Transcript Adjusting to the Gluten Free Lifestyle

ADJUSTING TO THE
GLUTEN FREE
LIFESTYLE
Margaret Roberts
CDN 1605
October 31, 2011
MFR CDN 1605 10/31/2011
What is Celiac disease?
• Damages lining of small intestine
• Prevents small intestine from absorbing
parts of food
• Genetic disorder
• Occurs at any age, usually set off by stress,
physical injury, infection, childbirth or
surgery
MFR CDN 160510/31/2011
Celiac Disease
MFR CDN 1605 10/31/2011
Celiac Disease Treatment
• Currently there is no treatment
• The only way is to treat the side
effects
• Strict adherence to a gluten-free diet
makes the disease manageable.
MFR CDN 1605 10/31/2011
Objectives:
• After instruction, participants will be able to
read food labels to determine if a food
choice is gluten-free or not or not using the
available information.
• After instruction, the particpants will be ablt
to plan a balanced meal with gluten-free
foods using the MyPlate tool.
MFR CDN 1605 10/31/2011
Where’s Gluten?
10/31/2011
Where’s Gluten?
10/31/2011
There’s the gluten!
10/31/2011
Food Labels: How they can help
• The 2006 Food Allergen
Labeling and Consumer
Protection Act means Wheat
MUST BE LISTED IN THE
INGREDIENTS
• Read the Ingredients list
carefully
• If a bad ingredient is listed, DO
NOT EAT IT
• Gluten free= 20 parts per
million of gluten
MFR CDN 1605 10/31/2011
Steps to Reading the Food Label
STEP ONE:
Is wheat in the ingredients list OR is it listed in an
allergen statement beneath the ingredients list?
IF YES: Sorry, you cannot eat this product. Briefly Mourn it
and move on.
IF NO: Keep Reading, you never know what you find in the
ingredients list…
STEP TWO:
Read the ingredient list. Is there Barley, Rye, Malt, or Oat
listed?
IF YES: Sorry, you two just were not meant to be together.
IF NO: This product is ok!
MFR CDN 1605 10/31/2011
AVOID THESE INGREDIENTS!
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Barley
Barley malt
Bran
Brewers yeast
Bulgur
Couscous
Cracked wheat
Durum wheat / flour
Einkorn
Emmer
Enriched flour
Farina
Farro
Flour
Flour, self-rising
Graham flour
Kamut
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Malt extract
Malt flavoring (corn malt OK)
Malt vinegar
Oats (unless “GF”)
Oat bran
Orzo
Rye
Semolina
Spelt
Triticale
Wheat
Wheat bran
Wheat flour
Wheat germ
Wheat gluten
Wheat starch
Whole wheat
Whole wheat flour
White flour
MFR CDN 1605 10/31/2011
Questionable Ingredients
•
•
•
•
•
•
•
•
•
•
Corn starch
Dextrin
Maltodextrin,
Modified food starch
Fillers,
Natural flavoring
Hydrolyzed vegetable protein (HVP)
Emulsifier
Stabilizer
Hydrolyzed plant protein (HPP)
MFR CDN 1605 10/31/2011
Permitted foods!
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Agar
Amaranth
Annatto
Arrowroot
Aspartame
Bakers yeast
Bean flour
Brown rice flour
(Buckwheat )
(Caramel Color)
Carob
Carrageenan
Cellulose powder
Chia seed
Citric acid
Corn
Corn bran
Corn flour
Cornstarch
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Flax
Gum acacia
Gum arabic
Gum tragacanth
Guar gum
Hominy / Hominy grits
High fructose corn syrup
(HPP, HVP, TVP)
(Maltodextrin)
Maltol
Methyl cellulose
Millet
Montina (Indian rice grass)
MSG
Nut flours
Pectin
Potato flour
Psyllium
Quinoa
MFR CDN 1605 10/31/2011
More Permitted Foods!
•
•
•
•
•
•
•
•
•
•
•
•
Rice bran
Rice flour
Rice starch
Sago
Sodium saccharin
Sorghum
Soy
Soybean
Soy flour
Spices (pure)
Splenda
Starch
•
•
•
•
•
•
•
•
•
Tapioca Flour / Starch
Teff
Vanilla extract
Vanillin
Vinegar: Apple; Apple
Cider; Distilled; White;
Wine
Whey
Yeast
Yeast (autolyzed)
Xanthan gum
MFR CDN 1605 10/31/2011
MFR CDN 1605 10/31/2011
Social Tips
• Never eat anything unless you have read
•
•
•
•
the bag yourself
A lot of churches have gluten-free wafers
Cross Contamination might be an issue
Call ahead and talk to manager of
restaurant or party host to discuss
possible options.
Hand out information sheets to family
members
• Good hand outs at Celiac.org (Celiac disease
foundation)
• Bring your own food if necessary.
MFR CDN 1605 10/31/2011
Meal Planning
MFR CDN 1605 10/31/2011
Meal Planning
• Meat:
• Avoid breaded meats
• Frozen, gluten-free breaded chicken and fish available
• Dairy:
• After staying on strict gluten-free diet, slowly introduce
cheese back into the diet
• Sharp cheeses
• Soy milk, almond milk (FORTIFIED)
• Vegetables:
• All fresh, frozen, dried varieties
MFR CDN 1605 10/31/2011
Meal Planning
• Fruits:
• All dried, fresh, frozen varieties are permitted
• Grains:
• The issue
• Many gluten free options available
• Quinoa, rice, gluten-free bread, corn tortillas
• Condiments:
• Many Salad dressings are gluten free
• Avoid soy sauce
MFR CDN 1605 10/31/2011
Closing remarks
• Always read the food labels-you never
know where gluten is lurking
• It is possible to have a balanced meal while
on a gluten-free diet
• STAY POSITIVE!!! There are many more
foods that are allowed on the gluten-free
diet than are disallowed.
MFR CDN 1605 10/31/2011
References
• Celiac Disease Foundation. (n.d.). Retrieved October 10,
2011, from Diet and Lifestyle: www.celiac.org
• Dinga, M. (2011, October 17). Celiac Disease and the
Gluten Free Diet. Pittsburgh, PA: University of Pittsburgh
Medicine.
• Lempert, P. (2005, October 26). MSNBC. Retrieved
October 10, 2011, from Celiac Disease: What to look for
on food labels:
http://today.msnbc.msn.com/id/9815598/ns/todayfood/t/celiac-disease-what-look-food-labels/#.TpwouyRmSo