No Grain, No Pain.

Gluten-Free Jubilee, January 13-20 — 25% off thousands of products!

If you are a careful observer of the supermarket scene, you might be wondering what the deal is with all of these "gluten-free" products that seem to be popping up everywhere.

"Gluten" is the general name for one of the proteins found in wheat, rye, barley, and other related grains. This elastic protein (part of the family of prolamines) provides the "glue-like" structure that holds flour products together.

Glutens are commonly associated with wheat, but in fact they are found in many, many grains including spelt, udon, faro, kamut, orzo, couscous, farina, barley, bran and rye. Glutens are sometimes hiding in products where you would never expect them, like hot dogs, ice cream and lipstick.

Glutens have been in the news a lot in recent years because of studies about their effects on health. People who suffer from celiac disease cannot tolerate gluten when it comes in contact with the small intestine, resulting in a variety of maladies including weight loss, bloating, diarrhea, gas, abdominal cramps or vitamin and mineral deficiencies. When patients totally eliminate gluten from the diet, the lining of the intestine has a chance to heal.

But increasingly, even non-celiacs are turning to gluten-free products. That's because many people have noticed that following a gluten-free diet helps them feel better and have more vitality. And this increased demand has led to a veritable explosion of gluten-free products in the marketplace. There are now better quality, better tasting gluten-free products than ever before, and they are available in every department in the store — even the bakery!

Also be sure to pick up our new Gluten-Free Guide, available soon in a Sprouts near you.