Title: HEI Wellness Food is Gluten-Free
Gluten is the protein part of grains such as wheat, barley & rye. Gluten has the characteristic of elasticity that is suitable for making noodles and bread. Modern agriculture farming enables different species of wheat planted for different purposes. The high protein “hard wheat” is normally used in bread making while the high starch “soft wheat” is preferred for pastries and cakes making. Basically, gluten is present in all food made from wheat, barley, and rye, such as noodles, breads, cakes, pastries, biscuits/cookies, pasta, couscous, flour tortillas, muffins, cereal, crackers, beer, gravy, dressings, sauces, and the list goes on!
However, not everyone has evolved fast enough to adapt to this new food substance. Human digestion system has difficulty of digesting gluten. Celiac disease is an inherited auto-immune disease that is characterised by severe inability to digest gluten. When consumed, the affected individual’s immune system responds by attacking the small intestine, causing absorption of important nutrients inhibited. Gluten intolerance/gluten sensitivity is a less severe form of gluten reaction that is affecting as many as 1 in 30 Americans. Unfortunately, the risk of having gluten problems for Asian is higher than any other race. Study has shown that 60% of children and 41% of adults diagnosed during the study were without any symptoms.
Continual consumption of gluten-containing food can lead to the development of other auto-immune disorders such as allergy, asthma, autism, indigestion, constipation, skin rashes, rheumatoid arthritis, respiratory tract disorders, as well as osteoporosis, infertility, neurological conditions and in rare cases, cancer.
HEI Wellness Food is suitable for adult and children experiencing allergic reactions. Consuming HEI plant protein wellness food may ease the burden of allergic reactions. Unlike meat protein which is difficult to digest and may trigger allergic reactions, soy protein isolate used in our food products are easy to digest and easily absorb by human gut system.
References:
1. American Diabetes Association
2. Celiac Disease Foundation
3. Celiac Disease Facts and Figures, Celiac Disease Center, The University of Chicago
4. Celiac Support Association
5. Center for Disease Control
6. National Digestive Diseases Information Clearinghouse (NDDIC), National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health (NIH)
7. T. Colin Campbell, PhD and Thomas M. Campbell II. The China Study. Benbella Books. Edition 2006.
