Celiac Disease (CD)/Gluten Intolerance (GI) affects 1 out of 133 Americans, or about 3 million people. This autoimmune disorder is genetic and leaves one unable to digest gluten properly. The result of this autoimmune disorder is damage and flattening to the villi that are responsible for absorption of nutrients. Those with CD have more advanced damage to their intestine as compared to those with GI, however, both are unable to tolerate gluten and have resulting health conditions. Amongst this community (and others without these conditions) there are some that also have what is called an IgE antibody response to gluten.

This reaction is an allergy that causes the skin to flare in ways such as redness, swelling, acne or rashes. The amount of those with both intolerances to gluten in the gut and on the skin is unknown but it appears more are popping up daily. Gluten is a protein found in barley, rye, oats, wheat and spelt. Oats are gluten free but research has shown that there is so much cross contamination with processing in the same places that wheat is processed that they test high for gluten.

However, now gluten free oats are available that are grown and processed apart from wheat. Exposure to gluten for someone with CD/GI can cause a myriad of health conditions such as lymphomas, osteoporosis anemia and migraines. Along with these health conditions some, but not all, experience digestive problems; like gas, bloating, constipation or diarrhea.

The most common symptoms of gluten sensitivity include:

Fatigue
Gastrointestinal distress (gas, bloating, diarrhea, constipation, vomiting, reflux)
Headaches (including migraines)
Infertility
Mouth sores
Weight loss/gain
Inability to concentrate
Moodiness/depression
Amenorrhea/delayed menarche (menstrual cycles)
Bone/joint/muscle pain
Dental enamel hypoplasia
Short stature
Seizures
Tingling numbness in the legs

Symptoms also include:

Abnormal liver test
Addison's disease
Alopecia
Anemia
Ataxia
Autoimmune hepatitis
Chronic abdominal pain
Chronic fatigue
Crohn's disease
Dermatitis herpetiformis
Down syndrome
Epilepsy
Family history of celiac disease
Gall bladder disease
Hyperthyroidism/hypothyroidism
Total IgA deficiency
Insulin-dependent diabetes (type 1)
Infertility/spontaneous abortions/low birth-weight babies
Iron deficiency
IBS (Irritable Bowel Syndrome)
Malnutrition
Multiple sclerosis
Non Hodgkin's lymphoma
Osteoporosis, osteopenia, osteomalacia
Pancreatic disorders
Pathologic fractures
Peripheral neuropathy
Primary biliary cirrhosis
Psoriasis
Recurrent stomatisits
Rheumatoid arthritis
Scherosing cholangitis
Sjogren syndrome
Systemic lupus
Turner syndrome
Ulcerative colitis
Vitiligo

At this time, the only treatment for CD/GI is to avoid gluten completely.

Safe List - Foods & Ingredients Safe for a Gluten-Free Diet

Acacia Gum

Acorn Quercus

Adipic Acid

Adzuki Bean

Acacia Gum

Agar

Alcohol (Spirits - Specific Types)

Alfalfa

Algae

Algin

Alginate

Allicin

Almond Nut

Aluminum

Amaranth

Annatto

Annatto Color

Apple Cider Vinegar

Arabic Gum

Arrowroot

Artichokes

Aspartame (can cause IBS symptoms)

Aspic

Ascorbic Acid

Astragalus Gummifer

Baking Soda & Powder (check)

Balsamic Vinegar

Beans

Bean, Adzuki

Bean, Hyacinth

Bean, Lentil

Bean, Mung

Bean Romano (Chickpea)

Bean Tepary

Benzoic acid

Besan

Betaine

BHA

BHT

Beta Carotene

Biotin

Buckwheat

Butter (check additives)

Butylated Hydroxyanisole

Butyl Compounds

Calcium Carbonate

Calcium Caseinate (Contains MSG)

Calcium Chloride

Calcium Disodium

Calcium Phosphate

Calcium Silicate

Calcium Stearate

Calcium Sulfate

Camphor

Canola Oil

Caprylic Acid

Carageenan Chondrus Crispus

Carboxymethylcellulose

Carnauba Wax

Carob Bean

Carob Bean Gum

Carob Flour

Carrageenan

Casein

Cassava Manihot Esculenta

Castor Oil

Cellulose

Cellulose Gum

Cetyl Alcohol

Cheeses

- (check ingredients)

