David Cowley asked:


If you have Gluten Allergy then you suffer from Allergies Type 1, also called Contact Allergies. The Greeks first described this disease in the 2nd Century AD and they called it Koiliakos Disease which means suffering in the bowls. Today the disease is called Coeliac Disease, which is derived from the Greek word Koiliakos.

Coeliac Disease and being allergic to Gluten are similar allergies but not exactly the same. Coeliac disease is a hereditary allergy to gluten that caused damage to the intestinal lining of the small intestine. Gluten allergy does not damage the small intestines but cause many of the same symptoms as Coeliac disease.

Gluten contains a protein that is found in most grains such as wheat, rye, barley, and to a lesser extent oats. When the grains are ground into flower the gluten is what gives the final baked products its strength and elasticity. Without gluten bread is heavy and dense. Depending on the type of grain being tested, different quantities of the gluten protein are found in different grains.

Allergic to gluten symptoms include abdominal cramps, vomiting, irritable bowel, weight loss, diarrhea, constipation. Blood tests can be used to determine if you have an allergy to gluten or if it is possible that you have Coeliac disease. A biopsy of the small intestine is the only way to successfully diagnose Coeliac disease.

Once a confirmed diagnosis is made for a gluten allergy or for celiac disease then the patient must change to a glutted free diet. For the Celica disease suffers, this gluten free diet is for life. There is no cure for celiac disease. Why the immune system attacks the gluten proteins is not known and more testing is required.

Avoidance of gluten-containing foods is the only effective treatment for people who are allergic. Avoidance can be very difficult because gluten protein is often hidden in other foods. Read the label of every food products that comes into your home.

Avoid any food products that have Wheat, Bran, Bread Crumbs, Cereal Extract, Natural Flavoring, Starch, Vegetable Gum, Soy Sauce, Gluten, or Enriched Flower on the label until you know if that particular item will give you an allergy reaction.

For those who are allergic to gluten, following a gluten free diet allows them to take control of their bodies and their life again. The quality of life will be greatly improved with the removal of the allergy symptoms and the health benefits of having the small intestines operating properly.

Always consult your doctor before using this information.

This Article is nutritional in nature and is not to be construed as medical advice.

Brue Baker asked:


Celieac disease, or an inability to digest the protein gluten, found in grain food products, even wheat flour, is a growing problem that affects millions of Americans and others worldwide. As you can see, people with this condition are not free to eat whatever they want.

Before you put anything into your mouth, you need to ask the question, “Is this gluten free?” Beer has gluten. Pastas have gluten (yes, that includes pizza). Gravy has gluten. Pet food even has gluten (for the really desperate).

But did you know that medications, such as bupropion, can also contain gluten? If you are prescribed the antidepressant you have to ask, “Is bubropion gluten free?”

Is bupropion gluten free? Yes! One of the reasons there are so many antidepressants on the market is that people aren’t alike. The millions of Celiacs around the world and their purchasing power is why gluten is not in bubropion.

The brand names of the generic bupropion includes Wellbutrin, Budaprion and Zyban. Always know the active generic name of the ingredient for any medicine you take. So, if you have been thinking, “Is my Zyban gluten free?” It is the same as “Is bupropion gluten free?”

Why Take Bupropion

It’s not for everyone, even though it passes the question “Is bupropion gluten free?” This powerful antidepressant came out in 1986 and reacts on people differently. Some people get wired. Some people turn into zombies. Others thrive on it. Depression is a life threatening illness that needs immediate medical attention.

Depression is also a symptom of Celiac disease. Your depression may or may not be a direct result of your Celiac Disease. So your doctor will most likely have you take medications for depression, for any malnutrition, and have your diet changed.

If you dislike medication or suffer from its side effects than there are also many natural alternatives to alleviating depression, such as a healthy, organic diet, proper exercise, and meditation. The manager of your local health food store should be able to help you.

In modern times, bupropion is not just used for depression. It is also used for Attention deficit/ hyperactive disorder in children, as well as counteracting some of the harsher side effects other prescription medications.

It is also well-known as an anti-seizure medication that can sometimes be prescribed for quiting smoking and for those with sexual problems.

Read the instructions carefully. Tell your doctor any and all of the medications, vitamins and herbal supplements you take to avoid incredibly bad interactions with bupropion. And never take it with beer, even gluten-free beer.

