You have probably seen "gluten-free" labels adorning food products ranging from pasta to cookies. The labels are intended to make life a little easier those of you following a gluten-free diet. For those who follow the diet because of Celiac disease, being aware of foods that contain gluten or may be contaminated through the manufacturing process is very important for their health. Luckily, many food companies and restaurants are becoming more transparent in their labeling. As a result, you may manage Celiac disease effectively.
Definition of Celiac Disease
Celiac disease is a digestive condition that impairs your ability to digest the protein gluten. If you have the condition, eating a product that contains gluten such as bread, crackers or cookies, causes an immune reaction occurs in the small intestine. The surface of the intestine becomes damaged, and there is a resulting decreased absorption of nutrients. Over time, the malabsorption can cause severe vitamin deficiency problems. There is currently no cure for celiac disease. However, if you change your lifestyle by consuming a gluten-free diet, you can effectively manage the disease.
Gluten Offenders
If you follow a gluten-free diet because of Celiac Disease or personal choice, you will need to avoid several types of wheat and gluten products. Barley, couscous, durum, gluten, kamut, matzo, rye, seitan, semolina, spelt and wheat are ingredients that are not consistent with a gluten-free diet. Barley is found in many commercial products such as malt, flavorings and flavor enhancers. Couscous is a wheat dish that is often cooked and included in Middle Eastern dishes. Durum and semolina are used in pasta noodles. Matzo, also referred to as matza and matzah, is a wheat product used in Jewish traditions. Seitan is primarily used in vegan and Asian dishes.
Gluten-Free Pastas
Many mainstream brands of pasta contain semolina and durum. For a gluten-free menu, stick with pastas made from corn flour or quinoa flour. Quinoa is a healthy grain that contains all essential amino acids. Quinoa may also be used in place of oatmeal for a hot cereal recipe. Other gluten-free pastas are made from rice flour, potato flour,
Gluten-Free Snacks
Finding convenient gluten-free snacks can be difficult while at work or school. Crackers, cookies, bagels, pretzels and other common snack items often contain gluten. Gluten-free alternatives include crackers made from flaxseeds, pretzels made from corn and soy flour and cookies made from gluten-free ingredients. Certain brands of energy bars are made from natural products without wheat and are gluten-free. You may also choose to opt for natural snacks such as fruit pieces, fresh vegetables or nuts. Most grocery stores have a section with organic and natural foods that also contains gluten-free options.
Gluten-Free Sweets
Attending holiday or birthday celebrations can be hard because most cakes, cupcakes and many sweet desserts contain gluten. To avoid feeling left out, bring your own gluten-free cake slice or bring enough to share with others. Gluten-free cake mixes are readily available and are commonly made with rice flour, potato starch, brown rice flour, corn flour or bean flour.
