Page 18 THE VILLADOM TIMES IV • December 11, 2013 A brief explanation of the gluten-free diet Dietary fads come and go, but the gluten-free movement is one nutritional trend that seems to have staying power. The gluten-free diet was once largely exclusive to sufferers of Celiac disease, a condition that damages the lining of the small intestine, preventing it from absorbing parts of food the body needs to stay healthy. That damage is the byprod- uct of the body’s reaction to gluten, a term used to describe proteins found in specific grains. While the gluten-free diet remains a necessity for those who cannot tolerate gluten, nowadays even non-sufferers are embracing the gluten-free diet for a variety of reasons. One such reason is non-Celiac gluten sensitivity, or NCGS. Though NCGS is not as severe as Celiac disease, research has suggested that a gluten-free diet can relieve NCGS symptoms, which include abdominal pain and headaches. Allergies are another reason some people may opt for a gluten-free diet. Unlike Celiac disease or NCGS, both of which are digestive system responses to gluten, wheat allergy is an immune-system response, and can be out- grown. Until a wheat allergy is outgrown, it is best to avoid foods, including those with gluten, that might trigger an allergic reaction. While a gluten-free diet is a necessity for people with Celiac disease, NCGS, or wheat allergies, according to Michell Nacouzi, MD, a primary care physician at Duke Primary Care Brier Creek, it may provide little health ben- efit to those without such conditions. That doesn’t mean the popularity of the gluten-free diet is about to wane, though. Those without a preexisting medical condition who are considering a gluten-free diet should know a few things about this diet before making such a drastic change. Many people who adopt a gluten-free diet find it extremely challenging, as gluten proteins can be found in additives. Though labels may not list gluten among a prod- uct’s ingredients, people must be aware of all additives that contain gluten proteins in order to avoid gluten entirely. Supermarkets are stocking more gluten-free products, but food shopping while on a gluten-free diet can be tedious. Certain foods and drinks must be avoided. For exam- ple, a gluten-free diet excludes any beverages that contain barley, such as beer. Though many gluten-free beers are now on the market, beer aficionados may find such alter- natives cannot compare to the real thing. Rye and wheat products also must be avoided, and these include products whose labels list bulgur, durum flour, farina, graham flour, kamut, semolina, and spelt among their ingredients. Though there are now many gluten-free foods on the market, unless labels say gluten-free, the following are a few products that should be avoided: breads, cakes, pies, cereals, croutons, french fries, pastas, salad dressings, soy sauce, and soups. Many doctors recommend that those on a gluten-free diet avoid oats, which can be contaminated with wheat during the growing and processing stages of production. Be mindful of the dangers of cross-contamination, which can occur during the manufacturing process when gluten-free foods come into contain with foods that contain gluten. Manufacturers typically include the phrase “may contain” on labels. When this phrase is used, there is a strong chance cross-contamination has occurred, and such products should be avoided by those on gluten-free diets. Cross-contamination also can occur when gluten-free foods are prepared on the same surfaces as foods contain- ing gluten. For example, toasting gluten-free bread in the same toaster as regular bread can easily lead to contamina- tion. Preventing cross-contamination can be difficult. A gluten-free diet may lead to a vitamin and nutrient deficiency. When adopting a gluten-free diet, speak with a dietitian to ensure your diet has enough iron, calcium, fiber, thiamin, riboflavin, niacin, and folate. If the diet is lacking, it will be necessary to make adjustments.