{"id":860,"date":"2015-12-10T14:14:05","date_gmt":"2015-12-10T14:14:05","guid":{"rendered":"http:\/\/mbprowh.local\/wpInseason\/?p=860"},"modified":"2025-05-22T13:20:51","modified_gmt":"2025-05-22T17:20:51","slug":"tips-for-going-gluten-free","status":"publish","type":"post","link":"https:\/\/inseasonezine.com\/home\/tips-for-going-gluten-free\/","title":{"rendered":"Tips for Going Gluten-Free"},"content":{"rendered":"

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\nTips for Going Gluten-Free<\/strong><\/span>
\n
\nNowadays, \u201cgluten-free\u201d products are easier to find in grocery stores due to the increased demand by consumers. This may be the result of a health necessity or the latest trend in fad diets. Either way, the increased availability of products and education about gluten has been helpful to consumers with Celiac Disease and gluten sensitivity.<\/p>\n

Over 1% of the U.S. population (1 in 141 Americans)* has Celiac Disease \u2013 an immune reaction triggered by gluten that damages the lining of the small intestine (where most nutrients are absorbed). Gluten is a protein found in wheat, barley and rye. There are no medications to treat it, so a gluten-free diet is the only way to manage Celiac Disease. Intestinal lining damage causes vitamin and mineral deficiencies, anemia, infertility, weak and brittle bones, and other serious health conditions.<\/p>\n

To follow a gluten-free diet, it is important to understand which foods and ingredients to avoid. See below:<\/p>\n

Foods to Avoid<\/strong><\/p>\n\n\n\n
GRAINS<\/strong><\/td>\nPROCESSED FOODS<\/strong><\/td>\n<\/tr>\n
Barley<\/strong><\/p>\n

Rye<\/strong><\/p>\n

Wheats including:<\/strong>
\n\t> Einkorn, emmer, spelt and kamut
\n\t> Wheat starch, wheat bran, wheat germ, cracked wheat and hydrolyzed wheat protein
\n\t> Plain flour, white flour, bromated flour, enriched flour, self-rising flour, durum flour, farina, semolina and graham flour<\/p>\n

Triticale<\/strong> \u2013 cross between wheat & rye <\/p>\n

Other cross-bred grains<\/strong> \u2013 containing barley, rye or wheat<\/p>\n

Oats<\/strong> \u2013 unless labeled gluten-free<\/p>\n<\/td>\n

> Bouillon cubes
\n> Brown rice syrup
\n> Chips\/potato chips
\n> Candy
\n> Cold cuts
\n> Hot dogs, salami, sausage
\n> Communion wafers
\n> French fries
\n> Gravy
\n> Imitation fish
\n> Matzo
\n> Rice mixes
\n> Sauces\/marinades
\n> Seasoned tortilla chips
\n> Self-basting turkeys
\n> Soups
\n> Soy sauce
\n> Vegetables in sauce<\/p>\n<\/td>\n<\/tr>\n<\/table>\n

Several grains and plant-based products can be used in place of wheat, rye, barley and their derivatives. There are also plenty of fresh foods that are naturally \u201cgluten free.\u201d See below:<\/p>\n

Naturally Gluten-Free Foods<\/strong><\/p>\n\n\n\n
FRESH FOODS**<\/strong><\/td>\nGRAINS\/PLANT SOURCES<\/strong><\/td>\n<\/tr>\n
> Fruits
\n> Vegetables
\n> Beef
\n> Poultry
\n> Fish
\n> Nuts
\n> Eggs
\n**Avoid marinades and seasonings already on these products as they might contain gluten.<\/p>\n<\/td>\n		> Amaranth
\n> Arrowroot
\n> Buckwheat
\n> Corn
\n> Flax
\n> Indian rice grass
\n> Lentils
\n> Millet
\n> Potato
\n> Quinoa
\n> Rice
\n> Sago
\n> Sorghum
\n> Soy
\n> Tapioca
\n> Teff
\n> Wild rice
\n> Yucca <\/p>\n<\/td>\n<\/tr>\n<\/table>\n

The Pastabilities are Endless!<\/strong><\/p>\n

Try these ingredients as excellent alternatives for pasta-lovers.<\/p>\n

> zucchini or eggplant<\/strong> Cut these vegetables into thin strips as a replacement for noodles in spaghetti or into wide ribbons to use as lasagna noodles.<\/p>\n

> spaghetti<\/strong> squash Roasted and pulled apart with a fork, this is a great alternative to wheat-based spaghetti pastas.<\/p>\n

> polenta<\/strong> This cornmeal favorite goes great with classic pasta toppings like marinara sauce.<\/p>\n

> gluten-free pasta<\/strong> Gluten-free pastas are made of a rice and corn blend that tastes and feels just like regular pasta.<\/p>\n

> quinoa<\/strong> This superfood is a great substitute for couscous because it\u2019s similar in texture.<\/p>\n

Many manufacturers are developing \u201cgluten-free\u201d products to provide an alternative to their standard versions. Read package labels closely to avoid gluten-containing ingredients and contamination at the processing facility. When in doubt, contact the manufacturer with questions.<\/p>\n

By August 2014, products with a \u201cgluten-free\u201d label cannot have wheat, rye, barley or their derivatives as ingredients and must not contain more than 20 parts per million (ppm) of gluten from cross-contamination in harvesting or processing.<\/p>\n

For more information on Celiac Disease, gluten-free diets, and related topics:
\nNational Digestive Diseases Information Clearinghouse (NDDIC) – http:\/\/digestive.niddk.nih.gov\/ddiseases\/pubs\/celiac\/index.aspx#examples<\/a>
\nNational Foundation for Celiac Awareness – http:\/\/www.celiaccentral.org\/<\/a>
\nCeliac Disease Foundation – http:\/\/celiac.org\/<\/a>
\nAmerican Celiac Disease Alliance – http:\/\/americanceliac.org\/<\/a>
\nAlways consult your physician or a registered dietitian regarding personal health needs, as this information and these resources do not constitute medical advice.
\n*Rubio-Tapia A, Ludvigsson JF, Brantner TL, Murray JA, Everhart JE. The prevalence of celiac disease in the United States. American Journal of Gastroenterology. 2012;107:1538\u20131544.<\/p>\n

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Tips for Going Gluten-Free Nowadays, \u201cgluten-free\u201d products are easier to find in grocery stores due to the increased demand by consumers. This may be the result of a health necessity or the latest trend in fad diets. Either way, the … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,28],"tags":[],"class_list":["post-860","post","type-post","status-publish","format-standard","hentry","category-articles","category-better-for-you"],"_links":{"self":[{"href":"https:\/\/inseasonezine.com\/home\/wp-json\/wp\/v2\/posts\/860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/inseasonezine.com\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/inseasonezine.com\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/inseasonezine.com\/home\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/inseasonezine.com\/home\/wp-json\/wp\/v2\/comments?post=860"}],"version-history":[{"count":19,"href":"https:\/\/inseasonezine.com\/home\/wp-json\/wp\/v2\/posts\/860\/revisions"}],"predecessor-version":[{"id":17371,"href":"https:\/\/inseasonezine.com\/home\/wp-json\/wp\/v2\/posts\/860\/revisions\/17371"}],"wp:attachment":[{"href":"https:\/\/inseasonezine.com\/home\/wp-json\/wp\/v2\/media?parent=860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/inseasonezine.com\/home\/wp-json\/wp\/v2\/categories?post=860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/inseasonezine.com\/home\/wp-json\/wp\/v2\/tags?post=860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}