Introduction and Gluten Terminology
The Basic Terms
Understanding two basic terms is crucial in following a gluten free diet. It’s important to know what gluten is and how it relates to celiac disease.
Gluten
Gluten is a protein that is found in most cereal grains (wheat, rye, oats and barley) and is the sticky, elastic element essential for breads and baking. Gluten can also be found in foods like soups, salad dressings, processed foods, natural flavorings and in medications or vitamins since it’s used as a starch, binder and/or filler.
Common gluten sources: barley, bulgur, couscous, durum, einkorn, emmer, farina, faro, graham, rye, kamut, spelt, triticale, semolina, wheat germ and wheat starch.
Celiac Disease
Celiac disease or celiac sprue is a genetic digestive and autoimmune disorder where lining of the small intestine is damaged when foods with gluten are eaten. People with celiac disease have a hard time absorbing nutrients like fat, calcium, iron and folate. Following a life-long gluten free diet is the only treatment for celiac disease. It is commonly recommended to see a dietitian to learn about gluten free diets.