The idea of giving up wheat — the most commonly used flour for almost all commercial baked goods, pastas and cereals — may be challenging and feel overwhelming at first. However, there are many new gluten-free products available and bakeries are producing more and more gluten-free recipes due to the high demand.

1. Grains

Certain grains should be avoided to prevent reactions to gluten, according to guidelines provided by Rush University Medical Center. All foods containing the grains mentioned above including but not limited to bread, pasta, cereals, muffins, bagels, cookies, cakes, gravies, croutons, bread crumbs, biscuits, rolls, pita, batter-fried foods, noodles, wheat-based tortillas, ice cream cones, bran, wheat germ, dumplings, pancake mixes, pies, pumpernickel and rye breads, cornbread, vermicelli, doughnuts, buns, pretzels, spaghetti, waffles and pastries, should be avoided unless the label states clearly that they are gluten-free. Many of these foods can be substituted with similar gluten-free products available in most health food and grocery stores.

2. Condiments and Seasonings

Many common condiments and seasonings contain gluten and cause problems for those who are gluten-intolerant. The following foods should be eliminated from the diet unless they plainly state on the label that they are gluten-free: Worcestershire sauce, MSG, modified food starch, malt products, bouillon, barley malt, soy sauce and any salad dressings or gravies thickened with wheat or other gluten-based flour.

3. Alcoholic Beverages

Eliminate certain alcoholic drinks like beer, ale, light beer and hard liquors made with grains containing gluten. For anyone newly diagnosed with gluten intolerance,it’s recommended that youproceed cautiously to determine if you can tolerate alcoholic drinks distilled from gluten grains, which include most gin, whiskey and some vodkas.

4. Processed Meats

The Celiac Sprue Association recommends eliminating all processed meats from the diet. Sprue is one form of debilitating arthritis accompanied by a wealth of digestive symptoms and is caused by eating gluten. Along with having cancer-causing chemicals in them, almost all processed meats including cold cuts, liverwurst, hot dogs, sausages, bologna, pepperoni, salami and pate are high in gluten because various grains are used in their manufacture.

5. Sweets and Treats

Being on a gluten-free diet includes eliminating sweets and treats that may be made with flours and other substances containing gluten. Foods to avoid include all products made with malt, all chocolate and chocolate candy containing malt, ice cream, candies containing cereal extract, sherbets, commercial cake frosting, and root beer. Check labels and look for products that are specifically labeled gluten-free.

Article from Natural News