According to the Celiac Disease Foundation, gluten is a general name for the proteins found in various grains. Gluten helps foods maintain their shape, essentially serving as a glue that holds foods together. While gluten is in many pastas and bread products, it is also hidden in less obvious foods. When a person has celiac disease, eating gluten triggers an immune response to the gluten protein in the small intestine which, over time, damages the lining of the small intestine and prevents it from absorbing nutrients. Gluten also may cause inflammation in other parts of the body.
The only treatment for Celiac disease is to avoid gluten-containing foods, including wheat, barley, rye, triticale, farina, spelt, kamut, wheat berries, farro, and couscous. Oats are naturally gluten-free, but are often manufactured and packaged on equipment that processes other grains, causing cross-contamination.
Fortunately, there are many safe and delicious gluten-free foods. Those naturally gluten-free include fruits, vegetables, rice, potatoes, rice noodles, meats and seafood (not battered), corn and corn products like corn starch and corn chips, legumes, nuts, millet, quinoa, amaranth, teff, cassava, tofu, and non-wheat beers and other alcoholic beverages.
Try to avoid pre-mixed or prepared products, and foods and beverages you can’t confirm as gluten-free. Soy sauce and teriyaki sauce are traditionally made with fermented crushed wheat, but gluten free versions are available. Soups thickened with a “roux” typically have flour in them, unless they are thickened with corn starch. Salad dressings may use malt vinegar or modified food starch made from wheat. Cheeses may have added flavors or other ingredients that may contain gluten. Also, some imitation meat products add wheat gluten to bind the “meat” and may use yeast extract for flavor.
Learn more about Celiac disease at www.celiac.org, www.nationalceliac.org, and www.beyondceliac.org.
