Gluten free diet

To manage the disease and prevent complications, it's crucial that all foods that contain gluten are being avoided. Foods rich in gluten are :

• Grains
• Wheat
• Barley
• Rye
• Any type of wheat (including farina, graham flour, semolina and durum
• Bulgur
• Kamut
• Kasha
• Matzo meal
• Spelt
• Triticale
• Breads, Cereals, Crackers, Pasta, Cookies, Cakes and pies, Gravies, Sauces

There is still a lot of food that is allowed in a gluten-free diet. These include:

• Fresh meats, fish and poultry (not breaded or marinated)
• Most dairy products
• Fruits
• Vegetables
• Rice
• Potatoes
• Gluten-free flours (rice, soy, corn, potato)

Gluten-free products abound

There is an increasing number of gluten-free products on the market. There are gluten-free substitutes for many gluten-containing foods, from brownies to beer. The only problem is that identifying gluten-free foods can sometimes be difficult.

What after ingestion of gluten?

If patient accidentally eats a product that contains gluten, he or she may experience abdominal pain and diarrhea. Some people experience no symptoms after eating gluten, but this doesn't mean it isn’t doing any harm. 

Most people with celiac disease who follow a gluten-free diet have a complete recovery.