Gluten-free diets have become increasingly popular for weight loss and increased energy levels. In reality, gluten-free diets are specifically designed for people with food allergies, not those who simply want to lose weight. Celiac disease is a chronic, autoimmune condition in which a person cannot break down the gluten, or protein-rich portion of the wheat kernel. People with celiac disease must avoid a variety of foods containing gluten, which they are allergic to.
Wheat
Wheat is the main food that people with celiac disease must avoid due to allergic reactions. The National Digestive Diseases Information Clearinghouse states that when someone with celiac disease consumes wheat--through wheat bread, pasta or another food--he will experience symptoms such as diarrhea, stomach pain and possibly even vomiting. Wheat appears in numerous foods that may not seem like they contain wheat, such as sauces, salad dressings, cookies and other baked goods.
Barley
Barley contains gluten and causes allergic reactions in people with celiac disease. Barley is actually a different grain than wheat, yet it is closely related to the wheat kernel and often grown close together. The gluten portion in the barley grain is so similar to the gluten in wheat that it causes the same problems in people with allergies, according to the National Digestive Diseases Information Clearinghouse. Barley is most often used in making beer or else it is eaten in soups and stews.
Rye
The National Digestive Diseases Information Clearinghouse states that rye contains gluten, just as wheat does, so people who are allergic to wheat are also allergic to rye. This prevents people with celiac disease from being able to eat rye bread or have rye croutons in salads, without having digestive problems and other allergic reactions. Luckily, there are gluten-free breads and pastas available, which are made using brown rice, potato starch or tapioca starch.
Oats
Oats are a grain that are not actually related to the wheat grain like barley and rye are, yet it still usually contains allergens. The Celiac Sprue Association explains that oats are risky for people with celiac disease since many of them have been cross-contaminated with wheat products. Therefore, consuming oats in cookies, baked goods or oatmeal can cause the same allergic reactions as wheat does. The Celiac Sprue Association recommends avoiding oats if you have celiac disease or at least talking to your doctor about the risks before adding them back into your diet.
