Foods Without Gluten – A Simple Guide to a Gluten-Free Diet

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If you can not tolerate gluten in your diet because you are allergic to it or you are suffering from celiac disease, you can actually find healthy foods without gluten that you can enjoy. Of course, away from knowing what foods have gluten and should be avoided, you may want to find out what are the safe foods you can eat.

Celiac disease is a disease of the digestive system where the villi of the intestines are damaged and absorption of nutrients from the food is made impossible. With this, the sufferer becomes malnourished even if how much food one would eat. People who have this disease do not tolerate gluten, a protein found in wheat, barley and rye, as this can damage the villi and will hinder proper absorption of nutrients.

If you are looking for foods without gluten to start your gluten-free diet, start first with foods not having wheat, rye and barley, so you may want to stay away from bread, bread rolls, cookies, biscuits, cakes, as well as those gravies, soups and sauces that use wheat as thickener.

Foods without gluten that can be safely included in your diet can include fresh meat and fish, vegetables and fruits, herbs, fried fruits, honey, cheese, fruit juice. You can also drink beer but those that are gluten-free. Corn tacos or tortillas are also safe. Popcorn is also free from gluten but you have to check however for any coatings that may contain gluten.

Although in some countries labeling foods with 'gluten-free' is mandated, it is also important that you check the product a little further. It may not contain gluten in its ingredients but make sure the preparation of the food does not contain any gluten like the fillers and binders and the preparation is not contaminated with gluten. To help you with this, you may need to research further on the specific brands or foods that is safe for those suffering celiac disease or get help from a nutritionist or dietician to guide you. Finding foods without gluten is also beneficial for those who are allergic to it.

It is also wise to check the labels of foods before buying them. It can be tricky that foods that you may think are free from wheat or gluten may actually have an ingredient that contain this protein, so it is important to read labels and be aware on where you can find gluten.

Keep in mind that gluten may be 'hidden' in some foods such as luncheon meats having fillers that may contain gluten. Soups that may contain flour, meat and fish pastes that may contain flour as thickeners, and in some brands of chocolates.

Gluten is not just limited to foods. You can also find them in beverages and drinks, so also try to check and avoid beverages especially those with malt. You can also find this protein in cosmetics such as lipsticks, lip gloss, lip balms and may be present in some toothpastes as well.

Start with these lists of foods without gluten but find more detailed guide to a healthier and nutritious food that you can include in your diet.

Source by Carolyn Anderson

What is Gluten Intolerance?

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When walking down the aisles of higher quality grocery stores these days, you may now come across a number of tags promoting products as gluten-free. What does this mean? Is this like fat or carbs – should you be minimizing your consumption of gluten for some reason? Well no, not unnecessarily, unless you specifically have a condition that makes you sensitive to it.

So What Is Gluten?

While people often refer to gluten as a protein, it actually represents a component of proteins called peptides. These peptides are different in the different grains considered to contain gluten and which must be avoided in gluten-free diets. In rye, the protein is called secalin; in barley, it is called hordein; and in wheat it is called gliadin.

People with a specific sensitivity to these peptides must strictly avoid them or face potentially very serious consequences. This sensitivity is often diagnosed as celiac disease (CD) or celiac sprue disease, although some people who test negatively for celiac disease may still suffer from some degree of gluten sensitivity.

It is important to recognize that the gluten-free phenomenon is not a diet fad or marketing ploy. It is a necessary diet for people with a specific medical condition.

What is Celiac Disease?

Celiac sprue disease is an autoimmune disorder where the immune system produces too much of a specific antibody when it detects gluten in the body. These antibodies attack the walls of the intestine, slowly killing the hair-like villi that lines the intestinal wall and helps absorb nutrients from the foods we eat and digest. As the villi are worn down, your body is less and less able to obtain those vital nutrients from your food and you become malnourished over time.

People with celiac disease also usually have an unusually permeable intestinal wall, meaning that undigested gluten and other nutrients may pass through your intestinal wall into your blood without being properly digested.

The only real treatment for celiac sprue disease is a strict gluten-free diet for life.

What Causes Celiac Disease?

