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Cooking
for Celiacs
The Celiac
disease is an allergy to gluten, the main
protein found in many grains.
Celiac disease (CD) is a genetic disorder.
In people with CD, eating certain types of
protein, called gluten, sets off an autoimmune
response that causes damage to the small intestine.
This, in turn, causes the small intestine
to lose its ability to absorb the nutrients
found in food, leading to malnutrition and
a variety of other complications. http://en.wikipedia.org/wiki/Coeliac_disease
The offending protein, gluten, is found in
wheat, barley, rye, and to a lesser extent,
oats
(WBRO). Related proteins are found in triticale,
spelt, kamut. Refer to
grains and flours Glossary for a more
extensive list of both safe and offending
grains.
In sufferers, the small intestine is damaged
when exposed to gluten. Recent years, research
has shown that this disease can be easily
controlled through diet. And the only way
sufferers can control the symptoms, which
range from vomiting and weight loss to tiredness
and breathlessness, is by cutting gluten out
of their diet permanently.
Although this may at first seem drastic,
especially to food-lovers, there is still
a wealth of wonderful food to be enjoyed.
The biggest lifestyle change involves cutting
out almost all processed foods (even the slightest
trace of gluten can make a celiac ill) and
replacing them with dishes made using only
carefully selected fresh ingredients.
So what kind of food should a celiac eat,
especially without staple grains like wheat,
oats, barley and rye?
Traditionally, bread, pasta, pastries, cakes
and cookies contain gluten and can be hard
to omit from one’s diet. But with the increasing
awareness of such condition, gluten-free versions
that taste just as good can be found (Karen
Brody, Coping with Celiac Disease).
There are also the naturally gluten-free
flour which include rice flour, tapioca flour,
potato flour, cornflour and buckwheat flour.
So celiacs can choose to eat food made of
these flours without having to worry about
their condition.
CANNOT EAT
- RYE - The offending storage
protein (prolamin) is secalin. Used as flour
for baking bread. Grain may be fermented
to produce alcoholic beverages or industrial
alcohol.
- BARLEY - The offending
storage protein [prolamin] is known as hordein.
BARLEY is present in many commercial products
as malt, flavorings, colorings, and/or flavor
enhancers. May be a part of hydrolyzed plant
protein [HPP] or hydrolyzed vegetable protein
[HVP].
- OATS - Storage protein,
(prolamin), is known as avenin. Conflicting
studies exist on whether pure OATS are problematic
for those diagnosed with celiac disease
and dermatitis herpetiformis. OAT prolamins
comprise only about 10-15% of the total
protein in OATS, much less than in wheat,
barley, or rye. "The
Scoop on Oats." (For further information,
see the Q&A on "OATS and the Celiac",
page 14, Spring 2001 CSA Lifeline.)
- SPELT - (WHEAT, dinkle,
farro, dinkel) Ancient cereal grain with
a mellow nutty flavor.
KAMUT - (WHEAT) Kernels are 2-3 times larger
than WHEAT.
OK TO EAT
- QUINOA - Seed of ancient
cereal grain of Peru, related to amaranth.
Mild nutty flavour. Versatile; can be substituted
for any grain. Used whole; as a hot cereal;
ground into flour. Adds moisture to baked
goods.
- MILLET - Drought-tolerant
grasses with small seeds which can be substituted
for sorghum in most recipes.
- AMARANTH - Many varieties;
related to spinach, beets and pigweed. Tiny
seeds are commercially available whole,
or ground into light brown flour with a
nutty taste. Highly nutritious. Edible leaves
.Source: http://www.csaceliacs.org/celiac_defined.php
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