Gluten-free Diet

Claudia M. González, MS. RD. LDN

Many of our typical dishes use ingredients containing gluten and, for most of us, this is not a problem. However, for people with celiac disease, it's a matter of using the right ingredients.

For instance, corn is naturally gluten-free, and when choosing a type of tortilla, select tortillas made with MASECA® (which is 100% selected corn) and your tortillas will be gluten-free. In our recipes section, you'll see that MASECA® can also be used as an ingredient for many delicious and healthy dishes.

What's gluten?

Gluten is a group of proteins present in several grains, particularly in wheat. Other grains containing gluten, although in smaller quantities, are rye, barley and oats.

When the flour from any of these grains is mixed with water, two grain proteins belonging to the prolamine, gliadin and glutamine groups join to create a proteinic chain called gluten. Even though this might sound complicated, the creation of gluten is ideal, for instance, so that bread comes out just fine. Gluten proteins are responsible for the elasticity and extensibility of the dough, which are critical to getting good bread.

When a person with celiac disease eats foods containing gluten proteins, his immune system responds by damaging the small intestine. Gluten particularly destroys the microscopic villi of the intestine, essential for the absorption of nutrients. When these villi disappear, the person will not be able to absorb nutrients which may lead to malnutrition, regardless of the amount of food he consumes.

Celiac disease is a genetic illness, which means it's transmitted within a family. In some cases, the disease is a result of or becomes active for the first time after surgery, pregnancy, childbirth, a viral infection, or severe emotional stress.

What foods to eat?

You should carefully read food labels to see if the food contains wheat, rye, oats or barley. Look for "Gluten-free" labels. MASECA® is a gluten-free food. It's important to know how foods are prepared in restaurants, particularly the type of grain used, and to be equally careful with foods prepared at home.

Recommended foods

Dairy: cheeses, milks, yogurts, whole or fat free, without added ingredients
Eggs Meats: red and poultry
Fish
Vegetables
Fresh and dried fruits
Cereals/grains: corn, rice, quinoa, amaranth and its derivatives
Tortillas made with MASECA® corn flour
Legumes: soy, garbanzo beans, green beans, lentils, and peas
Starch: potatoes and cassava
Bread: made with corn flour, rice, quinoa, or amaranth
Marmalades, jellies, compotes
Grease and oils: vegetable and animal shortening, butter
Sweeteners: sugar, honey, fructose, fruit syrup
Drinks: water, soft drinks, infusions, coffee, natural juices, soy, almond, rice milk
Foods prepared at home with allowed ingredients

Foods to Avoid

All breads and cereals containing: wheat, rye, oats, barley, oat flour, and wheat germ
All foods containing or made with grains, cereals, and flours
Any meat with added cracker meal or fillers such as sausages and hot dogs
Soups made with grains containing gluten
Salad dressings containing gluten

Always remember to talk to your doctor before making any drastic changes in your eating habits and to get a professional diagnosis on this and other diseases.