Gluten is a protein found in grains such as wheat, barley, rye, kamut, farina, semolina, spelt and triticale. A gluten-free diet, like the one provided by the Mayo Clinic, is used to treat people with gluten sensitivity or celiac disease. For those individuals, gluten causes inflammation in the small intestine, and a diet without gluten can control symptoms and prevent further complications.
Celiac Disease
Celiac disease is a digestive condition that has been found to run in families but the exact cause of the disease is still unknown. Although there is not a cure for celiac disease, it can be effectively managed by changing your diet. There are no typical signs and symptoms of the disease but most people have general complaints such as intermittent diarrhea and abdominal pain. The disease symptoms can mimic those of conditions similar to irritable bowel syndrome, gastric ulcers, Crohn's disease, parasite infections and anemia. Mayo Clinic.com suggests that you make an appointment with your doctor if you have signs or symptoms that worry you. If left untreated, celiac disease can cause complications such as malnutrition, loss of calcium and bone density, lactose intolerance, cancer and neurological complications. There are available tests and procedures that can help with diagnosis, although some people have tried a gluten-free diet on their own to see if it helps relieve symptoms.
Foods to Avoid
Foods that should be strictly avoided are many of the common grains including wheat, rye, barley, bulgur, durham, farina, graham flour, kamut, matzo meal, semolina, spelt and triticale. There are other grains, such as oats, that can be contaminated with wheat during the growing and processing stages that should be avoided unless they are specifically labeled as gluten-free. Additional products on the market that should be approached with caution include beer, bread, cake, cereal, candy, crackers, pastas, luncheon meats, salad dressings, sauces, soy sauce and soups. Other potential problem substances include food additives, malt flavoring, modified food starch, ingredients used in lipstick, toothpaste, medications and vitamins that use gluten as a binding agent. It is important to read the labels on all items before purchasing and concentrate on products that specify they are gluten-free.
Allowed Foods
There are a variety of basic and delicious foods that are allowed on a gluten-free diet including some grains such as amaranth, arrowroot, buckwheat, corn, cornmeal, gluten-free flours, hominy grits, polenta, corn tortillas, quinoa, rice and tapioca. Other acceptable foods include fresh meats that are not breaded, fruits, most dairy products, potatoes, vegetables, wine and distilled liquors. Eating a gluten-free diet is becoming easier as there are an increasing number of gluten-free products available in specialty stores, bakeries, health food stores and many supermarkets.
Challenges
One of the challenges of being on a gluten-free diet is getting enough vitamins and nutrients since you are not eating many of the grains that are enriched with vitamins. The Mayo Clinic suggests that people who follow the gluten-free diet check with their dietitian or doctor about taking a good vitamin and mineral supplement to help cover possible deficiencies. Eating out has been a persistent challenge as it is difficult to work with menus, waiters and chefs in order to determine what might be safe to eat. But there is new hope for assistance since some restaurants have taken special training to become certified as gluten-free and the FDA will soon be releasing federal standards for labeling foods as being gluten-free. This should help solve the problem of cross-contamination of naturally gluten-free grains as it has previously been a voluntary process for food companies to test their foods for gluten.
Support
Every day can be a frustrating experience for those living with celiac disease although it often becomes easier as time moves on and you become more familiar with the diet. However, it can be helpful to seek out others who know what you are going through and can offer reassurance and information. There are numbers of celiac support groups listed on the Internet or you can consult with a dietitian who may have extensive knowledge that can help you plan a diet and think in more creative ways.
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