Certified Gluten Free


Eating Gluten-Free & the Ideal Protein Weight Loss Method

In the last several years, there has been a growing awareness in the medical community of gluten-related disorders.

New research shows that the ingestion of foods containing gluten can detrimentally 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 mild, to very serious symptoms and damaged health in gluten sensitive individuals.

As part of their 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, printing easy-to-spot Gluten-Free Symbols on many (40) of their packages.Gluten Free, Certified Logo

With a longer relationship with Ideal Protein than just about any other physician in the State, I believe that Ideal Protein is committed to producing the cleanest, most potent and flavorful protein-based products on the market, so much so that eating gluten free with Ideal Protein food often goes completely unnoticed.

Interestingly, many individuals discover that they are gluten sensitive by accident while participating in the medically-designed Ideal Protein Weight-Loss Method, and then go on to enjoy the health benefits of their new discovery for a lifetime.

The difference between Celiac Disease and simply, “Gluten-Sensitivity”

Celiac disease is an autoimmune condition triggered by the consumption of gluten, found in wheat and related grains.  A surprisingly common condition, untreated (which it usually is) celiac disease often has devastating health and quality of life consequences.

Unfortunately, individuals with celiac disease are not the only ones adversely affected by eating wheat and related grains:  A much larger percentage of the population is “Gluten Sensitive.”

If you suspect that you may not tolerate wheat and related grains well, a test is to (completely) avoid them in your diet for a couple of weeks and see if you feel better.  Intestinal damage begins to heal in a matter of weeks with complete removal of wheat and other gluten containing grains from the diet in celiac disease, as well as non-celiac gluten sensitive individuals.

Celiac Disease and Gluten-Free Facts [2]
  • Celiac disease is an autoimmune disease of the small intestine, which damages the small intestine.  It occurs in people of all ages.
  • Regular consumption of even minute amounts of gluten (1 communion wafer) will harm the health of people with celiac disease.
  • Deficiencies of iron, folic acid, B12, vitamin K, selenium, copper, zinc, calcium, and vitamin D may occur in people with celiac disease due to inability of the small intestine to absorb nutrients.
  • It is believed that as many as 1 in 40 to 1 in 300 people, depending upon the region of the world, have celiac disease.
  • Diagnosis involves a blood antibody test followed by small intestine biopsy (fiber-optic endoscopy) confirmation.
  •  An estimated 1% of the US population has celiac disease and 6% (18 million) have non-celiac gluten sensitivity.
  • Most Americans who have celiac disease (an estimated 83%) don’t know it.  Undiagnosed or misdiagnosed by unaware clinicians, on average it takes 6 to 10 years to be correctly diagnosed.  Complicating matters is that in many cases, expected gastrointestinal symptoms are not noticed.
  • Individuals with autoimmune thyroid disease suffer a much higher prevalence of celiac disease.
  • As of 2015 the only known effective treatment is a lifelong 100% gluten-free diet; no pharmaceutical cures exist.
  • In 2012, restaurants in the US served more than 200 million gluten-free meals.
  • Increasingly, celiac disease is being diagnosed in people without classic digestive system symptoms.
  • Historically, it is unlikely that celiac disease even existed prior to the practice of human grain cultivation (9500 BCE).  And interestingly, at one time celiac disease was naively treated with ‘the banana diet’.  It wasn’t until 1952, a few years following a Dutch famine rendering wheat unavailable (and many people healthier) that the cause of the disorder was discovered.

Suggestions 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.
  7. Visit the MyIdealProtein portal for gluten-free recipes.  Note: This is a proprietary site for Ideal Protein clients.
(2) National Foundation for Celiac Awareness, 2015. http://www.celiaccentral.org/celiac-disease/facts-and-figures/
This information is not to be considered or used as a substitute for medical advice, diagnosis, or treatment. Please talk to your health care provider for anything related to your health including but not limited to diagnosis, treatment advice and/or care. Always seek the advice of a health care professional. If you have or suspect that you have a medical problem or condition, please contact a qualified health care professional immediately. If you are in the United States and are experiencing a medical emergency, please call 911 or call for emergency medical help on the nearest telephone.