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Celiac Disease ~ Food Allergies
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Member Twin Cities R.O.C.K. (Raising Our Celiac Kids) Member Life Unlimited II Member FASGMN (Food Allergy Support Group Mn)
GLUTEN ELIMINATION DIET
If you have made the choice to follow an elimination diet, or your doctor has suggested you follow an elimination diet, you may wonder WHAT you can eat. The word "elimination" seems to translate into "I can't have." You may imagine you will have to eat the same bland foods over and over again. In reality, regardless of which "food" you plan to eliminate, you will still be able to have plenty of variety in what you DO eat. You may need to find alternate ingredients to the ones you are used to eating, change the way you prepare some of your foods and take more time to read ingredients, but there will be plenty of variety in your diet.
Generally, an elimination diet is followed for two weeks to determine if the particular "food" is the one causing health problems. The key to following the elimination diet is just that - following the diet. Accidents may happen, but if you follow the thinking, "A little bit won't hurt" you'll be wrong. It's a good idea to keep a Food Journal during the two weeks. Write down everything you eat - main meals, snacks, brand name products, etc. If you have a reaction during the two week period, you will be able to look back at all of the foods you have eaten and may be able to determine which food caused your reaction.
A food ALLERGY can cause a reaction within minutes to hours. If you are allergic to a specific food, you will have a reaction fairly soon after eating the food (vomiting, diarrhea, hives, difficulty breathing, etc.).
A reaction to a food INTOLERANCE may take hours to days to occur. You may experience the same type of reactions found with a food allergy, but you may not see the reaction for 12 - 48 hours after eating the offending food. This is why a food journal is a good idea.
With an elimination diet for Gluten you need to eliminate all foods that contain wheat, rye, barley, spelt, kamut, oats and malt. Many package ingredient lists will state if something is made from the above foods. Unfortunately, there are other "names" for gluten that you must be aware of. A list of ingredients that you need to look for on ingredient lists is at the bottom of this page.
* A note on oats - Oats do not contain gluten, but cause problems for many people because they can become contaminated with gluten in the fields, by the machinery that is used to harvest gluten-containing grains, and in the manufacturing plants that also manufacture gluten-containing foods. If you choose to eat oats, be sure they are labeled "gluten-free oats". **
Other Names for Gluten
Gluten can be in items that include wheat or wheat by-products, but are not as easily recognized as "wheat". Gluten is also in rye, barley, spelt and other grains. The list below is not an absolute list.
Please read your ingredients. If you or your child has a Celiac disease, agluten intolerance or a gluten allergy, avoid the following:
*Amaranth (some celiac groups do not allow Amaranth) Alcohol Bleu Cheese (some Bleu Cheese is GF - verify by reading ingredients) Bran Couscous Food starch (except pure cornstarch) Fu (dried wheat gluten) Glucose syrup Groats Hydrolyzed wheat protein Hydrolyzed wheat gluten Hydrolyzed wheat starch Hydroxypropyltrimonium Malt (flavoring, extract, syrup) Miso MSG (monosodium glutamate) Maltose (malt sugar) Oats (some celiac groups allow oats if you can guarantee no cross-contamination) Semolina or Semolina wheat Soy sauce (There is GF Tamari - but verify it is states that it is gluten-free. There is also a wheat based Tamari) Smoke flavoring Texturized vegetable protein (Generally made from soy protein, but can be made from grains) Triticum Aestrium Vegetable starch (unless it specified WHAT food the starch is derived from, avoid) Wheat starch Wheat protein Wheat Germ
The information on this website is for informational purposes only. The information provided and opinions stated herein are not meant to diagnose any condition. If you have concerns about your health, please consult a medical professional. As always, it is up to those following a gluten-free, dairy-free diet to determine if information or products are safe for them.
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