Gluten Disease and What You Need to Know About It

The Gluten-free Diet Plan for Celiac Disease and Gluten Related Disorders:

• Even small amounts over 1-2 grams of residual gluten in the diet are known to contribute to the celiac disease process (inflammation due to gluten). Gluten sensitive individuals are able to tolerate up to 5 grams of gluten without symptoms of sensitivity. The general guideline is that anything containing wheat contains gluten.
• Dietary counseling is based best accomplished by a qualified dietitian to provide support for a major lifestyle change with a gluten-free diet for life
• Education is necessary to avoid all foods containing wheat, rye, barley (including all types of beer), and oats. Avoid these gluten containing foods.
• Distilled alcohol beverages and wine are generally free of gluten.
• Gluten containing foods should be substituted with the following gluten free foods (Yes, these foods are OK to eat):
  • Grains including rice, corn, quinoa, soy, and buckwheat
  • Acceptable flours include tapioca, rice, potato, corn, millet, sorghum, amaranth, and coconut
  • Meats without coatings or additives which include beef, bacon, pork, chicken, and turkey.
  • Fish and shellfish without coatings or additives.
  • Fresh or frozen fruit without additives.
  • Nuts and seeds
  • Vegetables, beans, herbs, spices, and coconut.
  • Gluten free pasta is available containing rice, quinoa, and corn
• Pay special attention to labels for retail and processed foods and avoid those with labels which include gluten, wheat protein, and vital wheat protein as ingredients.
• Oat consumption is controversial, with research showing that oats may provoke gluten related disorder, while other research has supported oats as generally safe to consume