A gluten allergy, or an allergy that dictates a gluten-free diet, is a nasty little bugger that’s caused by the protein in wheat that makes yeast rise and become fluffy. Unfortunately, a good majority of the foods we consume are-in one way or another-produced with wheat. It’s an inevitable fact of life and one that could, potentially, be an ominous fact of life for “Celiac”. These are the people who cannot digest the particular protein that’s found in wheat.
Celiac disease is the term that’s associated with people who are unable to digest glutinous proteins. It causes mass deficiencies in vitamins like B12 and is the culprit behind several disease-some of which are a decrease in bone matter, involuntary weight loss, and anemia that’s associated with an iron-deficient diet.
The proteins in wheat foods (specifically, the ones that afflict Celiac patients) are the same proteins that make dough rise and fluff-up. Gluten allergies, in those afflicted, will gradually start to show themselves and when they do-you have to know the warning signs.
You might be asking “what are the foods that are bad for me if I suspect I might have a gluten allergy?” The answer is twofold: the main concept is that rye, oats, barley and wheat products are generally very bad. The other side of the equation is that almost all the items in your typical Wal-Mart or Kroger superstores are made of or contain wheat in some fashion. You must understand, though, that once you’re properly educated about what not to eat, it will be as simple as riding a bike.
Something claiming to be “wheat-free” is does not always mean gluten-free. Wheat free products may still contain rye, oats, barley or bran. Those that suffer with a gluten allergy have a broad range of symptoms, of which can typically include: diarrhea, loss of weight, constipation, bloating, malnutrition and fatty stools. Bone and muscle pains, weakness, neuropathy, depression, and/or mental problems can also be symptoms of the Celiac disease. Because of varying symptoms, a person with the Celiac disease is too often misdiagnosed for months and even years before they get proper diagnosis and treatment. Currently, the only treatment for an individual with celiac disease is a strict following of a gluten-free diet.
A recent estimation claims that one in 135 U.S. people have a gluten allergy. This means that they simply cannot digest (or digest in-whole) foods with glutens. You have to understand that foods like bread, bagels, pizza, cereal, and bread crumbs can be devastative to your health if you have this disease-and that’s just a short list of the forbidden foods. Don’t forget about all the highly-processed foods-those notoriously, gluten-laden frozen foods, cereals, dips, cakes and cake mixes–; just stay away from them.
Things like lunch meats, snack foods, sauces, many condiments and beer-they all have the protein gluten to some extent and all of them should be avoided. What’s worse is that many items-such as pasta, wafers, candy, broth, synthetic seafood, fake bacon, and OTC’s-too often contain gluten allergies and gluten proteins and yet, they go overlooked. Finally, one of the best tips for you is to just avoid the bread and pasta aisles altogether.
Some of the major categories of glutens-that contain one or more gluten allergy–that are typically off-limits to people with an inability to digest glutens include barley, bran, bran couscous flour (or wheat), and malt. Additionally, pasta, sprouted-wheat, rye, Teriyaki sauce and Triticale wheat are generally bad. There are also many overlooked sources of glutens, which include: communion wafers, regular pasta, most candy, brown syrup, beer, broth, croutons and soy sauce. Furthermore, items like faux-seafood or bacon, prescriptions and OTC’s, and beer/liquor. Yeast, coloring, flavorings, graham-flour and hydrolyzed plant proteins, hydrolyzed vegetable proteins, Mono and Di-glycerides, monosodium glutamate spices, and textured veggie proteins. This list is not exhaustive, but should serve as a great starting-point in learning what and what-not to eat.
Many stores have organic produce sections, as well as sections for gluten-free foods. Kraft Inc. has made many of their cheeses gluten-free, and health-food stores are generally one of the best places to shop for the Celiac. While the list of foods and drinks-as well as good and bad stores/brands-could easily fill four or five books. They key here is to work closely with your physician and continually be aware of what and what doesn’t have glutens-as things are always changing, and so you have to as well.
Marisca DeJolie is a normal housewife and mother who decided years ago to become a food expert for the sake of her health and that of her family. She has recently found The Gluten Free Family site and it excited about all the health benefits that a gluten free diet can have and invites you to learn more as well.