Gluten Free Diets

Gluten is one of the proteins found in grains such as wheat and barley. Celiac disease and gluten has a very bad relationship and gluten acts as an agent which makes the celiac disease worst. Therefore, medical practitioners suggest that anyone suffering from celiac disease always take gluten free diets under all circumstances. Therefore, there are so many recopies and diets created as gluten free diets for the benefit of the people who are suffering from celiac disease. In addition to celiac disease, another form of allergy called wheat allergy can also be avoided through the use of gluten free diets.

In order to prepare gluten free diets, you need to know and get some knowledge in gluten free foods. First of all there is a catch. Since gluten is used as food additive, it is used for many types of food we eat day to day. We use gluten in flavoring or thickening the famous foods that we eat every day. Therefore, some should be aware of these foods and should avoid them altogether.

Although wheat and some other grains have gluten, there are a number of other grains that are acceptable for gluten free diets. As an example, rice is gluten free and potato is the same. Due to this factor, the patients who are suffering from celiac disease have so many options when it comes gluten free diets. They usually do not have to suffer like diabetic patients when it comes to controlling their foods. But gluten is available in some of the foods that we cannot live without. As an example, manufactures of ice-cream and ketchup use gluten as an additive to these foods. This may restrict celiac disease patients from eating ketchup or ice cream. Since gluten is hidden in these foods, it is always a good idea to know what exactly can be eaten and what cannot be eaten.

If you are looking for gluten free diets, it is best that you buy your own ingredients and cook. This is due to the fact that most of the dishes done in restaurants do have gluten included with or without the knowledge. If you are shopping for gluten free ingredients, make sure that you read the label. The labels should have mentioned the level of gluten in the food packed. Usually, in the United States, the minimum level of gluten that can be included in a gluten free product is 0.02%. This is interpreted as 200 parts per million. In Australia, this bar is as low as 5 parts per million.