Gluten has become a controversial topic in the diet world for many decades.
While some stay away from gluten due to intolerances or diagnoses of celiac disease, many choose the gluten-free diet purely as a lifestyle choice.
According to Global Market Insights, “...the Gluten Free Food Market was estimated at USD 8.90 billion in 2020 and is projected to be valued at more than USD 17.05 billion by 2027” (Global Market Insights, Globe News Wire).
What is gluten?
Gluten is a protein found naturally in wheat and other grains such as rye, barely, and spelt.
Gluten acts as a binding agent that holds foods together and gives food its stretchy qualities.
Gluten is most notably recognized in breads, baked goods, pasta, crackers, beer, and cereals. However, gluten can also be found in many other foods like soy sauce, salad dressings, soups, seasonings, etc.
Gluten is often added to foods “to add protein, texture and flavor” (Selvi Rajagopal, M.D., Johns Hopkins Medicine).
What side effects can gluten cause?
Gluten can cause some adverse side effects for individuals. Because gluten can be difficult to digest, some people can experience side effects such as inflammation, bloating, diarrhea, constipation, rashes, weight gain, and headaches. More severely, gluten can trigger celiac disease, a severe autoimmune disease which attacks the lining of the small intestine, leading to chronic pain and digestive discomfort.
So what about Whole Harvest?
All Whole Harvest meals are gluten-free.
We want to ensure that everyone is able to enjoy our fresh, healthy, plant-powered meals.
Fruits, vegetables, quinoa, beans, seeds, legumes, nuts, oats are only the beginning of the list of foods that are naturally gluten-free and frequently found in Whole Harvest meals that support a healthy, gluten-free diet. While it may feel frustrating scouring labels at the grocery store for gluten, Whole Harvest takes the guesswork out by ensuring that ALL meals are gluten-free and ready to eat!