What is Gluten? And why did I never hear of it till now?
Almost weekly we are asked about Gluten. Sometimes it’s a simple, “What is Gluten?”
Alright, let’s define Gluten. According to Webster’s, ‘a tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough.’
That doesn’t really help, does it? So why are people worried about Gluten?
That brings up another couple of words we need to know. Celiac disease. Celiac is a problem some people have with foods that contain gluten. Gluten is a type of protein. It’s found in the grains wheat, barley, rye, and triticale (a wheat-rye cross). A lot of people call it an allergy. It’s actually more of an intolerance that the stomach and intestines have because of undigested gluten proteins (prevalent in wheat and other grains) that hang out in your intestines and are treated by your body like a foreign invader, irritating your stomach and flattening the microvilli along the small intestine wall. Without those microvilli, you have considerably less surface area with which to absorb the nutrients from your food. This leads sufferers to experience symptoms of malabsorption, including chronic fatigue, neurological disorders, nutrient deficiencies, anemia, nausea, skin rashes, depression, and more.
That’s why here at Thornhill Catering we had a nationally accredited nutritionist examine our menus and ensure if we say its Gluten free, it really is Gluten free.
But, you can’t stop there. Just as with other food products cross-contamination of surface areas is very important. So when working with any food item that may have gluten as an ingredient it is vitally important to clean work areas before making additional foods.
We know our great customers come to us again and again because for thirty-two years we have done our best to prepare great, affordable food. We just want you to know; we care about a lot more than just great taste. Your health and comfort as equally important to us at Thornhill Catering.