Judy Dodd, MS, RD, LDN Giant Eagle^® Corporate Nutritionist

Chances are good you know someone who is going "gluten-free," a diet that isn't for everybody but is essential for many. The culprit is gluten, a naturally occurring protein found in certain grains, primarily wheat, rye, and barley. The gluten-free diet is prescribed for people with celiac disease. For these people contact with gluten triggers an immune reaction in the small intestine. The effect is damage to the inner surface of the intestine and a limitation of how nutrients are absorbed. It is estimated that 1 of 130 people are at risk for celiac disease. Gluten-free eating has some other audiences including test diets being used with children with autism and people with diseases related to the auto-immune system. Considering the restrictions and nutrient limitations that come with gluten-free eating, it's important to that the nutrition status of the person on the diet be monitored by a medical doctor. In addition, a registered dietitian is an important resource since the diet requires adherence to be well and enjoy eating. Where celiac disease is involved, it is successful but is a diet for a lifetime.

• Gluten-free eating means eliminating all foods and ingredients made from wheat, rye or barley. You can identify obvious ingredients but there are others to avoid including malt and malt coloring (made from barley), spelt, durum, semolina and bulgur (types of wheat), and traditional matzo meal. Even modified food starches, flavorings and thickeners can contain gluten.


• Just as important is the need to avoid the potential of cross contact with offending grains. Processing and preparing foods must be in a gluten-free environment. It has been estimated that less than 1/5000^th of a teaspoon of gluten can trigger a reaction. For example, although oats and corn are gluten-free, they cannot be ground on equipment that has been used for gluten containing ingredients. For the baker, mixers, baking pans and whisks should be gluten-free. Utensils (like a knife or toaster) must also be dedicated to gluten-free cooking!

Giant Eagle^® has an assortment of gluten-free products. For a list of our own brands that are gluten-free or to learn more about our gluten-free tastings and tours contact nutritionist@gianteagle.com.

January 2010