Dairy Queens Breastfeeding Support : All About Gluten

***Disclaimer: All information contained in this group is intended to help you navigate the difficulties of elimination diets, under the advisement of your care provider. This group does not purport to give you medical advice or direction. Do not take the advice given in this group as that given in a professional medical capacity. This document is property of Dairy Queens.***

Gluten is a protein found in wheat and other related grains including barley, rye and spelt. Gluten is also used a protein source and a binding agent in many processed foods. The most common sources of gluten are wheat, barley, rye, spelt, bulgur, and malt. When cutting gluten, it is not enough to cut the obvious sources of gluten in bread, pasta and cereals because it is hidden in many processed foods. A “little bit of gluten” is not safe for people that are sensitive to gluten and safest way to avoid gluten is to choose foods that are naturally gluten free such as meat, dairy, eggs, vegetables and fruit and to read all labels on sauces, marinades and spice mixes. For very sensitive people, they may need to avoid products produced in facilities that process wheat and other gluten grains.

Gluten free doesn’t mean grain free. Gluten free grains include corn, rice, quinoa, amaranth, millet, teff, buckwheat and certified gluten free oats. Sometimes very sensitive people experience cross-reactions to these grains so again, it’s all about how you feel when you consume these grains.

Gluten sensitivity in babies may present as reflux, stomach ache, gas, unusual stools, mucous and/or green stools, constipation, diaper rashes, red-ringed anus, cradle cap, eczema, fussy, restless and not easily settled, and asthma. Sometimes when there are no improvements by cutting other allergens, cutting gluten may be the solution. We don't always understand the chemistry at play behind sensitivities and testing, and doctors don't either. Remember a lot of elimination is about how you and your baby feel.

Gluten sensitivity in adults has many symptoms that can occur across the body including mental health. There are a few links below that describe these symptoms in more detail.

There are many gluten free products that act as nice substitutions for your favorite gluten foods. However, these products do contain a small amount of gluten. There is some debate about the use of these products as a staple in the gluten free diet because consuming too much of these products may still create gluten sensitive reactions. Aim for a balance between naturally gluten free foods and these substitutions in your daily diet.

Safe and Unsafe Ingredients for the Gluten Free

http://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html

http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html

Below is a list of more gluten related resources

NATIONAL and INTERNATIONAL RESOURCES

National Foundation for Celiac Awareness

www.celiaccentral.org

Canadian Celiac Association

www.celiac.ca

Celiac.com

Resources, articles, messageboards

Gluten Free Restaurants in US (National Foundation for Celiac Awareness GREAT kitchens)