Celiac disease is caused by an allergy to a certain kind of protein, known as gliadin, which can be found in grains and other foods that contain gluten. Celiac disease causes abdominal cramping and diarrhea and requires patients to follow a diet which is devoid of gluten. Gluten-free diets can be eaten by people without celiac disease, however, and have some benefits.
Benefits
One of the main reasons why you might follow a gluten-free diet even if you do not have celiac disease is that a gluten-free diet has many nutritional benefits. A gluten-free diet emphasizes fresh fruits and vegetables and also excludes many different fried and processed foods. A diet which is low in fried and processed foods is generally very healthy, so this diet may be appropriate for you even if you do not have celiac disease.
Gluten Intolerance
Approximately 1 percent of all people have celiac disease, "USA Today" notes, though many more people prefer gluten-free foods. This is because some people are intolerant to gluten even if they do not technically have celiac disease. People who are gluten intolerant may have some symptoms of celiac disease, such as bloating or rashes after eating foods with gluten, even if the blood tests and biopsies do not show any signs of celiac disease. For these people, eliminating gluten will allow them to prevent these symptoms.
Guidelines
If you are following a gluten-free diet, you will need to avoid any foods that contain barley, rye or wheat, GiCare.com notes. Oats can be eaten as long as they are not processed by machines that also process wheat. Rice, corn, soybeans, potatoes, carob, buckwheat, millet, quinoa, arrowroot, tapioca and amaranth can all be eaten. If you are following a gluten-free diet, avoid foods made with vegetable protein, starch, flour, cereals, vegetable gum or malt, unless they are specifically made with corn or soy.
Considerations
One thing you should consider before adopting a gluten-free diet is that it can put you at risk of developing certain vitamin deficiencies. This is because many foods with grains such as barley, rye and wheat are enriched with vitamins and minerals. As a result, a gluten-free diet may be deficient in thiamine, riboflavin, calcium, iron, niacin and folate, the Mayo Clinic explains, which means that you may need to take vitamin supplements while on a gluten-free diet.
Member Comments