Gluten intolerance, commonly known as celiac disease, is a condition that affects the small intestine. It is triggered by gluten, a protein found in grains such as wheat, barley, and rye. People with celiac disease cannot digest gluten.

It leads to an immune reaction that damages the small intestine and, over time, prevents it from absorbing nutrients.

Many people associate gluten intolerance with bread. While bread is a common source of gluten, it is not the only culprit. Gluten is found in many other foods and beverages.

Going beyond bread is crucial to identify all sources of gluten and prevent symptoms of celiac disease.

Grains to Avoid

Grains are a significant source of gluten. Gluten is found in grains such as wheat, barley, and rye. The following grains should be avoided:.

Wheat

Wheat is the most common source of gluten. It is used in several food products, from bread to pasta to beer. Wheat can also be found in some non-food items such as Play-Doh. People with celiac disease should avoid all products containing wheat.

Barley

Barley is another grain that contains gluten. It is used in several food products such as cereal, soup, and beer. People with celiac disease should read labels to ensure that barley is not an ingredient in the food they purchase.

Rye

Rye is another grain that contains gluten. It is used in several food products such as bread and cereal. People with celiac disease should read labels to ensure that rye is not an ingredient in the food they purchase.

Hidden Sources of Gluten

Gluten can hide in several unexpected sources. The following products contain gluten:.

Soy Sauce

Soy sauce is a common condiment used in several Asian cuisines. It is made from fermented soybeans but also contains wheat. People with celiac disease should avoid soy sauce or choose gluten-free options.

Vinegar

Vinegar is a common ingredient in salad dressings, condiments, and pickles. Some types of vinegar such as malt vinegar are made from barley and contain gluten.

People with celiac disease should choose vinegar made from gluten-free sources such as apples or grapes.

Processed Foods

Processed foods such as frozen meals, canned soups, and snack foods often contain hidden sources of gluten.

People with celiac disease should read labels carefully, as some processed foods may be labeled as “gluten-free” even if they contain small amounts of gluten.

Gluten-Free Alternatives

Following a gluten-free diet can be challenging, but several gluten-free alternatives are available:.

Grains

Gluten-free grains such as rice, corn, quinoa, and amaranth can be used as alternatives to wheat, barley, and rye.

Flours

Several gluten-free flour options such as almond flour, chickpea flour, and coconut flour are available. These flours can be used to make gluten-free baked goods.

Beverages

Several beverages such as coffee, tea, and wine are naturally gluten-free. People with celiac disease should avoid beer and other gluten-containing beverages.

Conclusion

Gluten intolerance is a condition that affects many people worldwide. While bread is a common source of gluten, it is essential to go beyond bread to identify all sources of gluten and prevent symptoms of celiac disease.

People with celiac disease should read labels carefully, avoid hidden sources of gluten, and choose gluten-free alternatives.