Gluten-Free Market Info: Survival Guide for a Gluten-Free Lifestyle

Many folks who cannot tolerate gluten may have a condition known as celiac disease. When you have celiac disease you know you must abolish gluten from your diet. It may seem inconvenient and hard at first, but foods containing wheat, rye or barley can be replaced with safe, gluten-free alternatives.
However, many processed foods contain gluten in a variety of forms, and some research and footwork is needed to avoid problem foods and to find the ones you like. This gluten-free survival guide can be a resource to help you get started. This guide provides suggestions for food during the early healing process and while exploring this fast-expanding marketplace. Yes, there is even gluten-free beer and gluten-free pizza...and even gluten-free cake! (Marie Antoinette eat your heart out!) Most foods containing gluten have a gluten-free equivalent. The recipes for these alternative foods are often not individualized to meet daily calorie, protein, mineral and vitamin needs. You should work with a dietitian as well as your physician to determine your individual nutrition needs. The goal is to stay gluten-free for life. Concentrate on what you CAN eat. Although single ingredient, fresh foods are a good way to start, choices are abundant in local stores. A surprising number of restaurants have gluten-free selections and even offer gluten-free menus.
What is Gluten??
Gluten is a protein found in wheat, rye and barley. It is the substance in flour that forms the structure of the dough, or the “glue” that holds the product together. As a matter of fact, 'gluten' and 'glue' both come from the same Latin word. When someone with celiac eats gluten, the protein becomes toxic and will cause damage to the small intestine that can lead to decreased absorption of essential nutrients. When left untreated celiac disease can lead to cancer, iron deficiency anemia, decreased bone density, folate and vitamin B12 deficiency, diabetes, infertility and other autoimmune diseases.
GLUTEN-FREE CHECKLIST

• Many plain foods are naturally gluten-free: meats, fish, poultry, vegetables, fruits, legumes & many dairy products, eggs, legumes, nuts and seeds.

• Some examples of safe starches are: Corn, rice and wild rice, potato and tubers, buckwheat, amaranth, quinoa, tapioca, modified tapioca starch, teff, arrowroot, sorghum, montina, millet, ragi, chickpea, lentil, soy and bean flours.
• Note on Oats: Oats are considered safe but they are often time processed in a facility where there is the possibility of cross-contamination with gluten-containing grains. For this reason,oats are still not accepted by some organizations as truly gluten-free.

“CANT TOUCH DIS!”
The following grains should not be consumed as they are derived from prohibited grains:
Barley, Bran, Bulgur, Couscous, Durum, Einkorn, Emmer, Farina, Faro, Graham Flour, Kumut, Matzo meal/flour,Malt or malt flavoring (might be made from barley), Malt vinegar (Made from barley),Orzo,  Panko, Rye, Seitan, Semolina, Spelt, Triticale, Udon, Wheat.
Living on a gluten free diet does not have to be difficult. Whether you’ve recently been diagnosed with Celiac Disease or are choosing a gluten free diet for weight loss or other reasons, Gluten Free Market Info is here for you.