Tag: gluten free diet

Gluten is a protein found in grains like wheat, rye, and barley. People with celiac disease must stick to a gluten-free diet, avoiding all gluten-containing foods. Celiac disease is a condition in which the immune system attacks the small intestine and damages it when gluten is present. This damage can make it more difficult to absorb nutrients from food, potentially leading to malnutrition. Even a tiny amount of gluten can produce intestinal damage and symptoms like stomach upset, rash, fatigue, and joint pain. People with non-celiac gluten sensitivity?symptoms similar to those of celiac disease, but that don?t involve inflammation in the intestines?will need to limit or stay away from gluten-containing foods, too.

Eating a gluten-free diet doesn?t have to be impossibly strict or hard to follow. People can still eat a well-balanced menu of foods. Fruits, vegetables, fish, rice, and unprocessed meats can all be included in a gluten-free diet. Even some foods that traditionally include grains aren?t off-limits. Many breads, pasta, and cookies made with alternative grains like bean flour, amaranth, corn flour, and millet are available. A gluten-free diet can incorporate other types of grains, too, including arrowroot, beans, buckwheat, flax, millet, nut flours, potato, quinoa, rice, sorghum, soy, and tapioca.

To stick with a gluten-free diet, people with celiac disease and gluten sensitivity need to stay alert for gluten in all its forms. Reading food labels and asking questions when ordering in restaurants can prevent symptoms, as well as further intestinal damage. Many packaged products are labeled ?gluten-free.? The FDA requires that these foods contain less than 20 parts per million (ppm) of gluten.

It?s important for people with celiac disease to also be vigilant about foods that might not seem like obvious sources of gluten. These include salad dressings, medications, beer, communion wafers, soups, marinades, imitation bacon and seafood, processed lunch meats, soy sauce, and thickeners.

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9. Special Health Concerns

If you have special health conditions, like food sensitivities, cardiovascular disease, or diabetes, does standard dietary advice apply to you? Yes and no. It’s true that most of the information in this report, as well as in the Dietary Guidelines for Americans, is general and geared toward people with no

Is Rice Gluten-Free?

Is Rice Gluten-Free?

Rice is a popular grain that is ubiquitous in the gluten-free diet. And rice flour, both white and brown, is a standard ingredient in most commercial gluten-free baked goods and flour blends. That’s good to know if you have gluten intolerance symptoms. So if you’re asking yourself, “Is rice gluten-free?”—the answer is an

8. Diseases and Disorders of the Small Intestine

The small intestine—which is about 22 feet long—is where much of the digestion process takes place as nutrients are broken down into sugar, amino acids, and fatty acids before they enter the bloodstream. Here is a look at some of the conditions that can affect the health of the small

9. Diseases and Disorders of the Colon

After the small intestine, digested food moves through the six-foot-long large intestine (also known as the colon) where water, some nutrients, and electrolytes are absorbed. The remaining solid waste then travels from the colon into the rectum as stool. It is in the colon where people suffer from many of

Brown Rice vs. White Rice: Which One is Healthier for You?

Brown Rice vs. White Rice: Which One is Healthier for You?

September is National Rice Month in the United States, a time to celebrate the harvest of one of our favorite grains. Rice is a grain commonly consumed all over the world. Nearly half of the planet’s population consumes rice daily. There are more than 40,000 varieties of rice, and it

6. Fiber-Rich Grains Aid Healthy Aging

A component found in many plant foods that has been linked with being disease- and disability-free in older age might surprise you: It’s dietary fiber. Researchers who followed some 1,600 initially healthy people, ages 49 and older, for 10 years reported that those with the highest intake of fiber had

The Facts about Gluten-Free Eating

The gluten-free foods market has exploded in the past decade. It is important for people following or considering a gluten-free diet to know the facts.

Gluten Sensitivities: Gluten refers to a family of proteins found in wheat, barley, rye, and triticale. Gluten proteins give dough its elasticity. For the approximately one

3. Whole-Grain Superfoods

Whole grains are a top source of complex, unrefined carbohydrates (carbs) that provide your body with a slowly released, steady supply of energy. The Dietary Guidelines for Americans recommend getting at least half of your grain servings from whole grains, which is three daily servings of whole grains for the

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