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Introduction
Science & Medicine
Medical Conditions
Tips and Hints
Food Groups
Suggested Reading
Discussion
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Organisations
and Self Help Groups
Companies
which sell Gluten Free Products
Cookery Books
Recipes
Dove's Farm Recipes
Children's Recipes |
NEW! GENIUS BREADS
Introduction
A gluten free diet is a simple concept which can be difficult in practice.
The basic idea is to exclude wheat and
'gluten' from the diet. So the first thought is ok no
bread, no biscuits, no pasta - the problem however is that very many foods
contain wheat or gluten as a thickener (sauces , gravies, soups) or to help
fermenting process (beers, soya sauce, malt vinegar) so its very much a case
of reading loads of small print at the supermarkets.
In Europe it is much easier to follow a gluten
free diet than in North America - Italy is probably the most advanced with
lots of good gluten free pasta brands, crackers that taste like crackers and
easy to follow labelling. In Italy gluten free products are mainly sold in
pharmacies and can also be obtained on prescription and the chemists are
very knowledgeable and helpful on dietary exclusions. There is also a gluten
free restaurant in Rome.
In contrast - try asking for gluten free
products in Los Angeles! You are treated like some mad person and they
wonder if you have escaped from Roswell's Area 51.
Science and
Medicine
Gluten is the common name for the protein or gliadin part of grain. The
gliadins found in varieties of grains vary slightly but all can cause
allergy or intolerance. The gliadin found in oats is less allergenic and
some people can tolerate it whereas other do not (see
below). The scientific terms for the proteins that cause allergy can be
confusing but here is the full story for those who like the facts -
The toxic component of the
gluten molecule lies in the prolamin portion. In wheat this portion is
called gliadin. It comprises approximately 40 - 50% of the protein. In rye
this portion is called secalin. It comprises approximately 30 - 40% of the
protein. In barley this portion is called hordein. It comprises
approximately 35 - 45% of the protein. In oats this portion is called avenin.
It comprises approximately 10 - 15% of the protein. There are prolamins in
rice, corn and other foods but these do not contain the toxic tetrapeptide(s)
So
broadly speaking, Gluten is the protein part of wheat, rye, barley, and
other related grains.
Medical conditions
The
conditions caused by gluten sensitivity or intolerance fall into three main
types- all of which may overlap or coexist in the individual.
1. Gluten sensitivity can cause an IBS
(Irritable Bowel Syndrome) type of disorder. Bloating and discomfort with
varying periods of constipation and then diarrhoea can occur.
2. A more severe reaction can occur in some
people who cannot tolerate gluten when it comes in contact with the small
intestine. In this case the lining of the small intestine can be damaged
interfering with absorption of nutrients and various deficiencies. This
causes pain, bloating gas and severe diarrhoea. This condition is known as
celiac disease (sometimes called non-tropical sprue or gluten sensitive
enteropathy).
3. Symptoms can affect other parts of the body
including the skin and there is good evidence that a skin disorder called
dermatitis herpetiformis is associated with gluten intolerance.
Removing gluten from the diet can alleviate symptoms in nearly all patients
and in coeliac patients the villi or lining of the intestine are able to
heal and regrow so improving digestion and nutrient absorption.
Removing gluten from the diet is not easy.
Grains are used in the preparation of many foods. It is often hard to tell
by an ingredient's name what may be in it, so it is easy to eat gluten
without even knowing it. However, staying on a strict gluten-free diet can
dramatically improve the patient's condition. Since it is necessary to
remain on the gluten-free diet throughout life, it will be helpful to review
it with a registered dietician.
Oats is a grain the merits
special attention. Oats are believed safe in patients with celiac disease
although this was not always the case. The problem with oat products is not
the grain but rather the manufacturing process. When oats are processed in
the same facilities as wheat, contamination can occur even with the best
cleaning protocol. Oat products can now be found that are not cross
contaminated. These can be tried after an initial period of 6 months during
which the digestion and small intestine can settle down and then a little
oats can be introduced to the diet to see
if they can be tolerated. Most, but not all patients can tolerate pure oat
products.
Tips and Hints |
Do not eat
anything that contains wheat, rye, and barley.
