A gluten-free diet is typically used as a treatment for people who have celiac disease or gluten intolerance. Gluten is a kind of protein found in foods made from wheat, rye and barley. A gluten-free diet is rather restrictive and sometimes challenging to follow, and it's not typically recommended as a weight-loss diet. In fact, the diet is used to prevent unwanted weight loss in people with gluten intolerance. Talk with your doctor before you begin a gluten-free diet for any health purpose.
Description
People who have celiac disease cannot digest gluten properly, leading to diarrhea, bloating and gastrointestinal cramps, according to the University of Pittsburgh Medical Center. Sometimes, eating gluten can cause people with celiac disease to develop intestinal damage and nutritional deficiencies. Eating gluten can also lead to weight loss, anemia and osteoporosis in people with celiac disease, says the University of Michigan Health System. That's why a gluten-free diet is used to treat celiac disease and prevent complications related to the condition, the Mayo Clinic notes. Aside from treating celiac disease, there are no other medical uses for a gluten-free diet.
Foods to Avoid
On a gluten-free diet, you should eliminate all foods and beverages that contain barley, wheat and rye, as well as kamut, bulgur, durham, farina, matzo meal, graham flour, spelt wheat, triticale and semolina, the Mayo Clinic says. Avoid chapatti flour, couscous, dinkel, einkorn, emmer, cracked wheat, faro, panko, orzo, seitan and udon. Any beer, breads, candies and cereals are also eliminated from a gluten-free diet unless the foods are labeled "gluten-free." Additionally, you should avoid any salad dressings, malt vinegar, sauces, gravies, soy sauce, teriyaki sauce and self-basting poultry that aren't labeled "gluten-free." Breads, crackers and pastas containing gluten are also off the menu, notes the University of Michigan Health System. Even frozen yogurt, malted milk, foods with barley malt flavoring such as candy, ice cream cones and icing or frosting can contain gluten, states the University of Pittsburgh Medical Center. Even non-food products that come into contact with your mouth like lipstick and lip balm, medications or vitamins, play dough and toothpaste can contain gluten.
Allowed Foods
Non-gluten foods that are usually allowed include grains and starches such as amaranth, corn, rice, quinoa, tapioca, polenta, hominy grits, cornmeal, buckwheat, arrowroot and gluten-free flours made from soy, corn, beans and potatoes, the Mayo Clinic says. Cassava, kasha, millet, flax, yucca, sorghum and sago are also allowed on a gluten-free diet, notes the University of Pittsburgh Medical Center. Oats are allowed, but read the label to ensure that they aren't contaminated with gluten during processing. The same goes for amaranth, quinoa and buckwheat. Non-breaded meats, poultry and fish, as well as all fruits and vegetables are gluten-free. Most dairy products and distilled alcoholic beverages or wine don't contain gluten.
Effects
Following a gluten-free diet can greatly reduce the symptoms and dangerous complications from celiac disease, the Mayo Clinic says. Although a gluten-free diet can be frustrating and challenging for most people, individuals with celiac disease usually have to follow the diet for the rest of their lives to prevent complications, notes the University of Maryland Medical Center. Complications from untreated celiac disease can include weight loss and malnutrition, nerve damage, osteoporosis or osteomalacia, intestinal lymphoma and similar cancers, seizures, lactose intolerance, and dermatitis herpetiformis. Although a gluten-free diet can effectively treat celiac disease, you'll need to monitor your diet closely to ensure that you're getting enough nutrients -- particularly iron, fiber, calcium and B-complex vitamins such as thiamin, folate, niacin and riboflavin.
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