Gluten List Page A page setup showing a list of foods that are safe and not safe for gluten and celiac sufferers indicating both gluten containing foods and non gluten containing foods

 

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A Useful guide indicating both Foods which contain gluten and foods which do not contain gluten.

The list can be so much more extensive than this leading to lists of manufacturer's ingredients etc , and this list can be different for so many countries around the world. More information can be found by looking up gluten on one of your own countries internet search engines. In saying that however this page here is a great starting point.

Click Here to back to the Gluten Information Page.

 

Useful Links

Gluten Free Recipes

Gluten free webring

Gluten Free Safe food List - Manufacturers list

 

Gluten Restricted Diet - PLEASE NOTE this list is not exhaustive and is only intended as a guide

Objective of the Diet

To eliminate gluten (gliadin) from the diet.  This diet eliminates foods containing wheat, rye, barley, buckwheat and oats, as well as starch emulsifiers, stabilizers and hydrolyzed vegetable proteins made from these grains.

General Information About the Diet

The gluten restricted diet is used in the treatment of Celiac Sprue, a disorder of the intestines that involves an intolerance to gluten.  Gluten is a protein component of many grains and can be broken down into two parts:  gliadin and gluten.  It is gliadin that can be toxic to the intestines.  The intolerance to gluten can result in an inability to absorb essential nutrients in the small intestine.  Fat absorption and absorption of fat-soluble vitamins are reduced.  Absorption of carbohydrates and proteins can also be affected.

Celiac Sprue is also known as gluten sensitive enteropathy, celiac disease, non-tropical sprue, idiopathic steatorrhea and malabsorption syndrome.

Gluten intolerance is a condition that can be diagnosed at any age.  Symptoms of the disorder may include steatorrhea, diarrhea, weight loss, anemia, osteomalacia, lactose intolerance, cramps, weakness, appetite loss, menstrual irregularities or loss of menstruation, muscle wasting and failure to grow.  Children with the disease are of special concern because of their growth needs and medical problems.

A definitive diagnosis of the disorder requires screening tests and a biopsy of the jejunum (first portion of the small intestine).  The diagnosis can be confirmed if the elimination of gliadin from the diet relieves the symptoms and the mucosa (lining) of the intestine begins to heal.  Dramatic improvement of symptoms occurs when the diet is initiated, however recovery can take up to 6 months.  A strict, life-long adherence to the diet is necessary.

The initial diet is gluten free and high in protein and carbohydrates to correct poor nutritional status.  If lactose intolerance and steatorrhea are present, dietary products and fat need to be restricted and gradually re-introduced in the diet as recovery progresses.

Gluten is often used as an extender in many processed foods including ice cream, salad dressings, soups, gravies and prepared meats.  Food labels must be read carefully and, if necessary, food manufacturers should be contacted to determine food content before foods are consumed.

Indications for this Diet

The Gluten Restricted Diet is indicated for individuals with celiac disease or secondary gluten induced enteropathy; and as part of the treatment of the skin lesions of dermatitis herpetoformis.

Nutritional Adequacy

The Gluten Restricted Diet is planned to be nutritionally adequate; however, this will vary according to the individual’s food selections.  Nutrient supplementation may be necessary when intestinal malabsorption is present.  Supplementation of potassium, folic acid, vitamin B12 and other water-soluble vitamins; vitamin D and other fat-soluble vitamins; and calcium, iron and magnesium may be indicated.  We always recommend the following Gluten Free isotonic supplements. Multitech, Calcium and B-12 which can be purchased in through a separate retail website in Australia at this time by Clicking here . These can be taken twice daily for up to 6 weeks, then reduced to once daily and maintained at this level

Care of the Patient

Upon receiving an order for a Gluten Restricted Diet, the patient, significant other, or caregiver should have a consultation with a Dietitian.  The Dietitian will:

 1.                  Screen for nutritional status.

2.                  Obtain food preferences and intolerances.

3.                  Offer assistance with selecting the appropriate foods.

4.                  Explain the rationale for the diet.

5.                  Follow-up with the patient as necessary when questions arise.

The Diet

Foods containing wheat, rye, barley, buckwheat and oats are eliminated.  Ingestion of oats provokes symptoms of gluten intolerance in some individuals but not others.

Reading Food Labels is a Necessity.  The following ingredients may contain grains not allowed on this diet and the source of the ingredient should be investigated prior to consumption:

Cereal                                                                                                 Malt Flavoring

Cereal additive                                                                                  Modified Food Starch

Cereal product                                                                                  Soy sauce

Emulsifier                                                                                           Stabilizer

Flavoring                                                                                            Starch

Hydrolyzed vegetable or plant protein                                            Vegetable gum

Malt                                                                                                     Vegetable protein

 

 

FOODS ALLOWED

FOODS NOT ALLOWED

Beverages:

All, except those not allowed

Cereal beverages such as Postum and Ovaltine; beverages containing malt, such as malted milk, ale and beer; prepared mixes or flavoring syrups containing malt, wheat, rye, oats, barley or buckwheat; some commercial chocolate milk; instant coffee containing gluten; flavored coffee products; root beer

