Gluten is a natural component of many types of grains and flours, such as wheat, barley and rye. Those that suffer from celiac disease must avoid gluten as it irritates their small intestine. Vegetables like yucca, a root vegetable native to Latin America, are usually safe for those that cannot have gluten. Contact your health care provider if you need guidance with a gluten-free diet.
Yucca
Also known as the cassava root, yucca is a root vegetable that is widely popular in Carribean and Latin American countries. It is often used as a thickener as yucca root contains a high amount of starch. It can easily be substituted for potatoes in most recipes, according to the Center for Disease Control. It contains a high amount of carbohydrates, vitamin C and fiber and has about 120 calories per serving.
Gluten
Gluten is a protein found in wheat, barley, and other types of carbohydrates, according to the University of Maryland Medical Center. It is what gives breads and other foods their chewy composition. Gluten is only bad for your health if you suffer from celiac disease or a gluten allergy. Many gluten-free foods such as breads and pastas are available made from alternative flours and grains. According to the Celiac Sprue Association, yucca is a gluten-free food and safe to consume with celiac disease.
Celiac Disease
Gluten-free diets are usually used as treatments for celiac disease, according to MayoClinic.com. Ingesting gluten causes inflammation in the small intestines of those that suffer from celiac disease. Avoiding foods with gluten can help keep symptoms and complications of the disease to a minimum. A gluten-free diet is rich in vegetables such as potato and yucca. Most people that suffer from celiac disease must remain on a gluten free-diet for the remainder of their lives. In certain severe cases, doctors must prescribe additional medicine for the treatment of the disease.
Warnings and Side Effects
Those that follow a gluten free diet must be careful of cross contamination when dining out, according to University of Maryland Medical Center. Beware of gluten-free foods that are coated in breading or marinades as they may not be entirely gluten-free. The Gluten Intolerance Group is a non-profit educational community that provides information on diet issues and guidance when shopping for groceries or dining out. Those that suffer from celiac disease are at a higher risk of being deficient in such nutrients as iron, calcium, and fiber, according to MayoClinic.com. Contact your doctor if you think you have a gluten intolerance or have celiac disease.
