Gluten free diet- What does it mean?

03-Nov-2008

Tags: Gluten , Diet , Health , Food , Eat Gluten , Diet , Health , Food , Eat , Coeliac Disease more less

Gluten is a general name given to the storage proteins (prolamins) that is commonly found in most types of cereals like rye, wheat, and barley and in many form of bread. However all foods from the grain family doesn't contain gluten. Examples of grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, oats, soybeans, and sunflower seeds.

Properties of Gluten:

• Helps make bread elastic and provides it with the chewy texture it has when eaten.
• Keeps the gases that are released during fermentation in the dough, so the bread is able to rise before it is baked.
• Firms up when it is cooked and, with the help of starch, helps ensure the bread maintains its proper shape.
• Also has an absorbent quality, which is why bread is capable of soaking up broth.
• It is often used by those on a vegetarian diet as an imitation meat.  
• Some people suffer from a disease called celiac disease, which is an allergy to gluten. Individuals with celiac disease must eat foods that do not contain gluten in order to prevent illness.

Gluten-Free Diet: A gluten-free diet is essential for people who have coeliac disease or dermatitis herpetiformis. It is possible to follow a gluten-free vegan diet, although you must be extra careful to ensure that your diet is nutritionally adequate. It is essential that you seek the advice of a sympathetic dietitian if you want to follow a vegan gluten-free diet. A gluten-free diet involves the complete avoidance of all foods made from or containing wheat, rye, barley and usually, oats. Some doctors say oats may be permitted, although The Coeliac Society advise against the inclusion of oats in a gluten-free diet.

Symptoms of Coeliac disease (gluten sensitivity ): There may be no detectable symptoms of the immune response to gluten. Reaction begins to damage the intestines. Abdominal bloating or pain Diarrhea, Constipation, Gaseousness, Nausea with or without vomiting. Acid reflux in the esophagus, manifesting as heartburn, may be a potential symptom as well. People experience include fatigue, joint pains, mouth ulcers, bone pain. Abnormal menses in women, and infertility.

Effects of Gluten-Free Diet : Coeliac disease leads to severe damage of the gut surface, which can be completely reversed by following a gluten-free diet. However you should be very careful that you have a nutritionally adequate diet, as you may have been suffering from malabsorption of nutrients.

• Protein: Some gluten-free flours are low in protein, because they have had the gluten removed. Make sure some protein is included in each meal, and practice protein complementation with the vegetable proteins, for example, combine a nut or pulse dish with a suitable cereal.
• Anemia: Many coeliacs sufferers are anemic. This is usually due to iron deficiency. Your doctor may prescribe an iron supplement for you until your digestive system is back to normal and can absorb iron again. To ensure a good intake of iron include pulses, lentils, nuts and green vegetables daily in your diet. Avoid drinking tea with meals and instead have fruit juice.

Going vegetarian: If you are already a vegetarian and are advised to follow a gluten-free diet, you do not need to abandon your vegetarianism. If you are recently diagnosed and would like to become vegetarian, do give your digestive system time to recover before making major changes to your diet. Once coeliac disease has been diagnosed, it is recommended that you follow a gluten-free diet for life.

List of Gluten Free Diets:

• Cereals, flours, cakes & biscuits: Arrowroot, buckwheat, corn/maize, potato flour, rice, rice bran, rice flour, sago, tapioca, soya, soya bran, soya flour.
• Dairy products & eggs: Eggs, milk, cream, butter, cheese, curd cheese, coffee whiteners, soya products.
• Puddings: Tapioca, sago, rice, custard.
• Beverages: Tea, coffee, herb tea, fizzy drinks, fruit squash, cocoa, marmite, most alcoholic drinks.
• Fruit & vegetables: All fruits & vegetables, unless with certain sauces or cooked with gluten containing foods .
• Nuts, seeds & pulses: All, except certain brands of baked beans and beans with a gluten containing sauce .
• Preserves & confectionery: Jam, marmalade, sugar, honey, treacle, molasses, golden syrup, some brands of chocolate & sweets.
• Soups & sauces: Gluten-free if thickened with a suitable flour. Many manufactured sauces, stock cubes, and soups contain gluten .
• Miscellaneous: Salt, pepper, vinegar, herbs & spices, tamari, yeast, most food colorings and essences.

It is important to seek a proper medical diagnosis before avoiding all gluten-containing foods. According to WHO/FAO guidelines, a gluten-free food may contain no more than 200 ppm prolamin on a dry weight basis.

(Sources: wisegeek.com, celiac.ca, vegsoc.org, enterolab.com)

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