A gluten free diet is free of ingredients containing cereal, wheat, barley, and rye.

Gluten free means different things in different countries. Research suggests that sufferers of celiac disease should have no more than 200 parts per million gluten in their food. This is further complicated by the fact that gluten can appear as additives and binding agents, making it difficult to estimate gluten levels in food.

What foods are acceptable for a gluten-free diet? Gluten free foods include corn, potatoes, rice, and tapioca. Also consider amaranth, arrowroot, millet, sweet potato, taro, and yams. Some types of beans and soy oils can be used in gluten-free foods to add protein and dietary fiber.

Be aware that in foods such as ice-cream and sauces, gluten can be found in the stabilizing agents and thickeners.

The Relationship Between Gluten & Celiac Disease

Celiac disease is a chronic, generically linked, autoimmune disorder that is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy. Although celiac disease primarily affects the small intestine, deleterious effects can occur throughout the entire body. Patients with celiac disease are unable to tolerate the ingestion of gluten. Gluten is an insoluble protein found in all cereal grains. The gluten that is found in wheat, rye, and barley is the offending culprit for celiac disease patients. The prevalence in the United States is estimated to effect 1% of the population.

List of Gluten-Free Grains, Flours, and Starches

• Amaranth
• Arrowroot
• Bean flours
• Buckwheat
• Corn
• Fava
• Flax seed
• Garbanzo bean
• Hominy
• Millet
• Nut flours and nut meals
• Oats
• Pea flour
• Potato flour
• Rice
• Sago
• Soy
• Tapioca
• Teff

{ 0 comments }