It seems these days we all know someone with an eating restriction whether it be gluten, dairy, meat, or all of the above.
It seems these days we all know someone with an eating restriction whether it be gluten, dairy, meat, or all of the above. In society today, fad diets can misconstrue information about medical conditions that require dietary restrictions. Among these medical conditions is Celiac Disease. Celiac Disease only affects ~1% of the American population, and as a result the general population lacks a sufficient education about the disease and it’s stipulations. Celiac disease is a congenital autoimmune disease that results in self-destruction in the microvilli of the intestines whenever gluten is ingested. This directly interrupts nutrient absorption in the intestines and can lead to malnutrition in celiac patients who do not maintain a gluten free diet. This leads us to an important question: What is gluten? Gluten is the word for a combination of two proteins (prolamin and glutelin) which is found in wheat, barley, rye, and malt products. Thus, anything containing one of those proteins is not gluten free.
People like me who have Celiac disease and must maintain a gluten-free diet often joke that gluten is in everything! Although sometimes it truly feels that way, it is not hard to eat a well-balanced and gluten free diet once you adapt to reading product labels. Many layers of the food pyramid are naturally-gluten free which means we as Celiac patients don’t need to look for an alternative. These items include fruits, vegetables, and any un-breaded meats. Any dairy products without additives are also a safe gluten free option.
The part of the gluten free diet that becomes tricky is carbohydrates, as many of them contain some form of wheat. Going to the right grocery stores such as Wegmans, Tops, or Trader Joe’s makes finding gluten carbs much easier, but you shouldn’t have an issue finding gluten free carbs if you know what to look for. The key to gluten-free carbs is to look for the flours used in the products your buying. Avoiding wheat flours and replacing them with rice flour, corn flour, almond flour, tapioca flour, or any other flour made with no gluten containing ingredients. It is best to lean on the side of caution with products who’s labels say “processed in a facility that manufactures wheat products,” because this is that company’s way of telling you they cannot guarantee that an item is gluten free or not. It sounds difficult when it is first introduced to you, but as a seasoned pro I can reassure you, reading labels to ensure the dietary safety of your gluten free friends or family is worth the time. That way, you’ll know the answer when someone asks you “is this gluten free?”