Ask a Doctor Online: Answered: son with multiple autimmune problems with GI symptoms

Thursday, March 22, 2012

Answered: son with multiple autimmune problems with GI symptoms

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Answered: son with multiple autimmune problems with GI symptoms

via Ask a Doctor Free Online - Recent questions and answers on 3/21/12

Hi there,

Unfortunately, there is NO PERMANENT CURE for autoimmune disorder -Celiac disease related to gluten-sensitive enteropathy. However, most of the people misunderstood this as Allergy which is actually not. All present symptoms could have resulted due to same. Key is the diet advice.

There is a reference from about.com

Avoid any food containing the following:

-Wheat, wheat berries, wheat bran, wheat germ, wheatgrass, or any form of the word wheat (other than buckwheat, which is an unrelated plant)
    Barley, barley malt, barley flour, or any form of the word barley.
    Rye, rye flour, pumpernickel flour, or any form of the word rye.
    Oats, oatmeal, oat flour, oat groats, or any form of the word oats, if your doctor has advised you to avoid oats. If your doctor permits oats on your gluten-free diet, look for gluten-free oats.
-Flour, including instant, bread, cake, enriched, graham, and all-purpose flours. Flours made from safe grains (such as corn flour, millet flour, and rice flour) are safe.
    Triticale
    Einkorn
    Spelt
    Semolina
    Durum
    Bulgar or Bulghar
    Kamut
    Cracker meal
    Couscous
    Tabbouleh
    Tempura crumbs
    Malt, unless specified as being made from a non-gluten source (such as corn).

-Avoid foods containing the following unless the label indicates they are from a non-gluten source:

    Hydrolyzed vegetable protein
    Modified food starch
    Vegetable starch or vegetable protein
    Gelatinized starch or pregelatinized starch
    Natural flavorings
    Soy sauce (look for wheat-free tamari as an alternative)
-Be especially alert for the presence of wheat and gluten in the following:

    Breads, pastries, cakes, cookies, crackers, doughnuts, pies, pretzels, and all other baked goods. The majority are made from wheat flour; look for alternatives by allergy-safe manufacturers.
    Breakfast cereals, both hot and cold.
    Pasta, including gnocchi, spaetzle, chow mein, lo mein, and filled pastas. Rice noodles, pure buckwheat soba noodles, and pastas from allergy-friendly manufacturers are good alternatives for home cooking.
    Snack foods, especially if seasoned or highly processed.
    Soups, gravies, and thickened sauces.
    Breaded meats or vegetables, such as fried chicken or okra.
    Dumplings, meatballs, lunch meats, meat loaves, and similar foods (often held together with breadcrumbs or flour).
    Beer (Gluten-free beers are available.)
    Salad dressings, Worcestershire sauce, and other condiments.

Besides the gluten free food options can be tried-

http://foodallergies.about.com/od/wheatallergies/tp/wheatfreegrains.htm