II. Indications
III. Precautions
- Gluten is prevalent in food products
- Read all food labels carefully
- Glutens may be unexpectedly present in products
- Food additives, emulsifiers or stabilizers
- Soy sauce (True tamari sauce contains no wheat)
- Gluten free diet is intended for those with Celiac Sprue
- Avoiding gluten for those without Celiac Sprue is not based on medical evidence
- Whole grains (in contrast to refined grains) are part of a Healthy Diet
- Gluten intake is not associated with Coronary Artery Disease
- Medications may contain small amounts of gluten (<0.5 mg/dose)
- Glutens may be present in the form of pregelatinized starch, Sodium starch glycolate, dextrin, dextrate
- The rare small amount of Gluten in Medications is unlikely to cause adverse effects, even in Celiac Sprue
- Celiac Sprue patients can typically tolerate 50 mg/day of gluten, well above what may be in medications
- (2019) presc lett 26(6)
IV. Management: Food to avoid
- Wheat (and kamut, semolina, spelt and triticale)
- Rye
- Barley (and malt)
- Beers, Lagers, Ales, and Stouts
V. Management: Foods allowed (do not contain gluten)
- Foods marked with gluten-free symbol
- Amaranth
- Corn
- Rice
- Buckwheat
- Potato
- Soybean
- Sorghum
- Millet
- Quinoa
- Tapioca flours
- Teff
- Wine, Liqueurs, whiskey, brandy and most ciders
- Oats (if specifically labeled as gluten-free, and not contaminated with wheat, rye or barley)
VI. Management: Flour Alternatives
- Non-Gluten cereal grains above on the allowable list
- Legumes (e.g. chickpeas, Kidney beans, lentils, soybeans)
- Nuts (e.g. almonds, cashews, hazelnuts, walnuts)
- Seeds (e.g. flax, sunflower, pumpkin)
- Tubers (e.g. arrowroot, jicama, potato, tapioca)
VII. Resources
- Don Wiss's Gluten-free Links
- Gluten Free Casein Free Diet (GFCF Diet)