Betty is a Registered Dietitian who earned her B.S. degree in Food and Nutrition from Marymount College of Fordham University and her M.S. degree in Clinical Nutrition from New York University. She is the Co-Director and Director of nutrition for the New York Obesity Research Center Weight Loss Program.
Jay W. Marks, MD, is a board-certified internist and gastroenterologist. He graduated from Yale University School of Medicine and trained in internal medicine and gastroenterology at UCLA/Cedars-Sinai Medical Center in Los Angeles.
To begin with, you will need to become an expert in reading the ingredients
on food labels and become a detective for gluten in the food that is not
labeled.
These are the foods and products of gluten containing ingredients to AVOID:
Barley
Bran
Bromated flour
Bulgur
Couscous
Durum flour
Enriched flour
Farina
Faro
Graham Flour
Matzo meal/flour
Malt or malt flavoring (can be made from barley)
Malt vinegar (made from barley)
Orzo
Panko
Phosphated flour
Plain flour
Rye
Seitan
Self-rising flour
Semolina
Triticale (a cross between wheat and rye)
Udon
Wheat
Einkorn
Emmer
Spelt
Kamut
Wheat starch
Wheat bran
Wheat germ
Cracked wheat
Hydrolyzed wheat protein
White flour
There are many other products that contain gluten that you will also need to
avoid. Read the labels on each of these:
Wheat-free products - this does not mean gluten-free
so you still need to read the list of ingredients
Medications - gluten containing fillers can be found
in some prescription and over-the-counter medications. You can check the list of
ingredients, ask the pharmacist or your doctor, and/or use the resource at the
end for more information.
There is some controversy surrounding whether or not it is safe to consume
oats. Studies have shown that it is safe for people with celiac disease to
consume oats. Unfortunately, oats are frequently contaminated with wheat, rye,
or barley.
There are many oat products that are gluten-free, but without the testing to
ensure that they have not been contaminated it is best to avoid oats.
Cross-contamination is a potential problem in other areas that needs to be
monitored. Whenever products containing gluten touch a bowl, utensil, or cutting
board there is a risk of it getting into the gluten-free food. Other
possibilities for cross-contamination are:
Toaster/toaster oven - use a separate toaster
Crumbs being left in jams, butter, condiments - use squeeze containers
Storage - make a separate space in cabinets and refrigerator
Double dipping - make sure that no one sticks utensils or food in
gluten-free foods
Muscle cramps are involuntarily and forcibly contracted muscles that do not relax. Extremely common, any muscles that have voluntary control, including some organs, are subject to cramp. Since there is such variety in the types of muscle cramps that can occur, many causes and preventative medications are known. Stretching is the most common way to stop or prevent most muscle cramps.
Diarrhea is a change is the frequency and looseness of bowel movements. Cramping, abdominal pain, and the sensation of rectal urgency are all symptoms of diarrhea. Absorbents and anti-motility medications are used to treat diarrhea.
Gas or "intestinal gas" means different things to different people. Everyone has gas and eliminates it by belching or farting (passing it through the rectum).
Constipation is defined medically as fewer than three stools per week and severe constipation as less than one stool per week. Constipation usually is caused by the slow movement of stool through the colon. There are many causes of constipation including medications, poor bowel habits, low fiber diets, abuse of laxatives, hormonal disorders, and diseases primarily of other parts of the body that also affect the colon.
Anemia is the condition of having less than the normal number of red blood cells or less than the normal quantity of hemoglobin in the blood. The oxygen-carrying capacity of the blood is, therefore, decreased.
Celiac disease is a result of an immune reaction to gluten, a protein found in wheat or related grains and present in many foods that we eat. Celiac disease causes impaired absorption and digestion of nutrients through the small intestine. Signs and symptoms of celiac disease include malabsorbption (diarrhea, foul smelling gas, bloating, and increased amounts of fat in the stool) and malnutrition (weight loss, edema, anemia, bruising easily, neuropathy, and infertility). Treatment for celiac disease is a gluten free diet, and at times if necessary, medications
Learn about osteoporosis, a condition characterized by the loss of bone density, which leads to an increased risk of bone fracture. Unless one experiences a fracture, a person may have osteoporosis for decades without knowing it. Treatment for osteoporosis may involve medications that stop bone loss and increase bone strength and bone formation, as well as quitting smoking, regular exercise, cutting back on alcohol intake, and eating a calcium- and vitamin D-rich balanced diet.
Obesity is the state of being well above one's normal weight. A person has traditionally been
considered to be obese if they are more than 20 percent over their ideal weight.
That ideal weight must take into account the person's height, age, sex, and
build.
Enjoying a healthy diet helps to prevent diseases. A good diet also helps to control celiac disease, diabetes, and high blood pressure and maintain health by preventing loss of bone mass, muscle strength, and vitamin deficiencies.
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