Glutino - Gluten Free Enriched Pasta Penne - 8 oz. (226g)
Glutino Gluten Free Enriched Pasta Penne is tender, tempting and tasty. Imagine, in your gluten free dreams, a lap-sized bowl of steaming pasta drowned in nothing more than browned butter. Or with a few leaves of fresh basil. Or with a light marinara sauce. Or with a creamy alfredo. Glutino Gluten Free Enriched Pasta Penne is great with all of your favorite recipes.
Well wake up and dig in! Glutino gluten free pastas are waiting for you.
What is Gluten?
Gluten is a protein found in wheat, rye, barley and possibly oats. Millions of people around the world are turning to a gluten-free diet. For over 20 years, Glutino has been committed to helping these people enjoy a delicious lifestyle. At Glutino, safety is their #1 concern! Glutino supplies top quality, great tasting breads, bagels, pretzels, cookies, crackers and more!
Celiac Disease FAQs
What is Celiac Disease?
Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.
When people with celiac disease eat foods or use products containing gluten, their immune system responds by damaging or destroying villi—the tiny, fingerlike protrusions lining the small intestine. Villi normally allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. Without healthy villi, a person becomes malnourished, no matter how much food one eats.
What are the symptoms?
Symptoms vary from person to person, which can make celiac disease even more challenging to diagnose. These symptoms will occur after eating foods containing gluten. In some cases, the symptoms are severe, while others don’t even notice the symptoms. Symptoms include:
- Weight loss
- Abdominal swelling and bloating
- Abdominal cramps
- Muscle cramps
- Joint pain
- Skin rash
Celiac disease has been linked to other health-related problems including:
- Type 1 Diabetes
- Thyroid Disease
What are the causes of celiac disease?
Celiac disease is both a disease of malabsorption – meaning nutrients are not absorbed properly – and an abnormal immune reaction to gluten. Celiac disease is genetic, meaning it runs in families. Sometimes the disease is triggered—or becomes active for the first time—after surgery, pregnancy, childbirth, viral infection, or severe emotional stress.
How is it diagnosed?
If you suspect you have celiac disease, consult your doctor as only he or she can confirm the diagnosis. Your physician will review your medical history with you, and ask about family members who have celiac disease, and the symptoms you have been experiencing and the length of time. Next, they will do a thorough physical exam. Then your physician will likely request a blood test to check levels of specific antibodies related to celiac disease. Sometimes a physician will also do an endoscopy and test a small piece of the small intestine to determine if there was any damage to villi lining the small intestine. After the examination and tests, the doctor will recommend a gluten-free diet be followed. It is important for a patient to strictly adhere to this gluten-free diet. Within a few days, symptoms should subside and any damage done to the small intestine will begin healing.
What is the treatment?
The only treatment for celiac disease is a gluten-free diet. There are still plenty of delicious foods you can eat including rice, potato, corn, tapioca, quinoa, fresh fruits and vegetables, eggs and much more. Common foods to avoid when eating gluten-free include, but are not limited to wheat, durum, wheat germ, semolina, rye, triticale, barley, spelt, breaded or coated foods, pasta, breads and soy sauce.
It is important to remain on a gluten-free diet for the rest of your life completely eliminating gluten from your diet. A person with celiac disease cannot digest gluten, so if you continue to eat it the damage to your intestine continues and prevents it from healing properly.
What is the difference between celiac disease, a wheat allergy, and gluten intolerance?
While the “treatment” of following a gluten-free diet is the same for all three conditions, they are a bit different. Celiac disease is an autoimmune disease; a person cannot digest gluten and the immune system responds by destroying the villi that line the small intestine. When a person with a wheat allergy digests wheat/gluten, symptoms include wheezing, lip swelling, stomach pains, gas, diarrhea or a rash, but there is no damage to the villi. Similar to lactose intolerance, symptoms of gluten intolerance include gas, stomach pains, and diarrhea but there is no damage to the small intestine.
Q. What is glucono delta-lactone?
A. Glucono delta-lactone is a naturally occurring food additive used as a leavening agent.
Q. Does glucono delta-lactone have dairy in it as it is lactone?
A. No, it does not contain dairy and should not be confused with lactose.
Q. My son/daughter has PKU and is not allowed to have protein. Why don’t you label the product with the exact protein level?
A. By regulation they have to state to the nearest gram. Their co-packers don’t always give us the exact amount, so we are unable to do so.
Q. What does “may contain traces of” mean?
A. Glutino states “may contain traces of” on their packaging if there is a risk of cross contamination with one of the 8 top allergens.
Q. Are there tree nuts or peanuts in their facility?
A. That depends on the facility. There are no nuts in the facility that produces the mixes, breads, crackers, breakfast bars, and frozen meals. There are nuts in the facility that produces the chocolate bars, wafers, cookies, organic bars, cereals, breadsticks and pretzels.
Q. Are Glutino gluten-free products GMO-free and why can’t they mark this on the package?
A. They are in the process of verifying their product via the Non-GMO Project. To date, we have 12 products that are verified with more to come!
Currently verified products:
- Apple Breakfast Bars
- Blueberry Breakfast Bars
- Cherry Breakfast Bars
- Strawberry Breakfast Bars
- Gluten Free Pantry All Purpose Flour
- Gluten Free Pantry Chocolate Chip Cookie
- Gluten Free Pantry Decadent Chocolate Cake
- Gluten Free Pantry Old Fashioned Cake
- Gluten Free Pantry Fluffy Pancake Mix
- Gluten Free Pantry Perfect Pie Crust Mix
- Gluten Free Pantry Muffin & Scone Mix
- Gluten Free Pantry Double Chocolate Brownie Mix
To embrace a gluten free life is to embrace a bountiful life. A life filled with possibility and opportunity. A life unhampered by “can’t” and “don’t” and “won’t”. A life where our bodies and hearts and minds are balanced and in tune.
For many of us, living gluten free means living agony-free. For others, living gluten free allows us to perform at the top of our game. And for an ever increasing number of us, living gluten free just plain feels good.
And living is what it’s all about. Living everyday with joy and freedom and confidence. On our own terms. In our own way. It’s not a question of whether our glass is half-empty or half-full, because our glass — like our lives — is overflowing.
But there can be side effects to living gluten free. Chronic euphoria is pretty common. You might experience regular bouts of giddiness along with a skin condition we like to refer to as the gluten free glow. If symptoms persist, try not to gloat.
It’s all part of the bounty of a gluten free life. Live fully.