Gluten free product is a kind diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye). Gluten causes inflammation in the small intestines of people with celiac disease. Gluten free products are used to treat celiac disease. Eating gluten free foods helps people with celiac disease control their signs and symptoms and prevent complications.
It's may be frustrating to follow a gluten free diet. But with time, patience and creativity, you'll find there are many products that you already eat that are gluten-free and you will find substitutes for gluten containing foods that you can enjoy.
It's surprising to realize how many gluten-free products, such as bread and pasta, are now available. Many specialty grocery stores sell gluten free products. If you can't find them in your area, check with a celiac support group or go online. For a starter of gluten free products, it's a good idea to consult a dietitian who can answer your questions and offer advice about how to avoid gluten while still eating a healthy, balanced diet.
Foods that are allowed on Gluten free products
Many healthy and delicious foods are naturally gluten-free:
Beans, seeds, nuts in their natural(unprocessed form), fresh eggs, fresh meats, fish and poultry (not breaded, batter-coated or marinated), fruits and vegetables, most dairy products.
It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives.
Many grains and starches can be part of a gluten-free diet:
Amaranth, arrowroot, buckwheat, corn and cornmeal, flax, gluten-free flours (rice, soy, corn, potato, bean), hominy (corn), millet, quinoa, rice, sorghum, soy, tapioca, teff.
Foods to avoid with gluten
Avoid all food and drinks containing:
Barley (malt, malt flavoring and malt vinegar are usually made from barley), rye, triticale (a cross between wheat and rye), wheat.
Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:
Bulgur, durum flour, farina, graham flour, kamut, semolina, spelt.
Foods without labeling 'gluten-free' should be avoided too
In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:
Beer, breads, cakes and pies, candies, cereals, cookies and crackers, croutons, french fries, gravies, imitation meat or seafood, matzo, pastas, processed luncheon meats, salad dressings, sauces, including soy sauce, seasoned rice mixes, seasoned snack foods, such as potato and tortilla chips, self-basting poultry, soups and soup bases, vegetables in sauce.
Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free.
