According to NASPGHAN, gluten is a protein found in wheat, barley and rye. This substance forms the dough when using these grains and is essentially the glue holding the products together. These grains are used for manufacturing such items as breads, cereals, pasta, pizza, cakes, pies and cookies and are added ingredients to many processed food items. Due to the abundance of gluten-containing products, people diagnosed with celiac disease find it often difficult to maintain a well-balanced diet to meet their needs. Celiacs cannot eat gluten products due to its toxicity within the intestinal tract of those people. However, there are many new foods which have been manufactured with alternatives to gluten which allow celiacs to live a healthy lifestyle.
Gluten-Free Grains
According to the Celiac Sprue Association, there are many grains which celiacs can incorporate into their diets to replace gluten-containing ones. These gluten-free alternatives allow people with celiac disease to eat the foods that they are used to without gluten such as pizza, bagels and pasta. According to Jackson Sieglebaum Gastroenterology, a few alternatives to wheat, barley and rye are such grains as rice, cornmeal, hominy, corn, potato, soybean, tapioca, arrowroot, carob, buckwheat, millet and amaranth.
Gluten-Free Produce
According to Jackson Siegelbaum Gastroenterology, certain vegetables containing sauces, or ones that are commercially prepared such as pre-made salads, canned baked beans, pickles, marinated vegetables, or commercially seasoned vegetables containing gluten are detrimental to celiacs. However, it is easy to avoid these products, and it is recommended that people with celiac disease eat fresh or frozen vegetables.
Gluten-Free Dairy Products
According to NASPGHAN, there are many dairy products such as sour cream, commercial milk and dairy drinks, non-dairy creamers, cheese products and yogurts which contain gluten. Many of these products do not naturally contain gluten, however, during manufacturing, certain gluten additives are included. Jackson Siegelbaum Gastroenterology suggests consuming such products as whole, low fat, skim, dry, evaporated or condensed milk, buttermilk, cream, all aged cheeses, such as Cheddar, Swiss, Edam and Parmesan which do not contain any gluten.
Gluten-Free Meats
According to Jackson Siegelbaum Gastroenterology, prepackaged meat patties, canned meats. sausages, cold cuts, hot dogs and hamburgers may contain gluten products. Other meat products such as meatballs, or breaded fish and chicken contain gluten. Celiacs may choose to use alternative grains to make such products if desired. NASPGHAN recommends consuming fresh poultry, fish, beef or pork to be sure that they do not contain gluten.
