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Lifestyle and home remedies
By Mayo Clinic staffFollowing a gluten-free diet may leave you angry and frustrated, understandably so. But with time, patience and a little creativity, you'll find there are many foods that you can still eat and enjoy. Following are some tips to help you on your way to a safe and healthy diet.
Read food labels
Food labels are your lifeline to better health. Always read the food label before you purchase any product. Some foods that may appear acceptable, such as rice or corn cereals, may contain gluten. What's more, a manufacturer may change a product's ingredients at any time. A food that was once gluten-free no longer may be. Unless you read the label every time you shop, you won't know this.
Call the manufacturer
If you can't tell by the label if a food contains gluten, don't eat it until you check with the product's manufacturer. Some support groups produce a gluten-free shopper's guide that can save you time at the market, although it may not be as current as that obtained from the manufacturer.
Don't be afraid to eat out
Though preparing your own meals is the easiest way to monitor your diet, this doesn't mean you can't eat out. For an enjoyable dining experience, remember the following advice:
- Select places that specialize in the kinds of foods you can eat. You may want to call the restaurant in advance and discuss the menu options and your dietary needs.
- Be a repeat customer. Visit the same restaurants so that you become familiar with their menus and the personnel get to know your needs.
- Seek and share ideas. Ask members of your support group for suggestions on restaurants that serve gluten-free food. If there are enough gluten-sensitive people in your community, it's likely that restaurant owners will try to satisfy your needs. Continue to share with the support group the names of any restaurants that add gluten-free foods to their menus.
- Follow the same practices you do at home. Select simply prepared or fresh foods and avoid all breaded or batter-coated foods, gravies and other foods with obvious or questionable ingredients.
- Kelly CP. Patient information: Celiac disease. http://www.uptodate.com/home/index.html. Accessed Sept. 17, 2008.
- Celiac disease. National Institute of Diabetes and Digestive and Kidney Diseases. http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/. Accessed Sept. 25, 2008.
- Schupann D, et al. Pathogenesis, epidemiology, and clinical manifestations of celiac disease in adults. http://www.uptodate.com/home/index.html. Accessed Sept. 17, 2008.
- Hill ID. Management of celiac disease in children. http://www.uptodate.com/home/index.html. Accessed Sept. 17, 2008.
- Ciclitira PJ. Management of celiac disease in adults. http://www.uptodate.com/home/index.html. Accessed Sept. 17, 2008.
- Nelson DA. Gluten-sensitive enteropathy (celiac disease): More common than you think. American Family Physician. 2002;66(12):2259-2266.
- Picco MF [expert opinion]. Mayo Clinic, Jacksonville, Fla. Oct. 9, 2008.
