Gluten-based grains, including wheat flour, spelt, barley and rye.

With celiac disease on the rise, more and more people are taking a proactive approach towards eliminating gluten from their diet. Even if you don’t technically have celiac disease, you may still suffer from a gluten intolerance, resulting in a wide range of unpleasant systems when gluten-based foods or beverages are consumed. Removing this substance from your diet will protect your body against the effects of celiac disease and gluten intolerance.

#1) Gluten Is Found In Imitation Meats

You might want to think twice before purchasing imitation meat at your local grocery store, as it may contain gluten. Imitation chicken, beef, fish and pork are known to use gluten as their base ingredient. When these products are boiled on the stove, the gluten absorbs the water to become firm and edible.

#2) Celiac Disease Is 100x More Common Than 10 Years Ago

It’s a shocking statistic to hear, but rates of celiac disease today are 100 times higher than they were just 10 years ago. Scientists believe this is largely due to the increased use of endosperm by grain farmers. More endosperm means higher concentrations of gluten, and that could trigger celiac disease and similar gluten intolerance disorders.

#3) Gluten Isn’t Always Listed on Nutritional Labels

Just because gluten isn’t listed on the nutritional label doesn’t necessarily mean it’s gluten-free. The U.S. Food and Drug Administration (FDA) classified gluten as generally recognized as safe (GRAS); therefore, food and beverage producers are not required by law to list gluten on their nutritional labels.

In 2013, however, the FDA updated its rule to require all food and beverages labeled as “gluten free” to possess 20 parts per million (PPM) of gluten or less.

#4) Overuse of Antibiotics May Impact Gluten Intolerance

Another theory regarding the increased rates of celiac disease and gluten intolerance involves modern-day society’s overuse of antibiotics. Antibiotics are effective at killing bacteria and viruses that cause illness, but they can also kill the good germs that aid in digestion. When we take antibiotics, it kills some of the germs that are known to help break down gluten and other substances in the digestive tract.

#5) Trace Amounts of Gluten Are Everywhere

Well, maybe not everywhere, but trace amounts of gluten are found in more places than you probably know. Gluten lingers in toasters, toaster ovens, cutting boards, utensils, dishes, microwaves, ovens and more. If you’re thinking about going on a gluten-free diet, you must pay extra attention to these areas to ensure this substance is completely eliminated.