Milly Gaines
Celiac disease is an autoimmune condition that causes severe damage to the lining of the small intestine. The only treatment for celiac disease is to follow a strict gluten-free diet, which can be challenging as gluten is found in many foods, including grains, pasta, cereals, and processed foods. People with celiac disease must avoid all sources of gluten for life, as even small amounts can trigger a reaction and cause intestinal damage. A gluten-free diet involves choosing foods that don't contain gluten, such as meat, fish, rice, fruits, and vegetables, and being cautious about hidden gluten in condiments, dressings, and medicines. A dietitian can help people with celiac disease adjust to this new diet and ensure it is balanced and contains all the necessary nutrients.
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What You'll Learn
Gluten-free foods
Celiac disease is an autoimmune condition that causes severe damage to the lining of the small intestine. The only treatment for this disease is to follow a strict gluten-free diet. This diet must be followed for life to prevent symptoms and intestinal damage from recurring. Gluten is a protein found in wheat, barley, and rye, and it triggers symptoms such as diarrhea, indigestion, abdominal pain, fatigue, and headaches.
Many food ingredients and additives, such as colorings, flavorings, starches, and thickeners, contain gluten. These ingredients are added to many processed foods, including boxed, canned, frozen, packaged, or prepared foods. Therefore, gluten may be found in a variety of foods, including candy, condiments, dressings, gravy, hot dogs, sausages, ice cream, soups, and even medicines. It is important to always check food labels and be cautious about cross-contamination, which can occur during the growing, processing, storing, preparing, or serving of food.
Naturally gluten-free foods include meat, fish, fruits, vegetables, rice, most dairy products, and potatoes. Oats are also usually gluten-free, but they are often harvested and processed with the same equipment as wheat, so contamination is possible. Pure, uncontaminated oats consumed in moderation are generally tolerated by most people with celiac disease. However, some people with celiac disease may have an immune reaction to the avenin in oats, a protein similar to gluten, and should avoid all oats.
Gluten-free alternatives to common foods such as bread, pasta, and pizza bases are widely available in most grocery stores and restaurants. These packaged gluten-free foods tend to be more expensive and may be higher in fat and sugar than their gluten-containing counterparts. It is important to note that a gluten-free diet may not be inherently healthier, and it is crucial to watch portion sizes even when eating gluten-free.
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What foods to avoid
Celiac disease is an autoimmune condition that causes severe damage to the lining of the small intestine. The only treatment for celiac disease is a strict gluten-free diet, which must be followed for life to prevent symptoms and intestinal damage from recurring. Gluten is a protein found in wheat, barley, and rye, and it triggers symptoms of celiac disease. Even a small amount of gluten can trigger a reaction that damages the small intestine.
- Grains and Grain Products: Wheat, barley, and rye, and any products containing these grains should be avoided. This includes bread, pasta, cereals, baked goods, and processed foods. Wheat starch, wheat bran, wheat germ, cracked wheat, and hydrolyzed wheat protein are also sources of gluten.
- Oats: Oats are often contaminated with gluten during harvesting and processing. While some people with celiac disease can tolerate small amounts of pure, uncontaminated oats, others may have an immune reaction to the avenin in oats, a protein similar to gluten. Therefore, it is important to only consume oats labelled as gluten-free and even then, some individuals with celiac disease may need to avoid them entirely.
- Condiments and Processed Foods: Many processed and packaged foods contain gluten, including candies, hot dogs, sausages, ice cream, salad dressings, condiments, and soups. Wheat is commonly used as a thickener in soups and sauces, so it is important to read labels carefully.
- Alcoholic Beverages: Beers, ales, lagers, malt beverages, and malt vinegars are often made from gluten-containing grains and are not distilled, so they are not gluten-free. Some wines, such as dessert wines and bottled wine coolers, may also contain gluten due to added colour or flavouring. However, distilled liquors and hard ciders are generally gluten-free.
- Medications: Gluten can be found in prescription and over-the-counter medications, as well as herbal supplements, vitamins, and probiotics. Always check with your pharmacist or healthcare provider to ensure your medications are gluten-free.
- Cross-Contamination: Cross-contact or cross-contamination can occur when gluten-free foods come into contact with gluten-containing foods during growth, processing, storage, preparation, or serving. This includes using the same utensils, cutting boards, or cooking equipment for gluten-free and gluten-containing foods. It is important to be mindful of this and avoid cross-contamination to prevent an adverse reaction.
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Reading food labels
Celiac disease is an autoimmune condition that causes severe damage to the lining of the small intestine. The only treatment for celiac disease is to follow a strict gluten-free diet. Gluten is a protein found in wheat, barley, and rye. It is also present in many grains, including wheat starch, wheat bran, wheat germ, cracked wheat, and hydrolyzed wheat protein. Gluten can be hidden in many foods, including processed foods, medicines, and cosmetics such as lipsticks and lip balms. Therefore, it is important to become an expert at reading food labels to identify and avoid gluten. Here are some tips for reading food labels when following a gluten-free diet:
Know the Terms for Hidden Gluten: Stay away from ingredients such as einkorn, emmer, spelt, kamut, wheat starch, wheat bran, wheat germ, cracked wheat, and hydrolyzed wheat protein. Be cautious with emulsifiers, dextrin, mono- and di-glycerides, seasonings, and caramel colors, as they may contain gluten.
Check the Ingredient List: Always read the ingredient list on food labels to identify any sources of gluten. Look out for barley, rye, triticale, farina, graham flour, semolina, and any other kind of flour, including self-rising and durum, unless they are specifically labelled gluten-free. Be cautious with corn and rice products, as they can sometimes be contaminated with wheat gluten during processing.
