What is Celiac Disease Diet?
Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy.
Celiac disease is a sickness that causes your body to be unable to absorb the gluten found in wheat, rye, barley, and oats. Gluten acts like a poison to people with celiac disease, because it damages their intestines. This damage usually causes diarrhea and keeps your body from being able to use many important nutrients from the foods you eat including vitamins, calcium, protein, carbohydrates, and fats. Without these nutrients, every organ in your body can become deprived of nourishment.
The good news is that you can control celiac disease very easily by avoiding foods that contain gluten. By following a gluten free diet, you can help your body to repair the damage to your intestines and live a normal, healthy life. Remember that you will have to follow the gluten free diet every day for the rest of your life. Eating small amounts of gluten, even if you don’t have any symptoms, can do further damage to your body.
What are the symptoms of celiac disease?
The symptoms of Celiac disease include:
* Gas
* Recurring stomach pain and bloating
* Diarrhea
* Constipation
* Weight loss/weight gain
* Fatigue
* Change in mood
* Pale, foul-smelling, or fatty stools
* Bone or joint pain
* Unexplained anemia
* Very itchy skin rash with blisters called dermatitis herpetiformis
* Muscle cramps
* Tingling numbness in the legs
* Pale sores in the mouth, called aphthous ulcers
* Osteoporosis
* Tooth discoloration or loss of enamel
* Failure to thrive in infants
* Delayed growth
Gluten Free Diet for Celiac Disease
Foods containing gluten
To begin with, you will need to become an expert in reading the ingredients on food labels and become a detective for gluten in the food that is not labeled.
These are the foods and products of gluten containing ingredients to AVOID:
* Barley
* Bran
* Bromated flour
* Bulgur
* Couscous
* Durum flour
* Enriched flour
* Farina
* Faro
* Graham Flour
* Matzo meal/flour
* Malt or malt flavoring (can be made from barley)
* Malt vinegar (made from barley)
* Orzo
* Panko
* Phosphated flour
* Plain flour
* Rye
* Seitan
* Self-rising flour
* Semolina
* Triticale (a cross between wheat and rye)
* Udon
* Wheat
o Einkorn
o Emmer
o Spelt
o Kamut
o Wheat starch
o Wheat bran
o Wheat germ
o Cracked wheat
o Hydrolyzed wheat protein
* White flour
There are many other products that contain gluten that you will also need to avoid. Read the labels on each of these:
* Beer and other grain-based alcohol
* Breading
* Brown rice syrup
* Caramel color
* Communion wafers
* Couscous
* Croutons
* Dairy substitutes
* Dextrin
* Dry roasted nuts
* Gravy
* Herbs
* Hydrolyzed vegetable protein
* Imitation seafood
* Licorice
* Lipstick, lip gloss, chapstick
* Luncheon meats
* Malt flavoring
* Matzo
* Modified food starch
* Play clay
* Postage stamps
* Salad dressings
* Seasonings
* Soups, bouillon, broths
* Soy sauce
* Supplements
* Toothpaste
* Vitamins
* Wheat-free products - this does not mean gluten-free so you still need to read the list of ingredients
* Medications - gluten containing fillers can be found in some prescription and over-the-counter medications. You can check the list of ingredients, ask the pharmacist or your doctor, and/or use the resource at the end for more information.
There is some controversy surrounding whether or not it is safe to consume oats. Studies have shown that it is safe for people with celiac disease to consume oats. Unfortunately, oats are frequently contaminated with wheat, rye, or barley.
There are many oat products that are gluten-free, but without the testing to ensure that they have not been contaminated it is best to avoid oats.
Cross-contamination is a potential problem in other areas that needs to be monitored. Whenever products containing gluten touch a bowl, utensil, or cutting board there is a risk of it getting into the gluten-free food. Other possibilities for cross-contamination are:
* Toaster/toaster oven - use a separate toaster
* Crumbs being left in jams, butter, condiments - use squeeze containers
* Storage - make a separate space in cabinets and refrigerator
* Double dipping - make sure that no one sticks utensils or food in gluten-free foods
What foods are safe to consume with celiac disease?
Gluten-free foods
It's a good idea to get into the habit of keeping a food record. You can use the record to make sure that you are reaching your required nutrients and avoiding gluten containing foods.
These are the foods that are SAFE to consume:
* Amaranth
* Arrowroot
* Buckwheat
* Cassava
* Corn
* Flax
* Garbanzo beans (chickpeas)
* Indian rice grass
* Job's tears
* Legumes
* Millet
* Nut flours
* Potatoes
* Quinoa
* Rice
* Sago
* Seeds
* Soy
* Sorghum
* Tapioca
* Teff
* Wild rice
* Yucca
The other foods that you are able to eat are:
Meats
* Plan meat, poultry, fish, shellfish, and eggs
* Dry peas and beans, nuts, peanut butter, and soybeans
* Tofu
Fruit
* Fruit
* Fruit juice
Vegetables
* Fresh, frozen, and canned vegetables
Dairy
* Milk
* Plain yogurt
* Cottage cheese
* Cheese
Beverages
* Pure instant or ground coffee
* Tea
* Carbonated beverages
* Alcohol - wine, vodka, gin, rum
Fats
* Butter
* Margarine
* Vegetable oils
* Lard
* Shortening
Miscellaneous
* Sugar
* Honey
* Jelly
* Jam
* Olives
* Black pepper
There is a way to convert recipes that contain gluten into gluten-free recipes. You will need to experiment with the ingredient substitution, length of time, and temperature used for baking. Here are some substitutions that you can make in your recipes:
For 1 tablespoon of wheat flour, substitute one of these:
* 1 1/2 teaspoons cornstarch
* 1 1/2 teaspoons potato starch
* 1 1/2 teaspoons arrowroot starch
* 1 1/2 teaspoons rice flour
* 2 teaspoons quick-cooking tapioca
For 1 cup of wheat flour, substitute one of these:
* 3/4 cup plain cornmeal, coarse
* 1 cup plain cornmeal, fine
* 5/8 cup potato flour
* 3/4 cup rice flour
If you are having diarrhea and/or other stomach problems caused by celiac disease, the following tips might be helpful for you:
- Decrease your intake of high fat foods such as fried foods and snacks.
- Eat fewer dairy products such as milk, yogurt, and cheese. Many people with celiac disease also have trouble digesting lactose, a sugar found in dairy products. These products can be added back into your diet slowly as your stomach discomfort gets better.
- Discuss with your doctor the idea of taking a multivitamin to replace some nutrients that may have been lost through diarrhea.
- Medicine.net
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