Celiac disease is a hereditary autoimmune intestinal disorder that affects both children and adults. When an individual with this disorder consumes gluten (proteins found in the grains wheat, barley and rye), an immune reaction is triggered in the small intestine.
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Gluten Sensitivity Overview
The phenomenon of gluten sensitivity in the absence of celiac disease is not new; it was first described in medical literature in the late 1970s. Since then, clinicians have continued to encounter patients who report adverse reactions to gluten, despite testing negative for celiac disease. This has led to further research and increased publication on the subject.
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What is Gluten?
To a baker, “gluten” is the substance in flour that, when combined with a liquid, is responsible for creating the sticky, elastic texture of raw dough. But what exactly is gluten? In simple terms, gluten is the general name for specific protein fractions (prolamins and glutelins) in wheat, barley and rye.
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What Items Contain Gluten?
All types of wheat including spelt, kamut, einkorn, emmer, farro and durum, as well as barley, rye and triticale contain gluten. In addition to baked products, cereals and pastas made from these grains, here are some examples of gluten-containing items that must be avoided:
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Do Oats Contain Gluten?
Historically, oats were restricted from the gluten-free diet because it was thought that their avenin prolamin caused intestinal damage similar to that caused by the proteins in wheat, rye and barley. However, the main reason for reactions to oats is that they frequently are contaminated with gluten-containing grains during seeding, growing, harvest, storage, transportation and milling.
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What can I Eat on a Gluten-Free Diet?
A wide variety of naturally gluten-free foods such as fruits, vegetables, nuts, seeds, legumes (dried beans, lentils, peas, soybeans), eggs, plain meat, poultry, fish, seafood, yogurt and cheese can be included in a gluten-free diet.
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Consultation with a Registered Dietitian
Due to the complexities of the gluten-free diet, consultation with an expert registered dietitian (RD) is highly recommended. After completing a thorough nutritional assessment, s/he will address any nutritional concerns and will work with the individual to learn how to successfully adapt to the gluten-free lifestyle.
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Gluten-Free Links
This section includes web links for North American celiac organizations; gluten-free labeling regulations in the U.S. and Canada; articles written by Shelley Case in Allergic Living Magazine and other publications; as well as and additional helpful resources about celiac disease, gluten sensitivity and the gluten-free diet.
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Gluten-Free News
Read the latest news about celiac disease, gluten sensitivity and the gluten-free diet. Learn about upcoming conferences, meetings, webinars and other events including Shelley’s presentations, interviews and travels.
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