Scott White asked:


Celiac disease, or celiac sprue, officially known as “gluten intolerant enteropathy” is a genetic auto-immune disorder, this means that a gene carries a physical trait, and that trait can be passed down from one family member to another.

“Auto-immune” describes the way that the disease does damage; “auto” means “to oneself” so it is saying that the immune system of a celiac mistakenly does damage to the celiac rather than to the supposed invader. What happens is that the immune system believes that a portion of the food eaten needs to be attacked, and as a side-effect of the attack, the lining of the small intestine gets damaged.

It appears as though the gene for celiac disease may ride on the same gene as diabetes, and like diabetes, you can carry the gene but not have the disease. It takes some “triggering event” to start up the process (little is known about this mechanism, but suspected “events” include physical or emotional stress, pregnancy, over-exposure to wheat, other diseases, and even antibiotics); and, of course, the celiac must be exposed to wheat in the first place.

Dermatitis herpetiformis (DH) is another form of celiac disease. Anyone who has DH is a celiac. In this form of the disease, lesions that look like a herpes sore appear on the skin, usually in very symmetrical ways: on the hands, arms, head, elbows, knees, buttocks, etc. They are often extremely itchy. (Please note that the name of this disease is misleading, it has absolutely nothing to do with herpes.

A very common wheat allergy happens when your body sees wheat as an invader and attacks it. Symptoms of a wheat allergy could be eczema (different from dermatitis herpetiformis), sneezing, increased acne, or if you have a very serious allergy to wheat, you might have an anaphylactic reaction in which your throat can swell up to the point where you can no longer breath. However, these are not typical symptoms of celiac disease.

The main effect of celiac disease is the damage that is done to the small intestine; if you have symptoms that are caused by damage to the small intestine (for example, flattened villi as seen in a biopsy, or any form of malnutrition that is caused by the damaged villi) then what you have is not a wheat allergy, but rather celiac disease.

Traditionally, experts have seen very few people with a simple “wheat allergy”, and many more with celiac disease, so many experts predict that celiac disease is more common than wheat allergies. If you have problems with wheat, you should visit with a gastroenterologist and get tested for celiac disease.

Unfortunately, at this time, there is no cure, and no hope for a cure any time soon. Once the disease has been triggered there is no way to turn it off, though in the far future there might be hope for gene therapies or other mechanisms which might work; none of these are likely in the near future. However, while there is no actual cure, a gluten-free diet solves most of the problems associated with the disease.

“Gluten-free” is another slight misnomer, since it’s probable that “gluten” isn’t the problem, and it certainly isn’t the whole problem, however this term has come to represent the celiac diet and so we define what we eat, or what we don’t eat, by this term. A gluten-free diet just means strict avoidance of wheat, rye, barley and oats, even in the tiniest of amounts. This is more easily said than done, but once one becomes familiar with the diet it becomes routine.

According to experts, celiac disease is known as “The Great Mimic” because patients who ultimately end up diagnosed with the disease come to the doctor’s office with such a wide variety of symptoms that it can be very hard to diagnose. What this means is that there is no typical set of symptoms. There is a classic set of symptoms (diarrhea, thinness, malnutrition, pot belly) that is associated with the disease, but classic is not the same as typical. People with celiac disease who are not following a gluten-free diet may have just one symptom (maybe just anemia, or feeling run down, or behavioral problems) or they may have several.

That said, here is a list of possible symptoms which can include short term symptoms such as: diarrhea, constipation, steatorrhea (fatty stools that float rather than sink), abdominal pain, excessive gas, fuzzy-mindedness after gluten ingestion, burning sensations in the throat, irritability, inability to concentrate, pale, malodorous, bulky stools, frequent, foamy diarrhea, and an itchy rash (in dermatitis herpetiformis).

Longer term symptoms can include: any problem associated with vitamin deficiencies such as; iron deficiency (anemia), chronic fatigue, weakness, weight loss, bone pain, easily fractured bones, abnormal or impaired skin sensation (paresthesia), including burning, prickling, itching or tingling, and edema, as well as, white flecks on the fingernails, failure to thrive (in infants and children), paleness, wasted buttocks, pot belly with or without painful bloating, and persistent itchy rashes (in dermatitis herpetiformis).

Celiacs who are not following a gluten-free diet will suffer from damage to the lining of their small intestines (specifically, to the “villi” the little hair-like growth that helps process food in the small intestine). This damage slows and even prevents the digestion of food, which can lead to malnutrition (anemia, osteoporosis, vitamin deficiencies, and more).

