In the last few years, there has been a growing awareness in the medical community of gluten-related disorders. Prior to this, gluten intolerance was most often implicated with celiac/sprue disease and avoidance of gluten containing foods was recommended. Now research shows that the ingestion of foods containing gluten can affect a larger segment of the population than previously believed.

Gluten is a protein found in wheat and related grains causing a wide variety of symptoms in gluten sensitive individuals.

As part of an initiative to meet the dietary needs of gluten sensitive dieters, Ideal Protein has made it easier than ever to select gluten-free alternatives while on The Ideal Protein Weight Loss Method.

You can now easily identify our gluten-free selection by spotting a Gluten-Free Symbol on our boxes.

Ideal Protein is committed to producing the cleanest, most potent and most flavorful protein-based products on the market. In fact, our food is so tasty that eating gluten-free will go unnoticed!

For an updated and complete selection of gluten-free certified products (presently 40 products), please visit our website.

What Is Gluten?

Gluten is a protein made up of glutenin and gliadin molecules, which in the presence of water form an elastic bond. Gluten is most commonly found in wheat, rye and barley.

Gluten can also be found in countless processed foods without being labeled as such. For example, gluten can hide under a variety of labels, including the following:

• Malts
• Starches
• Hydrolyzed vegetable protein (HVP)
• Texturized vegetable protein (TVP)
• Natural flavoring

Celiac.com has a long list of label ingredients that typically contain hidden gluten.

Celiac Disease and Gluten-Free Sensitivity

What is the difference between celiac disease and non-celiac gluten sensitivity?

Celiac disease is an autoimmune condition triggered by the consumption of gluten. Gluten sensitive individuals also cannot tolerate gluten and at times experience gastrointestinal symptoms similar to those with celiac disease. Gluten sensitivity is less severe than celiac disease and is not accompanied by the concurrence of tTG or autoimmune comorbidities. [1]

• Celiac disease is a genetic autoimmune disease that damages the small intestine and interferes with absorption of nutrients from food.
•  An estimated 1% of the US population has celiac disease and 6% have non-celiac gluten sensitivity.
• An estimated 83% of Americans who have celiac disease are undiagnosed or misdiagnosed with other conditions.
• It takes an average of 6 to 10 years to be correctly diagnosed.
• As of 2015, there is no existing treatment for celiac disease. A 100% gluten-free diet is the only solution; no pharmaceutical cures exist yet.
• Research shows that approximately 18 millions Americans have gluten sensitivity.
• In 2012, restaurants in the US served more than 200 million gluten-free meals.

Tips and Tricks for Celiac or Gluten Sensitive People [3]

1. Purchase gluten-free cookbooks for recipe ideas.
2. If you are planning to dine out, call ahead and ask if the restaurant has a gluten-free menu.
3. Learn how to effectively read food labels to identify items that may contain gluten.
4. Don’t forget to check personal-care and medications/supplements as some products (make up, shampoo, toothpaste, vitamins, etc.) could contain gluten.
5. If you are starting a gluten-free diet, keep a food journal to keep track of foods you are ingesting and how they affect you.
6. Listen and trust your body. It will give you signs and tips on different foods that can be irritants.

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