The following can be eaten in any
amount: corn, potato, rice, soybeans, tapioca, arrowroot, carob,
buckwheat, millet, amaranth and quinoa.
Distilled white vinegar does
not contain gluten.
Malt vinegar does contain
gluten.
Grains are used in the processing of many ingredients, so it will be
necessary to seek out hidden gluten. The following terms found in food
labels may mean that there is gluten in the product.
Hydrolyzed Vegetable Protein (HVP),
unless made from soy or corn
Flour or Cereal
products, unless made with pure rice flour, corn flour, potato flour,
or soy flour
Vegetable Protein unless made
from soy or corn
Malt or Malt Flavoring unless
derived from corn
Modified Starch or
Modified Food Starch unless arrowroot, corn, potato, tapioca, waxy
maize, or maize is used
Vegetable Gum unless
vegetable gums are carob bean gum, locust bean gum, cellulose gum,
guar gum, gum arabic, gum aracia, gum tragacanth, xanthan gum, or
vegetable starch
Soy Sauce or Soy Sauce
Solids unless you know they do not contain wheat
(tamari is
usually ok - but as always - check the label)
Any of the following words on food labels usually means that a grain
containing gluten has been used
stabilizer
starch
flavouring
emulsifier
hydrolyzed plant protein
Watch for batter and crumbs around products and for items cooked in same
pans or fried in same oil as wheat products.
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Food Groups
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Food Group
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Do Not Contain Gluten
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May Contain Gluten
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Contain Gluten
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Milk & milk products (2 or more
cups daily) |
whole, low fat, skim, dry, evaporated, or condensed milk; buttermilk;
cream; whipping cream; Velveeta cheese food; American cheese; all aged
cheeses, such as Cheddar, Swiss, Edam, and Parmesan
|
sour cream commercial chocolate milk and drinks, non-dairy creamers, all
other cheese products, yogurt |
malted drinks |
Meat or meat substitutes (5 to
6 oz daily) |
100% meat (no grain additives); seafood; poultry (breaded with pure
cornmeal, potato flour, or rice flour); peanut butter; eggs; dried beans
or peas; pork |
meat patties; canned meat; sausages; cold cuts; bologna; hot dogs; stew;
hamburger; chili; commercial omelets, soufflés, fondue; soy protein meat
substitutes |
croquettes, fish, chicken loaves made with bread or bread crumbs,
breaded or floured meats, meatloaf, meatballs, pizza, ravioli, any meat
or meat substitute, rye, barley, oats, gluten stabilizers
|
Breads & grains (4 or more
servings daily) |
cream of rice; cornmeal; hominy; rice; wild rice; gluten-free noodles;
rice wafers; pure corn tortillas; specially prepared breads made with
corn, rice, potato, soybean, tapioca arrowroot ,carob, buckwheat,
millet, amaranth and quinoa flour; puffed rice |
packaged rice mixes, cornbread, ready-to-eat cereals containing malt
flavoring |
breads, buns, rolls, biscuits, muffins, crackers, and cereals containing
wheat, wheat germ, oats, barley, rye, bran, graham flour, malt; kasha;
bulgur; Melba toast; matzo; bread crumbs; pastry; pizza dough; regular
noodles, spaghetti, macaroni, and other pasta; rusks; dumplings;
zwieback; pretzels; prepared mixes for waffles and pancakes; bread
stuffing or filling |
Fats & oils (servings depend on
caloric needs) |
butter,margarine, vegetable oil, shortening, lard |
salad dressings, non-dairy creamers, mayonnaise |
gravy and cream sauces thickened with flour |
Fruits (2 or more servings
daily) |
plain, fresh, frozen, canned, or dried fruit; all fruit juices
|
pie fillings, thickened or prepared fruit, fruit fillings
|
none |
Vegetables (3 or more servings
daily) |
fresh, frozen, or canned vegetables; white and sweet potatoes; yams
|
vegetables with sauces, commercially prepared vegetables and salads,
canned baked beans, pickles, marinated vegetables, commercially seasoned
vegetables |
creamed or breaded vegetables; those prepared with wheat, rye, oats,
barley, or gluten stabilizers |
Snacks & desserts (servings
depend on caloric needs) |
brown and white sugar, rennet, fruit whips, gelatin, jelly, jam, honey,
