As the Studies Turn... The Gluten Question: What can Celiac Patients Eat?

Imagine a medical condition that can be treated only by eliminating from your diet popular grain products like wheat, rye, barley and oats - eliminating wheat bread, bagels, most baked goods, breakfast cereals and pancakes. That's how life is for those diagnosed with celiac disease, an inherited condition known also as celiac sprue or gluten-sensitive enteropathy.

Gluten is the protein in certain grains. When a person with celiac disease eats even a tiny amount, the immune systems attacks the intestinal wall, interfering with proper digestion. Left undiagnosed, this can lead to chronic malnutrition. The remedy is to avoid all gluten (for life), which allows the intestine to heal and digestion to recover. The problem can be learning to identify ingredients that may have grain-based components. (See list below of important words to watch for.)

So, what's safe to eat? The Celiac Sprue Association and the Celiac Disease Foundation take somewhat different views on acceptable products. One organization accepts buckwheat, teff, millet, Job's tears, quinoa and amaranth. The other considers them suspect. Both agree on the safety of corn, rice, sorghum, tapioca and wild rice as substitute grains, flours or thickeners for celiac patients. There is even recent research that indicates oats are not harmful to celiac patients. The problem is that oats are usually grown in rotation with wheat or stored and processed in the same places, leading to contamination of the oats with wheat.

The Wedge carries several gluten free breads in the freezer section in aisle 7. Food for Life Pecan Raisin and Brown Rice Almond breads are located in the freezer. Located above the tortillas in the refrigerated grocery section in aisle 7 are also the gluten free.

Ener-G breads-brown rice, yeast free brown rice, English Muffins, and tapioca bread. Our freezer section also includes gluten free waffles. This spring look for our own Wedge baked gluten free sliced bread.

The co-op has a list of products for special dietary needs at the Customer Service Desk. Staff are also available to assist you with finding appropriate products. For more information about Celiac disease, contact the following:

The Celiac Disease Foundation
13251 Venture Blvd., Suite 1
Studio City, California 91604-1838
818-990-2354
www.celiac.org

The Celiac Sprue Association
P.O. Box 31700
Omaha, NE 68131-0700
402-558-0600
www.csaceliacs.org

Flour, durum, semolina, modified food starch, monosodium glutamate, hydrolyzed vegetable protein, malt or cereal extract (e.g. barley malt), malt flavoring, distilled vinegar (rice, wine and pure cider vinegar are gluten free). Items listed as emulsifiers, stabilizers, and natural flavors may contain gluten.