Durum wheat, barley, rye, triticale, and Kamut also cause symptoms of celiac disease.Some people with celiac disease react to oats. Oats may produce symptoms due to
cross-contamination with other grains either in the fields or in the
distribution networks. Oats are generally not recommended.
There are a few select companies who assure the 'purity' of their oats. These oats are able to be consumed.
Rice, wild rice, quinoa, buckwheat and millet are safe for people with celiac to consume.Carbohydrate-rich foods such as potatoes and bananas do not contain gluten and do not trigger symptoms.
Celiac disease is an autoimmune disorder of the small intestine that occurs in genetically predisposed
people of all ages. Some of the symptoms include pain
and discomfort in the digestive tract, diarrhea or chronic constipation. Vitamin deficiencies are often associated in people
with celiac disease related to the reduced ability of the small intestine
to properly absorb nutrients from food.
As a result of increased screening, diagnoses of celiac disease are being made in asymptomatic clients. Celiac disease is caused by a reaction to the proteins found in wheat, barley, and rye.
Exposure to gluten proteins cause inflammatory reaction in the small bowel tissue.The disease IS caused by a reaction to wheat proteins, but it is NOT the same as wheat allergy. The only known effective treatment is a lifelong gluten free diet.
The Breakdown Café is committed to bringing you gluten free recipes. If you suspect that you or a loved one has celiac disease, please consult your physician.
