Why are people around the world getting so conscious about a Gluten-free diet? This is because it is a treatment for Celiac disease.
That begs the question, what is Celiac disease? It is a digestive and autoimmune disorder that results in damage to the lining of the small intestine when foods with gluten are eaten.
For most people with celiac disease, even small amounts of gluten can cause symptoms like weight loss, fatigue, weakness, flatulence, changes in bowel movements. That’s why going gluten-free can be a big help – no matter how mild or serious your symptoms.
What Causes Celiac Disease?
When people with celiac disease eat foods containing gluten, their immune system forms antibodies to gluten which then attack the intestinal lining. The damage to the intestine makes it hard for the body to absorb nutrients, especially fat, calcium, iron, and folate. Eating a gluten-free diet helps people with celiac disease control their symptoms and prevent complications.
Switching to a gluten-free diet is a big change. But with time, patience and creativity, you’ll find there are many foods that you already eat that are gluten-free and you will find substitutes for gluten-containing foods that you can enjoy.
- Barley (malt, malt flavoring and malt vinegar are usually made from barley)
- Most pasta is of wheat. Avoid regular spaghetti, macaroni, shells, and spirals.
How to go on a Gluten-free Diet
- Keep a sharp eye for labels. Make sure it says “100% gluten-free.”
- Avoid wheat, wheat gluten, barley, or rye.
- Avoid malt (made from barley) and hydrolyzed vegetable protein (it contains wheat).
- Stop eating bread that includes white, wheat, marble, and rye – which means bagels, muffins, croissants, buns, scones, pizza.
- Some gluten-free products like breads, made with rice or potato flour
- Choose corn and rice-based cereals for breakfast
- Look for pasta made from rice, corn, or quinoa
- Rice noodles and popcorn
- Beans, seeds, unprocessed nuts
- Fruits and vegetables
- Most dairy products
- Corn and cornmeal
- Gluten-free flours (potato, bean)