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Extension Publications

Gluten-Free: Is It for Me?

Gluten-Free: Is It for Me?

FCS3-564
Gluten-Free: Is It for Me?

Authored by: Anna Cason Janet Tietyen-Mullins

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Abstract

Gluten is a protein found in wheat, barley, and rye. Known for giving baked goods their fluffiness, gluten is frequently found in cereals, breads, pastas, and other bakery items. Gluten can also be found in other foods, such as salad dressings, canned foods, sauces, seasonings, and soups. Malted alcoholic beverages such as beer, porter, stout, and pilsner also contain gluten, due to the barley content. Oats do not contain gluten naturally; however, oats are commonly milled and processed in the same facility as wheat. This contamination is harmless for most people but is dangerous to individuals experiencing gluten sensitivity. There are many causes for experiencing symptoms after eating gluten-containing foods. Three of them are celiac disease, non-celiac gluten sensitivity (NCGS), and a wheat allergy.

Core Details

Publication ID

FCS3-564

Status

Minor Revision

Publication Date

May. 1, 2025

Series

Multi-Part Series

N/A


Categorical Details

Publication Area

Language

English

Peer Reviewed?

Yes


Keywords

Gluten, Gluten-free, Celiac

Contact Information

Tawana Brown
Associate Director, Educational Publications

361 Blazer Dining 343 S. Martin Luther King Blvd. Lexington, KY 40526-0012

+1 (859) 257-7566

tawana.brown@uky.edu