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Gluten Free Diet
The Gluten-Free (GF) Diet: The
GF diet is the prescribed medical treatment for gluten
intolerance diseases such as celiac disease (CD) and
dermatitis herpetiformis (DH). An immune sytem
response to eating gluten (storage proteins gliadin and
prolamine) results in damage to the small intestine of
people with gluten intolerance. The GF diet is a
life long commitment and should not be started before
being properly diagnosed with CD/DH. Starting the
diet without complete testing is not recommended and
makes diagnosis later more difficult. Tests to
confirm CD could be negative if a person were on the GF
diet for very long. A valid test would require
reintroducing gluten (a gluten challenge) before
testing. Celiac disease is an inherited autoimmune
disease and confirmation of CD will help future
generations be aware of the risk of CD within the
family. Dietitians developed
the following dietary guidelines, for the Gluten
Intolerance Group®
and Celiac Disease Foundation.
These are in agreement with the Gluten Free Diet
guidelines published by the American Dietetic
Association, October 2000. The American Dietetic
Association Guidelines were written through a
cooperative effort of dietitian experts in celiac
disease in Canada and the United States.
The following grains & starches are
allowed:
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Buckwheat |
Rice |
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Corn |
Potato |
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Tapioca |
Bean |
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Sorghum |
Soy |
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Arrowroot |
Amaranth |
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Quinoa |
Millet |
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Tef |
Nut Flours |
The following grains contain gluten and are
not allowed:
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Wheat (durum, semolina) |
Rye |
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Barley |
Spelt |
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Tritical |
Kamut |
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Farina |
The following ingredients are questionable
and should not be consumed unless you can verify they do not contain
or are derived from prohibited grains:
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Brown Rice Syrup (frequently made with barley) |
Carmel color |
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Dextrin (usually corn, but may be derived from
wheat) |
Flour or cereal products |
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Hydrolyzed vegetable protein (HVP), vegetable
protein, hydrolyzed plant protein (HPP) or
textured vegetable protein (TVP) |
Malt or malt flavoring (usually made from
barley. Okay if made from corn) |
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Modified food starch or modified starch |
Natural and artificial flavors |
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Soy sauce or soy sauce solids (many soy sauces
contain wheat) |
Additional components frequently overlooked
that often contain gluten:
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Breading |
Broth |
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Coating mixes |
Communion Wafers |
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Croutons |
Imitation Bacon |
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Imitation Seafood |
Marinades |
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Pastas |
Processed Meats |
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Roux |
Sauces |
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Self-Basting Poultry |
Soup Base |
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Stuffing |
Thickeners |
Can I use Oats? Based on numerous
studies in the last several years, involving children and adults,
using pure oats and store-shelf oats, around the world; research
shows that oats do not appear to be harmful to persons with gluten
intolerance in moderation. Recent discovery of the specific
reaticve peptide in gluten intolerance and research by Dr. Don
Kasarda on the amino acid sequencing of oats vs. the now reactive
peptide sequence know to be problematic for gluten intolerance.
Therefore oats are gluten free. North
Texas GIG can recommend consumption of guaranteed GF oats from a
company that grows and mills only oats, such as Cream Hill Estates.
We do not recommend a company such as Quaker, which does not
guarantee their oats to be GF.
Today, as we know and understand research on gluten
intolerance, the offending cereals that must be avoided
are wheat, rye, barley and their derivative cereals.
To learn more about the diet - You
may access the
Quick Start
Diet Guide for Celiac Disease from our downloadable
files. This page contains an
online
listing of gluten free restaurants and links to gluten
free restaurant resources, sorted by state. |