So why would someone have such an immune response? Why would the body attack itself like that? To be completely honest, we do not fully understand why just yet. Howevever, current evidence indicates that exposure to these proteins and a genetic predisposition must be present before celiac disease will occur. Additionally, some people believe some sufferers also require some kind of trigger, such as stress or another medical condition which makes the body more susceptible to the autoimmune response.

Another theory is that the presence of certain bacteria in the intestines, or lack thereof, may trigger celiac disease in those predisposed to it. The changing profile of gut bacteria over the course of one's lifetime may explain the delayed onset of celiac disease in some people but not others.

How Does One Treat Celiac Disease?

As I hinted earlier, the only real treatment for celiac disease is a gluten-free diet for life. You must begin here and any other treatment must only be supplemental to a strict gluten elimination diet.

However, because of the theory that a permeable intestinal wall and a problem with gut bacteria may be related to celiac disease, it would be good idea to help your intestine as best as you can. Specifically, I suggest a quality enteric-coated probiotic supplement. The enteric coating helps the probiotics reach your intestine instead of just being digested and absorbed earlier in the digestive process.

Source by Sarah Patrick

Vegetarian, Gluten-Free? – Recipes and Support Are Helpful

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As the number of people with Celiac disease continues to increase, especially in America where the disease is just being recognized, many others are falling victim who already have dietary restrictions. Vegetarians who are diagnosed with Celiac disease soon find that a vegetarian gluten-free diet can be a challenge, but there is hope.

There are still a lot of things to eat once you are diagnosed with Celiac disease as a vegetarian. There definitely is not the variety you once enjoyed but do not worry-you'll feel better and more healthy and soon begin to love your new options.

Being on a vegetarian gluten-free diet leaves open quite a few major options. You can investigate many different ethnic cuisines like Mexican, Thai and some other Asian cuisines. Some Thai restaurants do not have any wheat products at all in fact. Some things to make sure of are soy sauces though-just so you know ahead of time.

If you are considering going back to a carnivore, meat-based diet, do not! It is not worth it and you can still easily get all of the nutrients you need with a vegetarian gluten-free diet, I guarantee it! There are entire communities for vegetarians on gluten-free diets that provide recipes, support, interaction and more. A great idea if you ever feel discouraged about your vegetarian gluten-free diet is to seek support and guidance from someone who is already trying it. It is very much possible and you can do it pretty easily once you get the diet down and find some favorite foods. If you are lucky maybe some of your favorites are already gluten-free.

Source by Andrew Wilkinson III

Gluten Intolerance Symptoms – When You Need to Be Gluten-Free

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Gluten intolerant symptoms can be extremely serious. If you experience gluten intolerance symptoms, read this before you eat your next slice of bread. You may need to eliminate gluten from your diet immediately.

What Is Celiac Disease?

Gluten intolerance symptoms, or celiac disease symptoms, are the result of an autoimmune disorder coupled with long term malnutrition. It begins as your body's ability to process certain proteins but then evolves into a serious form of malnutrition.

When your body can not handle those proteins in wheat, barley and rye, the villi in your intestines slowly die off. These villi are like little micro hairs that capture nutrients from your food as it passes through your digestive tract. Without these villi lining your intestine, your body struggles to process all foods (not just foods with gluten). In turn, these leads to a plethora of conditions resulting from malnutrition.

What Are Gluten Intolerance Symptoms?

Early gluten intolerance symptoms include gas and bloating, especially after eating something with gluten in it. A little later, you develop constipation, fatigue and dizziness. Then once celiac disease is further along, you begin to experience abdominal pain, severe constipation or diabetes, chronic fatigue, anemia, headaches, numbness in your hands and feet, increasing allergies and asthma and night sweats.

Dermatitis herpetiformis, a skin rash common to those who suffer from celiac disease symptoms, may occur at any stage.

You may not experience all of these, and the rate at which you develop these symptoms will vary depending on the individual. Some people live long periods of their life without realizing they have gluten intolerance. Do not mistake this for a mild form of celiac disease as they may have developed serious conditions as a result of a slow-developing and misunderstood malnutrition problem.

