Gluten Free Diet

Introduction: Gluten Free Diet

The gluten free diet was developed for people who have celiac disease, dermatitis herpetiformis, or an allergy to wheat. Gluten is a common protein in the American diet found in grains that include wheat, rye and barley. It is also found in many foods that contain these grains, such as breading mixes. For people with some diseases, gluten can damage the intestine resulting with difficulties in absorbing adequate nutrition and lead to nutritional deficiencies and other conditions. Understanding and sticking to a gluten free diet can be a challenge. People need to develop good label reading skills and also need support and guidance from a licensed health care professional and a registered dietician.

People with symptoms of celiac disease, dermatitis herpetiformis, or wheat allergy, such as digestive problems or rashes, should have a complete medical evaluation to ensure an appropriate diagnosis and treatment plan is developed for the individual. If it is determined that a gluten free diet is an appropriate treatment, it is very possible to ensure good nutrition while avoiding wheat, barley, and rye in the diet. Other forms of grain and flours, such as rice, millet, soy, flax, and potatoes can provide variety and adequate whole grain carbohydrates in the diet. A gluten free diet should also include a well-balanced selection of foods from all the food groups, including fresh fruits and vegetables, unprocessed dairy products, fresh meats, and vegetable oils, such as olive oil. As with any diet plan, optimal results for health are achieved when a well balanced diet plan is combined with a sensible exercise program and healthy lifestyle changes. All diets have the potential to be harmful for some people, so consultation with a licensed health care provider before starting a diet plan and exercise program is recommended.

Conditions Associated with Gluten Free Diet

Conditions associated with Gluten Free Diet include:

Foods Excluded Or Restricted From Gluten Free Diet

The following foods may be restricted or excluded from Gluten Free Diet:

Wheat
Barley
Rye
Oats
Malt
Malt vinegar
Bran
Malt flavouring
Modified food starch
Wheat starch
Barley
Barley malt/extract
Bran
Bulgur
Couscous
Durum
Einkorn
Emmer
Farina
Faro
Graham flour
Kamut
Matzo flour/meal
Orzo
Panko
Rye
Seitan
Semolina
Spelt
Triticale
Udon
Wheat
Wheat bran
Wheat germ
Wheat starch
Often overlooked sources of gluten include:
Ales
Beer and Lagers
Breading
Brown Rice Syrup
Coating Mix
Communion Wafers
Croutons
Candy
Luncheon Meats
Broth
Pasta
Roux
Sauces
Soup Base
Stuffing
Self-basting Poultry
Imitation Bacon/seafood
Soy Sauce
Marinades Thickeners Herbal Supplements
Prescription Medications
And Over The Counter Medication
Vitamin And Mineral Supplements
Lipstick
Gloss And Balms
Play Dough

Foods Focused On For Gluten Free Diet

The following foods may be focused on as part of Gluten Free Diet:

Foods labelled as gluten free
Rice
Corn
Soy
Potato
Tapioca
Beans
Garfava
Sorghum
Quinoa
Millet
Buckwheat
Arrowroot
Amaranth
Teff
Montina flour
Nut flours
Gluten free grains and starches
Amaranth
Arrowroot
Buckwheat
Corn
Flax
Flours made from
Nuts beans and seeds
Millet
Montina
Potato starch
Potato flour
Quinoa
Rice
Rice bran
Sago
Sorghum
Soy (soya)
Tapioca
Teff
Fresh fruits
Fresh vegetable
Fresh meats
Vegetable oils
Unflavoured milk
Aged cheese
Butter
Ice cream
Dried lentils
Cream of rice
Grits
Puffed rice
Rice
Corn

Gluten Free Diet: Potential Risks Or Complications

The following are potential risks or complications of the diet (Gluten Free Diet):

Insufficient carbohydrate intake
Ketoacidosis - a condition in which dangerously high levels of acids called ketones build up in the blood due to severe restrictions on carbohydrates or calories and can poison the body.
Kidney damage
Weight loss diets are not recommended for pregnant or nursing women
Consultation with a licensed health care provider before starting any diet plan and exercise program is recommended