Nutrition for celiac disease
Celiac disease causes sensitivity to proteins found in wheat, barley and rye. The gluten in these grains damages the lining of your small intestine, if you have the disorder. This damage may keep you from properly absorbing nutrients (called malabsorption). Malabsorption can cause diarrhea, weight loss, tiredness, excess gas, and vitamin and mineral deficiencies.
Meal Planning Tips – Eat whole grain or enriched, gluten-free foods (breads, pasta, breakfast cereals), as well as fresh, frozen, unprocessed or minimally processed fruits, vegetables, milk products and protein foods.
Recommended Foods – Certain grains and plant foods are used in gluten-free foods, and you often find them in food ingredient lists for gluten-free products. Examples of grains and plant foods that you can safely eat:
- Legumes (dry beans, peas, lentils)
- Tef (or teff)
- Wild rice
Foods Not Recommended – Do not eat any foods containing any of the following ingredients:
- Wheat (all types, including einkorn, emmer, spelt and kamut)
- Oats (unless gluten free)
A gluten-free meal plan does not have to differ from a wheat-based meal plan. Gluten-free versions of almost all foods that are usually made from wheat are available.
Learn how the right nutrition can help you control your health condition. Ask your primary care physician to refer you to Goshen Hospital Nutrition Therapy.
For more information about nutrition therapy services offered at Goshen Hospital, call (574) 364-2679.