The main sources of gluten in the diet include wheat, rye, and barley

June 14th, 2009

Gluten Allergy, Celiac disease, or gluten-sensitive enteropathy, is an auto-immune illness of the intestines, which is initiated by gluten, a protein located in diverse cereal grains. So, individuals with celiac disease must keep to a gluten-free diet.

Where is Gluten Found?
The key sources of gluten in the food include wheat, rye, and barley. Oats may be accepted in quite small quantities by certain patients with celiac disease, even though those with severe disease in general don’t.
Dairy foods may not be tolerated when persons with celiac disease has active symptoms, since lactose intolerance frequently develops. However, this is due to the lactose sugar in the dairy foods, rather than the proteins, which can cause milk allergy.

What Common Foods are Gluten-Free?
Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. See below for more information regarding a gluten-free diet.

Why Follow a Gluten Free Diet?
? Though if there are no obvious symptoms, celiac disease can cause dangerous vitamin and nutritional deficits, since the intestines may not be able to absorb important nutrients if gluten is being eaten.
? Rates of certain cancers of the gastrointestinal tract are much higher in people with celiac disease, and there is evidence that this risk is decreased with a gluten-free diet.
? People with active celiac disease are at increased risk for other auto-immune conditions, (such as diabetes mellitus type 1, Graves’ disease and Hashimoto’s thyroiditis) especially those with continued gluten exposure.
? Mothers with untreated celiac disease are at increased risk for having a low birth weight baby.

How to Follow a Gluten-Free Diet?
First, reading all labels on prepared foods is essential. Do not eat any foods that contain the following:
? Hydrolyzed vegetable protein
? Flour or cereal products
? Vegetable protein
? Malt and malt flavorings
? Starches (unless specified as corn starch, which does not contain gluten)
? Various flavorings, which can be derived from cereals containing gluten
? Vegetable gum
? Emulsifiers, stabilizers derived from cereals containing gluten

Next, especially when eating at a restaurant, avoid the following:
? Breaded foods
? Creamed foods
? Meatloaf and gravies

The following are good choices for a gluten-free diet:
? Broiled or roasted meats (beef, poultry, fish)
? Plain vegetables
? Plain salads
? Potatoes (white, sweet, yams)
? Corn
? Rice
? Beans
? Fruits
? Breads and baked goods made from alternative flours (rice, soy, tapioca, arrowroot, potato)
? Breakfast cereals containing only rice, corn, grits or hominy (Such as puffed rice). Some people with celiac disease may tolerate oats as well.

Are There Other Advice Regarding Nutrition?
It is a good idea to see a dietician or nutritionist on a regular basis to ensure that your gluten-free diet is well balanced and meeting nutritional needs. Your doctor may also prescribe various vitamin supplements to make up for any nutritional deficiencies.
Since bone loss is a common problem in people with celiac disease (due in part to vitamin D deficiency), frequent monitoring with bone density scans is recommended.

Consider buying a cookbook with gluten-free recipe ideas, and visit various sites specializes in the support of people with celiac disease.

DISCLAIMER: The information contained in this site is for educational purposes only, and should not be used as a substitute for personal care by a licensed physician. Please see your physician for diagnosis and treatment of any concerning symptoms or medical condition.