All our products are made in a dedicated Gluten Free facility. This means that no gluten containing ingredients are used in the entire facility, thus eliminating the risk of cross-contamination. In addition, we conduct constant lab tests to ensure that Wellaby’s products always deliver the best quality and never become contaminated with unwanted ingredients.

WHAT IS GLUTEN?

Gluten is a special type of protein that is commonly found in rye, wheat, and barley. Therefore, it is found in most types of cereals and in many types of bread. Not all foods from the grain family, however, contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans, and sunflower seeds.

So why is gluten a problem?

Gluten is a problem for the people who are gluten intolerant (celiac disease) or for those who have gluten sensitivity. There are a significant number of people who suffer from gluten intolerance and many of them are not even aware of this condition, due to lack of information and the difficulty to actually diagnose this issue. For those who are celiac, eating gluten creates serious digestive problems and they have to exclude this substance from their diet altogether. Some symptoms of celiac disease are weight loss, reflux, gas, bloating and abdominal pain or cramping. For the people who are not celiac but are sensitive to gluten, some of the common symptoms are infertility, anemia, fatigue, failure to thrive, lack of growth, osteopenia or osteoporosis and neurological complications. It is generally hard to diagnose either celiac condition or gluten sensitivity and it is very often the case that we face small or large health issues over time, without ever being able to connect them to gluten intolerance or sensitivity. There are other specific conditions that also seem to benefit from a gluten-free diet. It has been shown for example that many individuals on the autism spectrum find great improvement on a gluten-free diet.

I had no idea… how can I test myself?

Recognizing celiac disease can be difficult because some of its symptoms are similar to those of other diseases. As a result, celiac disease has long been under diagnosed or misdiagnosed. As doctors become more aware of the many varied symptoms of the disease and reliable blood tests become more available, diagnosis rates are increasing. If you suspect you might have gluten intolerance ask your doctor to perform a blood test. If test results are negative but celiac disease is still suspected, additional blood tests may be needed. If blood tests and symptoms suggest celiac disease, a biopsy of the small intestine is performed to confirm the diagnosis.

Benefits for All

There are multiple benefits of enjoying a gluten free or wheat free diet. A diet void of gluten is often low in carbohydrates. Gluten-free bread is typically made from brown rice flour, so refined carbohydrates (like those found in standard white bread) are limited. Therefore, given the negative stigma associated with a diet rich in refined carbohydrates, individuals adherent to a gluten-free diet are afforded numerous health benefits including significant weight loss, lowered cholesterol and increased energy. Going gluten-free can be a bit difficult, considering proper diet modification means eliminating many common foods. Gluten is a combination of plant-derived proteins found in products containing wheat and many products containing oats or barley. It is the substance that makes flour sticky and gives firmness to cakes, breads, crusts, etc. Most People with Celiac Disease cannot digest gluten appropriately. When they ingest the protein, an immune reaction takes place in the small intestine, damaging its lining. A gluten free diet is not only beneficial to people suffering from celiac disease it can also benefit many people who are suffering from brain fag, joint pains, auto-immune and neurological disorders.

Foods to avoid

Common foods that contain gluten: Bread, pasta, cookies, crackers, cereals, pizza, rye bread or flour, bread, bread crumbs, barley (including malt, malted beverages, malt extract), breaded foods, wheat (wheat flour, semolina, kamut, spelt)

Foods to question

Cereals, sauces especially soy sauce, chili sauce, hydrolyzed vegetable protein, soups, seasoning mixes, meadications, licorice, herbal supplements, malt vinegar, prepared cake frostings, baking sprays.

Foods to enjoy

Fruits and vegetables, dairy products, protein rich foods like eggs, beans, meats & poultry, nuts, fish, soy protein, tofu. Fats and oils are ok (butter, margarine, oils), some grains like amaranth, millet, rice, buckwheat, potato and corn. Finally other foods like olives, pickles, mustard, ketchup, jelly, jam, vinegar, pure spices and herbs.
And of course our gluten free products!