According to Jackson Gastroenterology the following is a break down of the Gluten content in foods:
(for a list of all Gluten-free Organized groups and companies that sell Gluten-free products click HERE).
"Gluten is the protein part of wheat, rye, barley, and other related grains. Some people cannot tolerate gluten when it comes in contact with the small intestine. This condition is known as celiac disease (sometimes called non-tropical sprue or gluten sensitive enteropathy). There is also evidence that a skin disorder called dermatitis herpetiformis is associated with gluten intolerance.
In patients with celiac disease, gluten injures the lining of the small intestine. This injury results in weight loss, bloating, diarrhea, gas, abdominal cramps, or vitamin and mineral deficiencies. When patients totally eliminate gluten from the diet, the lining of the intestine has a chance to heal.
Removing gluten from the diet is not easy. Grains are used in the preparation of many foods. It is often hard to tell by an ingredient's name what may be in it, so it is easy to eat gluten without even knowing it. However, staying on a strict gluten-free diet can dramatically improve the patient's condition. Since it is necessary to remain on the gluten-free diet throughout life, it will be helpful to review it with a registered dietitian.
Oats is a grain the merits special attention. Oats are believed safe in patients with celiac disease although this was not always the case. The problem with oat products is not the grain but rather the manufacturing process. When oats are processed in the same facilities as wheat, contamination can occur even with the best cleaning protocol. Oat products can now be found that are not cross contaminated. These can be tried after an initial period of 6 months to see if they can be tolerated. Most, but not all patients can tolerate pure oat products.
Nutrition Facts
Depending on the foods selected, the gluten-free diet can meet the Dietary Reference Intakes (DRI's) of the Institute of Medicine.
The person who prepares the patient's food must fully understand the gluten-free diet. Read food labels carefully.
Grains are used in the processing of many ingredients, so it will be necessary to seek out hidden gluten. The following terms found in food labels may mean that there is gluten in the product.
Any of the following words on food labels usually means that a grain containing gluten has been used
There are now several companies that produce gluten-free products, and several support groups to provide delicious recipes and help patients adapt to the gluten-free diet."(Jackson Gastroenterology, 2006)" |
Food Group |
Do Not Contain Gluten |
May Contain Gluten |
Contain Gluten |
Milk & milk products (2 or more cups daily) |
whole, low fat, skim, dry, evaporated, or condensed milk; buttermilk; cream; whipping cream; Velveeta cheese food; American cheese; all aged cheeses, such as Cheddar, Swiss, Edam, and Parmesan |
sour cream commercial chocolate milk and drinks, non-dairy creamers, all other cheese products, yogurt |
malted drinks |
Meat or meat substitutes (5 to 6 oz daily) |
100% meat (no grain additives); seafood; poultry (breaded with pure cornmeal, potato flour, or rice flour); peanut butter; eggs; dried beans or peas; pork |
meat patties; canned meat; sausages; cold cuts; bologna; hot dogs; stew; hamburger; chili; commercial omelets, soufflés, fondue; soy protein meat substitutes |
croquettes, fish, chicken loaves made with bread or bread crumbs, breaded or floured meats, meatloaf, meatballs, pizza, ravioli, any meat or meat substitute, rye, barley, oats, gluten stabilizers |
Breads & grains (4 or more servings daily) |
cream of rice; cornmeal; hominy; rice; wild rice; gluten-free noodles; rice wafers; pure corn tortillas; specially prepared breads made with corn, rice, potato, soybean, tapioca arrowroot ,carob, buckwheat, millet, amaranth and quinoa flour; puffed rice |
packaged rice mixes, cornbread, ready-to-eat cereals containing malt flavoring |
breads, buns, rolls, biscuits, muffins, crackers, and cereals containing wheat, wheat germ, oats, barley, rye, bran, graham flour, malt; kasha; bulgur; Melba toast; matzo; bread crumbs; pastry; pizza dough; regular noodles, spaghetti, macaroni, and other pasta; rusks; dumplings; zwieback; pretzels; prepared mixes for waffles and pancakes; bread stuffing or filling |
Fats & oils (servings depend on caloric needs) |
butter,margarine, vegetable oil, shortening, lard |
salad dressings, non-dairy creamers, mayonnaise |
gravy and cream sauces thickened with flour |
Fruits (2 or more servings daily) |
plain, fresh, frozen, canned, or dried fruit; all fruit juices |
pie fillings, thickened or prepared fruit, fruit fillings |
none |
Vegetables (3 or more servings daily) |
