Introduction

Celiac sprue is a disorder of the intestines that involves an intolerance to gluten, a protein component of many grains. Gluten intolerance is a lifelong condition that can be diagnosed at any age.  

Gluten is found in the protein component of certain grains and can be broken down into two parts: gliadin and glutenin. It is the gliadin part that can be toxic to the intestines and must be avoided by people with celiac sprue.  

The four grains that contain gliadin are

q       Wheat

q       Rye

q       Oats

q       Barley

Flours vary in gliadin content. Wheat flour contains the most gliadin. Rye flour appears to be as toxic as wheat flour, whereas barley and oats are less toxic. Corn, rice, soy, arrowroot, tapioca, and potato are acceptable substitutes for gluten-intolerant people.  

A variety of alternatives to gliadin-containing grains can be incorporated into your foods for delicious and nutritious meals.

Planning an appealing and nutritious diet can be simplified using this booklet, which is provided by the The American Dietetic Association.  

 

Please Note!

Medical diagnosis and supervision is a must before deciding physical symptoms are due to gluten intolerance. Contact your physician for consultation.

 

 

Celiac Sprue