Gluten Allergy, Celiac disease, or gluten-sensitive enteropathy, is an auto-immune illness in the intestines, which is triggered by gluten, a protein found in many cereal grains. Hence, anyone with celiac disease have got to stick to a gluten-free diet.
Where is Gluten Found?
The principle resource of gluten in the food include wheat, rye, and barley. Oats may be tolerated in very small quantities by certain patients with celiac disease, although those with severe disease normally don’t.
Dairy foods might not be tolerated when persons with celiac disease has active symptoms, since lactose intolerance frequently develops. However, this is due to 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?
One Response to “The foremost sources of gluten in the food include wheat, rye, and barley”
Leave a Reply
You must be logged in to post a comment.
July 11th, 2009 at 4:34 pm
[...] by certain patients with celiac disease, although those with severe disease normally don’t. click for more var _wh = ((document.location.protocol==’https:’) ? “https://sec1.woopra.com” : [...]