This is a simple version of a gluten free food list. Otherwise we’d be dealing with pages and pages of food names, ingredients and additives.
For our purposes (unless someone has Celiac Disease) we only need to understand the basics.
Gluten is found in some grains: specifically wheat, barley, rye and oats.
Gluten causes problems, sometimes severe health problems, for some people, so it's good to become familiar with the Gluten Free Food List!
For more detailed information about gluten free foods and how to read labels, click here. You'll link to the Celiac Sprue Association website, a member-supported group dedicated to providing information and assistance for people with gluten sensitivity and celiac disease.
Because a number of disease symptoms can be linked to gluten sensitivity. Gluten can cause damage to the intestines which, in turn, interferes with proper assimilation of nutrients and/or creates an inability to digest foods properly.
Basing your meals on the gluten free food list is a perfect place to begin when changing the diet.
Symptoms of gluten sensitivity include, but are by no means limited to: gas, pain and bloating in the intestines, irritable bowel syndrome (IBS), acid reflux (also called heartburn), fatigue, depression and anxiety, pain in the joints, skin problems like dermatitis, and allergies.
Wheat and all wheat products are the most important ones to get rid of. That’s the first step. Not only are they naturally high in gluten, but many wheat products, like breads, actually have extra gluten added!
Here's a very important note: Durum flour, couscous, semolina, spelt, kamut, bulghur and triticale (a crossbreed of wheat and rye) are all names for certain kinds of wheat.
The other main ones to avoid are barley, rye and oats.
So, don’t buy or eat anything made with wheat, barley, rye or oats.
Some are obvious: Avoid cookies and bakery sweets, bagels, breads, pasta, pizza, crackers and flatbreads, breakfast cereals, oatmeal porridge, barley soup, barley tea, etc.
Here’s where it gets a little more complicated.
Flours and by-products made from these gluten grains are used in everything from canned soups to taco mix to frozen dinners. The individual names for all those ingredients are too numerous to list here.
Your safest bet is to make healthy food at home. You knew I was going to say that, right?
It's not hard to do. Sure, it takes a little planning, and a commitment to spending some time in the kitchen, but the rewards are too numerous to mention!
Try cutting out the gluten grains.