molasses, pure cocoa, fruit ice, popcorn, carob |
custards, puddings, ice cream, ices, sherbet, pie fillings, candies,
chocolate, chewing gum, cocoa, potato chips |
cakes, cookies, doughnuts, pastries, dumplings, ice cream cones, pies,
prepared cake and cookie mixes, pretzels, bread pudding
|
Beverages (4 to 6 cups or more
daily) |
tea, carbonated beverages (except root beer), fruit juices, mineral and
carbonated waters, wines, instant or ground coffee |
cocoa mixes, root beer, chocolate drinks, nutritional supplements,
beverage mixes |
Postum™, Ovaltine™, malt-containing drinks, cocomalt, beer, ale, gin,
whiskey, rye |
Soups
|
those made with allowed ingredients |
commercially prepared soups, broths, soup mixes, bouillon cubes
|
soups thickened with wheat flour or gluten-containing grains; soup
containing barley, pasta, or noodles |
Thickening agents
|
gelatin, arrowroot starch; corn flour, germ, or bran; potato flour;
potato starch flour; rice bran and flour; rice polish; soy flour;
tapioca, sago |
|
wheat starch; all flours containing wheat, oats, rye, malt, barley, or
graham flour; all-purpose flour; white flour; wheat flour; bran; cracker
meal; durham flour; wheat germ |
Condiments
|
glutent-free soy sauce, distilled white vinegar, olives, pickles,
relish, ketchup |
flavoring syrups (for pancakes or ice cream), mayonnaise, horseradish,
salad dressings, tomato sauces, meat sauce, mustard, taco sauce, soy
sauce, chip dips |
|
Seasonings
|
salt, pepper, herbs, flavored extracts, food coloring, cloves, ginger,
nutmeg, cinnamon, bicarbonate of soda, baking powder, cream of tartar,
monosodium glutamate |
curry powder, seasoning mixes, meat extracts |
synthetic pepper, brewer's yeast (unless prepared with a sugar molasses
base), yeast extract (contains barley) |
Prescription products
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all medicines: check with pharmacist or pharmaceutical company
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Suggested
Reading |
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Celiac Sprue:
What You Should Know
Wheat-Free Bread Recipes
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Organistions and self
help groups |
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The Food Allergy Network
11781 Lee Jackson Hwy, Suite 160
Fairfax, VA 22033-3309
(800) 929-4040
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American Celiac Society
P.O. Box 23455
New Orleans, LA 70183-0455
504-737-3293
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Celiac Sprue
Association/USA, Inc.
P.O. Box 31700
Omaha, NE 68131-0700
(402) 558-0600
(877) CSA-4-CSA
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Celiac Disease Foundation
13251 Ventura Blvd., Suite 1
Studio City, CA 91604-1838
(818) 990-2354
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Gluten Intolerance Group
15110 10th Avenue SW, Suite A
Seattle, WA 98166-1820
(206) 246-6652
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Celiac Disease Foundation
Gluten
Intolerance Group
Celiac
Sprue Association CSA/USA
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Companies That
Sell Gluten-Free Products
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Dietary Specialists, Inc.
P.O. Box 227
Rochester, NY 14601
(716) 263-2787
To place an order: 1-800-544-0099
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Ener-G Foods, Inc.
5960 1st Avenue. S.
P.O. Box 84487
Seattle, WA 98124-5787
(206) 767-6660
Toll free: 1-800-331-5222
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Gluten Free Pantry
P.O. Box 840
Glastonbury, CT 06033
860-633-3826
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Glutino
3750 Francis Hughes
Laval, Quebec
Canada H7L5A9
1-(450) 629-7689
Toll free: 1-800-363-DIET (3438)
Fax: 1-(450)-629-4781
Website: www.glutino.com
email:
info@glutino.com
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The Really Great Food Company
P.O. Box 2239
St. James, NY 11780
Toll free: 1-800-593-5377
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Cookbooks
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The Gluten-free Gourmet
More from the Gluten-free Gourmet
Bette Hagma
Gluten Freeda Online Cooking Magazine
www.glutenfreeda.com |
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