The term gluten refers to specific proteins found in grains such as wheat, barley and rye. People with an autoimmune disorder called celiac disease, or CD, cannot safely eat gluten from those sources. According to the Celiac Sprue Association, "The best and only known treatment for CD is simply this: a lifelong elimination of 'gluten'."
Autoimmune Response
When someone with celiac disease eats or drinks something containing gluten, his body identifies the plant protein as a foreign body and launches an attack against it. This autoimmune response damages the villi, small finger-like projections inside the wall of the small intestine that typically absorb vital nutrients from the partially digested food in the gut. The damaged villi can't do their job as well as they should, so the individual gradually becomes malnourished, even though he's taking in enough calories.
Gluten-Rich Foods
Most breads, cakes, pasta, pies, cookies, crackers and cereals sold in grocery stores contain gluten from wheat, barley and/or rye. These include products made with bulgur, durham, graham flour, farina, kamut, matzo meal, semolina and triticale, according to MayoClinic.com. People with celiac disease quickly learn that gluten can be hidden in less obvious foods, including processed luncheon meats, salad dressings, sauces, soups, gravies, candies, imitation meats and seafood and even self-basting turkeys.
Gluten-Free Menu Items
While it can be challenging to plan and prepare gluten-free meals, the University of Chicago Celiac Disease Center advises, "five of the six fresh food groups are gluten-free!" These include fresh fruits and vegetables, dairy products and meats that are fresh, unprocessed and free from food additives. The Celiac Sprue Association, or CSA, also approves peanuts and tree nuts, as well as legumes such as lentils and chickpeas.
Substitutes
With a little research and creativity, individuals with celiac disease can enjoy foods made from gluten-free grains, flours and starches. Some good choices include corn, cornmeal, quinoa, rice, hominy grits and buckwheat. For home baking, the National Foundation for Celiac Awareness recommends gluten-free flours made from almonds, rice, potatoes, buckwheat, corn or amaranth.
Tips
The NFCA website lists numerous gluten-free restaurants, online markets, brands and vendors, as well as recipes and cookbooks with gluten-free recipes that are easy to make at home.
Warnings
When preparing gluten-free menus, avoid cross-contamination by thoroughly cleaning cooking and food preparation surfaces, keeping gluten-free foods separate from potential gluten sources and using separate plates and utensils to eat the meal.
