Gluten refers to a group of storage proteins found in grains like wheat, barley and rye that trigger an autoimmune disorder known as celiac disease, or CD. Other forms of gluten found in corn and rice don't trigger this gluten sensitivity. While a gluten-sensitive diet can be a bit challenging, the Celiac Sprue Association emphasizes that "the best and only known treatment for CD is simply this: a lifelong elimination of 'gluten.'"
Effects
When people with celiac disease eat or drink something containing gluten, their bodies launch an attack against the villi, or small finger-like projections on the inside of the wall of the small intestine. This attack damages the villi and interferes with their ability to absorb vital nutrients from the gut. People with untreated celiac disease face malnutrition as well as long-term effects like osteoporosis, increased risk for certain cancers, diabetes and infertility, according to the National Foundation for Celiac Awareness, or NFCA.
Identification
Gluten sources that contain wheat, barley or rye include most commercially available breads, cakes, pies, cereals, cookies, crackers and pasta, according to MayoClinic.com. Processed foods such as soup, imitation meat or seafood, lunch meats and self-basting-turkeys may also contain gluten. Food additives like malt vinegar and modified food starch typically contain gluten, as do fermented beverages like beer and condiments like gravies, salad dressings, and sauce such as soy sauce.
Substitutes
People with celiac disease can learn to substitute gluten-free grains and starches for those that contain wheat, barley or rye. Cornmeal, tapioca, polenta, hominy grits, quinoa, amaranth, rice and buckwheat are some good options. However, MayoClinic.com cautions that people with CD should read labels closely or contact the manufacturer to see if gluten was added during the production process.
Considerations
It's easy for people with celiac disease to become discouraged at the number of "forbidden foods." However, the University of Chicago Celiac Disease Center encourages patients with the following advice: "When struggling to decipher what is or isn't gluten-free, remember that five of the six fresh food groups are gluten-free!" These include fresh, unprocessed additive-free fruits, vegetables, dairy products and meat/meat alternatives.
Tips
Organizations like the National Foundation for Celiac Awareness host websites with detailed listings of gluten-free vendors and brands, support groups for people with celiac disease, cookbooks and recipes for delicious gluten-free meals.
