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Gluten-Free Diet
The GF diet is the prescribed medical treatment for celiac disease (CD)/dermatitis herpetiformis (DH). An immune system response to the consumption of gluten (the proteins gliadin and prolamine) results in damage to the small intestine of people with CD/DH. The GF diet is a life long commitment and should not be started before being properly diagnosed with CD/DH. Starting the diet without complete testing is not recommended and makes diagnosis difficult. Tests to confirm CD could be negative if a person were on the GF diet for very long. A valid test would require reintroducing gluten (a gluten challenge) before testing. Celiac disease is an inherited autoimmune disease and confirmation of CD will help future generations be aware of the risk of CD within the family.
Dietitians developed the following dietary guidelines, for the Gluten Intolerance Group and Celiac Disease Foundation. These are in agreement with the Gluten Free Diet guidelines published by the American Dietetic Association , October 2000. The
American Dietetic Association
Guidelines were written through a cooperative effort of dietitian experts in celiac disease in Canada and the United States.
The following Grains and Starches are allowed:
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Rice
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Corn
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Potato
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Tapioca
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Bean
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Sorghum
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Soy
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Arrowroot
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Amaranth
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Quinoa
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Millet
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Tef
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Nut Flours
The following grains contain gluten and are not allowed:
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Wheat (durum, semolina)
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Rye
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Barley
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Spelt
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Triticale
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Kamut
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Farina
The following ingredients are questionable and should not be consumed unless you can verify they do not contain or are derived from prohibited grains:
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Brown rice syrup (frequently made with barley)
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Caramel color
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Dextrin (usually corn, but may be derived from wheat)
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Flour or cereal products
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Hydrolyzed vegetable protein (HVP), vegetable protein, hydrolyzed plant protein (HPP), or textured vegetable protein (TVP)
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Malt or malt flavoring (usually made from barley. Okay if made from corn)
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Modified food starch or modified starch
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Mono- & di-glycerides (in dry products only)
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Natural and artificial flavors
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Soy sauce or soy sauce solids (many soy sauces contain wheat)
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Vegetable gum (may be made from oats)
Additional components frequently overlooked that often contain gluten:
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Breading
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Broth
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Coating mixes
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Communion Wafers
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Croutons
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Imitation bacon
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Imitation seafood
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Marinades
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Pastas
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Processed Meats
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Roux
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Sauces
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Self-basting poultry
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Soup base
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Stuffing
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Thickeners
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