Dr. Kangos' Blogs from 2012

Foods and their components, including gluten, can cause various symptoms in children. There is research now being done on preservatives, chemicals, and questionably “natural” substances found in our food supply.

Although not directly responsible for food allergy (anaphylaxis), gluten is a food component that can cause serious long-term problems in sensitive children and adults. Gluten is a protein found in various grains, such as wheat, barley and rye. Oats can contain gluten if they are grown on the same fields! It allows for bread products to retain their shape while rising. The associated elasticity allows for products such as pizza and bagels to be more chewy.

Restricting the diet from gluten is required to reverse the complications. Gluten is obviously found in pasta, breads, crackers and breading. It is a filler in many processed foods, such as hot dogs and chicken fingers. It is also in marinades, spices, chocolates and french fries.

Furthermore, the general practice of avoiding gluten has been gaining popularity in some circles. Some of the perceived benefit may be in the coincident avoidance of other substances found in processed foods that are affecting children’s behavior and immune system.