Consider gluten free diet

Having knowledge of nutrition and the appropriate foods for people who may be diagnosed with celiac disease (also referred to as gluten-sensitive enteropathy), or gluten intolerance can make a big difference.

Researchers say celiac disease may more than likely result due to “inappropriate T-cell mediated immune response caused by ingested gluten in those individuals genetically predispose.” The cause of the disease may result due to genetic, environmental, and autoimmune factors which can likely trigger the body’s reaction to gluten.

People who might be affected with the disease experience problems following the consumption of wheat and wheat products, rye, malt and barley; note, oats contain a small amount of gluten. The symptoms can include, but should not be limited to diarrhoea, abdominal pain and cramping, bloating, gas production, bone and joint among others.

However, people should first check with their medical doctor and follow the advice, as well as comply with medication and diet prescriptions.

Today’s article will focus on the gluten-free diet, looking at what is gluten, and which foods to include and avoid.

Gluten is the protein found in wheat, and other grains including barley, rye, and oats.

In bread-making, “gluten aids in volume, texture, and the appearance of baked products; it also provides structure and enables the dough to retain the gases given off from leavening agents used during preparation.” Nutrition management The aim here is to maintain one’s health, and continuing to enjoy your meals and snacks, while focusing on preventing and/or minimising discomfort at mealtimes. People with celiac disease might more than likely be unable to break down the protein – gluten in wheat and other grains. They may also experience severe malabsorption, weight loss, some vitamin and mineral deficiencies, and in some cases protein-energy malnutrition.

Therefore, improving one’s nutritional status is priority.

In order to avoid these problems consuming foods that are gluten free can help; example, add to your meal plan local produce such as plantain, green bananas, moko (bluggoe), breadfruit, and root crops (sweet potato, yam, dasheen, cassava, eddoes), rice, corn, cornmeal, peas and beans (e.g. lentils, black beans, garden peas, pigeon peas, kidney beans, channa, etc.), nuts and seeds, eggs, meat, poultry, fish, all types of fruits and vegetables, corn tortillas, puffed rice, soy cereals, avocado, butter, margarine, home-made salad dressing, pure cocoa, pure baking chocolate, and other gluten free products, just to list a few.

Note: you may wish to avoid ready-to-eat cereals made from wheat, rye, triticale, barley and commercial oats, kamut, spelt, bulgur, products made from different types of flour such as durum, graham, and gluten, wheat flour tacos and tortillas, canned fish in vegetable broth containing hydrolysed wheat protein, and also those products made with barley, malt extract or barley malt flavouring. In addition wheat flour, wheat bran, wheat germ, pastas prepared from wheat, wheat starch and other ingredients not allowed, products dip in batter, bread pudding, ice cream made with ingredients not allowed (e.g. cookie crumbs), crackers made from wheat products, and beverages derived from barley should not be incorporated into your meal plan Enjoying meals and snacks Perhaps you might ask, if you can still enjoy a few of your favourite foods? Yes, make it fun, and be willing to try new recipes, replacing ingredients containing gluten with those that are gluten-free. Plan balanced meals and choose healthy snacks; for assistance you can schedule a visit with a registered dietitian in your community.

Overall, meal managers, chefs at restaurants, caterers, and cafeteria operators should make available gluten-free dishes for its clientele; also, having knowledge about this special diet can aid in meeting their nutritional needs.

Quick Lentil Patties 1 small onion, chopped 2 tbsp oil 2 cups cooked, mashed lentils ? cup walnuts, chopped Pinch of salt 1 cup mashed Irish or sweet potato ? cup seasonings finely chopped (green pepper, celery, chives, pimentos, shadon beni, garlic, etc.) Mix all ingredients and form into patties.

Brown lightly on both sides in skillet with a small amount of oil; may also be baked at 375 degrees Fahrenheit for 20 minutes turning once.

Yield: 8 servings (Ultimate Vegetarian Collection, 2008) Tofu Fried Rice (Oriental) 2 cups brown rice, cooked ? lb diced tofu ? green pepper, finely chopped 1 cup onions, finely chopped ? cup steamed carrots cut into strips ? cup frozen peas ? cup sliced almonds ? cup fresh local seasonings ? cup vegetable oil Prepare rice. While rice is cooking, saut? tofu, green pepper, onion, almonds, and fresh local seasonings in vegetable oil over medium heat for 2 ? minutes, stirring constantly.

When rice is cooked, add it to the saut?ed ingredients and stir-fry 3-4 minutes.

Yield: 4 servings Claudette Mitchell, PhD, RD is an Assistant Professor, University of the Southern Caribbean, School of Science, Technology, and Allied Health