Celiac disease or gluten intolerance many seem very scary when you are first diagnosed but rest assured that once you get used to the diet and know what to look for it really is manageable. I am a celiac (gluten intolerant) for many years and it is now like second nature to me. In fact my husband and 3 children all now eat gluten free products as all my cooking is done without gluten. Even pastry and baking is done with gluten free products. My brother was diagnosed when he was seventeen and he is now 53. At that time it was very difficult as you could not even buy bread, shops were completely unaware of the disease as were restaurants. Today most good supermarkets have a comprehensive gluten free section and many restaurants cater for gluten intolerance.
As a celiac wheat, barley, rye, oats, and spelt should be avoided as all contain gluten or in the case of oats even thought it does not contain gluten in the same form as the other grains it is almost impossible to ensure that it has not been contaminated with other grains. Spelt is naturally low in gluten but I find that I still have side effects if I do eat it. It is best to avoid it if possible.
On initial diagnosis it is very confusing trying to figure out what products contain gluten and those that do not. Below is a list of items that should always be avoided. This list is by no means exhaustive and so you need to check every item unless its marked gluten free. These are terms used by manufactures that should raise alarm bells when looking at ingredient lists. Barley starch, Bran, flour, couscous, durum wheat, fillers, flour, malt, malt barley, pearl barley, rusk, rye, starch, semolina, thickener, vegetable gum or starch etc.
Some bakeries and butchers offer gluten free products but check that they have been produced in a gluten free environment where no contamination can occur.
It is really amazing how many products have gluten added to them and below is a list of a small selection, giving you an idea of just how widely gluten is used. Stock cubes, soups, mustard, soya sauce, dry roasted peanuts, pretzels, coffee from a vending machine, drinking chocolate, beer, some tablets and vitamins, chips, processed meats. Processed foods and TV dinners also have hidden gluten. All of these products can also be bought without gluten so check to see which ones are suitable for you as a celiac.
It is really a great idea to join your local Celiac or gluten intolerance group or link to an online community. They usually have lots of advice on the products that contain gluten. My own local group do a fantastic booklet with a full product list of gluten free items. It was invaluable particularly when first diagnosed but I still use it today. Be aware also that sometimes manufactures change the ingredients used so some product that was gluten free before many not be gluten free now.
Once you keep your eyes open and don’t be afraid to ask questions either in shops or restaurants you will be fine. If I don’t want to create a fuss particularly at a restaurant where I may be dining with people I don’t know well, I will ring the restaurant in advance and ask them what is suitable for me on the menu. If you are eating in someone’s home do tell them that you are a celiac before you go as they can then be prepared with foods that you can eat. Most hosts find it embarrassing if they don’t have anything prepared for you.
All the information included is as a result of my own diagnosis and experience and I am not a doctor or medical practitioner. If you have specific health concerns around this issue you should visit your GP.