Over the long term, the constant damage to the small intestine can cause enough wear to lead to intestinal cancers. In the short run, many annoying symptoms can also make life downright uncomfortable. Following a gluten-free diet reduces the risk of cancer down to that of the general population, and will improve digestion enough to sustain the body normally, as well as getting rid of the usual short-term side effects.

The primary indicator test for celiac disease involves three biopsies (one before going on a gluten-free diet, showing damage to the villi; one during a gluten-free diet, showing healed villi; one after going back to eating gluten, again showing damage), but many knowledgeable physicians now accept one biopsy, an antibody blood test, and improvement of symptoms while on a gluten-free diet (the biopsy showing damage to the villi prior to a gluten-free diet; the antibody test showing elevated antibodies to gluten while still eating a gluten-filled diet). A less formal diagnostic process would just involve the blood tests, and improvement on a gluten-free diet.

It should be noted that the blood tests look for elevated IgA antibodies as an immune response to gluten, but a fair percentage of people with celiac disease are IgA deficient, and so their tests would give a false negative. There is another test now being manufactured (Tissue Transglutaminase Testing or tTG) which looks at IgG antibodies, instead of IgA antibodies, that is proving very reliable for diagnosing celiac disease.

Although the disease itself has been around for quite some time, it gets the name “sprue” from the similarity of symptoms to “tropical sprue” which is an older known disease, the cause of the disease was not recognized until the middle of this century, when war-time limited supplies of wheat to local populations, and a physician noticed after the war, that several of his “sprue” patients who had improved during the war, were now ill again. It was not long before he realized that wheat was the culprit.

From that point, continued investigation added rye, barley, and oats to the list of grains that made celiac sprue patients sick. Still, for quite a while it was thought of as a childhood disease that would be outgrown, so it was not that long ago that the medical community recognized that adults suffered from the disease as well. Until very recently, it was thought of as a “rare” disease in the United States, and most medical practitioners are still unaware of the growing evidence that celiac disease is actually quite common.

Brue Baker asked:


Having to eat gluten free food all of the time is a pain in the rear end. Anyone who has a gluten intolerance knows how difficult it can be to find your favorite food, or any food for that matter that is gluten free.

Any condition, comes with its setbacks, but you need to stay positive and upbeat as there are ways for gluten intorlerant people to get just as much joy out of life as anyone else. Things like pasta can be found without gluten if you take your time and do your research to find wheat food alternatives.

Not All Pasta Is Alike

Some gluten intolerant people are not bothered by certain types of pasta and others find pasta so indigestible that they cannot eat a bowl of spaghetti that is being offered to them. Such a delicious meal yet it can feel out of reach when you live with the food restrictions of a gluten intolerance.

Maybe you cannot eat any regular pastas and that is okay because there are alternative gluten free pastas that you can enjoy with your gluten free pasta sauces. The ingredient types that are used to make pasta free of gluten include:

* Amaranth

* Corn

* Millet

* Quinoa

* Rice

* Buckwheat

* Legume

You can still enjoy your favorite pasta sauces because instead of choosing a pasta sauce thickened with a wheat flour or other gluten forming flour, you can make or choose a pasta sauce that have been thickened with potato starch or other starches or flours such as, amaranth, buckwheat, corn, arrowroot,

cornstarch, flax, legume, millet, quinoa, rice, sago, sorghum, soy, sweet potato flou, teff and tapioca.

You can still enjoy pasta when you have the restrictions of a diet free of gluten because there are delicious gluten free pasta dishes you can make that are suitable for any menu type. You will have to try the different types of gluten free pasta so that you can find your favorite brand that provides the flavor and texture that you want from your pasta alternative. You can also find sauces and sauce mixes to add to your sauces that don’t contain gluten if you do not have the time to make your own pasta sauce.

Yes, living off of a gluten free diet can be frustrating, but if you do your homework and know what to look for you can still find ways to make or buy your favorite foods.

Brue Baker asked:


Celieac disease, or an inability to digest the protein gluten, found in grain food products, even wheat flour, is a growing problem that affects millions of Americans and others worldwide. As you can see, people with this condition are not free to eat whatever they want.

Before you put anything into your mouth, you need to ask the question, “Is this gluten free?” Beer has gluten. Pastas have gluten (yes, that includes pizza). Gravy has gluten. Pet food even has gluten (for the really desperate).

