Gluten is a general term for a group of storage proteins found in certain grains and grain products. These include gliadins in wheat, secalin in rye, avenin in oats, zein in corn, oryzenin in rice and hordein in barley, says the Celiac Sprue Association, or CSA. When people with celiac disease ingest certain forms of gluten, the protein damages part of the small intestine in a way that interferes with its ability to absorb nutrients from ingested food. While corn and rice are not harmful to people with celiac disease, CSA says those individuals should avoid wheat, rye and barley.
Grain Products
Most commercially available breads, cakes, pies, cereals, cookies, crackers and pastas contain gluten. Some common foods contain grains that are specific types of wheat, or hybrids of wheat and other grains, including orzo, panko, bulgur, durham, farina, graham flour, kamut, semolina, matzo meal, spelt and triticale, says the National Foundation for Celiac Awareness, or NFCA. MayoClinic.com recommends that people on a gluten-free diet avoid these products unless they are clearly labeled as gluten-free or made with corn, rice, soy or other gluten-free grain. The NFCA lists a number of gluten-free safe substitutes like potato flour and coconut flour.
Processed Foods
According to MayoClinic.com, processed foods such as soup, imitation meat or seafood, lunch meats and self-basting turkeys may contain gluten. Gluten is also found in food additives like malt flavoring and modified food starch.
Condiments
Condiments such as gravies, croutons, salad dressings, soy sauce and other sauces may contain significant amounts of gluten, says MayoClinic.com. Seasonings and dairy substitutes may contain gluten, says the NFCA.
Beverages
While most beverages are gluten-free, beers generally contain gluten from fermented grain. MayoClinic.com advises people with gluten sensitivity to drink only those beers labeled gluten-free.
Oats
Experts have not yet come to agreement about the inclusion of oats on a gluten-free diet, according to the Celiac Sprue Association. Some people with celiac disease do have an immune response to the avenin form of gluten in oats, while others do not. For the time being, CSA advises people with the disorder to use caution when ingesting oats or oat products, and to make sure they purchase a form of oats that's not contaminated with other grains.
Helpful Links:
Gluten Free Diet www.WebMD.com/Gluten_Free_Diet
Learn more about Gluten Free Diets. Find Facts, Causes, & Treatments!
Gluten-Free Mall www.GlutenFreeMall.com
Your Special Diet Superstore! Frozen and Non-Frozen Foods On-line
"600 Gluten-Free Recipes" www.GlutenFreeClub.com
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