"Gluten free" choices are increasing
Gluten-free food is becoming increasingly prevalent on supermarket shelves and restaurant menus. What is gluten, why can't some people digest it, and what does it mean to eat gluten-free? Here are some answers to these frequently asked questions.

What is Gluten?

Gluten is a protein found in cereal grains. This protein damages the small intestine lining in people who have celiac disease. The only way to manage celiac disease is to eat only foods that are 100 percent gluten free. Even small traces of gluten can trigger a painful celiac attack.

What's Not Gluten Free?

All foods that contain the ingredients below and any of their derivatives (such as malt flavoring and modified food starch) contain gluten:

  • Wheat
  • Rye
  • Barley
  • Bulgur
  • Durum and Graham Flour
  • Farina
  • Kamut
  • Semolina