Gluten Free Wasabi does exist.
Modern diets have become increasingly high in refined wheat products, which has led to the consumption of significant amounts of gluten. It is thought that some individuals are more sensitive to gluten than others. For the gluten sensitive individual, over consumption may lead to digestive symptoms such as bloating, pain and stomach cramps. For this reason, growing numbers of people choose to follow a gluten-free diet. Gluten intolerance is different from an allergy to gluten; a condition called Coeliac disease.
A note about Coeliac diseaseMost breads and anything containing wheat or wheat products contains gluten unless specifically labelled otherwise.
Coeliac disease is a lifelong, autoimmune disease caused by the body reacting to gluten and is estimated to affect approximately 1 in 100 people. In people with coeliac disease, consuming gluten causes an immune reaction to the lining of the small intestine resulting in a range of symptoms including bloating, diarrhoea, nausea, wind, constipation, tiredness, headaches, sudden or unexpected weight loss (but not in all cases), hair loss and anaemia.
The myriad of symptoms and varying degrees of severity associated with coeliac disease make it hard to diagnose. Once diagnosed, it is treated by following a gluten free diet for life. If you suspect you have coeliac disease, you are advised you go to your GP for further information.
Why most wasabi in the stores is not gluten free?
This is because most products labelled “wasabi” in the stores do not contain any wasabi at all, but is made up from a number of other ingredients. Some of these ingredients are shown on the label, but not always all of them. For this reason you can never be sure with these products what you might be consuming.
Because we know exactly what goes in our product (namely 100% Wasabi (Wasabia japonica) rhizome) we can guarantee that our Namida 100% Pure Wasabi Powder is the only Gluten Free Wasabi on the market.
We proudly display that fact “Gluten Free Wasabi” as well as making sure you know that we do not contain any other allergens on our label.
If you are following a gluten free diet, try to ensure it is nutrient dense and full of whole foods. Although there are a wide range of gluten free products now available, they may not be as high in fibre, iron, folic acid and B vitamins as gluten containing counterparts. If you have any queries concerning your nutritional intake you should speak to your GP.
To ensure you are getting enough fibre and B-vitamins, eat a wide variety of gluten free grains, fruit and vegetables. Alternative grains such as corn (maize, polenta), soya, potato, quinoa, cornflour, millet, arrowroot, buckwheat, amaranth and rice flours can increase the nutrient profile of the gluten free diet. Opt for whole grain gluten free flour mixes which contain more fibre than the highly refined tapioca, white rice and corn starch flours.
The best sources of iron are from meat such as beef, poultry and fish or plant-based sources such as beans, legumes and leafy green vegetables, which are all naturally gluten free. To enhance the absorption of iron, consume iron rich foods with sources of vitamin C.
Folic acid has particular importance for pregnant women and women in their child-bearing years. Some of the best sources are yeast, green leafy vegetables, asparagus, wasabi, broccoli, cauliflower, beans and lentils.
Things to watch out for
‘Hidden’ gluten may be in processed meats, dry roasted nuts, marinades, soy sauce, condiments, malt, spice mixes and more. It is advisable to read the labels on everything you plan to eat and create a ‘safe’ foods list. Just add Namida 100% Pure Wasabi Powder to that list. 🙂
Oats: Some people with coeliac disease can eat oats but they are often produced in the same place as wheat, barley and rye and may be at risk of cross contamination. If you do eat oats, choose those labelled ‘gluten free’.
Labelling: ‘Gluten Free’ food labels = There is now a law in UK covering the use of ‘gluten free’. When you see this label it must contain no more than 20 parts per million of gluten.
Cost: Gluten free diets can be quite expensive. People with coeliac disease in the UK are eligible for foods on prescription.