Breads:

Breads, rolls and crackers made from arrowroot, corn, potato, rice, soybean flour, gluten-free bread mix, rice wafers, pure cornmeal tortillas, pOPC#3orn

Breads, rolls, crackers and other items containing wheat, rye, oats, barley, buckwheat, bran, graham, wheat germ, kasha, bulgur, millet or malt; commercially prepared mixes for biscuits, cornbread, muffins, pancakes and waffles; rusk, zwieback, pretzels; breaded foods

 

 

FOODS ALLOWED

FOODS NOT ALLOWED

Cereals:

Corn or rice cereals, such as cornmeal, cream of rice, hominy, puffed rice, rice flakes, Rice Krispies

Cereals containing wheat, rye, oats, barley, buckwheat, bran, graham, wheat germ, kasha, bulgur, millet or malt

Desserts and Sweets:

Gelatin, custard, fruit ice; ice cream and sherbet if they do not contain gluten stabilizers; pudding made with cornstarch, rice or tapioca; cakes, cookies and pastries prepared with allowed flours; commercial candies free of gluten-containing ingredients; sugar, honey, molasses, jam, jelly, marshmallows

Cakes, cookies, pastries and candies containing wheat, rye, oats, barley or buckwheat; ice cream or sherbet containing gluten-stabilizer; ice cream cones; commercially prepared mixes for cakes, cookies and puddings.

Fats:

Margarine, butter, cream, cooking fats and oils; bacon; mayonnaise and salad dressing without gluten stabilizers

Commercial salad dressing and mayonnaise containing gluten stabilizers

Fruits:

Fresh, frozen, canned or dried fruits; fruit juices; some canned pie fillings

Thickened or prepared fruits; some commercial pie fillings; sauces containing wheat flour

Meat and Substitutes:

Meat, fish, poultry and eggs prepared without wheat, rye, oats, barley or buckwheat; luncheon meats, frankfurters, and sausages labeled all meat; dried beans and peas, aged cheeses; other cheeses and cottage cheese made with allowed ingredients

Breaded meat, fish or poultry; commercially canned or frozen meat dishes; luncheon meat, frankfurters and sausages unless labeled all meat; creamed dishes and graves made with gluten-containing ingredients; commercially prepared casseroles, soufflés and omelets containing gluten; cheeses containing oat stabilizers and other gluten-containing ingredients

Potato and Substitutes:

White and sweet potatoes, yams, grits, hominy; gluten-free pasta

Macaroni, noodles, spaghetti, barley, dumplings; some packaged or instant rice and potato mixes

Soups:

Homemade soups made with allowed foods; some canned and frozen soups are allowed

Any containing wheat, rye, oats, barley or buckwheat; bouillon cubes

 

Commercial broth/bouillon usually contains gliadin in the form of hydrolyzed vegetable proteins

Vegetables:

Plain, fresh, frozen or canned vegetables; dried beans and peas; lentils

Vegetables prepared with wheat, rye, oats, barley or buckwheat flour; creamed or breaded vegetables

 

 

FOODS ALLOWED

FOODS NOT ALLOWED

Miscellaneous:

Salt, pepper, herbs, extracts, food coloring, cloves, ginger, cream of tartar, dry mustard, nutmeg, cinnamon, chili powder; olives, pickles; cider and wine vinegars; yeast; baking soda, baking powder, monosodium glutamate, cornstarch, arrowroot, tapioca; coconut; pure cocoa and chocolate

Any containing wheat, rye, oats, barley or buckwheat; horseradish, distilled white vinegar; some ketchup, mustard, curry powder, chewing gum, soy sauce, peanut butter and dry roasted peanuts—Read the Labels

Note:  Some medications may contain trace amounts of gluten or wheat starch fillers.  Ask your pharmacist.

References for the Gluten Restricted Diet

The American Dietetic Association:  Gluten Intolerance.  Merri Lou Dobler, M.S., R.D., 1991.

The American Dietetic Association: Handbook of Clinical Dietetics.  New Haven:  Yale University Press, 1981.

Bosscher, M. V., Grills, N. J.:  Manual of Nutrition and Diet Therapy.  New York:  Macmillan Publishing Co., 1981.

Bronson-Adatto, C., ed.:  Food Sensitivity.  Chicago:  The American Dietetic Association, 1985.

Hartsook, E. I.:  Gluten Restricted, Gliadin-Free Diet Instruction.  Seattle:  Gluten Intolerance Group of North America, 1985.

Krause, M. V., Mahan, L. K.:  Food, Nutrition and Diet Therapy.  7th Edition.  Philadelphia:  W.B. Saunders Co., 1984.

Rawcliffe, P., Rolph R.:  The Gluten-Free Diet Book.  New York:  Arco Publishing, Inc., 1985.

Robinson, C. H., Lawler, M. R., Chenoweth, W. L., Garwick, A. E.:  Normal and Therapeutic Nutrition.  17th Edition.  New York:  Macmillan Publishing Co., 1986.

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