The Gluten Free Diet

Celiac disease is an auto-immune disease that is triggered by the consumption of gluten.There has been some evidence herpetiformis is related to gluten intolerance. Gluten is protein found in grains like wheat, rye, barley and other related grains. Patients with celiac disease the lining of the small intestines is injured by gluten. Injured intestines results in weight loss, bloating, diarrhea, gas, abdominal cramps and nutritional deficiencies. If gluten is removed from the diet the intestinal lining has a chance to heal. If you have celiac disease you should remain on a gluten-free diet throughout life. A registered dietitian should be consulted. Removing gluten from your diet is not easy. Grains are used in the preparation of many foods. Reading the ingredient’s name may not disclosure the inclusion of gluten. Examples would be oats. Oaks are suppose to be safe for gluten patients but have been known to be cross-contaminated if processed in the same facilities as wheat. Many products that you may touch have Gluten included:rnFood additives, malt flavoring, modified food starch and etc.rnSome medications and vitamins that use gluten as a binding agentrnLipstick and lip balmsrnToothpasternPostage stampsrnPlay dough rnFoods to Avoid:rnWheat BreadsrnBarley CerealsrnRye CrackersrnFarina CroutonsrnGraham flour PastarnSemolina CookiesrnDurham Cakes & PiesrnBulgur SoupsrnKamut GraviesrnMatzo meal Sauces(including soy sauce)rnSpelt Salad dressingsrnTritical BeerrnOaks Candyrn(maybe contaminated) rnAmaranth rnImitation meat or seafoodrnBuckwheat rnProcessed lunch meatrnQuinoa Self-basting poultryrn rnGluten Free Safe Foods:rnFresh poultry, fish and meats ( cannot be marinated, breaded or basted coatedrnMost dairy productsrnFresh fruitsrnFresh vegetablesrnRice rnPotatoesrnGluten free flours (rice, soy, corn, potato)rnWine and distilled liquors, ciders and spirits “Gluten-Free” produces are safe. There are an increasing number of Gluten-Free products on the market. Additionally, there are gluten free substitutes for gluten-containing foods. If you cannot find gluten-free products at your local market try specialty grocery stores. For more information check with a Celiac Support Group. Gluten-Free Diet: GF Recipes: Orange Mint Rice Salad Ingredientsrn3 orangesrn3 cups cooked ricern1/3 cup golden raisinsrn1/3 cup chopped fresh mint leavesrn1/2 cup chopped walnutsrnSalt and pepper to tasternDirectionsrnPeel and segment two oranges; set aside. Squeeze juice from remaining orange; set aside.rnIn a large bowl, combine rice, orange segments, raisins, mint and walnuts. Add orange juice; toss well. Salt and pepper to taste.rnYield: 6 servingsrnRecipe courtesy of USA Rice Federation at. www.usarice.com Gluten-Free Diet: GF Recipes: Baked Chicken SupremernIngredientsrn1 frying chicken, skinned and cut into piecesrn1 green pepper, cut into stripsrn1 clove garlic, pressedrn1/4 cup scallions, choppedrn1 cup GF chicken stockrn1 teaspoon tarragonrn1/2 cup margarine or butterrn2 tomatoes, cut into wedgesrn1 teaspoon paprikarn1 t saltrnDirectionsrnSprinkle chicken with garlic and paprika and brown on in 1/4 cup of margarine. Remove from pan. Add rest of margarine and sauté mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender. Serve over rice. Provided by: Celiac Sprue Association Note: “Wheat-Free” does not mean gluten free. These products may still contain gluten.