Unlike a diet to lose weight, a non-gluten diet is helpful in treating people who have an intolerance to certain proteins that are present in wheat, rye and barley. A gluten-free diet can be difficult to follow; the dieter must read food labels carefully and determine additional ingredients where hidden traces of gluten regularly occur. Consult your doctor before starting a non-gluten diet.
Gluten-Related Disorders
The most common reason for going on a gluten-free diet is to combat the symptoms of celiac disease, an inflammatory disorder of the small intestine that blocks nutrient absorption and may cause intestinal damage. Dermatitis herpetiformis, a skin disease that results in blistering, is another condition caused by gluten intolerance. Mild forms of gluten intolerance may cause abdominal pain, cramping, bloating, diarrhea and irritability.
Grains to Avoid
Wheat, or any food items made with wheat, may not be eaten on a non-gluten diet. Massachusetts General Hospital also lists barley and rye as sources of gluten. Although oats do not contain gluten, they are on the banned food list because they are often contaminated with other grain products that contain gluten.
Processed Food Culprits
Processed foods may contain traces of gluten and are not safe on a non-gluten diet. These include, but are not limited to, artificial sweeteners, bouillon, potato chips and tortilla chips, canned soups and dry soup mixes, gravy, and sauce mixes and products containing malt. Processed meats, such as hot dogs, lunch meat and sausage may contain wheat, barley or rye.
Confusing Gluten Ingredients
If all you had to do was look for the names of the grains you should not eat when on a gluten-free diet, it might not be too hard to follow. Unfortunately, the names of some ingredients don't tell the dieter that they contain a banned product. Common ingredients that may contain hidden gluten include seasonings, stabilizers, starch, emulsifiers, caramel coloring, cereal extracts, dextrin, and natural and artificial flavorings. Additional culprits include textured vegetable protein, or TVP, or hydrolyzed proteins, sometimes listed as HPP or HVP.
Allergy Warnings
After January 1, 2006, manufacturers must put an allergy warning on their food products if they use wheat during processing. The rule does not extend to products containing oats, barley or rye, however. Call food manufacturers if you have any questions about whether their products contain hidden sources of gluten or are processed with products that may contain traces of gluten.
Allowable Foods
Some foods are safe to eat on a non-gluten diet, such as unseasoned corn and popcorn, wild rice, cream of rice cereal, puffed rice and tapioca. Soybeans and potatoes are gluten-free.
Use buckwheat, amaranth flour or flours made from quinoa, sorghum or flax instead of wheat, rye or barley flours. You may enjoy fresh brewed coffee, plain milk and 100 percent pure fruit juices.
Thicken soups and sauces with cornstarch and use only gluten-free pasta. You may use oils in food preparation as long as they do not contain wheat germ oil or an unidentified source of oil. Butter and lard are safe if they contain no added ingredients.
You may eat dairy products, honey, syrup, pure chocolate and coconut. Fresh meat and poultry are safe, as well as most fresh, dried or frozen fruits and vegetables, but read the labels.
References
- "The Gale Encyclopedia of Diets: A Guide to Health and Nutrition"; Jacqueline L. Longe, 2008
- Massachusetts General Hospital: Gluten Free Diet
