Gluten-Free Lifestyle

2009-07-21T19:50:00.000-07:00

Why should you go Gluten-Free?

We at www.GlutenZero.com.au know that chances are you’re already careful about what you eat. But can you imagine having to scrutinize every single label, which may or may not be accurate, for ingredients that contain hidden gluten? For more than 200,000 Australians with celiac disease, choosing the right foods can be a guessing game that may ultimately wreak havoc with the digestive system. While there’s no known cure for celiac disease, it can be controlled by adhering to a gluten-free diet.

Coeliac Disease
A lifelong autoimmune intestinal disorder, coeliac disease is genetic and may affect several family members. It’s also fairly common—in fact, it’s as prevalent as high cholesterol. When people with this disease eat foods or use products that contain gluten (a protein found in wheat and related grains), their immune systems respond by treating this substance like a foreign invader, damaging the lining of the small intestine. This damage interferes with the absorption of nutrients, so the person becomes malnourished, despite an adequate diet.

Some people with celiac disease live symptom free, while others may experience a variety of symptoms. Celiac disease can appear at any time in a person's life, though it’s sometimes triggered initially by pregnancy or childbirth, severe emotional stress, or even surgery. Since the symptoms are extremely varied and a number of bodily systems may be affected, it's tough to identify celiac disease—especially since it often mimics other intestinal disorders, such as irritable bowel syndrome, gastric ulcers, and anemia.

The classic symptoms include chronic diarrhea and/or constipation, abdominal pain, gas, bloating, and weakness. The lining of the gastrointestinal tract may become so damaged that large molecules escape, causing problems associated with leaky gut syndrome, including allergies, a taxed liver, and more. Arthritis, depression, brain fog, and fibromyalgia are less common symptoms.

An Accurate Diagnosis
Since its symptoms are so diverse, celiac disease is frequently misdiagnosed or undiagnosed. Recent studies show that this disease affects about one in every 100 people, and 97 percent of them are undiagnosed.

The most at-risk individuals include those with a family history of celiac disease, anyone with Type 1 diabetes, people with multiple endocrine disorders (diabetes, thyroid, and Addison’s diseases), both women and men with fertility problems, and people with other autoimmune disorders (lupus, rheumatoid arthritis, and Sjogren’s syndrome).

Getting on a gluten free diet isn't easy, but it's essential if you have celiac disease. Following are tips to help you on your way to safe and healthy eating.

A gluten free diet excludes the protein gluten, which is found in grains such as wheat, barley or rye. If you or your child has celiac disease, a gluten free diet is essential, because gluten causes a problematic immune reaction in the small intestine. This reaction results in damage to the inner surface of the small intestine and an inability to absorb certain nutrients from food.

If you think you may have celiac disease, wait until you've been diagnosed to start a gluten free diet. That's because it may be more difficult for your doctor to make a diagnosis if you've begun the diet before being tested.

Initially, following a gluten free diet may be frustrating. But with time, patience and creativity, you'll find there are many foods that you can eat and enjoy.

Avoid these foods in a gluten free diet

To manage celiac disease and prevent complications, it's crucial that you avoid all foods that contain gluten.

Avoid these gluten-containing grains
Avoid all foods or food ingredients made from many grains, including:

Wheat
Barley
Rye
Farina
Graham flour
Semolina
Durham
Bulgur
Kamut
Kasha
Matzo meal
Spelt (a form of wheat)
Triticale

Oats may not be harmful for most people with celiac disease, but oat products are frequently contaminated with wheat, so it's best to avoid oats as well. The question of whether people eating a gluten free diet can consume pure oat products remains a subject of scientific debate. Difficulties in identifying the precise components of grains responsible for the immune response and the chemical differences between wheat and oats have contributed to the controversy.

Avoid these products unless labeled 'gluten free'
The following grains are gluten free as grown, but may be contaminated by other grains during harvesting and processing. Verify that these are processed in a gluten free facility before consuming them:

Amaranth
Buckwheat
Quinoa

Most foods made from grains contain gluten. Avoid these foods unless they're labeled as gluten free or made with corn, rice, soy or other gluten free grain. It's also important that they're processed in a facility that is free of wheat or other contaminating products:

Breads
Cereals
Crackers
Croutons
Pasta
Cookies
Cakes and pies
Soups
Gravies
Sauces (including soy sauce)
Salad dressings
Beer
Candy
Imitation meat or seafood
Processed luncheon meats
Self-basting poultry

Many other products that you may consume or that may touch your mouth have ingredients that contain gluten. These include:

Food additives, such as malt flavoring, modified food starch and others
Medications and vitamins that use gluten as a binding agent
Lipstick and lip balms
Toothpaste
Postage stamps
Play dough

Cross-contamination also may occur anywhere ingredients come together, such as on a cutting board or a grill surface. You may be exposed to gluten by using the same utensils as others, such as a bread knife, or by sharing the same condiment containers — the condiment bottle may touch the bun, or a knife with bread crumbs may contaminate a margarine stick or mayonnaise jar.

Safe foods in a gluten free diet

Foods allowed in a gluten free diet
There are still many basic foods allowed in a gluten free diet. These include:

Fresh meats, fish and poultry (not breaded, batter-coated or marinated)
Most dairy products
Fruits
Vegetables
Rice
Potatoes
Gluten free flours (rice, soy, corn, potato)
Wine and distilled liquors, ciders and spirits

Products labeled 'gluten free' also safe
Fortunately for bread and pasta lovers with celiac disease, there are an increasing number of gluten free products on the market. If you can't find them at your local bakery or grocery store, check with a celiac support group or the Internet. In fact, there are gluten free substitutes for many gluten-containing foods, from brownies to beer. Many specialty grocery stores sell gluten free foods.

Note that "wheat-free" doesn't necessarily mean gluten free. The product may still contain rye, barley or spelt ingredients that contain gluten.

Go to www.GlutenZero.com.au if you want to find more details, recipes and areas for you to eat around Sydney, Australia!

Welcome to GlutenZero!!

2009-07-14T18:12:00.000-07:00

Hey there!

GlutenZero is a new online directory of gluten free menu options in Sydney. Entire menus are shown with the gluten free meals highlighted for easy, and trustworthy information.

We provide a place where gluten intolerant people can interact with each other, discover recommended restaurants, and read extended reviews written specifically with them in mind.

Visit us at www.glutenzero.com.au

P.S. Tell us what features you'd like on the site. Contact us at info@glutenzero.com.au