Guidelines For Gluten Intolerance

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Guidelines For Gluten Intolerance

Celiac Disease (Gluten intolerance) is a condition where the intake of Gluten causes damage and irritation to the small intestine. The result of this damage is malabsorption of digested food.

Gluten is a protein found in certain grain products like wheat, rye, barley, oats and buckwheat.

Guidelines For A Gluten Free Diet

NB Remember to always read food labels carefully to make sure that they do not contain any gluten. The following table will help you to decide which foods to eat and which foods to avoid…

Foods which may be eaten Foods to be avoided
Starchy foods (cereals, porridges, breads): Corn, Corn Flour, Rice Crispies, Corn Flakes, Maize, Maize Flour, Rice, Rice Flour, Mabella, Samp, Phutu, Potatoes, sweet potato, Mdumbe, Sago, Tapioca, Sorghum Flour, Popcorn, Soy Beans, Dried beans, Chickpeas, Peas, lentils Wheat, Wheat Flour, Wheat bran, Wheat germ, Rye, Barley, Oats, Durum Wheat, Gluten, Gliadin, Couscous, Pasta, Macaroni, Spaghetti, noodles, Starch, Vegetable Starch, Muesli, Bread, Biscuits, Cakes, Flour, Semolina
Protein foods (meat, fish, eggs and dairy):
All Milk and Milk products like milk, buttermilk, maas, pure cheese and plain yoghurt.
All fresh or frozen meat, chicken and fish Eggs
Processed cheese and cheese spreads, Malted milk (milo, nesquick, horlicks)
All crumbed or battered meat, chicken or fish, sausages, polony, viennas, pattiesPickled or canned fish in tomato sauce
Fats and oils:
Margarine, cream, oil, pure mayonnaise, home made salad dressings
Commercial salad dressings, mayonnaise
Fruit and Vegetables:
All fresh, frozen, dried and canned fruit and vegetables
Vegetables in sauces, cream, mayonnaise
Gravies, sauces, soups and condiments:
Sauces and gravy thickened with cornstarch, or gluten free flour Tomato, chutney, Worcester and Tabasco sauce Homemade soups Salt, all pure spices and herbs, cream of tartar, Royal baking powder and bicarbonate of soda.
White sauces should be avoided or prepared using corn flour and not white flour.Gravy thickeners, mustard and curry powder. All canned and packet commercial soups especially pasta soups(cup of soup)
Desserts and puddings: Ice-cream, sorbet, puddings made from rice, tapioca, egg custards Ice-cream cones, wafers All puddings thickened with wheat flour, instant puddings or puddings made from the starchy foods mentioned above
Miscellaneous:
Jam, honey, marmalade, black cat peanut butter, syrup
Fish paste, meat paste, chocolate spread, cheese spreads, sandwich spreads, potato chips or crisps, chewing gum, fudge, toffees, nuts, chocolate

A gluten free diet may have to be followed for life if gluten intolerance is diagnosed during early childhood when cereals are introduced into the diet. A gluten intolerance developed as a result of intestinal damage may only have to be followed for a short while, but in either case it is very important to strictly follow a gluten-free diet to prevent malabsorption and associated symptoms

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Symptoms in children include: Symptoms in adults include:
Diahorrea or abnormal stools (grey in colour with an offensive odour) Increased appetite
Steatorrhoea (fatty stools) Weight loss
Growth failure and weight loss Weakness and fatigue
Vomiting Constipation
Bloated abdomen Anaemia
By Melissa Pyle, BSc. in Dietetics, Registered Dietician (SA)

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General Guidelines for HealthyEating

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High Fibre Diet

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