A g-free diet is another name for a gluten-free diet, a therapeutic diet used by people with celiac disease. A g-free diet can be difficult at first, but it is the only way to prevent symptoms of celiac disease. One a person learns how to follow a g-free diet he will find that he can enjoy a variety of foods and live a healthy, productive lifestyle.
Celiac Disease and Gluten
Celiac disease is a digestive condition in which people are intolerant to gluten, a protein found in certain grains. According to the Mayo Clinic, individuals with celiac disease have an immune system response to gluten that causes abdominal pain, bloating and diarrhea. The only way to prevent negative reactions to gluten is to avoid it altogether. Individuals who do not adhere to a g-free diet are at risk for malnutrition due to malabsorption of nutrients.
Foods to Avoid
According to the Mayo Clinic, a g-free diet requires avoidance of all grains and grain products made with barley, bulgur, durham, farina, graham flour, kamut, rye, matzo meal, semolina, spelt, triticale and wheat. The North American Society for Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHN) also adds that bran, couscous, einkorn, emmer, faro, panko, seitan, wheat bran and wheat germ should be avoided. Foods that often contain gluten include beer, bread, candy, desserts and baked goods, stuffing, crackers and flavored chips, flavored milk, gravies and sauces, processed or marinated meat and poultry, pasta, hot and cold cereals, salad dressings, soups, breaded foods and instant dry mixes.
Allowable Foods
The NASPGHN says gluten-free grains include amaranth, arrowroot, buckwheat, corn, flax, nut flours, millet, potato starch and flour, quinoa, rice, sago, sorghum, soy, tapioca and teff. Other gluten-free foods include fruits and vegetables, unflavored milk and dairy products, fresh meat, poultry and seafood, oil and butter, fruit juice, soda, tea, coffee, spices, dried beans, peas and legumes, plain potato chips, ice cream and sorbet, canned tuna and chicken and corn tortillas. Gluten-free condiments include mustard, jam, honey, peanut butter, sugar, relish and distilled vinegar.
Oats
The inclusion of oats on a g-free diet is controversial. According to the NASPGHN, studies have shown that oats may not negatively affect people with celiac disease. However, oats can be contaminated with wheat during the manufacturing process. The NASPGHN says celiacs should consult a physician prior to eating oats. The Mayo Clinic recommends avoiding oats and oat products unless they are labeled gluten-free.
Related Conditions
The Celiac Sprue Association says individuals with celiac disease are often lactose intolerant. They may also be sensitive to molds and have food allergies. Lactose intolerance requires the avoidance of lactose, a protein found in milk and dairy products. Individuals who are sensitive to food molds should avoid mold-based cheeses, mushrooms and yeast. The most common food allergies in the United States are milk, soy, eggs, fish, shellfish, tree nuts, peanuts and wheat. Celiacs who have an additional intolerance or allergy should work with a physician or dietitian to create a well-balanced diet; the avoidance of too many foods can lead to malnutrition.
Considerations
Celiacs should read ingredient lists to determine if a product contains gluten. Buying fresh fruits, vegetables, milk, meat, poultry and seafood, and avoiding processed and packaged items, can help minimize the risk of contact with gluten. The NASPGHN says celiacs can prevent gluten contamination at home by using separate containers and appliances for foods with gluten and gluten-free foods. Countertops and utensils should also be cleaned after each use and before cooking with gluten-free products.
