How to Cope With Gluten Allergy

By: Maja Maartens

Gluten Allergy, Celiac disease, or gluten-sensitive enteropathy, is an auto-immune disorder of the intestines, which is triggered by gluten, a protein located in countless cereal grains. Hence, a person with celiac disease must abide by a gluten-free diet. Be sure to study the gluten allergy symptoms and if you suspect gluten allergy contact your doctor.
Where is Gluten Found? The key sources of gluten in the diet include wheat, rye, and barley. Oats may be tolerated in very small amounts by some patients with celiac disease, even though those with severe disease normally don't.
Dairy foods might not be tolerated when persons with celiac disease has active symptoms, since lactose intolerance frequently develops. However, this is due to the lactose sugar in the dairy foods, rather than the proteins, which can cause milk allergy.
What Common Foods are Gluten-Free?
Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. See below for more information regarding a gluten-free diet.
Why Follow a Gluten Free Diet?
* Even if there are no apparent symptoms, celiac disease can cause serious vitamin and nutritional insufficiencies, since the intestines may not be able to absorb important nutrients if gluten is being eaten.
* Rates of certain cancers of the gastrointestinal tract are much higher in people with celiac disease, and there is evidence that this risk is decreased with a gluten-free diet.
* People with active celiac disease are at increased risk for other auto-immune conditions, (such as diabetes mellitus type 1, Graves disease and Hashimotos thyroiditis) especially those with continued gluten exposure.
* Mothers with untreated celiac disease are at increased risk for having a low birth weight baby.
How to Follow a Gluten-Free Diet? First, reading all labels on prepared foods is critical. Do not eat any foods that contain the following:
* Hydrolyzed vegetable protein
* Flour or cereal products
* Vegetable protein
* Malt and malt flavorings
* Starches (unless specified as corn starch, which does not contain gluten)
* Various flavorings, which can be derived from cereals containing gluten
* Vegetable gum
* Emulsifiers, stabilizers derived from cereals containing gluten
Next, especially when eating at a restaurant, avoid the following:
* Breaded foods
* Creamed foods
* Meatloaf and gravies
The following are good choices for a gluten-free diet:
* Broiled or roasted meats (beef, poultry, fish)
* Plain vegetables
* Plain salads
* Potatoes (white, sweet, yams)
* Corn
* Rice
* Beans
* Fruits
* Breads and baked goods made from alternative flours (rice, soy, tapioca, arrowroot, potato)
* Breakfast cereals containing only rice, corn, grits or hominy (Such as puffed rice). Some people with celiac disease may tolerate oats as well.
Are There Other Advice Regarding Nutrition?
It is a good idea to see a dietician or nutritionist on a regular basis to ensure that your gluten-free diet is well balanced and meeting nutritional needs. Your doctor may also prescribe various vitamin supplements to make up for any nutritional deficiencies. Since bone loss is a common problem in people with celiac disease (due in part to vitamin D deficiency), frequent monitoring with bone density scans is recommended.
Consider buying a cookbook with gluten-free recipe ideas, and visit various sites specializes in the support of people with celiac disease.
DISCLAIMER: The information contained in this article is for educational purposes only, and should not be used as a substitute for personal care by a licensed physician. Please see your physician for diagnosis and treatment of any concerning symptoms or medical condition.

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Maja Maartens is highly proficient with gluten allergy on a personal level and she has written numerous in dept articles on the subject. For an comprehensive and painstaking explaination on gluten allergy symptoms and how to live gluten free life visit her website.

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