Treatment of Celiac Disease

Celiac Disease (CD) is a life-long digestive disorder found in individuals who are genetically susceptible. Damage to the small intestine is caused by an immunologically toxic reaction to the ingestion of gluten. This does not allow food to be properly absorbed. Even small amounts of gluten in foods may affect those with celiac disease and cause health problems. Damage can occur to the small bowel even in the absence of symptoms.
This is a simple overview of the Gluten-Free (GF) diet. Not all areas of the diet are as clear-cut as portrayed by this Guide. This is intended to be used as a safe and temporary survival tool until the newly diagnosed celiac obtains additional information. Understanding these dietary requirements will enable the newly diagnosed to read labels of food products and determine if a product is GF.
Gluten is the generic name for certain types of proteins contained in the common cereal grains wheat, barley, rye and their derivatives.

ALLOWED Grains/Flours

Rice, corn (maize), soy, potato, tapioca, beans, garfava, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, teff, Montina®, flax, and nut flours.

NOT ALLOWED in any form

Wheat (enkorn, durum, faro, graham, kamut, semolina, spelt), rye, barley and triticale.

Frequently overlooked foods that may contain gluten and need to be verified:

Breading, Coating mixes, Panko	Brown rice syrup
Croutons	Energy Bars
Flour or cereal products	Imitation bacon
Imitation seafood	Marinades
Pastas	Processed Luncheon Meats
Sauces, gravies	Self-basting poultry
Soy Sauce or soy sauce solids	Soup bases
Stuffings, Dressing	Thickeners (Roux)
Communion wafers	Herbal supplements
Nutritional supplements	Vitamins & mineral supplements
Prespcription Drugs	Over-the-counter medications