Labels going 'gluten free'

If you've have extra time to read labels at the grocery store, you may have noticed some saying "gluten free."

So what is gluten, and why would some people want to avoid it?

Gluten is a protein found in wheat, barley and rye. It's also in spelt, a type of wheat, as well as triticale, a cross between wheat and rye.

Gluten is a very large molecule formed by a long chain of amino acids, and it's what provides elasticity to bread dough. So, obviously, a lot of people actually do want it.

But some people - estimates say one in every 133 people, in fact - have trouble digesting this particular protein.

The condition, called celiac disease, varies in its severity, but some people have so much trouble that the villi lining the small intestine are damaged or destroyed. Villi are tiny but vital. They absorb nutrients. Without them, a person can become malnourished no matter how much nutritious food they consume.

According to the National Digestive Diseases Information Clearinghouse, part of the National Institutes of Health, symptoms of celiac disease vary widely from person to person. Some have no symptoms at all.

Children and infants are more likely to experience digestive symptoms, such as abdominal bloating and pain; chronic diarrhea; vomiting; constipation; pale, foul-smelling or fatty stools; and weight loss.

Adults with celiac disease are more likely to experience iron-deficiency anemia (unexplained by other causes); fatigue; bone or joint pain; arthritis; bone loss or osteoporosis; depression or anxiety; tingling numbness in the hands or feet; seizures; infertility or recurrent miscarriage; canker sores; or dermatitis herptiformis (an itchy skin rash).

As you might imagine, following a gluten-free diet isn't as easy as avoiding bread, crackers, cereal and baked goods. Many processed foods may contain wheat, barley or rye, too, including bouillon cubes, candy, potato chips, cold cuts, french fries, rice mixes, sauces, self-basting turkey, soups and vegetables in sauce among others. Many of those items are also produced gluten-free varieties, but they aren't always easy to find.

So whether you are looking to see if a food product is gluten free or looking at other nutrition information, be sure to read the label!