Food allergies have become a big issue and sometimes it seems like they are just a trend or a lifestyle choice. However, that is not the case, allergies are potentially lethal and can cause long term damage to a person's health. In the quest for sufferers to be healthy gluten free consulting can offer a range of services to improve lifestyle. It is also useful for those in the food industry who want to train their staff in gluten issues.
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.
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.
It is a protein contained in wheat, it is what makes bread chewy. Therefore any product which contains wheat is out of the question. These days is is used in a surprising number of manufactured food products as it is a cheap and effective thickening agent. It is no longer just in baked products ice cream, chocolate and sausages and many more products often contain wheat. Other cereals such as oats are often contaminated whilst being prepared and packaged so there are now separate gluten free versions.
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.
Staff training is also important. Kitchen staff will need to learn about how to prepare and check ingredients and avoid contamination. Consultants can make sure that procedures comply with local regulations. They can also help with menu and recipe design. Producing high quality baked goods is not always straightforward. For example, different flours and additives such as xantham gum are needed to make bread.
Professionals in the food industry can benefit from the knowledge of consultants to make their premises safe for people who need to avoid gluten. Staff training is essential, not just for the cooks but also the waiting staff so that they can provide assurance to customers. They need to know the history of the problem, which foods and ingredients contain gluten and how to avoid contamination.
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.
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.
It is a protein contained in wheat, it is what makes bread chewy. Therefore any product which contains wheat is out of the question. These days is is used in a surprising number of manufactured food products as it is a cheap and effective thickening agent. It is no longer just in baked products ice cream, chocolate and sausages and many more products often contain wheat. Other cereals such as oats are often contaminated whilst being prepared and packaged so there are now separate gluten free versions.
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.
Staff training is also important. Kitchen staff will need to learn about how to prepare and check ingredients and avoid contamination. Consultants can make sure that procedures comply with local regulations. They can also help with menu and recipe design. Producing high quality baked goods is not always straightforward. For example, different flours and additives such as xantham gum are needed to make bread.
Professionals in the food industry can benefit from the knowledge of consultants to make their premises safe for people who need to avoid gluten. Staff training is essential, not just for the cooks but also the waiting staff so that they can provide assurance to customers. They need to know the history of the problem, which foods and ingredients contain gluten and how to avoid contamination.
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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