The gluten-free diet removes all sources of gluten protein from the diet. Gluten protein is found in wheat, barley and rye. Products made from these grains, such as bread and pasta, also contain gluten. The gluten-free diet requires learning a new way to eat. Foods naturally free from gluten, such as vegetables, become mainstays of the gluten-free diet and can play versatile roles in everyday eating.
Diet Uses
A gluten-free diet is required for people with celiac disease. Celiac disease is an autoimmune disease, meaning the body attacks itself in response to gluten ingestion. Celiac disease damages the small intestine and prevents nutrients from being absorbed from foods. A gluten-free diet is the only cure for celiac disease and must be followed for a lifetime. Gluten-free eating may play a positive role in other medical conditions as well, like rheumatoid arthritis. John Hopkins Medicine reports that a gluten-free vegan diet appears to reduce symptoms of rheumatoid arthritis, though more studies are needed to prove long-term benefits.
Diet Basics
Gluten-free eating focuses on fresh, naturally gluten-free foods. Fresh vegetables and fruits, gluten-free grains and fresh meats are a good place to start. Gluten-free grains like millet, quinoa, brown and wild rice, tapioca and teff replace traditional wheat. Products made from gluten-free grains, like pasta, bread and baked goods, crackers, pizza crust and baking mixes are available as substitutes for similar gluten-containing foods. Plain dairy products are also naturally gluten-free, including cheese, cottage cheese, cream cheese, plain milk and butter. Gluten may be hidden in food flavorings and seasonings, warns the Children's Digestive Health and Nutrition Foundation. Reading product labels and looking for the words, "wheat-free" or "gluten-free" will help to determine if a product contains gluten sources.
Fresh Vegetables
Fresh vegetables are a versatile food staple in gluten-free eating. Vegetables of your choice may be incorporated into meals as a side dish or served as a snack. Carrot or celery sticks make a portable gluten-free snack on-the-go. Vegetables may be raw, cooked, frozen or canned. Be wary, however, of possible additives to seasoned, processed vegetables, as these may contain gluten.
Nutritional Concerns
If you have celiac disease, you may have nutritional deficiencies caused by your inability to absorb nutrients. Some gluten-free foods, such as white rice, gluten-free breads and pastas, are not enriched and may lack vitamins and minerals. The Children's Digestive Health and Nutrition Foundation warn that the gluten-free diet is often lacking B-vitamins, iron, folate and calcium. Vegetables are a good source of nutrition and may help boost nutrition. You can obtain folate, iron, calcium and fiber from a diet rich in vegetables, states My Pyramid.gov. Meeting with your physician is a good way to know if you're nutritionally lacking and how to boost health through foods.
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