Celiac disease is an auto-immune disease that is triggered by the consumption of gluten. Gluten is a protein found in grains like wheat, rye, barley and other related grains. With celiac disease, the lining of the small intestines is injured by gluten.
Injured intestines result in weight loss, bloating, diarrhoea, gas, abdominal cramps and nutritional deficiencies. If gluten is removed from the diet the intestinal lining will not be damaged or has a chance to heal. Many with celiac disease remain on a gluten-free diet throughout their lives.
Cross-contamination is a big issue for the gluten intolerant
Removing gluten from your diet is not easy. Grains are used in the preparation of many foods. Reading the ingredient’s name may not disclose the inclusion of gluten. Examples would be oats.
Oats are supposed to be safe for gluten patients but have been known to be cross-contaminated if processed in the same facilities as wheat.
Gluten is in virtually everything
Many Products have gluten included:
– Food additives, malt flavouring, modified food starch and etc.
– Some medications, produces and vitamins use gluten as a binding agent
– Lipstick and lip balms
– Postage stamps (only use the self-adhesive types)
Easy ways to avoid inadvertently eating gluten
Fortunately, there is a growing demand for gluten-free food. So, it is becoming increasingly easy to eat out and avoid triggering uncomfortable symptoms.
Here are a few trusted sources:
- Products that are labelled as gluten-free
- Many Trader Joe products
- Many Whole Food Market products
- Suppliers and food manufacturers recommended by the Celiac Support Group