[Diabetes-talk] Gluten Free

[Bridgit Kuenning-Pollpeter]

I know there's wheat gluten because I have used it as an ingredient when
baking, but if it occurs naturally in wheat, how do they remove it for
gluten products? I know items like rice flour exist to make items, but just
curious. I did not realize it occurs naturally in wheat. I thought it was
just an additive.

Bridgit

-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
Sandra Ryan via Diabetes-Talk
Sent: Thursday, September 08, 2016 11:30 AM
To: 'Diabetes Talk for the Blind' <diabetes-talk at nfbnet.org>
Cc: Sandra Ryan <sjryan2 at gmail.com>
Subject: Re: [Diabetes-talk] Gluten Free

One tiny correction: Gluten occurs naturally in wheat, so it isn't added to
products such as breads, cereals, and other grain products--it's just there.
A lot of the reason it occurs in other products is because wheat is used in
those products, whether that makes any sense or not. A few other grains also
contribute gluten, so if you have celiac disease, it's important to read
labels.

Sandi


-----Original Message-----
From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf Of
David Andrews via Diabetes-Talk
Sent: Thursday, September 8, 2016 10:53 AM
To: Diabetes Talk for the Blind
Cc: David Andrews
Subject: Re: [Diabetes-talk] Gluten Free

Thanks, I figured you would know.

Dave

At 10:36 AM 9/8/2016, you wrote:
>Gluten-free products are deceiving. They don't contain any less carbs, 
>and sometimes, they have more carbs. Being gluten-free doesn't really 
>affect the carb amount. You still need to be mindful of carbs when 
>eating
gluten-free.
>
>And just a little side note. This is something I learned and didn't
realize.
>Most people think gluten has something to do with wheat, but gluten is 
>a product that basically keeps other items together, to put it in 
>laymen's terms. Sort of like glue. It's often used in wheat products, 
>but it's also used in items from pickles to canned items to the sticky
stuff on envelops.
>It's like a bonding agent, I guess you could look at it this way.
>
>Bridgit
>
>-----Original Message-----
>From: Diabetes-Talk [mailto:diabetes-talk-bounces at nfbnet.org] On Behalf 
>Of David Andrews via Diabetes-Talk
>Sent: Thursday, September 08, 2016 10:19 AM
>To: diabetes-talk at nfbnet.org
>Cc: David Andrews <dandrews at visi.com>
>Subject: [Diabetes-talk] Gluten Free
>
>I have a question, and haven't seen anything either way on this.  Do 
>"gluten-free" items have an impact on carbs, etc. Are they better, 
>worse, or the same as regular products in terms of Type 2 diabetes?
>
>Thanks!
>
>Dave
>
>.


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