A Gluten-Free Diet

A gluten-free diet is necessary for people who are not able to digest the protein called gluten and have a gluten allergy. It’s the protein found typically in wheat and wheat products–barley, rye and various oats. It’s the substance in flour which integrates the structure of dough, the paste-like bonding material that holds the food together and is also the ingredient that makes dough rise and become fluffy. When these proteins exist in the diet of someone with the Celiac disease, are very toxic and lead to damage of the intestines.

The damage, in turn, leads to the less absorption of important nutrients and–left untreated-may lead to nutrient deficiency and disease (e.g. iron-deficiency anemia, decreased-bone density, undesired weight loss, foliating and a significant lack of vitamin B12). Gluten intolerance is typically referred to as Celiac disease, or gluten-sensitive enteropathies. People that have a gluten allergy can cause severe damage to their intestines when they digest foods with gluten.

The proteins in wheat foods (specifically, the ones that afflict Celiac patients) are the same proteins that make dough rise and fluff-up. Gluten allergies, in those afflicted, will gradually start to show themselves and when they do-you have to know the warning signs.

You might be asking “what are the foods that are bad for me if I suspect I might have a gluten allergy?” The answer is twofold: the main concept is that rye, oats, barley and wheat products are generally very bad. The other side of the equation is that almost all the items in your typical Wal-Mart or Kroger superstores are made of or contain wheat in some fashion. You must understand, though, that once you’re properly educated about what not to eat, it will be as simple as riding a bike.

People who have other diseases-such as, but not limited to: rheumatoid arthritis, MS, and lupus (autoimmune afflictions)-may very well require a gluten free diet as well. The most worrisome apart about it is that specialists for those diseases, while having the best intentions, could completely miss any gluten allergy that is present with their patients. That’s why you educate yourself and ask your doctor questions.

A recent estimation claims that one in 135 U.S. people have a gluten allergy. This means that they simply cannot digest (or digest in-whole) foods with glutens. You have to understand that foods like bread, bagels, pizza, cereal, and bread crumbs can be devastative to your health if you have this disease-and that’s just a short list of the forbidden foods. Don’t forget about all the highly-processed foods-those notoriously, gluten-laden frozen foods, cereals, dips, cakes and cake mixes–; just stay away from them.

Things like lunch meats, snack foods, sauces, many condiments and beer-they all have the protein gluten to some extent and all of them should be avoided. What’s worse is that many items-such as pasta, wafers, candy, broth, synthetic seafood, fake bacon, and OTC’s-too often contain gluten allergies and gluten proteins and yet, they go overlooked. Finally, one of the best tips for you is to just avoid the bread and pasta aisles altogether.

Some of the major categories of glutens-that contain one or more gluten allergy–that are typically off-limits to people with an inability to digest glutens include barley, bran, bran couscous flour (or wheat), and malt. Additionally, pasta, sprouted-wheat, rye, Teriyaki sauce and Triticale wheat are generally bad. There are also many overlooked sources of glutens, which include: communion wafers, regular pasta, most candy, brown syrup, beer, broth, croutons and soy sauce. Furthermore, items like faux-seafood or bacon, prescriptions and OTC’s, and beer/liquor. Yeast, coloring, flavorings, graham-flour and hydrolyzed plant proteins, hydrolyzed vegetable proteins, Mono and Di-glycerides, monosodium glutamate spices, and textured veggie proteins. This list is not exhaustive, but should serve as a great starting-point in learning what and what-not to eat.

A food allergy, of course the gluten allergy here, often go unnoticed and for far too long. Even if you think you may have a gluten allergy, based on the common symptoms, you should schedule an appointment with your doctor as soon as possible. He will, in turn, refer you to a gastroenterologist if he/she decides that it’s a possibility.

Marisca DeJolie is a normal housewife and mother who decided years ago to become a food expert for the sake of her health and that of her family. She has recently found The Gluten Free Family site and it excited about all the health benefits that a gluten free diet can have and invites you to learn more as well.