Certain diseases and conditions exist that prevent people from eating foods containing gluten, a protein that is commonly found in wheat, barley, and rye. Unfortunately, many of today's processed foods and drinks contain traces of gluten, making it difficult for those look to avoid the intake of this protein.
When wheat flour is combined with water, a thick paste is created. Gluten is the glue that gives this mixture its elasticity. Most breads use a type of flour that contains elevated levels of gluten in order to create a mixture that is extra-thick and thus has a higher elasticity.
Celiac disease is the most common condition associated with a gluten free diet. When those with Celiac Disease ingest gluten, an autoimmune reaction begins in their small intestine, causing extreme illness. Other ailments that force people to eliminate gluten from their diet include Lyme disease, dermatitis herpetiformis, and wheat allergies.
While it may seem difficult to create a gluten free diet, there are actually a high number of ingredients that can contain no trace of gluten and can be used to cook delicious meals. Some of these everyday foods include:
· Fresh meat
· Fish and shellfish
· Fruits and vegetables (including dried fruit)
· Nuts
· Milk and eggs
· Vegetable oil and baking soda
· Rice
· Sugar
On the contrary, here is a list of common foods that contain gluten and thus should be avoided:
· Bread
· Pizza
· Pretzels
· Muffins and cakes
· Cereals and pancakes
In the health conscious environment that we live in today, it is not as difficult as it once was to create a gluten free diet. Many supermarkets will dedicate entire aisles to gluten free products, and some food processing plants have been built primarily to eliminate gluten from their production line. Now even those with Celiac disease can enjoy gluten free pizza and cereal.
