Gluten intolerance
Vicki Koenig, MS, RD, CDN
Imagine not being able to eat a major food ingredient that's in most common foods. Food would become a major life focus because your health would depend on it. That’s how it is if you can’t tolerate gluten. As many as one in 133 people have celiac disease, a gluten intolerance. Gluten acts as a toxin in the gluten-intolerant, destroying part of the small intestinal lining and often causing uncomfortable digestive symptoms.
Celiac disease
Celiac disease is an inherited auto-immune disease. The small intestine becomes inflamed when susceptible people eat wheat. If someone in your family has it, you may have it too. It can begin as early as age 2 or in your 20s or 30s. Because the intestinal lining is damaged, nutrients are lost. Other conditions can develop, like osteoporosis, weight loss or failure to thrive in childhood.
Sources of gluten
Gluten is found in wheat, rye and barley. It can also be found in foods manufactured in a facility that processes gluten-containing grains. Gluten-free oats must specify they are not contaminated with wheat, rye or barley. Gluten is also found in seemingly harmless ingredients like malt flavoring, vinegar, maltodextrin, artificial coloring or flavoring, natural flavoring, vitamins and even medications. Celiacs must avoid actual gluten-containing grains “contaminated” grains and foods with ingredients that may or may not have gluten. Luckily, more gluten-free foods are now available.
Certified gluten-free
All of our yogurts, smoothies and soy yogurts, except our YoToddler with fruit and cereal, are certified gluten-free! By working with the Gluten-Free Certification Organization (GFCO), we have documented that our yogurts have less than 10 parts per million (ppm) of gluten and can now bear the Certified Gluten-Free symbol.
If you suffer from gluten intolerance, you can now eat healthy, delicious Stonyfield yogurts.
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