Chestnuts

Chickpea

Chlorella

Chymosin

Citric Acid

Collagen

Corn

Corn Meal

Corn Flour

Cornstarch

Corn Syrup

Corn Syrup Solids

Corn Swetener

Cortisone

Cotton Seed Oil

Cowitch

Cowpea

Cream of Tartar

Cysteine, L

Demineralized Whey

Desamidocollagen

Dextrose

Dioctyl Sodium

Distilled Vinegar

Eggs

Elastin

Ester Gum

Fish (fresh)

Flaked Rice

Flax

Folic Acid-Folacin

Formaldehyde

Fructose

Fruit (including dried)

Fumaric Acid

Gelatin

Glutamate (free)

Glutamic Acid

Glutamine (amino acid)

Glycerides

Glycerol Monooleate

Glycol Monosterate

Glycol

Glycolic acid

Gram flour (chick peas)

Grits, Corn

Guar Gum

Hemp

Herbs

Honey

Hyacinth Bean

Hydrogen Peroxide

Hydrolyzed soy protein

Iodine

Inulin

Invert Sugar

Job's Tears

Kasha (roasted buckwheat)

Keratin

Kudzu Root Starch

Lactic Acid

Lactose

Lanolin

Lecithin

Lentil

Lipase

Locust Bean Gum

Magnesium Carbonate

Magnesium Hydroxide

Maize Maize Waxy

Malic Acid

Maltitol

Manioc

Masa

Masa Flour

Masa Harina

Meat (fresh)

Methyl Cellulose

Microcrystallin Cellulose

Milk

Millet

Milo

Mineral Oil

Mineral Salts

Monosodium Glutamate MSG (made in USA)

Monopotassium Phosphate

Mung Bean

Musk

Niacin-Niacinamide

Nuts (except wheat, rye & barley)

Nut, Acron

Nut, Almond

Oats

Oils and Fats

Oleyl Alcohol/Oil

Paraffin

Peas

Pea - Chick

Pea - Cow

Pea Flour

Pepsin

Peru Balsam

Petrolatum

Phenylalanine

Pigeon Peas

Polenta

Polyethylene Glycol

Polyglycerol

Polysorbates

Potassium Citrate

Potassium Iodide

Potassium Sorbate

Potatoes

Potato Flour

Prinus

Pristane

Propolis

Propylene Glycol

Propylene Glycol Monosterate

Propyl Gallate

Psyllium

Pyridoxine Hydrochloride

Quinoa

Ragi

Rape

Rennet

Reticulin

Rice

Rice Flour

Rice Vinegar

Romano Bean (chickpea)

Rosin

Royal Jelly

Sago Palm

Sago Flour

Saifun (bean threads)

Scotch Whisky

Seaweed

Seeds (except wheat, rye & barley)

Seed - Sesame

Seed - Sunflower

Sphingolipids

Soba (be sure it's 100% buckwheat)

Sodium Acid Pyrophosphate

Sodium Alginate

Sodium Ascorbate

Sodium Benzoate

Sodium Caseinate

Sodium Citrate

Sodium Erythrobate

Sodium Hexametaphosphate

Sodium Lauryl Sulfate

Sodium Nitrate

Sodium Phosphate

Sodium Silacoaluminate

Sodium Stannate

Sorbic Acid

Sorbitol-Mannitol (can cause IBS symptoms)

Sorghum

Sorghum Flour

Soy

Soybean

Soy Lecithin

Spices (pure)

Spirits (Specific Types)

Stearates

Stearamide

Stearamine

Stearic Acid

Subflower Seed

Succotash (corn and beans)

Sucrose

Sulfosuccinate

Sulfites

Sulfur Dioxide

Sweet Chestnut Flour

Tallow

Tapioca

Tapioca Flour

Tarrow Root

Tartaric Acid

TBHQ is Tetra or Tributylhydroquinone

Tea

Tea-Tree Oil

Teff

Teff Flour

Tepary Bean

Thiamine Hydrochoride

Tofu-Soya Curd

Tolu Balsam

Tragacanth

Tragacanth Gum

Tri-Calcium Phosphate

Turmeric (Kurkuma)

Tyrosine

Urad/Urid Beans

Urad/Urid Dal (peas) Vegetables

Urad/Urid flour

Vanillin

Vinegars (Specific Types)

