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Foods to Avoid on a Celiac Disease

The single most important thing to do ona celiac disease diet is avoid all products containing wheat, barley or rye. Gluten makes up about 80 percent of the protein found in these three grains. 



Foods to Avoid on a Celiac Disease


Foods that contain gluten to avoid on a celiac disease diet include: 


*All products containing wheat, barley, rye: 

Avoid all products that contain wheat, couscous, spelt, semolina, rye, barley and even oats. 


*Processed carbohydrate foods: 

These are often made with refined wheat flour, but even those that are not predominately wheat-based can have gluten because some gluten-free grains can experience cross-contamination during manufacturing. Examples of processed carbs to avoid include breads, pastas, cookies, cakes, snack bars, cereals, rolls, buns, pie crusts, phyllo dough, baking flours and so on. 


* Most baking flours: 

Wheat-based baking flours and products include all bran, bromated flour, durum flour, enriched flour, farina, phosphate flour, plain flour, self-rising flour and white flour. 


*Beer and malt alcohol: 

These are made with barley or wheat. 


*In some cases, even gluten-free grains: 

Due to cross-contamination during manufacturing, gluten-free grains can sometimes contain small amounts of gluten. Be careful because “wheat-free” does not necessarily mean “gluten-free.” 


*Bottled condiments and sauces: 

It is important to read food labels very carefully and avoid products made with additive ingredients that contain even small traces of gluten. These include any condiments made with nearly all flour products, soy sauce, salad dressings or marinades, malts, syrups, dextrin and starch. 


* Processed fats: 

These include hydrogenated and partially hydrogenated oils, trans fats and refine vegetable oils that raise inflammation, including corn oil, soybean oil and canola oil. 


*Added sugars: 

High in calories, they can worsen inflammation and deplete the body of nutrients.



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