Gluten Free Eating - What's the Fuss?

People who have been diagnosed with celiac disease can not tolerate even the smallest amount of gluten, and it can do damage to their intestinal track. Oats do not contain gluten, so they should be ok, right? Well, the problem with oats is that most of them are processed in plants where other grains such as wheat and barley are also processed, and the chance of cross-contamination is high, so usually those who suffer from CD (or from dermatitis herpetiformis, a skin condition also acerbated by gluten) have been told to avoid oats.

It is possible now to find oats that are certified pure and uncontaminated, and this is great for most people who are on a gluten free diet. However, there is a small percentage of people with CD who, for unknown reasons, are finding that they are sensitive to even the uncontaminated oats. It's always best to check with your doctor to determine what foods are ok for you. For more information on gluten free foods, see O2BGlutenFree.info

This is a partial list, just to give you an idea of some of the foods that must be avoided. Please - check with your doctor or dietitian if you aren't sure about a food.

Barley (flakes, flour, pearl)
Beer, ale, lager
Breading and bread stuffing
Brewers yeast
Bulgur Wheat
Communion wafers
Couscous
Croutons
Durum Wheat
Farina
Graham flour/Graham Crackers
Hydrolyzed wheat protein
Malt, malt extract, malt syrup and malt flavouring
Malt vinegar
Malted milk
Matzoh, matzoh meal
Modified wheat starch
Oatmeal, oat bran, oat flour and whole oats (unless they're pure and uncontaminated - and check with your doctor first!)
Pastas
Rye bread and flour
Semolina
Spelt (also known as farro or dinkel)
Triticale
Wheat bran, flour, germ or starch