Meditation As Tonic

Gluten-Free Information

Gluten is the protein found in wheat, oats, rye and barley. Several mechanisms, which include a disorder of immunological function or a direct toxic effect, have been postulated to explain the detrimental effects of gluten.

Celiac sprue is a chronic condition in which the actual gliaden protein of the gluten causes the mucosal lesions of the small intestine to impairs nutrient absorption. Celiac sprue is also termed gluten-sensitive enteropathy, non-tropical sprue and gluten-induced enteropathy. In children it is termed celiac disease.

Biopsy of the inflicted areas of intestine shows loss of normal villous structure. The result of these histological changes is usually diarrhea and steatorrhea (fatty stools). Although diarrhea is the most common complaint , it is not always present. Flatulence, abdominal distention and bloatiness, weight loss and weakness may occur. Biopsy of the small intestine is used in conformation of the diagnosis in some of these severe cases of symptoms).

The widespread use of emulsifiers, thickeners, and other additives derived from gluten containing grains in commercially processed foods further complicates the strict adherence to a gluten-free diet. It is necessary for patients to read food labels carefully and to avoid products that list ingredients that cannot be verified as a gluten-free by the manufacturer.

Information above and below is cited from Mayo Clinical Diet Manual, Jennifer Nelson, et al. Mayo Clinical Diet Manual - A Handbook of Nutrition Practices, Seventh edition, St. Louis, Missouri: Mosby.

Sources of Gluten:

FOODS THAT CONTAIN GLUTEN	FOODS THAT MAY CONTAIN GLUTEN	FOODS THAT DO NOT CONTAIN GLUTEN
Beverages
Cereal beverages (e.g. Postum™), malt, Ovaltine™, beer and ale	Commercial chocolate milk; cocoa mixes; other beverage mixes; dietary supplements	Coffee; tea; decaffeinated coffee; carbonated beverages, chocolate drinks made with pure cocoa powder; wine; distilled liquor
Meat and Meat Substitutes
Commercially breaded meats	Meat loaf and patties, cold cuts and prepared meats, stuffing, cheese foods and spreads; commercial souffles, omelets, and fondue; soy protein meat substitutes	Pure meat, fish, fowl, egg, cottage cheese, and peanut butter
Fat and Oil
Commercial gravies, white and cream sauces	Commercial salad dressing and mayonnaise, nondairy creamer	Butter, margarine, vegetable oil
Milk
Milk beverages that contain malt	Commercial chocolate milk	Whole, low-fat, and skim milk; buttermilk
Grains and Grain Products
Bread, crackers, cereal, and pasta that contain wheat, oats, rye, malt, malt flavoring, graham flour, durum flour, pastry flour, bran, or wheat germ; barley; millet; pretzels; communion wafers	Commercial seasoned rice and potato mixes	Specially prepared breads made with wheat starch*, rice, potato, or soybean flour or cornmeal; pure corn or rice cereals; hominy grits; white, brown, and wild rice; popcorn; low protein pasta made from wheat starch
Vegetables
Commercially breaded vegetables or vegetables with a cream or cheese sauce	Commercial seasoned vegetable mixes; canned baked beans	All fresh vegetables; plain commercially frozen or canned vegetables
Fruit
	Commercial pie fillings	All plain or sweetened fruits; fruit thickened with tapioca or cornstarch
Soup
Most commercial soup and soup mixes; soup that contains barley, wheat pasta; soup thickened with wheat flour or other gluten-containing grains	Broth	Soup thickened with cornstarch, wheat starch, or potato, rice, or soybean flour; pure broth
Desserts
Commercial cakes, cookies, and pastries; commercial dessert mixes	Commercial ice cream and sherbet, puddings	Gelatin; custard; fruit ice; specially prepared cakes, cookies and pastries made with gluten-free flour or starch; pudding and fruit filling thickened with tapioca, cornstarch, or arrowroot flour
Sweets
	Commercial candies, especially chocolates
Miscellaneous**
	Ketchup; prepared mustard; soy sauce; commercially prepared meat sauces and pickles; white vinegar; flavoring syrups (syrups for pancakes or ice cream)	Monosodium glutamate; salt; pepper; pure spices and herbs; yeast; pure baking chocolate or cocoa powder; carob; flavoring extracts; artificial flavoring; cider and wine vinegar

The terms "commercially prepared" and "commercial" are used to refer to partially prepared foods purchased from a grocery or food market and to prepared foods purchased from a restaurant.

* Wheat starch may contain trace amounts of gluten. Avoid if not tolerated.

** Medications may contain trace amounts of gluten. A pharmacist may be able to provide information on the gluten content of medications.

Patient Support Groups (as of June 2008):

American Celiac Society

45 Gifford Avenue

Jersey City, NJ 07304

www.americanceliacsociety.org

Gluten-Intolerance Group of North America

15110 - 10 Ave SW, Suite A
Seattle WA 98166-1820
(206) 246-6652

www.gluten.net

Celiac Sprue Association/United States of America, Inc.

P.O. Box 31700

Omaha, NE 68131

(877) CSA-4-CSA - Toll free
(402) 558-0600