celiac disease

Gluten-Free Diet




Celiac disease is an immune reaction to gluten, a protein found in wheat, rye, and barley. When people with celiac disease eat foods containing gluten, their immune system responds by damaging the small intestine. The tiny, fingerlike protrusions lining the small intestine are damaged or destroyed. Called villi, they normally allow nutrients from food to be absorbed into the bloodstream. Without healthy villi, people with celiac disease cannot get the nutrients they need to stay healthy. This lack of nutrients can cause a host of health problems, such as diarrhea, osteoporosis, hair loss, anemia, and infertility.

Although there is currently no cure, celiac disease, in most cases, can be successfully treated by adhering to a gluten-free diet.

Allowed Foods

Amaranth
Arrowroot
Buckwheat
Cassava
Corn
Flax
Indian Rice Grass
Job’s Tears
Legumes
Millet

Nuts
Potatoes
Quinoa
Rice
Sago
Seeds
Soy
Sorghum
Tapioca
Wild Rice
Yucca

Foods To Avoid

Barley
Bromated Flour
Cracked Wheat
Durum Flour
Einkorn
Emmer
Enriched Flour
Farina
Graham Flour
Hydrolyzed Wheat Protein
Kamut
Phosphated Flour
Plain Flour
Rye
Self-Rising Flour
Semolina
Spelt
Triticale
Wheat
Wheat Bran
Wheat Germ
Wheat Starch
White Flour

Processed Foods that May Contain Wheat, Barley, or Rye*

Bouillon Cubes
Brown Rice Syrup
Chips/Potato Chips
Candy
Cold Cuts, Hot Dogs, Salami, Sausage
Communion Wafer
French Fries
Gravy
Imitation Fish
Matzo
Rice Mixes
Sauces
Seasoned Tortilla Chips
Self-basting Turkey
Soups
Soy Sauce
Vegetables in Sauce

* Most of these foods can be found gluten-free. When in doubt, check with the food manufacturer.