Celiac Disease: What Can You Eat?
The biggest problem with Celiac Disease is knowing what, and how, you can eat. You may have been told that you need to cut wheat and gluten out of your diet, but exactly what does that leave you with? In addition, there are other factors that may affect your ease of finding suitable sustenance- for example, where you live or work. Most people don’t have a wheat or gluten related condition, so even the local grocery store may not provide easy alternatives for you.
You may find hiring someone to chef for yourself a good option. If you decide to go this route, be sure to find someone who specializes in gluten-free cooking. When cooking for someone with celiac disease symptoms, kosher-style standards must be adopted in relation to cleanliness and ingredients.
At the grocery store, look at the labels. Most gluten-free products will be clearly marked “Gluten-Free”. Since flours is an issue look for options made of rice, bean, tapioca, or potato, all certified gluten-free.
There is a certain importance to only selecting food items that are CERTIFIED gluten-free. Many companies will mill different grains on the same machinery without sanitizing, so just because the grain itself is gluten-free, cross-contamination in milling is extremely common and thus may result in the product not being totally gluten-free. Certified gluten-free on the package assures you that the flour is 100% pure, milled on dedicated equipment never used for any other grains.
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