Weakness? Diarrhea off and on? Abdominal pain? Progressive weight loss? You could be suffering from celiac disorder, a condition difficult to diagnose and hard to treat, says Punya Srivastava
How to stay gluten freeRotis, puris, parathas, papris, golgappas, mathris, theplas, khakras, breads, croissants, regular bread crumbs and buns, pizza bases, noodles, pasta, macaroni, spaghetti, wheat flakes, wheat pops, soup sticks, breakfast cereals containing wheat, oats, barley or rye, corn or rice cereals containing malt/malt extract (barley), regular muesli, porridge (dalia), wheat germ, wheat bran, oat bran, barley bran, crackers, biscuits, pretzels, and communion wafers made with wheat flour, refined wheat (maida), or semolina (sooji), are all made out of gluten containing grains like wheat, barley, oats, and rye. A person suffering from wheat allergy or CD must avoid such foods. Instead, there are a multitude of glutenfree food options from which you can take your pick. Make delicious pulao from quintessential rice; enjoy the goodness of wild rice, corn, maize, cornmeal in cakes and puddings. Make sorghum (jowar) a part of your health routine as also water chestnut flour (singhara), buckwheat (kuttu), amaranth (ramdana), and sago (sabudana). Include quinoa and millets such as bajra and ragi, as significant constituents in your rotis. All such options will not only save you from gluten, but also enrich your culinary experience.
Apart from dietary changes, a little shift in shopping habits would also help in going a long way to keep you gluten-free.
• The simplest way to be sure of the safety of ingredients while following a gluten-free diet, is to buy fresh foods.
• When shopping, carry your list of gluten-free ingredients and additives for ready reference when in doubt.
• Do not stop checking labels, even on foods you have been buying regularly, as there may be some ingredient changes.
• For dressings, look for non-malt vinegars, wine, rice, or balsamic, or simply make do with lime.
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