Beware of Additives and Processed Foods: Many additives, such as colourings, flavourings, starches, and thickeners, contain gluten. These are commonly added to processed foods, including boxed, canned, frozen, packaged, or prepared foods. Condiments, dressings, gravies, candy, hot dogs, sausages, ice cream, salad dressings, and soups often contain gluten.
Look for Gluten-Free Labels: Choose foods that are labelled gluten-free. The U.S. Food and Drug Administration (FDA) has specific standards for foods labelled "gluten-free." However, be cautious with oats, as some people with celiac disease may still be sensitive to uncontaminated oats due to the presence of a protein called avenin. If you decide to include oats in your diet, ensure they are specifically labelled gluten-free.
Be Wary of Cross-Contamination: Cross-contamination can occur when gluten-free foods come into contact with gluten-containing foods during growing, processing, storage, preparation, or serving. This includes the use of shared utensils, cutting boards, and cooking surfaces. Pure wheat grass and barley grass are gluten-free, but there is a risk of gluten contamination during harvesting and processing.
Consult a Dietitian: A registered dietitian can help you navigate the gluten-free diet and identify safe foods to ensure you maintain a balanced and nutritious diet. They can guide you on reading food labels, understanding hidden gluten, and making informed choices when grocery shopping or eating out.
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Eating out
Research and Plan Ahead:
Before going out to eat, take the time to research the restaurant options in your area. Many restaurants nowadays have websites where you can view their menus online. This allows you to assess the gluten-free options available and make an informed decision about where to dine. Calling the restaurant in advance is also a good idea. You can inquire about their gluten-free offerings and ask if they can accommodate your dietary needs.
Ask Questions:
Once you're at the restaurant, don't hesitate to ask questions about the ingredients and preparation methods of the dishes. Ask to speak to the chef or manager if needed. It's important to be clear about your dietary restrictions and inquire about potential sources of gluten in the food. For example, ask if the meat is marinated or if there are breadcrumbs or flour added to thicken sauces.
Be Wary of Contamination:
Cross-contact with gluten is a significant concern for people with celiac disease. Even a small amount of gluten can trigger a reaction. Be mindful of this when ordering. For instance, ask if the restaurant uses separate fryers for gluten-free items like fries or onion rings, as they may be cooked in the same oil as breaded items, leading to contamination.
Stick to Simple, Naturally Gluten-Free Foods:
When in doubt, opt for dishes that are naturally gluten-free and less likely to be contaminated. Grilled meats, fish, vegetables, and salads with simple dressings are good options. Steer clear of dishes with multiple ingredients or complex sauces, as these increase the risk of gluten being present.
Carry a Gluten-Free Food Item:
If you're attending a social gathering or an event where food is served, consider bringing your own gluten-free dish to share. This ensures you have something safe to eat and can also help raise awareness about celiac disease among your friends and family.
Remember, while eating out with celiac disease requires vigilance, it is possible to enjoy a safe and satisfying dining experience outside your home by following these guidelines and staying informed about gluten-free options.
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Managing medication
Understanding Gluten in Medication
Gluten can be found not only in food but also in certain medications, both prescription and over-the-counter. It is important to be vigilant about checking the ingredients of any medication you take. Ask your pharmacist about the presence of gluten in your medications, and request a list of ingredients if it is not readily available. Many herbal remedies, vitamins, supplements, and probiotics may contain gluten, so it is crucial to scrutinize these products carefully.
Communicating with Healthcare Professionals
Open and clear communication with your healthcare providers is essential. Discuss your celiac disease diagnosis with your doctor and pharmacist, and express your concerns about gluten in medication. They can provide valuable guidance and recommendations to ensure your medication is gluten-free. Additionally, they can advise you on any potential cross-contamination risks associated with specific medications.
Reading Labels and Ingredient Lists
Developing a keen eye for reading labels and ingredient lists is a crucial skill for managing your medication effectively. Become familiar with the various terms used for hidden gluten, such as wheat starch, barley, rye, and emulsifiers. Stay alert for these ingredients on medication labels, just as you would when checking food labels. If you are unsure about a particular ingredient, don't hesitate to contact the manufacturer for clarification.
Seeking Alternatives and Substitutions
In some cases, you may find that your regular medication contains gluten. Don't despair; there are often gluten-free alternatives available. Consult your doctor or pharmacist about substituting gluten-containing medications with gluten-free options. They can guide you in finding suitable alternatives that align with your specific health needs and ensure the effectiveness of your treatment.
Vigilance and Proactivity
Stay vigilant and proactive in managing your medication. Always double-check the ingredients of any new medication you are prescribed or purchase over the counter. Remember that medication formulations can change, and manufacturers may introduce new ingredients or change suppliers, potentially introducing gluten into a previously gluten-free product. Being proactive and diligent will help ensure your safety and well-being.
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Frequently asked questions
Celiac disease is an autoimmune condition that causes severe damage to the lining of the small intestine. This damage is triggered by gluten, a protein found in wheat, barley, and rye. There is currently no cure for celiac disease, and the only treatment is to follow a strict gluten-free diet.
The Celiac Disease Diet, also known as a gluten-free diet, involves removing all sources of gluten from your diet for life. This includes grains, pasta, cereals, and processed foods. Many gluten-free alternatives are available in most grocery stores, and restaurants often offer gluten-free options as well.
Here are some tips to help you follow the Celiac Disease Diet:
- Become an expert at reading ingredient lists and checking for hidden gluten.
- Separate kitchen items used for preparing gluten-free and gluten-containing foods.
- Be cautious when eating out, ask about ingredients, and check for gluten-free menus.
- Consult a registered dietitian to ensure your diet is balanced and contains all the necessary nutrients.
