Celiac Disease / Gluten Intolerance

Celiac Disease/Gluten Intolerance

Gluten Free Quick Start Guide

What is Celiac Disease?

Celiac disease (CD) is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. When people with celiac disease eat foods or use products containing gluten their immune system responds by damaging the small intestine. The tiny, fingerlike protrusion lining the small intestine are damaged or destroyed. Because the body’s own immune system causes the damage, celiac disease is considered an autoimmune disorder and can also be classified as a disease of malabsorption because nutrients are not absorbed. The exact cause of celiac disease is unknown. Some people live their lives symptom free, and sometimes the disease is triggered, or becomes active, for the first time after surgery, pregnancy, viral infection, or severe emotional stress.

How is Celiac Disease Diagnosed?

Celiac Disease is diagnosed through laboratory studies, endoscopy, and biopsy findings. Please note that if you are following a gluten free diet prior to getting the blood work and biopsies, you may get false negative results.

How is Celiac Disease Treated?

To manage the disease, you must avoid foods that contain gluten for the rest of your life. There is no “cure” for celiac disease, therefore a lifelong 100% elimination is the only way to achieve optimal health.

What is Gluten Intolerance?

It is a non-allergic and non-autoimmune digestive condition in which the consumption of gluten can lead to symptoms similar to those experienced in Celiac Disease or a wheat allergy. Most people have general complains of bloating, abdominal pain or diarrhea, as well as headaches, fatigue, and/or bone or joint pain.

What is Gluten?

Gluten is a protein found in wheat, barley, and rye. It is the substance in flour that forms the “glue” that holds the product together. In someone with Celiac Disease damage can be done to the intestine, which can then lead to decreased absorption of essential nutrients. If left untreated, possible conditions can develop such as decreased bone density, iron deficiency anemia, unintentional weight loss, vitamin B12 and folate deficiency.

Where is Gluten Found?

The grains containing gluten include wheat, rye, barley and all their derivatives. These grains are used in items such as: pies, pasta, cereals, pizza, cakes, cookies, and breads.

Medications

Some medications and supplements may include sources of gluten. It is very important to discuss any medications your child is on with your pharmacist to ensure they are gluten free.

Avoid the following grains:

Barley

Faro

Spelt

Barley malt

Graham flour

Triticale

Bran

Kamut

Udon

Bulgur

Matzo flour/meal

Wheat

Couscous

Orzo

Wheat bran

Durum

Panko

Wheat germ

Einkorn

Rye

Wheat starch

Emmer

Seitan

Farina

Semolina

The following grains and starches are Gluten Free:

Amaranth

Potato flour

Arrowroot

Quinoa

Buckwheat

Rice

Corn

Rice bran

Flax

Sago

Flours made from nuts,

beans and seeds

Sorghum

Millet

Soy (soya)

Montina

Tapioca

Potato starch

Teff

GLUTEN FREE FOODS

Produce Packaged & Canned Condiments
All fresh fruit Plain canned fruits & vegetables Vinegars (but not malt vinegar)
All fresh vegetables Applesauce Mustard
Fresh herbs and spices Cranberry sauce Ketchup
Canned beans and lentils Horseradish
Fats & Oils Spaghetti sauces Jams and jellies
Vegetable, canola & Olive oils Canned fish (e.g. tuna, salmon) Honey
Shortenings Organic packaged soups Maple syrup
Mayonnaise Gluten-free pastas Relish
Salad dressings Corn tortillas Pickles
Olives
Frozen Foods Snacks
Plain frozen fruits & vegetables Rice cakes Baking
Ice creams Rice crackers Sugar
Sherbets & Ices Soy crisps Salt and pepper
Gluten-free frozen waffles Popcorn Herbs and spices
Cheese puffs Evaporated or condensed milk
Refrigerator Section Potato and corn chips Corn meal
Milk Jell-O Baking soda
Half-and-half Candies Baking powder
Whipping cream Chocolate Gluten-free flours
Aged cheeses Dried fruits Baking chocolate & cocoa
Butter
Margarine Meats & Fish Beverages
Yogurts All fresh beef and poultry Coffee
Cottage cheese All fish and shellfish Tea
Sour cream Hot dogs Soft drinks
Cream cheese Luncheon meats Fruit juice
Eggs (for anything pre-packaged or pre-wrapped, check labels for additives)
Tofu Nuts & Beans
Jell-O Grains & Seeds Dried beans & peas
Rice pudding Quinoa Plain nuts
Tapioca pudding Rice Peanut butter
100% fruit juices Buckwheat Almond butter
Chickpeas Cashew butter
Breakfast Food Flax Soy butter
Cream of rice cereal Sunflower seeds
Puffed rice Cornstarch
Puffed corn Potato starch

 

Resources

Gluten Intolerance Group

  • 15110 10th Ave. SW, Suite A
  • Seattle WA 98166
  • 206-246-6652
  • Website: www.gluten.net

Celiac Disease Foundation

  • 13251 Ventura Blvd., Suite 1,
  • Studio City, CA 91604-1838
  • 818-990-2354
  • Website: www.celiac.org

Celiac Sprue Association/USA

Internet