But did you know that medications, such as bupropion, can also contain gluten? If you are prescribed the antidepressant you have to ask, “Is bubropion gluten free?”

Is bupropion gluten free? Yes! One of the reasons there are so many antidepressants on the market is that people aren’t alike. The millions of Celiacs around the world and their purchasing power is why gluten is not in bubropion.

The brand names of the generic bupropion includes Wellbutrin, Budaprion and Zyban. Always know the active generic name of the ingredient for any medicine you take. So, if you have been thinking, “Is my Zyban gluten free?” It is the same as “Is bupropion gluten free?”

Why Take Bupropion

It’s not for everyone, even though it passes the question “Is bupropion gluten free?” This powerful antidepressant came out in 1986 and reacts on people differently. Some people get wired. Some people turn into zombies. Others thrive on it. Depression is a life threatening illness that needs immediate medical attention.

Depression is also a symptom of Celiac disease. Your depression may or may not be a direct result of your Celiac Disease. So your doctor will most likely have you take medications for depression, for any malnutrition, and have your diet changed.

If you dislike medication or suffer from its side effects than there are also many natural alternatives to alleviating depression, such as a healthy, organic diet, proper exercise, and meditation. The manager of your local health food store should be able to help you.

In modern times, bupropion is not just used for depression. It is also used for Attention deficit/ hyperactive disorder in children, as well as counteracting some of the harsher side effects other prescription medications.

It is also well-known as an anti-seizure medication that can sometimes be prescribed for quiting smoking and for those with sexual problems.

Read the instructions carefully. Tell your doctor any and all of the medications, vitamins and herbal supplements you take to avoid incredibly bad interactions with bupropion. And never take it with beer, even gluten-free beer.

Julia Hanf asked:


Diabetes is a condition that millions of people manage on a daily basis. People with diabetes must be mindful of the foods and beverages they consume. Whether or not you have had natural diabetes all of your life or have been recently diagnosed with Type 2 diabetes, it is crucial that you engage in healthy food choices.

The majority of your food selections should be based on a whole foods approach. Whole foods are natural and organic foods. These foods are created with the highest standards and are tailored for people with conditions such as diabetes, gluten intolerance, and other conditions. Seek out whole food and organic supermarkets in your area.

What food choices should people with diabetes make to manage their diabetes glucose levels? First, think back to nature such as vegetables and fruits. Nature has provided a wealth of vegetables to keep your palate enticed. For example, have a spinach salad with broccoli and carrots at dinner.

To control your blood sugar levels you have to monitor your carbohydrate consumption. Breads and pastas can spike your blood sugar, but this can be minimized if you consume whole grain breads and pastas. These are easy to find at a whole foods organic market.

For your entree keep the focus on fish, chicken and turkey. You can consume lean cuts of beef and pork in moderation. Make sure to remove the fatty skin and use healthy liquid oils, such as olive oil, when you cook foods. In addition, stick to non-fat dairy products. You can consume skim milk, non fat cheese, and non fat yogurt.

If you have diabetes you may feel that you have to miss out on the sweet taste of foods. This is not so. You can add cinnamon in moderation to foods to give them a sweet taste. Cinnamon may actually have a positive effect on your blood glucose levels, especially for people with Type 2 diabetes. Therefore, cinnamon is a great way to get the sweet fix you desire.

Lastly, don’t forget about what you drink! Beverages can be a roadblock to lowering blood sugar levels. Diabetes treatment should include drinking plenty of water and an occasional diet drink that has zero calories.

There are some foods that you should avoid like the plague. Avoid processed foods such as candy, chips, sodas, fruit punch, and cookies. These contain an excessive amount of sugar and carbohydrates that will have your blood glucose level soaring. Watch out for foods labeled as sugar free as well. This labeling is misleading and they can often raise your blood sugar levels as much as common sugar foods.

Remember that consuming healthy foods is not a free for all. If you eat too much of any type of food you will gain weight. Gaining weight is especially disastrous for people with diabetes. Stick to healthy portions and monitor your caloric intake.

Diabetics may have to spend more time analyzing what they eat and drink, but it is a manageable process. The number of whole food organic supermarkets is on the rise which is a major benefit for people with diabetes. Take advantage of their services to help you control your blood sugar levels and enjoy food at the same time.

Julia Hanf asked:


If you suffer from Diabetes then you know that keeping track of the sugar in foods you consume is critical to your health. It is a daily process of controlling blood sugar levels. There are many processed snacks such as cookies, soda, and chewing gum that you want to eat, but are unable to due to your diabetes. Many food companies have created sugar free foods as a substitute for people with diabetes. If you think that these sugar free foods will have no effect on your blood sugar level then think again!

