A diet high in whole grains is usually recommended to promote good health and reduce the risk of certain disease, according to the MyPyramid website, but certain grains can create serious health problems for some people. The Celiac website states one in 33 people in the United States suffer from celiac disease, which is an adverse immune response to glutens. For these people, foods containing large amounts of gluten can bring uncomfortable and unhealthy signs and symptoms like abdominal cramping, gas, diarrhea and malnutrition.
Whole Grains
Glutens are proteins found in grains, such as rye, wheat and barley. Any food containing these grains is very high in glutens. Breads made with these grains should be avoided by those with celiac disease, especially if the packaging suggests the product is whole grain.
Flour
Many types of flour have large amounts of gluten. These include some of the more familiar flour types, including self-rising flour, enriched flour, and plain or white flour. Other flours that may not be as well known but include high levels of gluten. Examples of some of these would be bromated flour, graham flour and phosphated flour, according to the National Digestive Diseases Information Clearinghouse.
Other Foods
Other foods extremely high in gluten would include barley, farina, matzo meal and semolina, according to the Mayo Clinic. People trying to avoid large amounts of gluten should be alert to products containing bulgar, durham and triticale, which is a cross between wheat and rye.
Hidden Glutens
Certain foods can have high levels of hidden glutens. Beer is made from barley, for example. Candies and pies may contain glutens, as can cookies, crackers and soups. Grains are used in the production and processing of certain ingredients. A person seeking to avoid high glutens in his food should read the label and be alert to terms that indicate the product may have glutens, such as hydrolyzed vegetable protein, malt or malt flavoring, modified starch or modified food starch and vegetable gum. Soy products and soy sauces also contain glutens. Glutens can be found in stabilizers, starches, emulsifiers and plant proteins, according to the GI Care website.
Oats
Oats had long been considered high in gluten but recent research may show that oats may have been contaminated with wheat and other products high in glutens during food production.
Types of Wheats
Celiac Sprue Association, or CSA, adds these foods to the list of those containing large amounts of gluten: couscous, dinkle, fu, emmer, einkorn and gliadin. CSA also breaks wheat into several categories, including wheat germ, wheat berry, wheat grass and wheat germ, among others.