Treating Gluten Intolerance Symptoms

The most important thing for you to do is to completely eliminate gluten from your diet. I mean everything: check supplements to make sure gluten is not used as a filler or carrier. Check to make sure cookies that do not have gluten were not manufactured in a facility that also processed gluten. A gluten-free diet is a must and you need to be strict.

I suggest you start taking a fiber supplement like psyllium husks. I also encourage you to take a vitamin D supplement as this is one of the first deficiencies to develop in celiac sufferers. Additional supplements to help you better digest your nutrients can help, like enzymes and probiotics.

I hope this provides you with a basic respect of the breadth and seriousness of celiac disease and gluten allergy symptoms.

Source by Sarah Patrick

What is a Gluten Allergy?

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In wheat, barley, rye, and low level oats, there is a rubbery like protein called gluten. This substance is what helps the dough bind, which you would see with baked breads and other baked foods. Although these grains contain gluten, which can cause a gluten allergy in sensitive people, they also contain a number of other proteins that can also cause allergy symptoms.

The four primary proteins found in wheat, rye, and barley include aluminum, globulin, gliadin, and glutenin, better known as gluten. While the symptoms and severity of the symptoms of gluten allergy vary from one person to another, generally a person would experience hives, swelling, abdominal cramps, nausea and vomiting, or asthma. If the person is highly sensitive to gluten allergy, the symptoms could be life-threatening.

The good news about gluten allergy is that if the person has a reaction after eating wheat or wheat product, making an early diagnosis is easy. The challenge is that so many of the foods we eat are made with wheat, making it difficult to tell where the real problem lies. Most often, a trained doctor or allergist would conduct a skin prick test or take blood to confirm that gluten allergy is the problem.

If the reaction to gluten is clearer, the solution might be to eliminate wheat and wheat by-products from the diet. However, if the gluten allergy is minor, then reducing the amount of wheat consumed and / or allergy medication or shots might do the trick. If the person with gluten allergy is a young child, chances are he or she will outgrow the allergy.

Gluten Intolerance, also known as Celiac Disease, is a hereditary disorder that affects the immune system. In this case, when gluten is consumed, the mucosa, which is the lining of the small intestine, is damaged. When this happens, important vitamins and nutrients are not properly absorbed. When a person has this type of gluten allergy, the symptoms would be different in children than they would be in adults.

For children, the gluten allergy would be seen as abdominal distension, impaired growth, abnormal stools, irritability, poor muscle tone, malabsorption, poor appetite, and wasting of muscle. If an adult has this type of gluten allergy, then diarrhea, significant weight loss, abdominal cramping and bloating, constipation, and offensive stools are common.

In both cases of gluten allergy, a doctor would need to perform blood tests to make a confirmed diagnosis. Once done, the only treatment is to have gluten completely eliminated from the diet. Because of this, it is essential that nutrient and vitamin deficiencies be labeled with things such as niacin, iron, thiamin, riboflavin, chromium, magnesium, selenium, folacin, molybdenum, and phosphorus. With proper care and diet, a person with gluten allergy can enjoy a hearty choice of foods without the irritating symptoms.

Source by Grant Segall

How to Care for Your Kitten – A Short Guide

While caring for kittens is not that difficult, they do have special needs.

What to Feed a Kitten

When they are about 4 weeks old, kittens begin to eat solid food though their mother continues to nurse them. Ready-to-eat cat foods in the grocery are often well-balanced, which is beneficial for your kitten. They are available in different brands and most manufacturers produce specific cat food. These come in packets, cans and rolls, among others. Buying premium or popular brands, though not really necessary, can assure you of complete nutrition for your cat. When choosing cat food, make sure that the label contains words like “total nutrition for kittens/cats”.

The diet of your kitten should be supplemented with fresh meat like chopped chicken or fish. Keep in mind, though, that fresh meat on its own does not give your kitten the complete nutrition it requires.

It is best to feed your kitten with a wide range of foods and change these from time to time. Kittens can get fed up and lose interest in eating when given the same food everyday. This also prevents them from becoming picky.

Kittens can start to eat dry cat food when they are very young and this is somewhat enjoyable for most of them. There are supermarket brands as well as those that are only offered at the vet or pet food shop.


