When people with celiac disease consume gluten, the small intestine is damaged, so absorption of many important nutrients is prevented The intestinal lining will completely heal with a correct gluten free diet, which then allows patients to live a normal, healthy life as long as the gluten free diet is religiously followed Even a small amount of gluten can cause symptoms to reoccur.
Gluten is used as a binder in medicine products and it could be the starch referred to in their labels that read just “food starch” and “modified starch.” Many foods such as vinegar, licorice, soy sauce, flavorings, most processed foods, some cold cuts, and many other prepared soup stocks are not gluten free. Caramel coloring, and vegetable protein are also things a gluten free dieter and the gluten free cook must refrain from using. Products whose ingredients are of indefinite origin or just simply listed as “spice extracts, flavor extracts and natural flavorings” must be avoided by the gluten free dieter too.
Other grains, starches and seeds that can be consumed by the gluten free dieter are amaranth, beans, buckwheat, corn, garfava, arrow root, job’s tears, millet, montina, nut flours, potato, quinoa, ragi, rice, soy, sorghum, tapioca, taro, and teff. Wheat, barley, rye , triticale (hybrid of wheat and rye) and contaminated oats.must not be eaten.
If you compare the list of foods that can and cannot be eaten in the gluten free diet, you will see that food that can be eaten are more than what cannot be consumed. This changes the perspective of the gluten free dieter who may think that gluten free foods are always so limited.
The Gluten free diet remains the main treatment for celiac patients. Gluten free foods therefore represent a key aspect of food safety in a gluten-free lifestyle.
