subject: Maintaining A Healthy, Gluten-free Lifestyle [print this page] A gluten-free diet is necessary for people who are not able to digest the protein called gluten and have a gluten allergy. It's the protein found typically in wheat and wheat products--barley, rye and various oats. It's the substance in flour which integrates the structure of dough, the paste-like bonding material that holds the food together and is also the ingredient that makes dough rise and become fluffy. When these proteins exist in the diet of someone with the Celiac disease, are very toxic and lead to damage of the intestines.
Many people do not even realize they are Celiac, or not soon enough. As the years go by, it gets progressively worse and is far-too often misdiagnosed by doctors. One misdiagnosis is commonly irritable bowel syndrome; however there are a lot of other things that both you and your doctor should be alert for. Also, 2.2 million people in the U.S. alone have a gluten allergy and the average time before it is even diagnosed is over a decade-if that isn't a wake-up call, nothing will be.
The gluten in wheat products includes two indigestible proteins that include the variety typically found in grains such as wheat, oats, barley and rye. These proteins--when combined with liquid--contribute to the elasticity in dough that helps keep baked products firm and less collapsible. There are several health conditions however, that interfere with the digestion of wheat gluten. Individuals with these conditions-that suffer from a gluten allergy, with the assistance of their health professional-are seriously recommended to consider a gluten-free diet.
Some of those warning signs are diarrhea, bloating, depression, behavior issues and obvious signs of malnutrition. One of the most significant is irritable bowel syndrome, or disease, that goes on for a long period. Additionally, if you have multiple-sclerosis, lupus, or rheumatoid arthritis; you have an autoimmune disease and are at extra-risk of having a gluten allergy.
Something claiming to be "wheat-free" is does not always mean gluten-free. Wheat free products may still contain rye, oats, barley or bran. Those that suffer with a gluten allergy have a broad range of symptoms, of which can typically include: diarrhea, loss of weight, constipation, bloating, malnutrition and fatty stools. Bone and muscle pains, weakness, neuropathy, depression, and/or mental problems can also be symptoms of the Celiac disease. Because of varying symptoms, a person with the Celiac disease is too often misdiagnosed for months and even years before they get proper diagnosis and treatment. Currently, the only treatment for an individual with celiac disease is a strict following of a gluten-free diet.
It is estimated that one in 133 U.S. citizens have sensitivities to gluten proteins. A religious-like following of the gluten-free diet is difficult. Foods that contain wheat, rye and barley gluten must be avoided. Pizza, pasta, bread, bagels, many breakfast cereals, noodles and crumbs are only some examples of foods that contain gluten.
Things like lunch meats, snack foods, sauces, many condiments and beer-they all have the protein gluten to some extent and all of them should be avoided. What's worse is that many items-such as pasta, wafers, candy, broth, synthetic seafood, fake bacon, and OTC's-too often contain gluten allergies and gluten proteins and yet, they go overlooked. Finally, one of the best tips for you is to just avoid the bread and pasta aisles altogether.
Some of the major categories of glutens-that contain one or more gluten allergy--that are typically off-limits to people with an inability to digest glutens include barley, bran, bran couscous flour (or wheat), and malt. Additionally, pasta, sprouted-wheat, rye, Teriyaki sauce and Triticale wheat are generally bad. There are also many overlooked sources of glutens, which include: communion wafers, regular pasta, most candy, brown syrup, beer, broth, croutons and soy sauce. Furthermore, items like faux-seafood or bacon, prescriptions and OTC's, and beer/liquor. Yeast, coloring, flavorings, graham-flour and hydrolyzed plant proteins, hydrolyzed vegetable proteins, Mono and Di-glycerides, monosodium glutamate spices, and textured veggie proteins. This list is not exhaustive, but should serve as a great starting-point in learning what and what-not to eat.
Let's look into the foods and drink that are commonly allowed. Most forms of V8 vegetable juice are completely acceptable; 100% Vegetable Juice, V8 Low Sodium, V8 High-Fiber, and Essential Antioxidants are all free of any gluten allergy. Unsweetened corn, flours, seeds, potato starches, rice (and rice bran), soya, millet and flax are also approved food sources for Celiac. Maintain a very communicative relationship with your doctor, as well as gastroenterologist if prescribed, and continually educate yourself in the best foods to have on your plate.