Kittens should always have access to fresh, clean water. Avoid giving water in plastic bowls since they easily tip over. Instead, use something heavier – like pottery, china or a porcelain dish.

Milk for Kittens

It is not advisable to feed cats/kittens with cow’s milk since most kittens have lactose intolerance and this can lead to an upset stomach or diarrhea. You can give them milk from the supermarket, which is specially made for cats and kittens. When you are house training your kitten, you certainly would not want it to have diarrhea.

How to Feed a Young Kitten

Just like babies, young kittens need to be fed several times daily. Those that are below 6 weeks old should still stay with their mother.

As a rule, kittens from 6 to 12 weeks old require at least 4 meals a day. Since their tummies are still small, they cannot eat too much at a single time. By the time they reach 12 weeks, they can eat 3 meals daily, and once they are 6 months old, they can eat twice a day.

Certainly, how often a kitten should be fed depends on several factors, one of which is the daily routine of its owner. An owner who works will not have the time to feed the kitten as regularly as one who stays home most of the time. He/she will not likely leave kitty food outside for different reasons, like for example, the weather.

In places where the climate is warm or hot, it is not advisable to leave cat food outdoors the whole day since it will get spoiled and draw flies. At certain areas, ants can also pose as a problem. In addition, there may be other pets that may eat the food intended for the kitten.

Source by Matt McWilliam

Gluten – What Is It and Why Is It Important for Baking?

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Gluten is a special type of protein formed by the bonding of two other proteins, gliadin and glutenin, and is commonly found in rye, wheat and barley. As a result it is found in most types of cereals and in many types of bread although not all grains contain gluten. Some grains that do not contain gluten include wild rice, corn, quinoa and oats.

Gluten can be removed from wheat flour but it is almost impossible to remove ALL of the gluten. Even food labeled as gluten-free contains trace volumes of gluten.

Wheat flour is the most common type of flour used in bread baking. A grain of wheat is actually a seed consisting of 3 parts: bran, germ and endosperm. The bran is the tougher outer skin, the germ is the embryonic wheat plant and the endosperm is used as a food source by the germ in early development. The bran is a rich source of protein, the germ a good source of vitamins, and the endosperm a great source of carbohydrates, plus some protein, minerals and oil.

All of these components have an effect on the bread making process, so understanding what your kneading is doing will almost certainly make you a better baker. So, the carbohydrates are used as fuel by the yeast, the proteins bond to form the all important gluten strands, and the minerals are used to strengthen the gluten strands. The oil helps to maintain moisture so keeping your bread softer for longer.

When water is added to flour gluten is formed. Gluten helps make your bread elastic, providing that nice, chewy texture it has when eat. For this reason, flour that has had most of its gluten removed produced a sticky dough that feels a bit like chewing gum.

As gluten is an elastic protein it can be really stretched to form long strands. The more it is worked, the longer and stretchier it becomes. These strands form a complex mesh which helps to trap carbon dioxide bubbles produced by yeast during fermentation, thus creating gas bubbles inside your dough. This is the process you are encouraging when kneading your dough, so as you can hopefully appreciate, well kneeded dough is a prerequisite for a well-formed loaf. Gluten also firms up when cooked and helps ensure the bread maintains its shape. The downside of this is that gluten is believed to be partially responsible for causing bread to become stale (along with starch granules). Gluten is also able to absorb liquid, which is why bread is capable of soaking up broths and soups.

Wheat flours tend to be graduated by how much high quality protein (and hence gluten) is present in the flour:

Strong flour (or bread bread) has a high proportion of high quality protein which will yield a high percentage of gluten (around 15%). This is the flour needed for typical bread made with yeast. Yeasted bread is commonly known as leavened bread. Bread flour may be white, brown or wholemeal.

Plain or soft flour has poorer quality proteins and produce a lower percentage of gluten (7-9%). As the gluten is formed from poor quality proteins it is less elastic and tends to snap. This means that the strands can not form a mesh to trap the gas bubbles resulting in a crumbly texture. However, this property makes this flour perfect for making cakes and pastries.

