Can I eat it? Does it have gluten?
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Wheat, barley, rye all have gluten. Oats are most likely contaminated with gluten because of how they are processed, but one can buy gluten free oats. As one begins to read labels, one realizes just how many things are made from wheat. For instance, a pasta may say "Soy pasta" and it still may be made primarily from wheat. If you avoid gluten, that means you avoid most all commercially processed breads, pastas, cookies, crackers, and baked goods. It also means that you must avoid many sauces that contain soy sauce. Believe it or not, the vast majority of soy sauce in the world contains wheat. Tamari brand wheat-free soy sauce doesn't have wheat; but the only way you can guarantee that Tamari is used is to give the bottle to the person cooking.
The list goes on and on and on.
The following is a non-comprehensive examples of foods that do and do not contain gluten. This list is provided courtesy of the National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, and is copied, with their permission, from their website. I have used a different color font to distinguish this information. As the information is updated, I will also update it on this site. However, you might also wish to refer to their site as well; the link is provided below. Please note that this information does not constitute medical advice, and that you should consult a physician about any medical or dietary concerns (a physician should also be able to refer you to a dietician and/or nutritionist). Thank you! Hope this list provides some guidance.
The list goes on and on and on.
The following is a non-comprehensive examples of foods that do and do not contain gluten. This list is provided courtesy of the National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, and is copied, with their permission, from their website. I have used a different color font to distinguish this information. As the information is updated, I will also update it on this site. However, you might also wish to refer to their site as well; the link is provided below. Please note that this information does not constitute medical advice, and that you should consult a physician about any medical or dietary concerns (a physician should also be able to refer you to a dietician and/or nutritionist). Thank you! Hope this list provides some guidance.
"The Gluten-free Diet: Some Examples
In 2006, the American Dietetic Association updated its recommendations for a gluten-free diet. The following chart is based on the 2006 recommendations. This list is not complete, so people with celiac disease should discuss gluten-free food choices with a dietitian or physician who specializes in celiac disease. People with celiac disease should always read food ingredient lists carefully to make sure the food does not contain gluten.
Allowed Foods:
amaranth
arrowroot
buckwheat
cassava
corn
flax
Indian rice grass
Job’s tears legumes
millet
nuts
potatoes
quinoa
rice
sago seeds
sorghum
soy
tapioca
teff
wild rice
yucca
Foods To Avoid
wheat
- including einkorn, emmer, spelt, kamut
- wheat starch, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein
rye
triticale (a cross between wheat and rye)
Other Wheat Products
bromated flour
durum flour
enriched flour
farina graham flour
phosphated flour
plain flour self-rising flour
semolina
white flour
Processed Foods that May Contain Wheat, Barley, or Rye*
bouillon cubes
brown rice syrup
candy
chips/potato chips
cold cuts, hot dogs, salami, sausage
communion wafers French fries
gravy
imitation fish
matzo
rice mixes
sauces seasoned tortilla chips
self-basting turkey
soups
soy sauce
vegetables in sauce
* Most of these foods can be found gluten-free. When in doubt, check with the food manufacturer.
Source: Thompson T. Celiac Disease Nutrition Guide, 2nd ed. Chicago: American Dietetic Association; 2006. © American Dietetic Association. Adapted with permission. For a complete copy of the Celiac Disease Nutrition Guide, please visit www.eatright.org.
Points to Remember
- People with celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley.
- Untreated celiac disease damages the small intestine and interferes with nutrient absorption.
- Without treatment, people with celiac disease can develop complications such as osteoporosis, anemia, and cancer.
- A person with celiac disease may or may not have symptoms.
- Diagnosis involves blood tests and, in most cases, a biopsy of the small intestine.
- Since celiac disease is hereditary, family members of a person with celiac disease may wish to be tested.
- Celiac disease is treated by eliminating all gluten from the diet. The gluten-free diet is a lifetime requirement.
- A dietitian can teach a person with celiac disease about food selection, label reading, and other strategies to help manage the disease.
Hope through Research
The National Institute of Diabetes and Digestive and Kidney Diseases conducts and supports research on celiac disease. Researchers are studying new options for diagnosing celiac disease, including capsule endoscopy. In this technique, patients swallow a capsule containing a tiny video camera that records images of the small intestine.
Several drug treatments for celiac disease are under evaluation. Researchers are also studying a combination of enzymes—proteins that aid chemical reactions in the body—that detoxify gluten before it enters the small intestine.
Scientists are also developing educational materials for standardized medical training to raise awareness among health care providers. The hope is that increased understanding and awareness will lead to earlier diagnosis and treatment of celiac disease.
Participants in clinical trials can play a more active role in their own health care, gain access to new research treatments before they are widely available, and help others by contributing to medical research. For information about current studies, visit www.ClinicalTrials.gov."
You might also wish to visit the Gluten Intolerance Group of North America or Celiac.com website. They provide detailed lists of gluten and non-gluten containing food.
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Copyright, Karen Fleur Tofti-Tufarelli, 2010-2011, all rights reserved
