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Going gluten-free is not for everyone
April 27, 2021
Gluten-free products are popping up on grocery shelves everywhere. About 2% of the population has celiac disease and must avoid all foods with gluten, which is a severe condition that may affect the digestion and absorption of crucial nutrients.
Some of the symptoms of celiac disease include diarrhea, constipation, bloating, abdominal pain, nausea and vomiting. Adults may also experience stomach ulcers, anemia, a rash known as dermatitis herpetiformis, headaches, infertility and joint pain.
If you notice these symptoms, see your physician before going on a gluten-free diet. A blood test can detect specific antibodies that are associated with celiac disease. Additionally, you may need a biopsy of the small intestine to confirm the diagnosis. In order for any of these tests to be accurate, you must be consuming gluten regularly.
Just because you notice symptoms, however, does not mean you have celiac disease. Some people suffer from a lesser condition called non-celiac gluten sensitivity, and may just feel better on a gluten-free diet. Other conditions that could cause similar symptoms include small intestine bacterial overgrowth, lactose intolerance or pancreatic insufficiency.
Before you adopt a gluten-free diet on your own, check with your physician for possible other causes. Gluten-free products are expensive and often contain more fat, sugar and salt than other foods. A gluten-free diet also may be low in fiber and additional vitamins and minerals, which are important for your overall health. You should not make the decision to eliminate gluten lightly.
You must avoid wheat, barley, rye and malt if you are diagnosed with a condition that requires you to eliminate gluten. Foods that need to be avoided include wheat varieties, including durum, farro, graham, Kamut, triticale, spelt and semolina. You can, however, continue eating foods such as rice, wild rice, corn, cornmeal, sorghum, quinoa, millet, buckwheat, amaranth, teff and gluten-free oats. Some gluten-free flours include soy, potato, tapioca, garbanzo beans and arrowroot. Foods that are naturally gluten-free include fruits, vegetables, milk, eggs, meat, fish, poultry, lentils, legumes, nuts and seeds.
Label reading is a must if you need to avoid all gluten. Read the ingredient list for any ingredients that contain wheat, barley, rye or oats. Avoid malt flavorings, malt vinegar, beers, ales and lagers. Many processed foods also contain gluten. Check the ingredient list on deli meats, hot dogs, supplements, french fries, gravy, rice mixes, salad dressings, soups, sauces, bouillon cubes and soy sauce. Manufacturers often change the ingredients, so read the label each time you purchase an item.
Not everyone needs to avoid gluten. If you do and need some help, make an appointment with a registered dietitian. We are here to help you at Columbus Community Hospital. Call registered dieticians Joan Plummer at 402-562-4462, or Susan Olmer at 402-562-4460, to make an appointment.
The above information was provided by Joan Plummer, dietitian and diabetes educator at Columbus Community Hospital.
Some of the symptoms of celiac disease include diarrhea, constipation, bloating, abdominal pain, nausea and vomiting. Adults may also experience stomach ulcers, anemia, a rash known as dermatitis herpetiformis, headaches, infertility and joint pain.
If you notice these symptoms, see your physician before going on a gluten-free diet. A blood test can detect specific antibodies that are associated with celiac disease. Additionally, you may need a biopsy of the small intestine to confirm the diagnosis. In order for any of these tests to be accurate, you must be consuming gluten regularly.
Just because you notice symptoms, however, does not mean you have celiac disease. Some people suffer from a lesser condition called non-celiac gluten sensitivity, and may just feel better on a gluten-free diet. Other conditions that could cause similar symptoms include small intestine bacterial overgrowth, lactose intolerance or pancreatic insufficiency.
Before you adopt a gluten-free diet on your own, check with your physician for possible other causes. Gluten-free products are expensive and often contain more fat, sugar and salt than other foods. A gluten-free diet also may be low in fiber and additional vitamins and minerals, which are important for your overall health. You should not make the decision to eliminate gluten lightly.
You must avoid wheat, barley, rye and malt if you are diagnosed with a condition that requires you to eliminate gluten. Foods that need to be avoided include wheat varieties, including durum, farro, graham, Kamut, triticale, spelt and semolina. You can, however, continue eating foods such as rice, wild rice, corn, cornmeal, sorghum, quinoa, millet, buckwheat, amaranth, teff and gluten-free oats. Some gluten-free flours include soy, potato, tapioca, garbanzo beans and arrowroot. Foods that are naturally gluten-free include fruits, vegetables, milk, eggs, meat, fish, poultry, lentils, legumes, nuts and seeds.
Label reading is a must if you need to avoid all gluten. Read the ingredient list for any ingredients that contain wheat, barley, rye or oats. Avoid malt flavorings, malt vinegar, beers, ales and lagers. Many processed foods also contain gluten. Check the ingredient list on deli meats, hot dogs, supplements, french fries, gravy, rice mixes, salad dressings, soups, sauces, bouillon cubes and soy sauce. Manufacturers often change the ingredients, so read the label each time you purchase an item.
Not everyone needs to avoid gluten. If you do and need some help, make an appointment with a registered dietitian. We are here to help you at Columbus Community Hospital. Call registered dieticians Joan Plummer at 402-562-4462, or Susan Olmer at 402-562-4460, to make an appointment.
The above information was provided by Joan Plummer, dietitian and diabetes educator at Columbus Community Hospital.