Going
Think twice if you have kidney di
By Lauren Antle and Jessianna Saville , R.D., Owner of kidneygrub.com
By now I am sure you’ve been to the grocery store and
seen a special aisle for all things gluten-free. From gluten-
free cookies to gluten-free bread, this label has taken over
the supermarket shelves. The gluten-free market explosion
begs the questions, “Is gluten free better?” In the minds of
consumers, adding the word “-free” to products (for example
sugar-free or fat-free) often implies the product is healthier,
but this is not always the case, especially for an individual
with kidney disease.
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So, what is gluten? Gluten is a naturally occurring protein
found in wheat, barley, and rye that acts similar to glue in
that it helps food maintain its shape (1). Gluten can be found
in a variety of foods from bread and pastas to chicken broths
and soy sauce (1). Although gluten-free products have been
marketed to all consumers, there are very few people who
actually need to follow a gluten-free regimen. In fact, the
gluten-free diet is currently only indicated for 5 specific
medical conditions: celiac disease, wheat allergy, gluten