If you are a non-celiac, the celiac diet can offer you a healthy, well-balanced eating plan if you eat foods within its guidelines that meet your nutritional needs. People with celiac disease must eliminate gluten from their diet. Although you can find nutritious substitutes for wheat, rye, barley and other foods that contain gluten, you may need to make some major adjustments in your diet. Consult your health care provider before starting a gluten-free diet to develop a plan to fulfill your daily requirements of essential nutrients and fiber.
Condition
Celiac disease is an autoimmune disorder in which the digestive system reacts to gluten, a protein found in some grains, by destroying the villi in the small intestine. These small, fingerlike projections in the lining of the small intestine play a vital role in absorbing nutrients. Damage to the villi results in a failure to absorb vitamins, minerals and other essential nutrients. If untreated, celiac disease may lead to anemia, osteoporosis or cancer. The only treatment for celiac disease that currently exists is a gluten-free diet, according to the National Digestive Diseases Information Clearinghouse (NDDIC).
Guidelines
You may not be aware of how many of the foods you eat on a regular basis contain gluten. This protein is a common additive that enhances flavor and texture in many foods. Any food made with wheat, rye, barley, triticale or spelt flour contains gluten, as well as numerous processed meats, snacks and sauces. Some alcoholic beverages, medications, cosmetics, toothpaste or other non-food items are made with gluten or processed with gluten. In some cases, foods that have contact with gluten products may cause a recurrence of the inflammatory response that damages the small intestine, according to the NDDIC.
Benefits
Following a celiac diet may make you more aware of the contents of the foods you eat, especially processed foods. If you replace gluten products with foods like quinoa, buckwheat, corn, flax and wild rice, you can meet your recommended dietary allowance of fiber and essential nutrients while adding a healthy variety of foods to your diet. Eating lean meats or legumes without sauces or breading that contain gluten may reduce fat, calories and sodium.
Considerations
With gluten-free products becoming more common, you can find gluten-free versions of many of your favorite foods. However, the sugars and starches used in these substitutes may have a higher impact on your blood sugar than foods made with wheat flour. If you've relied on wheat bread or cereals containing wheat for a large part of your fiber intake, you will have to substitute that fiber with a gluten-free alternative. If you remove wheat products from your diet, you will have to make sure you're compensating for the fiber, iron, calcium and B-vitamins that these products contain, says the American Dietetic Association, or ADA.
Suggestions
Finding substitutes for gluten products may make you more creative with your dietary choices. The Glycemic Index Foundation suggests eating foods made with legume flours, such as chickpeas or soybeans, which won't spike your blood sugar. Bake bread at home using quinoa, buckwheat, rice or potato flour. If a child, spouse or partner in your household has celiac disease, following the celiac diet may make it easier for you to shop, plan meals and prepare food together. Consult your health care provider before starting any new diet that requires major changes in your nutritional intake.
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