The protein portion of wheat, rye, barley and other grains is called gluten. Many people develop allergies to gluten that can cause migraine headaches. Another condition called celiac disease creates weight loss, bloating, cramps and vitamin deficiencies when gluten is introduced into the small intestine. As more people find relief for digestive problems by eliminating gluten from their diet, more products with gluten-free labels are being found on grocery store shelves and in health-food stores.
Health
Doctors at Jackson Siegelbaum Gastroentology, who are specialists in digestive disorders, say grains are an integral part of many food-processing preparations, making it difficult to eliminate gluten from the average diet. Once gluten has been diagnosed as the source of a disease or allergy, patients with sensitivities to gluten must remain gluten-free for life to stay healthy. Jackson Siegelbaum Gastroentology advises patients to consult a nutritionist to learn how to maintain a gluten-free diet.
Choices
Foods that are safest on a gluten-free diet include potatoes, rice, corn and soy. Tapioca, arrowroot, carob, millet and buckwheat are safe in any amounts. Distilled white vinegar and malt vinegar do not contain any gluten. Milk, cream, butter and most dairy products do not contain gluten. Some dairy foods should be avoided because of the use of gluten in their manufacturing; these include commercially made chocolate milk, nondairy creamers, some cheeses and malted drinks. Processed meat products and grain-fed beef should be avoided, while chicken, pork, seafood and eggs are good choices. Food breaded with cornmeal makes a good alternative to wheat breading.
Freshness
Fruits and vegetables are safe to eat on a gluten-free diet, as long as they are fresh, frozen or canned. Any fruit or vegetable product with added sauce or seasonings should be avoided, in addition to most processed sweets and snacks. Healthy snack alternatives for a gluten-free diet include products made with pure sugar, honey or molasses, gelatin, jams, jellies, pure cocoa and carob.
Ingredients
While whole-grain breads, muffins, cakes and baked goods are obvious choices to eliminate from the diet, other products that utilize gluten either for taste or substance must be recognized. Patients on a gluten-free diet should learn how to decipher food labels to find hidden gluten. Hydrolyzed vegetable protein (HVP) is a common ingredient that usually is made with gluten. Modified starch, vegetable gum and soy sauce are other ingredients that don't always specify the gluten levels used in the manufacturing processes. However, labels will mention those ingredients if they are made with corn, rice or potato flour and can be called gluten-free.
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