Choosing the Right Foods for a Gluten-free Diet

Being on a gluten-free diet is unlike being on medication. A gluten-free diet is a life-long treatment that maintains healthy digestive functions and prevents serious side effects caused by celiac disease.

Being on a gluten-free diet means avoiding wheat gluten found in cereals such as wheat, barley, oats, triticale and rye. Wheat gluten damages the walls of the intestine and therefore warps absorptive functions. When the body is unable to effectively absorb nutrients, the body may develop a multitude of other health conditions such as vitamin C deficiencies and osteoporosis.

Since wheat gluten is commonly found in American food, it may be difficult to start a gluten-free diet. But if you research more on gluten-free foods, you’ll find several foods and ingredients that can be used to create delicious and healthy recipes.

Foods and ingredients that are considered safe for a gluten-free diet include: almonds, basmati rice, brown rice, Carolina gold rice, Arborio rice, black and red rice, acorn, artichoke, beans, brown rice flour, chickpea flour, cassava, canola, flaxseed, lentils, millet, saffron, soy, sweet potato, tapioca.

There are several more foods that are gluten-free. However, these can be contaminated and contain gluten when ingested. Some products may not contain ingredients that contain gluten (ingredients containing gluten will be discussed later in this article) but can have traces of gluten. Gluten-free foods can end up containing gluten because of how they are prepared. Contamination can occur from the use of a truck, farm, bagging facility, or mill that processes / carries other grains naturally containing gluten.

Cross-contaminated food is especially a risk to those who are allergic to gluten and are unaware of these traces. Always watch out for ingredients that mention vegetable proteins and starch, malt flavoring, glucose syrup and modified food starch.

Foods and ingredients that have the possibility of being contaminated by wheat traces found during food processing or harvesting include: bran, cereal, edible starch, farina, flour, food starch, grits, groats, hemp, hulls, malt, modified food starch, dry roasted nuts, udon noodles.

Foods and ingredients that should be avoided at all times in a gluten-free diet are: barley, bulgur, couscous, durum, einkorn, gluten, gluten peptides, glutenin, graham flour, kamut, mir, matzah, oats, oat bran, oat fiber, oat gum, rye, semolina, triticale, wheat, wheat berry, wheat germ, wheat germ oil, wheat grass leaves, wheat gluten, wheat nut, wheat starch.

Apart from totally eliminating wheat gluten from your gluten-free diet, it is also recommended to observe other foods that you may be allergic to. Other common foods that cause allergic reactions in most individuals are eggs, milk, peanuts, tree nuts, soybeans, crustacean shellfish and fish.

Now that you are familiar with foods that are gluten-free and those that are not, always make it a rule to read the back labels when grocery shopping. Even if a product seems to be safe for your gluten-free diet, one wheat gluten ingredient can cause an allergic reaction. Furthermore, it would also help a lot to invest in gluten-free cookbooks, food lists and even restaurant guides.

You may want to check out Alorex - Comprehensive Formula for Celiac Disease Support which addresses nutritional and immunilogical needs of people who are gluten intolerant

Click here to check out the Gluten-Free Guide to Eating. 25 Places to Get Amazing Gluten-Free Food Online and 25 Gluten-Free Recipes.