Celiac disease is a painful digestive disorder that interferes with the body's ability to absorb vitamins and minerals because of intolerance to the protein-containing portion of wheat, called gluten. This leads to problems like malnutrition, diarrhea, bloating and weight loss. The gluten-free diet is the only effective treatment in managing celiac disease, according to the National Digestive Disorders Information Clearinghouse. Gluten-free diets, which prohibit the consumption of any products containing gluten, have become more popular in recent years with the increased awareness of celiac disease and the increased focus on public nutrition education.
Step 1
Visit a Registered Dietitian to discuss your symptoms and the gluten-free diet. The gluten-free diet is very strict and requires that you become a "diet detective" of sorts, looking at the ingredients of virtually every food that you eat and making special arrangements for when you eat out. A Registered Dietitian has training in medical nutrition therapy and will be able to help you come up with strategies to make your gluten-free diet successful. She can also help to educate you about what foods you can eat while on a gluten-free diet.
Step 2
Get rid of all of the gluten in your kitchen. Look through your cereals, granola bars, crackers, chips, and practically anything packaged to make sure it does not contain wheat, rye or barley. The National Digestive Disorders Information Clearinghouse states that wheat, rye and barley, as well as foods made with any of those grains, contain gluten. You can replace these foods with gluten-free alternatives, like rice, fruits and vegetables.
Step 3
Start eating new grains instead of grains that contain gluten. The diet can get very boring if you are only eating fruits, vegetables, dairy and meats. Grains are essential to your diet because they provide energy and vitamins and minerals and they also make meals taste better. The Mayo Clinic states that grains like quinoa, rice, corn and amaranth are all safe to eat on a gluten-free diet.
Step 4
Look for hidden gluten by other names on processed food product ingredients labels. The National Digestive Disorders Information Clearinghouse states that sauces, gravy, soups and soy sauce usually contain gluten, under the names wheat, barley or rye. For example, soy sauce may state "soy sauce containing wheat" on the label.
Step 5
Keep a food journal for at least one month after starting the gluten-free diet. Each day, write what you ate and drank, what time you had the food or beverage at and how you were feeling at the time. This food journal can be helpful for looking back at later, to discover what foods might be causing you pain and discomfort.
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