{"id":123530,"date":"2020-08-12T10:24:35","date_gmt":"2020-08-12T16:24:35","guid":{"rendered":"http:\/\/www.granitepeaksgi.com\/?p=123530"},"modified":"2021-03-29T09:50:18","modified_gmt":"2021-03-29T15:50:18","slug":"celiac-disease-and-non-celiac-gluten-sensitivity-the-nutritional-considerations-part-2","status":"publish","type":"post","link":"https:\/\/www.granitepeaksgi.com\/celiac-disease-and-non-celiac-gluten-sensitivity-the-nutritional-considerations-part-2\/","title":{"rendered":"Celiac Disease and Non-Celiac Gluten Sensitivity \u2013 The Nutritional Considerations \u2013 Part 2"},"content":{"rendered":"
My previous segment introduced some of the symptoms and concerns regarding celiac disease and non-celiac gluten-sensitivity.\u00a0 This segment will discuss some of the food terms that signal gluten in a product and the nutritional deficiencies that may come from a gluten-free diet.<\/p>\n
The providers at Granite Peaks Gastroenterology do not recommend a gluten-free diet for those who do not have a sensitivity or intolerance of gluten. Nutritional deficiencies can develop as a result of a restrictive diet. For patients with these conditions, your gastroenterologist and dietitian work to achieve complete nutrition for their patient while eliminating symptom-causing foods.\u00a0\u00a0<\/em><\/strong><\/p>\n What foods contain gluten?<\/em><\/strong><\/p>\n Any foods containing wheat, barley, and rye have gluten in them. Oats can be a problem if they are grown in the same fields with wheat, which they typically are. Specific gluten-free oatmeal can be purchased at most grocery stores. While oats do not naturally contain gluten, they may be contaminated unless they are specifically marked gluten-free. There are a lot of products with \u201chidden gluten,\u201d \u00a0but more manufacturers are now labeling a product as gluten-free, however they are not federally mandated to do so, so you still need to be educated about what to watch for in your food.<\/p>\n Generally, people with celiac disease should avoid buying foods that are not specifically <\/em>labeled as gluten-free. When eating in restaurants, look for items on the menu that are marked gluten-free and ask the staff if what you\u2019re ordering was prepared in a gluten-free environment. It\u2019s very easy for gluten-free ingredients to be cross-contaminated if they share pots, pans, fryers, or any other surface where gluten-containing foods are prepared. Even a tiny amount of gluten can cause symptoms for those with celiac disease!<\/p>\n Ingredients that always contain gluten<\/em><\/strong>:<\/p>\n Terms that mean gluten on food labels<\/em><\/strong>:<\/p>\n Ingredients that may contain gluten<\/em><\/strong>:<\/p>\n Nutritional Concerns <\/em><\/strong><\/p>\n Eliminating gluten from your diet can put you at risk for nutritional deficiencies because it restricts so many foods. Let\u2019s talk about the most common nutrition problems people run into when eliminating gluten from their diet.<\/p>\n\n
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