Gluten Free Food Guide

If you are likely to have an event catered, either let the caterer know or direct ask if they can provide a gluten free diet for your guests.Most caterers can work with most dietary restrictions, provided they have the proper certification.

It is important to understand that some foods containing wheat or gluten may not be tolerated well by some people, especially if they have celiac disease. Besides the obvious discomfort that feels like your insides are about to come out and wash all over the house, there can also be food sensitivities to proteins in wheat, barley, and rye. Unless you are specifically select for a gluten free diet, both sources of gluten can cause reactions.

roasted chicken on top of grill

If you have been diagnosed with coeliac disease, you may be interested in learning more about the disease and the current understanding of it. Continue reading to find out more.

What Is Coeliac Disease?

Asperger’s disease is a type of disorder that is defined as an inherited metabolic disease that can affect any part of the digestive system ranging from the mouth, tongue, and fingers.

There typically three types of Asperger’s disease:

1. Main symptoms of Asperger’s are often short-term abdominal pains, diarrhea, and bloating. This occurs due to the injury of the lining of the small intestine.

2. Secondary symptoms of Asperger’s are fatigue, weight loss, and chronic back and joint pains.

3. severe Asperger’s disease is called Celiac Disease. This disease affects the small intestine after it has been damaged by injury or disease. The intestine becomes flattened and exhibits signs of damage. Retrograde diarrhea is one of the symptoms.

What Can Cause Celiac Disease?

Celiac disease has no known cause. There are plenty of environmental and genetic factors that go into causing this disease.

Family history of genetic intolerance to proteins in the diet may increase the likelihood of developing symptoms of Celiac disease.

There are some foods commonly thought to caused short-term reactions of celiac disease. The triggers vary from vegetable oils to the barley.

Ail -This is the recommended diet of people with celiac disease. Anything containing the barley malt, such as bread, pasta, and beer, should be avoided. Beer can also contain gluten, so for those people who do not have symptoms, it is advised to avoid beer, too.

Gluten -The protein gluten is the most common cause of celiac disease. It is found in wheat, barley, and rye. The most difficult foods to eat are products of cross contamination. For instance, once made, mayonnaise may contain traces of gluten.

Residue -Celiac disease leaves a residue on cooked and non-cooked foods. When it comes into contact with air, it can cause fungal infections.

Roman shards -This is used in making synthetic leather and is also used in making muscles. Roman shards are alright when used in leather production, but not for consumption.

Hydrogenated oils – These are commonly used in the food manufacturing industry and may cause reactions in asthmatics.

Gluten -oves and other starches -are sometimes contaminated by glutens, causing reactions such as bloating, constipation or diarrhea. Proteins are often damaged by such reactions.

Steroids -The body produces and uses steroids to regulate growth. However, people with this allergy must not be given foods containing Steroids.

Ppb -The legal limit for trace contamination is set atppb.

What happens if you eat trace contamination?

Some foods are more sensitive to small amounts of contamination than others. Copper-based foods such as spaghetti sauce may require a smaller amount of wheat flour to deliver the same texture and cooking value as cream-based sauces. On the other hand, citrus juice requires a paltry amount of sugar.

Here is a list of food trace elements that may cause food poisoning or symptoms of allergic reactions:

Foods containing more than 15 parts per million:

— Oreos, marshmallows, tuna, ready-to-eat fish, margarine, tinned ham, pre-packaged meats, breakfast cereal, mayonnaise, peanut butter, artificial sweeteners, salad dressings, and sliced meats.

— Eggs

— Soy

— Most cheeses (unless made from goat or cow milk)

— Alcoholice

— Water, beer, cocktails and wine

Pieces of meat from anywhere

The higher the concentration of these in the food, the greater the chance of bacterial growth picking up even those substances.

regulate levels of any one compound in food, especially in raw meat and poultry

Food safety is more than just freezers and breezers. It includes employee health and the prevention of cross contamination by cleaning and sanitizing appropriately.

silver fork and knife on plate