Gluten is also important in celiac disease. This is an autoimmune condition which inhibits the digestion of gluten.

Source by Jason J Daly

What Does Gluten Do You Your Body and You Do not Know It?

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Surprisingly millions of people are allergic to wheat type breads, bagels, pastas and pastries every day. In addition, many unknowingly have complications with those products that contain gluten. Gluten attacks the small hair-like projections on the intestinal wall (called villi) by slowly wearing down the villi. Normally these villi absorb the nutrients and vitamins as food passes through the intestines.

Now the food nutrients pass in the gut less absorb and unbroken down. Part of the bowel is anticipating the food to be in a certain state so it continues to process the foods further down the line. By this time it only can absorb what water is left. By this time you feel a pain in the lower belly and experiencing constipation.

This traffic jam then affects the emptying of the stomach then some get acid reflux and heartburn. So you grab an antacid like Pepcid AC or other products to help you feel better. It's important to realize that everything is connected and the type of diet makes make a difference.

In addition, from the villi being worn down and constipation increases, tiny holes are created in the lining, which lets food particles leak into your bloodstream rather than being broken down and absorbed normally. Then your body's own natural defense system then starts to fight these "foreign invaders" and attacking the body. From this, you may see other symptoms such as skin rashes, eczema, bloating, mouth sores, and headaches to a name a few.

While some people will have this life long complication known as Celiac Disease (Leaky Gut), others can rebuild the intestinal lining with a gluten free diet to start the healing process. It may take 6 months of strict adherence to a gluten free diet. Just like anything else, it takes practice, practice and practice to get use to removing gluten.

Our Family now feels better with these changes. We have all noticed that our bowel movements are regular. I would have never thought eating breads would cause such complications.

The teachers have also noticed a difference, since he is able to eat his lunch and instead of thinking of being hungry, he can concentrate on this school work with his belly full of good food, which we are very happy with.

Source by Noah Lam

Lactose Intolerance: What Is It And How Is It Diagnosed?

Lactose, commonly known as "milk sugar", may not be digested well if you are either born with absent or low levels of the enzyme lactase or if your intestine has been injured resulting in absent or low levels of lactase. Lactose is a disaccharide or two sugars linked. It is a combination of the two sugars, glucose and galactose. If intestines lack or are deficient in lactase you will not adequately digest lactose and you will experience gas, bloating, abdominal cramps and diarrhea shortly after eating something containing lactose.

The lactase enzyme is on the surface of the intestine cells where it is very vulnerable to intestinal injury. Some people are born with absent or low levels of lactase, therefore have congenital alactasia or hypolactasia. Between 80-100% of people of Asian, Native American, or African ancestry are lactose intolerant for this reason compared to only 15% of those of Northern European ancestry.

Secondary or acquired lactose intolerance can develop after any injury of the small intestine. Common causes include infection (eg after sever "stomach flu" or gastroenteritis), medication (eg chemotherapy), radiation, malnutrition, food intolerance (eg Celiac disease) or overgrowth of bad bacteria. The intestine may be temporarily damaged and recover tolerance for lactose. Permanent or ongoing damage can result in prolonged intolerance similar to congenital lactose intolerance. The levels of lactase enzymes are highest in young children and diminish with time, often by teenage years when symptoms may become prominent.

Lactose intolerance is commonly diagnosed based on a history of symptoms of gas, bloating, abdominal pain or cramps and diarrhea that occurs within minutes to a couple of hours of ingestion of dairy products. Since lactose can be in other foods not considered dairy, some people may not recognize a pattern that they associate with lactose. Others may be misdiagnosed as having irritable bowel syndrome.

The diagnosis is made formally by either a hydrogen breath test or lactose tolerance test. Measuring hydrogen in the breath after ingestion of lactose that has been radio labeled or marked with a detectable carbon fragment is known as the hydrogen breath test. Lactose tolerance tests measure several blood sugar levels after ingestion of lactose looking for absence of an expected normal rise. Although a biopsy of the intestine can test for presence of the enzyme, this is expensive, invasive and rarely available outside of research labs.