The alarming news is that sugar free foods may have the same effect as sugar foods. How can this be true? Food manufacturers use sugar alcohol instead of sugar in an attempt to minimize the effect of the food on your blood sugar level. Sugar alcohol is a sugar substitute that has roughly 50% fewer calories than regular sugar. Sugar alcohols are derived from natural foods including fruits.

Sugar alcohols help lower blood sugar levels because they are converted to glucose at a much slower rate. Therefore, they don’t cause a spike in your blood sugar level like sugar. Plus, sugar alcohols can be metabolized with very little insulin, if any at all.

Many people with diabetes are often confused by the sugar free labeling on processed foods. They automatically assume that they can eat this food because it won’t affect their blood sugar level. They do not understand that sugar free means that the product has sugar alcohols and is still a significant source of carbohydrates. Therefore, if they consume this product they will have trouble lowering their blood sugar levels.

Another negative side effect of sugar free foods is that you can experience bloating and diarrhea as sugar alcohols can mimic the effects of laxatives. These negative effects are amplified when you over indulge in these sugar free foods.

The key is to be able to read the food labels on the sugar free food products. The food label contains valuable information that diabetes sufferers need to examine to help control their blood sugar levels. The food label will list Nutrition Facts. First, it is critical to note the serving size. Serving sizes can differ and if you only focus on the calories, fat, etc. you may have a false perception of the food.

The key areas to examine are the Total Carbohydrate and sugar alcohols as these have the most profound effect on your blood sugar levels. Sugar free foods will list the sugar alcohols used. Examples of sugar alcohols include: sorbitol, mannitol, isomalt, xylitol, lactitol, and hydrogenated starch hydrolysates. A free food is one that has fewer than 20 calories and 5 grams of carbohydrate. Check to see if the food fits these guidelines to help you determine how it will affect your blood sugar level and how much you should consume.

Essentially every person with diabetes should realize that sugar free foods may have a similar effect on their blood sugar levels as that of sugar foods. Be informed and read the food labels to ensure that you are controlling your blood sugar levels.

Julia Hanf asked:


If you suffer from Diabetes then you know that keeping track of the sugar in foods you consume is critical to your health. It is a daily process of controlling blood sugar levels. There are many processed snacks such as cookies, soda, and chewing gum that you want to eat, but are unable to due to your diabetes. Many food companies have created sugar free foods as a substitute for people with diabetes. If you think that these sugar free foods will have no effect on your blood sugar level then think again!

The alarming news is that sugar free foods may have the same effect as sugar foods. How can this be true? Food manufacturers use sugar alcohol instead of sugar in an attempt to minimize the effect of the food on your blood sugar level. Sugar alcohol is a sugar substitute that has roughly 50% fewer calories than regular sugar. Sugar alcohols are derived from natural foods including fruits.

Sugar alcohols help lower blood sugar levels because they are converted to glucose at a much slower rate. Therefore, they don’t cause a spike in your blood sugar level like sugar. Plus, sugar alcohols can be metabolized with very little insulin, if any at all.

Many people with diabetes are often confused by the sugar free labeling on processed foods. They automatically assume that they can eat this food because it won’t affect their blood sugar level. They do not understand that sugar free means that the product has sugar alcohols and is still a significant source of carbohydrates. Therefore, if they consume this product they will have trouble lowering their blood sugar levels.

Another negative side effect of sugar free foods is that you can experience bloating and diarrhea as sugar alcohols can mimic the effects of laxatives. These negative effects are amplified when you over indulge in these sugar free foods.

The key is to be able to read the food labels on the sugar free food products. The food label contains valuable information that diabetes sufferers need to examine to help control their blood sugar levels. The food label will list Nutrition Facts. First, it is critical to note the serving size. Serving sizes can differ and if you only focus on the calories, fat, etc. you may have a false perception of the food.

The key areas to examine are the Total Carbohydrate and sugar alcohols as these have the most profound effect on your blood sugar levels. Sugar free foods will list the sugar alcohols used. Examples of sugar alcohols include: sorbitol, mannitol, isomalt, xylitol, lactitol, and hydrogenated starch hydrolysates. A free food is one that has fewer than 20 calories and 5 grams of carbohydrate. Check to see if the food fits these guidelines to help you determine how it will affect your blood sugar level and how much you should consume.