fresh, frozen, or canned vegetables; white and sweet potatoes; yams |
vegetables with sauces, commercially prepared vegetables and salads, canned baked beans, pickles, marinated vegetables, commercially seasoned vegetables |
creamed or breaded vegetables; those prepared with wheat, rye, oats, barley, or gluten stabilizers |
Snacks & desserts (servings depend on caloric needs) |
brown and white sugar, rennet, fruit whips, gelatin, jelly, jam, honey, molasses, pure cocoa, fruit ice, popcorn, carob |
custards, puddings, ice cream, ices, sherbet, pie fillings, candies, chocolate, chewing gum, cocoa, potato chips |
cakes, cookies, doughnuts, pastries, dumplings, ice cream cones, pies, prepared cake and cookie mixes, pretzels, bread pudding |
Beverages (4 to 6 cups or more daily) |
tea, carbonated beverages (except root beer), fruit juices, mineral and carbonated waters, wines, instant or ground coffee |
cocoa mixes, root beer, chocolate drinks, nutritional supplements, beverage mixes |
Postum™, Ovaltine™, malt-containing drinks, cocomalt, beer, ale, gin, whiskey, rye |
Soups |
those made with allowed ingredients |
commercially prepared soups, broths, soup mixes, bouillon cubes |
soups thickened with wheat flour or gluten-containing grains; soup containing barley, pasta, or noodles |
Thickening agents |
gelatin, arrowroot starch; corn flour, germ, or bran; potato flour; potato starch flour; rice bran and flour; rice polish; soy flour; tapioca, sago |
|
wheat starch; all flours containing wheat, oats, rye, malt, barley, or graham flour; all-purpose flour; white flour; wheat flour; bran; cracker meal; durham flour; wheat germ |
Condiments |
glutent-free soy sauce, distilled white vinegar, olives, pickles, relish, ketchup |
flavoring syrups (for pancakes or ice cream), mayonnaise, horseradish, salad dressings, tomato sauces, meat sauce, mustard, taco sauce, soy sauce, chip dips |
|
Seasonings |
salt, pepper, herbs, flavored extracts, food coloring, cloves, ginger, nutmeg, cinnamon, bicarbonate of soda, baking powder, cream of tartar, monosodium glutamate |
curry powder, seasoning mixes, meat extracts |
synthetic pepper, brewer's yeast (unless prepared with a sugar molasses base), yeast extract (contains barley) |
Prescription products |
|
all medicines: check with pharmacist or pharmaceutical company |
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Calories |
Fat |
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Protein |
Sodium |
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Carbohydrates |
Potassium |
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Some of our liquor manufacturers have basic Celiac definitions as well. For example, according to the chemist at Sky Vodka:
"Celiac sprue, or gluten intolerance, is an allergic reaction by sensitive individuals to wheat gluten and is caused by the sensitivity of their intestinal linings to wheat gluten. Wheat gluten is the protein component of wheat grains or wheat flour. In our alcohol manufacturing process all the gluten has been removed."
You can view the entire email HERE.
Refer to the Mike's Bar section for a full list of responses from alcohol manufacturers and distributors on their Gluten-free status HERE.
Taken from our friends at the Gluten Free Works myspace blog, the following post covers information from Gastroenterologists I read some about concerning "Silent Celiac Disease" in one of its forms. People can develop non-alcoholic fatty liver disease without signs of GI distress.
"On alcoholic fatty liver and silent CD - important
Hey, we have some really important information to share with you.
While we were at Columbia University's Topics in Gastroenterology, Dr. Steven Lobritto talked about cirrhosis of the liver and how he has actually seen people who were on the liver transplant list heal enough to be taken off once they started a gluten-free diet.
According to our new book, "Recognizing Celiac Disease" , 3.4% of people with non-alcoholic fatty liver disease have SILENT Celiac Disease. Most patients DO NOT have gastrointestinal symptoms.
Non-alcoholic fatty liver is a non-inflammatory hepatic (liver) disorder characterized by degenerative changes in the liver secondary to excessive accumulation of lipid in hepatocytes.
The good news is that studies showed liver enzymes normalize after 6 months on a gluten-free diet.
If you have family members with non-alcoholic fatty liver (cirrhosis), who are not diagnosed with celiac disease, give them this information so they can get tested.
(The studies are referenced in "Recognizing Celiac Disease" if their physician wants to see for him/herself.
Warm regards,
-Cleo and John"
(http://profile.myspace.com/index.cfm?fuseaction=user.viewprofile&friendID=96772477)
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