12
sahtak - June 2010
By M. Kay Siblani
Editor
Y
ou may have noticed the increasing number of
gluten-free products on the market. I recently
realized my own gluten intolerance and have
benefitted immensely by eliminating gluten from my diet,
Intolerance to the gluten protein can cause two dis-
tinct disorders: celiac disease and gluten intolerance.
Unfortunately, doctors often mistakenly dismiss gluten
intolerance as having few consequences in the absence
of frank celiac disease. Experts in the field of gluten in-
tolerance, such as Dr. StephenWangen, have found that
hundreds of health problems are connected to wheat
and gluten reactions.About 10 percent of the popula-
tion is reported to have some degree of gluten intoler-
ance and about 30 millionAmericans are affected.
Gluten
Gluten is a specific protein found in many cereal
grains, particularly wheat.Gluten makes bread dough
elastic and delicious. Because it is inexpensive, it's found
in many types of foods, including frozen foods and can-
dies. Besides being found in wheat, gluten is found in rye,
barley,malt (beer products included), soy sauce, kamut,
durum, semolina, bulgur, graham, and farina grains among
others.Gluten is also found in hydrolyzed vegetable oils.
Both gluten and wheat are sometimes found as food
contaminants in a variety of foods including ice cream
and pet products and this is the cause of many food re-
calls.
Grains that do not contain gluten include: amaranth,
buckwheat, corn,millet, oats (unless contaminated with
wheat), rice, sorghum, and teff.
Symptoms related to gluten intolerance
Gluten intolerance, which is also known as
gluten sensitivity, can affect many of the body’s sys-
tems besides the digestive tract. Gluten intolerance
is known to cause immune system, musculoskeletal,
neurological, endocrine, metabolic, dental and der-
matological problems. Gluten intolerance can also
affect energy levels, cognitive ability, mood and dis-
position. Vague symptoms can also occur, including:
bloating, angry disposition, projectile vomiting, men-
tal fog, hair loss, low bone density, cold sores, ele-
vated liver enzymes, dental enamel defects, itching,
dark circles under eyes, itching, weight loss, weight
gain, and edema.
Celiac disease
Celiac disease is a specific type of gluten intolerance
that destroys villi in the small intestine. In celiac disease,
the villi are worn down or blunted and unable to ab-
sorb nutrients from food.This is called villous atrophy
and it’s caused by immune destruction of the enzyme
tissue transglutaminase.Villous atrophy can also occur in
other conditions including soy intolerance. People with
celiac disease have gluten intolerance, but not everyone
with gluten intolerance develops celiac disease. Both
celiac disease and gluten intolerance can cause severe
symptoms.
It can take several weeks or months of a gluten
free diet before those affected notice a difference in
their health. But for some, the improvement is imme-
diate.
If you suspect gluten intolerance may be causing your
many, non-specific complaints, you can elect to have a
blood test for celiac. Some doctors will also insist on a
biopsy of the wall of the small intestine. Even if one or
both are negative, try eliminating gluten from your diet
and see if you improve.
There is one good reason to get tested.Celiac dis-
ease is genetic, and therefore if you have it, other family
members including your children may also have it.
What's up with
gluten intolerance?
Breads and starches:
Bread crumbs
Cereals,including muesli,oatmeal,farina,and
other hot cereals
Couscous
Crackers,and trail mixes with small crackers
Packaged rice and noodle mixes
Pretzels
Some rice cakes,rice crackers,and popcorn
cakes
Wheat or flour tortillas
Avoid all breads, cereals, pastas,
baked items, and mixes that contain
these grains or ingredients:
Barley,bulgar
Cereals with added malt extract and malt fla-
voring, such as Cheerios
™
Wheat flours,including white flour,gluten flour,
graham flour,high protein flour,and pastry
flour
Gluten,vital gluten
Kamut
Oats,oat bran
Rye
Semolina
Spelt
Triticale
Wheat bran or flour,wheatgerm,or unnamed
starch
Wheat flours,including white flour,durum
flour,gluten flour,graham flour,high protein
flour,and pastry flour
Dairy Foods:
Chocolate drinks,hot cocoa mixes,and
chocolate milk.
Malted milk drinks
Processed cheeses
Some puddings,ice creams,frozen and flavored
yogurts
Fruits and vegetables:
Baby food fruits with starch added
Breaded vegetables
Cream soups or vegetables with flour
Fruit jams,jellies,sauces,spreads,or syrups
with thickeners
Fruit pies,pastries,and cobblers made with any
of the grains listed in the breads and starches
section
Some French fried potatoes (especially those
in restaurants),and flavored potato chips
Meat and other protein sources:
Breaded meat,fish,or poultry
Canned baked beans
Casseroles made with flour or pasta
Chicken,turkey,or other deli meats and roasts
made with processed vegetable protein
Corned beef
Foods with macaroni,noodles,or pastas made
from types of flour listed in the breads and
starches section
Imitation seafood,imitation bacon
Meat dishes that include flours listed in the
breads and starches section,such as meatloaf,
Swiss steak,or meatballs
Meats or meat dishes containing soup base or
bouillon made with certain ingredients (in the
Checklist for the Patient section)
Packaged meats made with flour (such as cold
cuts,lunch meats,hot dogs,sandwich spreads,
pates,sausages,canned or imitation meats)
Fats, soups, sauces, and seasonings:
Any soup made with noodles
Certain salad dressings,such as malt vinegar.
Read the label before buying the product
Chip dips
Gravies and sauces made with flour
Most canned and dry soup mixes,as well as
soup bases or bouillon mixes with yeast or
vegetable protein
Rice syrup
Seasoning mixes
Some brands of chili sauce and steak sauce
Soy sauce made with meat
Desserts:
All cookies, pies, pastries, and cakes made
with any type of flour listed in the breads
and starches section
Fruit pies thickened with flour
Ice cream and ice cream cones
Licorice and jelly beans
Other:
Additives, preservatives, and stabilizers
found in processed foods, medicines and
mouthwash
Beer, ale, and malt liquor
Cereal beverages (Postum
™
, Ovaltine
™
)
Certain imported foods. Imported foods
labeled "gluten-free" may still contain
wheat starch
Flavored coffees
Instant coffee made with wheat
Medicines that contain gluten.Ask your
caregiver if any medicine that you are tak-
ing contains gluten before taking it.Vita-
mins may also contain gluten
Non-dairy creamers
Pickled foods
Prepared mustard
Some instant natural beverages
Some spice blends such as curry powder,
ground pepper mixes, and herb seasonings
Sweets and candies made with certain in-
gredients
GLUTEN INTOLERANCE :
FOODS TO AVOID
