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Gluten Intolerance/Celiac Disease


Gluten-Free Living .... 
The treatment for gluten intolerance is a manageable process. This process begins with a 100 percent gluten-free diet and must continue for life. What is gluten-free? Becoming gluten-free requires removing all gluten from the diet. This means eliminating all products that might contain wheat and other offending grains such as rye, oats and barley. Some who are gluten intolerant must even stay away from the presence of gluten. Even if the gluten is not ingested, it can still cause problems. Beware of these names and terms Durum flour, couscous, semolina, spelt, kamut, bulgur and triticale, a grain crossbred from wheat and rye, are all names for certain kinds of wheat. Beware of terms like starch. It could mean corn starch or wheat starch. Other terms to watch out for are dextrin, malt, maltodextrin, modified food starch, fillers, natural flavoring, hydrolyzed vegetable protein (HVP), and hydolyzed plant protein (HPP) because they may also contain gluten. What foods contain gluten? Most cereals, grains, pastas, breads, and processed foods contain some type of gluten, unless of course, they are specifically made to be gluten-free. Be aware that vegetable cooking sprays, tomato pastes, spaghetti sauces, and veined cheeses, such as roquefort and blue cheese, may contain gluten.

Hidden sources of gluten In addition to food ingredients, many vitamins and medications can contain gluten in their additives. Before taking over-the-counter or prescription drugs always check with your doctor, pharmacist, or manufacturer to make sure the product is gluten-free. It is important to make sure cross contamination has not occured with the safe foods you ingest. Make sure no other gluten product has had contract with the cooking utensils and containers previously used. The cross contamination culprits could be the toaster, the deep fryer, the griddle, even something as simple as the butter, peanut butter, or jelly.

Imitation seafood and instant or flavored coffees and teas may also be hidden sources of gluten. Always read these product labels.

The glue used on envelopes and postage stamps also contain gluten. It is best to use a moistened cloth or sponge to seal or attach these items.

Some health and beauty aids contain gluten. Be sure to check labels on lotions, creams, and cosmetics.

Chewing gum may also contain gluten since it might be dusted with wheat flour to keep it from being sticky.

Wheat Flour Substitutions There are many flours that can be substituted in place of regular flour when baking gluten-free products. This list does not mention them all.

Amaryth flour adds a good flavor but since it does not stick together well when cooked on its own, it should be used in combination with other flours, to make cakes, biscuits and pancakes. Buckwheat flour should be used in small amounts only because it has a very strong flavor and is sometimes difficult to digest.

Carob flour can be used in cakes, biscuits, drinks, desserts and sweets.

Corn flour can be blended with cornmeal when making corn breads or muffins.

Millet flour tends to make breads dry and course so substitute only 1/5 of the flour mixture with this flour.

Nut or legume flours can be used in small portions to enhance the taste of puddings, cookies, or homemade pasta.

Potato starch flour is excellent for baking when used with other flours. It is a good thickening agent for cream soups.

Quinnoa flour makes excellent biscuits and pancakes although imparting a slightly bitter flavor.

Rice flour, brown or white, is a good substitution when thickening gravies, sauces, and cream pies.

Sorghum flour, excellent for all baking purposes, is the best general purpose gluten-free flour.

Soy flour has a nutty flavor and should be used in combination with other flours in baked products that contain nuts, chocolate, or fruit.

Tapioca flour imparts the chew factor to baked goods and is excellent if used in small quantities.
 
 

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What Is Celiac?
Sprue Celiac is a health and life threatening body chemistry condition which affects you physically as well as psychologically. It is an intestinal malabsorption disorder caused by a reaction of the villi (absorbing area), in the intestines to the gliadin part of gluten found in; wheat, rye, barley and possibly oats. The villi (finger like projections) are negatively affected by gluten. The villi may eventually become flat or blunted and unable to absorb essential nutrients from the foods eaten.
The only acceptable treatment for celiac disease is strict adherence to a 100% gluten-free diet for life. An adherence to a gluten-free diet can prevent almost all complications caused by the disease. A gluten-free diet means avoiding all products that contain wheat, rye and barley, or any of their derivatives. This is a difficult task as there are many hidden sources of gluten found in the ingredients of many processed foods.