Non-specific tests such as stool acid test (pH) or lactose challenge are commonly utilized along with a clinical history and a trial of a lactose free diet to make the diagnosis.
The stool is normally neutral to alkaline in pH without sugars are fermented in the intestine or excessively acidic foods or beverages are ingested. Maldigested lactose fermented by bacteria in the intestine produces acid and lowers the stool pH. Stool pH can be easily and inexpensively measured. However, a low or acidic pH is not specific for lactose intolerance since other maldigested sugars can be fermented resulting in increased stool acidity.

Lactose challenge is simply eating or drinking high lactose containing foods or drinks and noticing the presence or absence of symptoms. The "poor man's" lactose challenge is ingesting a quart of skim milk. Fat slows emptying of the stomach and delays the delivery of food or drink to the small intestine. Skim milk's lack of significant fat permits rapid passage from the stomach to small intestine of a large load of lactose. If someone is lactase deficient they will have rapid onset of symptoms of bloating, gas, abdominal cramps and diarrhea. The absence of any of these symptoms after a quart of skim milk makes lactose intolerance very unilaterally.

Lactose intolerance treatment involves avoiding lactose-containing foods, not just dairy, since many other foods have lactose added. Alternately, lactase enzymes may be taken with or just before eating lactose containing foods but their effectiveness is somewhat limited. Lactose free milk may also be used.

Individuals who do not have conditions that affect the intestine, intestinal damage or fit the usual ethnic pattern associated with lactose intolerance that have lactose intolerance or symptoms suggestive of lactose intolerance should be screened for Celiac disease. This common condition is frequently missed and when untreated is highly associated with lactose intolerance. One study noted that 24% of people with lactose intolerance had undiagnosed Celiac disease and lactose intolerance was their only manifestation of Celiac disease.

Lactose intolerance is common. It may cause bloating, gas, abdominal cramps and diarrhea. The symptoms may be misdiagnosed as irritable bowel syndrome. Celiac disease commonly causes lactose intolerance. Many lactose intolerant people have undiagnosed Celiac disease. Further information about how these conditions can mimic each other can be found at

Source by Dr.

Diseases Caused by Gluten Intolerance

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There are many different diseases caused by the ability of the body to process gluten. The problem is that most of these disorders are unnamed, little research has been carried out on them and the symptoms vary greatly. Other than celiac, the most well-known of the diseases, these other gluten-related disorders have been given non-official names such as gluten intolerance and non-celiac gluten. Tests do exist for celiac disease. These include a blood test to detect anti-gluten antibodies and a biopsy of the small intestine to look for lining erosion.

However, if there is a lack of gluten in your system, few antibodies are released and the tests come back negative. In the case of the intestinal biopsy that looks for damage to the small intestine, if you stop eating gluten, or do not eat enough gluten, the damage heals reliably quickly and may not be detected.

Some cases of true celiac may be missed due to a patient not eating enough gluten during the testing process. Gluten intolerance sufferers can have a wide variety of symptoms which may include difficulty walking, slurred speech, depression, anxiety, anger control issues, chronic fatigue, ADD / ADHD, migraines, seizures, autism, neuropathy, memory and concentration problems, pain and mobility issues similar to multiple sclerosis, exhaustion, infertility, repeated miscarriages, or even the classic symptoms of celiac. There are over 200 symptoms of celiac disease, many of which are not related to the classic form of celiac, which is mostly gastrointestinal in nature. In the absence of gastrointestinal symptoms, it may not even occur to your doctor to test for celiac or recommend a trial of the gluten-free diet. Gluten intolerance is generally discovered by chance. This usually occurs when the person who feels that he may be suffering from gluten intolerance anyway, despite negative test results, decides to go on a gluten-free diet. In some cases, the diet will produce life-changing improvement in a matter of weeks, or even days.

If you are considering a trial of the gluten-free diet to determine if your symptoms may be gluten-related, it is very important that you see your doctor first for testing related to your specific symptoms. Although the gluten-free diet may improve or eliminate some of your symptoms, it is important that you and your doctor make sure nothing more serious is causing your symptoms before you try the gluten-free diet. For more information on the atypical forms of celiac, the best source of information is from people with non-celiac gluten intolerance.

Source by Angela Morken