Allergies to gluten, the protein in rye, wheat and other grains, can cause severe headaches. Patients with other conditions, such as celiac disease, also experience adverse reactions to gluten. Gluten-free diets can be difficult to follow, according to doctors at the Mayo Clinic, but are possible with practice and a keen eye for reading labels.
Contamination
While many products may not contain gluten, such as those made primarily from oats or buckwheat, the manufacturing process often taints the ingredients. All grain products should be avoided unless the label specifically reads "gluten-free."
Labels
Many unlikely products, such as lipstick, toothpaste and vitamins, often use gluten for processing. Learning to read labels completely can help to avoid inadvertent gluten exposure.
Cooking
Cross-contamination in home and commercial kitchens also can be unintentional sources of gluten. Cutting boards and cooking surfaces should be cleaned well before preparing gluten-free diets.
Safe Foods
Foods that are safe to eat on a gluten-free diet include fruits and vegetables; most dairy products; meat, fish and poultry that is not breaded; potatoes and rice.
Shopping
More and more grocery and health food stores carry bread and pastries that are labeled "gluten-free." Wheat-free does not necessarily mean the product is gluten-free however.
Restaurants
There are a number of restaurants that serve gluten-free meals, especially as awareness of the dietary requirements become more prevalent. Groups such as the Gluten Intolerance Group of North America offer listings of eateries that provide gluten-free diets on their menus.
Member Comments