Gluten Allergy, Celiac disease, or gluten-sensitive enteropathy, is an auto-immune disorder in the intestines, which is triggered by gluten, a protein located in diverse cereal grains. As a result, individuals with celiac disease have to stick to a gluten-free diet.
Where is Gluten Found?
The principle sources of gluten in the diet include wheat, rye, and barley. Oats may be tolerated in very small amounts by certain patients with celiac disease, although those with severe disease typically don’t.
Dairy foods may not be tolerated when persons with celiac disease has active symptoms, since lactose intolerance frequently develops. However, this is because of the lactose sugar in the dairy foods, rather than the proteins, which can cause milk allergy.
What Common Foods are Gluten-Free?
Foods such as soybean flour, tapioca flour, rice, corn, buckwheat and potatoes are usually safe for people with celiac disease. See below for more information regarding a gluten-free diet.
Why Follow a Gluten Free Diet?
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July 11th, 2009 at 4:32 pm
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