Celiac Disease for Dummies by Ian Blumer, MD, and Sheila Crowe, MD


by Ian Blumer, MD, and Sheila Crowe.

Copyright © 2010 by John Wiley & Sons Canada, Ltd.

Provided with permission by John Wiley & Sons Canada, Ltd. All rights reserved.

For more information or to order this book, visit http://www.wiley.com.

NOTE: Excerpts are provided on dLife.com for informational purposes only. The information contained within will not be updated by dLife and may be outdated. Please consult your doctor before acting on anything described here.

Knowing Where Gluten is Found

Gluten is present in many different types of foods and is also found in many commercial products (even including some medicines!). Until not too long ago it was very difficult to know if something did or did not contain gluten, but today, food and product labels typically reveal this information. Food labels don't always indicate whether a food or product contains gluten, however. We discuss this and other gluten-free food and product issues in detail in Chapter 10. In this section, we list some commonly consumed foods and whether or not they contain gluten.

These foods (unless specially prepared to be gluten-free) typically contain gluten:

  • Breads and other baked products
  • Cereals
  • Pastas
  • Prepared meats (such as hot dogs, hamburgers, deli meats)
  • Prepared soups
  • Salad dressings
  • Snack foods and chocolate bars

These foods in their native state do not contain gluten (and can be referred to as naturally gluten-free):

  • Cheese
  • Nuts
  • Eggs
  • Seeds
  • Fish
  • Unprocessed meat
  • Fruits
  • Vegetables
  • Legumes
  • Wine and spirits
  • Milk
  • Yogurt

Grains (cereals) are a major food staple in the human diet throughout the world. Not only are grains a key component of what we eat, grains have helped dictate how society has evolved. The ability to grow various foodstuffs — particularly grains — allowed and promoted the transition from hunter-gatherer societies to increasingly large and communal agricultural-based societies.

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Last Modified Date: June 03, 2014

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by Brenda Bell
One of my ongoing dietary issues has been one of protein. Right after diagnosis, I ran a bit scared of all of the "excess protein kills the kidneys" lines and into the old-school health-foods' "you don't need as much protein as you think you do" train of thought. Combined with the calorie and sodium restrictions of my initial diabetes diet, a move away from animal-based proteins because of my cholesterol levels, and a medication which seemed to block nutrient...