Gluten Free Diet

A gluten free diet excludes the protein gluten found in some grains. Gluten is found in wheat, barley, and rye.

Naturally Gluten Free Foods:
  • All fresh fruits and vegetables
  • Most Dairy Products
  • Unprocessed Beans, Seeds, and Nuts
  • Fresh meats, poultry, and fish (unprocessed, marinated, batter-coated, or breaded)
Gluten Free Grains: (Make sure that they are not processed or mixed with gluten containing grains, additives, or preservatives)
  • Amaranth
  • Arrowroot
  • Buckwheat
  • Corn and cornmeal
  • Flax
  • Gluten-free flours (rice, soy, corn, potato, bean)
  • Hominy (corn)
  • Millet
  • Quinoa
  • Rice
  • Sorghum
  • Soy
  • Tapioca
  • Teff
Oats can be contaiminated with wheat during growth and production. Doctorsand dietitians typically recommend not eating oats unless marked gluten free.

Always Avoid:
  • Barley (malt, malt flavoring and malt vinegar are usually made from barley)
  • Rye
  • Triticale (a cross between wheat and rye)
  • Wheat
Wheat products to avoid: (Wheat and flour can go by many names. Beware of many types such as bromated, enriched, phosphated, plain and self-rising.)
  • Bulgur
  • Durum flour
  • Farina
  • Graham flour
  • Kamut
  • Semolina
  • Spelt
In general foods to avoid unless marked Gluten Free:
  • Beer
  • Breads
  • Cakes and pies
  • Candies
  • Cereals
  • Cookies and crackers
  • Croutons
  • French fries
  • Gravies
  • Imitation meat or seafood
  • Matzo
  • Pastas
  • Processed luncheon meats
  • Salad dressings
  • Sauces, including soy sauce
  • Seasoned rice mixes
  • Seasoned snack foods, such as potato and tortilla chips
  • Self-basting poultry
  • Soups and soup bases
  • Vegetables in sauce
 Other things to consider:
  • Vitamins, medicine, and supplements containing gluten as a binder or coating
  • Things that may come in contact with the mouth or aborbed into the body
  • Cross-contaimination during production
IT IS IMPORTANT TO BE STRICT ON A GLUTEN FREE DIET!
Even trace amounts can cause damage for several months after even if symptoms do not occure after consumption.

References:
  • Staff, Mayo Clinic. "Gluten-free Diet: What's Allowed, What's Not." Mayo Clinic. Mayo Foundation for Medical Education and Research, 20 Dec. 2011. Web. 18 Feb. 2013.Website

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