Essentially every person with diabetes should realize that sugar free foods may have a similar effect on their blood sugar levels as that of sugar foods. Be informed and read the food labels to ensure that you are controlling your blood sugar levels.

Brue Baker asked:


Yes that is right, they now have gluten free pizza. No, it is not as good as regular pizza, but gluten free pizza is definitely tasty enough to fill the void of pizza cravings. This is great news if you happen to be suffering from gluten intolerance, or celiac disease.

Though you may find that seeing gluten-free foods in a supermarket is something of a novelty, you will be delighted as you are not allowed to eat regular pizza and other processed foods that contain gluten.

Gluten Free Pizza Is A Refreshing Alternative

Finding gluten free pizzas is not as impossible as one might imagine and even though such pizzas will have the milk of cows and eggs as ingredients, they can still do your taste buds some good and, of course, will help those with gluten problems with a refreshing, occasional alternative to a diet of only vegetables and fruits.

However, not all stores will be stocking and selling gluten free pizzas, which means that you may need to search out some gluten free pizza recipes to cook up at your house.

Another option open to you would be to visit one of the many websites where you can find all kinds of gluten-free products being sold at realistic prices. You can also a wide selection of items including pizza free of gluten.

These products are all carefully designed to meet the needs of those with gluten related problems and you can even get the such pizzas delivered to your home the very next day after you have placed your order.

You should only order gluten free products from a website that has a 30 day money back guarantee, a privacy policy, and is registered with clickbank or paypal. This way you can try the food and if it does not agree with you, you can send it back for a refund.

You want to make sure they also have a privacy policy and read it, so you know you are not being ripped off. Although there aren’t as many as there used to be, some Internet scams are still out there. Don’t be scared, however, if you follow the above precautions you should be fine.

There are a number of options available for those looking for pizzas free of gluten, and you can pick up one of these pizzas for as low as five dollars sixty-five cents to about eight dollars and some change. And, if you want to buy the gluten-free pizza crust mix, you will not have to pay more than a few dollars for it.

I hope I helped you find a way to finally eat pizza, despite your celiac disease. Having to eat gluten free food all the time can be frustrating and repetitive, but thankfully more and more restaurants and cookbooks are focusing on creating healthy food that is free of gluten.

Barney Garcia asked:


We need to consume carbohydrates, proteins, vitamins, and even some fat to remain healthy and active. However, once certain diseases set it we may have to cut down or eliminate certain foods from our diet. This is a difficult process both because we need to control our urge to eat and because we need to be cautious not to mistakenly consume forbidden foods.

A gluten free diet involves the avoidance of gluten containing cereals like barley, wheat, rye, and oats. This kind of diet must be followed by those with coeliac disease and dermatitis herpetiformis. It is also recommended for those suffering from multiple sclerosis, autism, schizophrenia, chronic fatigue, and attention deficit disorder. The bad news is that if you suffer from any of these diseases, you cannot have ordinary bread, pasta, and many junk foods. The good news is that you don’t have to give up on starch altogether even if you suffer any of these diseases. Rice, maize, tapioca, millet, arrowroot, potato, and sweet potato are some gluten-free sources of starch. Therefore, you can have specially prepared gluten free pastas and breads.

Gluten free meals should be prepared very carefully because many packaged products bought from the market may not have gluten free written on the label. Therefore, go through the list of ingredients carefully. Many foods contain glucose syrup, wheat or barley starch, and malt flavoring. Such foods must be avoided. In addition, you may not find certain gluten containing foods listed on the label because they are used in the preparation of certain foods.

If you must have alcohol, go for products like wine, port, sherry, rum, and tequila. Avoid beer as it contains traces of barley and, may be, wheat. Buckwheat-based beer is safe for consumption, but is not commonly available. Other types of gluten free beer are, however, becoming increasingly available and can be safely consumed. Just keep your medical practitioner updated about your food habits and watch out for adverse reactions on eating new foods.

Research indicates that autistic children showed significant improvement in general mood, eye contact, and attentiveness when put on a gluten and casein free diet. They also showed marked reduction in aggressive behavior and tantrums.

As the adage goes “Better safe than sorry.” Therefore, if you suffer from any of the above diseases avoid gluten. Consult your doctor regularly and find out the about all the alternative foods you can consume to make up for the loss of starch, protein, and dietary fiber in a gluten free diet.