National Celiac Disease Awareness Month

The month of May is National Celiac Disease Awareness Month. Celiac disease is an autoimmune disorder triggered by consuming gluten, a protein found in wheat, barley and rye. Studies show that three million Americans have celiac disease, yet 95% of those who have it are undiagnosed.
The symptoms of celiac disease include stomach pain, constipation, headaches, and rashes. But many people who do not have celiac disease still experience stomach discomfort after eating foods high in gluten. Gluten sensitivity is estimated to affect 6% of the population — over 18 million Americans.
If you are thinking about removing gluten from your diet, here are a few points to remember from St.Vincent Sports Performance Registered Sports Dietician, Lindsay Langford MS, RD, CSSD.
A gluten-free diet must eliminate all products containing wheat, barley, rye, and other ingredients that contain derivatives of these grains, including the following:
- Beer

- Breads
- Cakes and pies
- Candies
- Cereals
- Cookies and crackers
- Croutons
- French fries
- Gravies
- Imitation meat or seafood
- Matzo
- Pastas
- Processed lunch meats
- Bottled salad dressings
- Sauces, including soy sauce
- Seasoned rice mixes
- Seasoned snack foods, such as potato and tortilla chips
- Soups and soup bases
- White flour
While this may look like a long list of foods to avoid, many of these foods contain saturated fats, oils, refined sugars, and unhealthy carbs that you don’t want in your diet.

A gluten-free diet should be rich in fruits, vegetables, lean meats, poultry, fish, beans, legumes, nuts, and dairy products, all of which do not contain gluten.
Eating a gluten-free diet can have a variety of health benefits, such as improving cholesterol levels, promoting digestive health, and increasing energy levels. It can also help your body ward off viruses and germs, just because many of the gluten-free foods you eat will be full of antioxidants, and essential vitamins and minerals.
Many people on a gluten-free diet still cook and bake some of their favorite meals at home, using gluten-free alternatives such as:
- Almond meal flour

- Amaranth
- Brown, white and wild rice
- Buckwheat
- Coconut flour
- Corn
- Cornstarch
- Guar gum
- Millet
- Pea flour
- Potato flour
- Potatoes
- Quinoa
- Sorghum
- Soy flour
- Teff
While going gluten-free has been cited as a weight-loss secret by some, it is by no means, a diet necessary for everyone. Unless you have a gluten allergy or sensitivity, gluten isn’t bad enough that it should be eliminated it from your diet.
And just because something is gluten-free, doesn’t mean that it is healthier than the gluten version. There are many gluten-free desserts, cookies, and pastries on the market that aren’t healthier than their gluten counterparts.
Remember to consult a Registered Dietician before starting any new diet, and find more health and fitness tips on St.Vincent Sports Performance Facebook and Twitter.


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