Vitamin A (retinol)

Waxy Maize

Whey

White Vinegar

Wines

Wine Vinegars (& Balsamic)

Wild Rice

Xanthan Gum

Yam Flour

Yogurt (plain, unflavored)

Forbidden List - Foods and Ingredients Not Safe for a Gluten-Free Diet

(List found onwww.celiac.com)

Abyssinian Hard (Wheat triticum durum)

Alcohol (Spirits - Specific Types)

Amp-Isostearoyl Hydrolyzed Wheat Protein

Barley Grass (can contain seeds)

Barley Hordeum vulgare

Barley Malt

Beer

Bleached Flour

Blue Cheese (made with bread)

Bran

Bread Flour

Brewer's Yeast

Brown Flour

Bulgur (Bulgar Wheat/Nuts)

Bulgur Wheat

Cereal Binding

Chilton

Club Wheat (Triticum aestivum subspecies compactum)

Common Wheat (Triticum aestivum)

Couscous

Dextrimaltose

Disodium Wheatgermamido Peg-2 Sulfosuccinate

Durum wheat (Triticum durum)

Edible Starch

Einkorn (Triticum monococcum)

Emmer (Triticum dicoccon)

Farina Graham

Filler

Fu (dried wheat gluten)

Germ

Graham Flour

Granary Flour

Groats (barley, wheat)

Hard Wheat

Hydrolyzed Wheat Gluten

Hydrolyzed Wheat Protein

Hydrolyzed Wheat Protein Pg-Propyl Silanetriol

Hydrolyzed Wheat Starch

Hydroxypropyltrimonium Hydrolyzed Wheat Protein

Kamut (Pasta wheat)

Malt

Malt Extract

Malt Syrup

Malt Flavoring

Malt Vinegar

Macha Wheat (Triticum aestivum)

Matzo Semolina

Oriental Wheat (Triticum turanicum)

Pasta

Pearl Barley

Persian Wheat (Triticum carthlicum) Poulard Wheat (Triticum turgidum)

Polish Wheat (Triticum polonicum)

Rice Malt (if barley or Koji are used)

Rye

Seitan

Semolina

Semolina Triticum

Shot Wheat (Triticum aestivum)

Shoyu (soy sauce)Small Spelt

Soba Noodles

Soy Sauce

Spirits (Specific Types)

Spelt (Triticum spelta)

Sprouted Wheat or Barley

Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein

Strong Flour

Suet in Packets

Tabbouleh

Teriyaki Sauce

Textured Vegetable Protein - TVP

Timopheevi Wheat (Triticum timopheevii)

Triticale X triticosecale

Triticum Vulgare (Wheat) Flour Lipids

Triticum Vulgare (Wheat) Germ Extract

Triticum Vulgare (Wheat) Germ Oil

Udon (wheat noodles)

Vavilovi Wheat (Triticum aestivum)

Vegetable Starch

Certain Vitamins/supplements

Wheat, Abyssinian Hard triticum durum

Wheat Amino Acids

Wheat Bran Extract

Wheat, Bulgur

Wheat Durum Triticum

Wheat Germ Extract

Wheat Germ Glycerides

Wheat Germ Oil

Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein

Wheat Grass (can contain seeds)

Wheat Nuts

Wheat Protein

Wheat Triticum aestivum

Wheat Triticum Monococcum

Wheat (Triticum Vulgare) Bran Extract

Whole-Meal Flour

Wild Einkorn (Triticum boeotictim)

Wild Emmer (Triticum dicoccoides)

Additional Information to know about a Gluten-Free Diet

Read all rice and soy beverages to be sure no barley enzymes were used.
Sprouted wheat and spelt are not gluten-free
Read all lotions, shampoos, conditioners, creams, soaps, toothpastes and cosmetics to be sure they are gluten-free
Do not directly lick stamps, envelopes or other gummed labels. Use a sponge or a damp cloth when possible
Many prescription and over the counter medicines contain gluten. Check out these websites to be sure your prescription medication is gluten-free:http://homepage.mac.com/sholland/celiac/GFmedlist.pdf,https://www.pfizerpro.com/product_info/chantix_pi_ingredients.jsp
Be sure all spices are gluten free

Guest Post: The Gluten Free Girl; Safe Ingredients