by insufficient absorption of nutrients through the small intestine. According to the University of Maryland Medical Center, this condition affects approximately one in every 150 Americans. The only treatment for celiac disease is a gluten-free diet for life.
Torula Yeast
Torula yeast is nutritious yeast produced on sugar recovered from paper mills and other wood production facilities, as well as from fruit processing. Torula yeast is a flavor enhancer, growing in popularity in processed foods. Celiac.com lists torula yeast as safe for those with gluten intolerance or celiac disease. For the most part, yeasts added to products in the U.S. are gluten free, with the exception of brewers yeast, specifically when it is a by-product of beer.
Caution
Torula yeast is a replacement food additive for monosodium glutamate, MSG, and yeast extracts, both of which have fallen out of public favor in recent years for health concerns. Some people with celiac disease, particularly when they are newly diagnosed, are sensitive to other foods, such as lactose and yeasts. This may occur until the health of the small intestine is restored with a gluten-free diet.
References
- Celiac.com: Safe Gluten-Free Food List (Safe Ingredients)
- U.S. Food and Drug Administration: A Glimpse at 'Gluten-Free' Food Labeling
- University of Maryland Medical Center: Celiac Disease Facts
- Celiac Sprue Association: Flours and Grains Glossary
- MayoClinic.com; Gluten-Free Diet; 2010
- Natural News; Many "Natural" Foods Contain Questionable Taste Additives Like Yeast Extract; Mike Adams; 2006
Member Comments