Gluten Free (Gluten Intolerance)
Gluten is a protein found in cereals of wheat, rye, barley and oats.
2. Who should be on a gluten free diet?
Celiac disease is caused by an inability to digest food containing gluten. This reaction causes destruction of the villi in the small intestine, with resulting malabsorption of nutrients. A person with celiac disease must avoid gluten food.
3. What are the symptoms of celiac disease?
Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies but no gastrointestinal symptoms. In children, the symptoms may include:
- Failure to thrive
- Querulousness, irritability
- Inability to concentrate
- Wasted buttocks
- Pot belly with or without painful bloating
- Pale, malodorous, bulky stools
- Requent, foamy diarrhea
4. What kind of wheat should I avoid in a gluten free diet?
Kamut, spelt, bulgar, durum and conscous, breads, cakes, cereals.
5. What kind of food can fit a gluten free diet?
Rice, buckwheat, corn, peas , legumes, potato, soya, tapioca , sago, arrowroot, flour made from the above ingredients, dried beans, lean meats, chicken, fish, eggs, nuts, foods rich in Vitamin C such as fruits and vegetables.
However, be careful about the seasonings and the sauces. It must be not be cooked with normal seasoning but those which are wheat and gluten free, e.g. wheat and gluten free soy sauce.
6. For packaged food, how can I distinguish if they are gluten free?
All approved gluten free package food must have this information indicated in the nutrition facts panel.