A gluten-free diet regimen is required of people whose digestive systems’ cannot digest gluten-a protein that’s usually found in oats, rye, barley and wheat products-all these, and many other products that are wheat-based-are gluten allergy-inducing. Essentially, any product with grains is considered a gluten food. These glutens can be very harmful and toxic to your intestines and good care has to be taken to prevent consuming foods with glutens.
Many people do not even realize they are Celiac, or not soon enough. As the years go by, it gets progressively worse and is far-too often misdiagnosed by doctors. One misdiagnosis is commonly irritable bowel syndrome; however there are a lot of other things that both you and your doctor should be alert for. Also, 2.2 million people in the U.S. alone have a gluten allergy and the average time before it is even diagnosed is over a decade-if that isn’t a wake-up call, nothing will be.
The gluten in wheat products includes two indigestible proteins that include the variety typically found in grains such as wheat, oats, barley and rye. These proteins–when combined with liquid–contribute to the elasticity in dough that helps keep baked products firm and less collapsible. There are several health conditions however, that interfere with the digestion of wheat gluten. Individuals with these conditions-that suffer from a gluten allergy, with the assistance of their health professional-are seriously recommended to consider a gluten-free diet.
Rice, soy, tapioca, beans, sorghum, potato, quinoa, millet, buckwheat, corn, arrowroot, amaranth, and nut flours do not contain any wheat gluten. However, make sure they (in addition to other products claiming to be gluten-free) are not variants that “sneak-in” the bad protein. If you value your health at all, then you have to be vigilant and alert to what foods contain gluten allergies now, and what foods will likely have them in the future.
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.
It is estimated that one in 133 U.S. citizens have sensitivities to gluten proteins. A religious-like following of the gluten-free diet is difficult. Foods that contain wheat, rye and barley gluten must be avoided. Pizza, pasta, bread, bagels, many breakfast cereals, noodles and crumbs are only some examples of foods that contain gluten.
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.
It’s those things, in addition to others, that you have to eliminate and start replacing them with Celiac-approved foods-those that are gluten allergy and gluten-free. Start including items such as rice, corn, pure buckwheat, organic vegetables and fresh beef in your grocery-cart. Throw out anything with preservatives, unnatural ingredients, and grains.
Many stores have organic produce sections, as well as sections for gluten-free foods. Kraft Inc. has made many of their cheeses gluten-free, and health-food stores are generally one of the best places to shop for the Celiac. While the list of foods and drinks-as well as good and bad stores/brands-could easily fill four or five books. They key here is to work closely with your physician and continually be aware of what and what doesn’t have glutens-as things are always changing, and so you have to as well.
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.