Allergy to Wheat Protein, Gluten Intolerance or Celiac Sprue

Gluten intolerance is a digestive disorder that occurs when the body can’t tolerate gluten—a certain protein found in wheat, rye, barley, and perhaps oats. When people with celiac sprue eat gluten-containing foods, their immune system reacts by damaging the small intestine. People who cannot tolerate gluten can easily identify foods containing gluten. That’s because most of these foods are in the bread group. If you have gluten intolerance, you should also consider the following tips:

• Avoid gluten-containing foods. Avoid foods in the bread group containing wheat, rye, and oats.
• Read food labels. Read all food labels carefully— especially on canned soups or bottled salad dressings and sauces. These products are often thickened with wheat flour or other gluten-containing additives.
• Use the substitution list. When your meal plan or a recipe calls for a gluten-containing food item or ingredient, choose an appropriate alternative or substitute the item with a gluten-free replacement product. For example, you should replace regular soy sauce with a low-sodium gluten-free brand. Or, you may replace wheat pasta with an equivalent of rice or a gluten-free pasta product.
• Buy gluten-free products. Many gluten-free products are available in the special foods section of your grocery store. You can also find gluten-free product distributors online or through mail-order catalogs.

So, as you can see, it is possible to enjoy your GERD-friendly meal plan and still avoid gluten-containing products. If you have any questions about your diet, consult a registered dietitian or your healthcare provider.