Sharp rises in celiac disease diagnoses since 2000 have brought the gluten content of food to the forefront. Grocery stores have incorporated gluten-free food sections, pizza shops are offering gluten-free dough and many microbreweries now offer gluten-free beers. While no case of celiac disease is the same, avoiding wheat gluten is essential to remain healthy and prevent symptoms from worsening. The U.S. Food and Drug Administration has no current definition for gluten-free, but as of September 2010, the agency is studying whether to adopt a set of guidelines. Until then, people with celiac disease must be vigilant when shopping and consider foods that are truly free of wheat gluten.
Cereals and Grains
Wheat, barley and rye are high in gluten content, so it is important to read ingredient labels and avoid these when shopping. Quinoa--a South American grain high in protein--and rices make suitable substitutes, according to the Celiac Disease Center at Columbia University Medical Center. Buckwheat can replace flour in pancake recipes, while millet can take the place of oatmeal or cream of wheat at breakfast. Major food manufacturers are getting in on the game. General Mills makes gluten-free versions of Bisquick, its Betty Crocker baking mixes and five varieties of Chex cereal.
Produce
Fruits and vegetables are open for consumption by people with celiac disease or gluten intolerance. Fresh and frozen fruits and vegetables can be eaten in all quantities. The Celiac Sprue Association says some canned varieties may contain thickeners or preservatives that may contain wheat gluten. Potatoes and sweet potatoes, while starchy, do not contain wheat gluten.
Meat
Examine the ingredients labels on meats and meat products carefully. The Celiac Sprue Association reports that processed and butchered meats may contain fillers, including grains, that may trigger reactions. Sausages are typically loaded with fillers according to the CSA and may need special evaluation before consumption. Deli meat makers Boar's Head and Dietz & Watson have taken the lead in the marketplace to offer a selection of gluten-free meats.
Dairy
Hard cheeses are acceptable for people with gluten tolerance issues, according to the Celiac Sprue Association. Soft cheeses and unpasteurized may still include traces of wheat or grains that the animal did not fully digest. Cream cheese or cottage cheese may be fortified or flavored artificially, so review ingredients before purchasing.
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