by Barbara Lee Norris

Created on: October 07, 2008   Last Updated: May 26, 2010

The food sections of magazines and newspapers frequently contain articles espousing the health benefits of whole grains and cereals. That may be sound advice for some people, but for 1 in 7 Americans with gluten intolerance, eating whole grains leads to serious illness.

Gluten intolerance refers to a wide-range of genetically inherited syndromes that impair the body's ability to digest or process gluten, the sticky storage protein found in wheat, barley, rye and some oats. When gluten-intolerant people consume gluten, an abnormal inflammatory response occurs. The body attacks itself, causing repeated damage, chronic symptoms and, if left untreated, life-threatening illnesses.

Many people consider the terms "gluten intolerance" and "celiac disease" synonymous. That isn't true. Celiac disease is just one form of gluten intolerance that damages the lining of the small intestine and impairs the body's ability to absorb nutrients. Research studies show that many other forms of gluten intolerance exist. The symptoms look like Celiac disease; the damage is just as dangerous, but different body systems are affected.

Adherence to a gluten-free diet is the only known treatment for gluten intolerance. Gluten intolerant people can't heal in the presence of even minuscule amounts of gluten. Crumbs from a toaster or flour in the air can cause an autoimmune reaction and damage to the body.

A gluten-free diet is not easy. It requires a dramatic change in lifestyle and food choices. Thousands of familiar products contain gluten. Learning to read product labels is essential. Words like hydrolyzed corn, soy, or vegetable protein, soy sauce, malt, and food starch indicate gluten's presence. Click here for a broader list of gluten-containing ingredients.

Gluten-free products often successfully replace standard products. For example, brown rice tortillas taste similar to wheat tortillas. Some gluten-free cake mixes taste better than standard cake mixes. The increasing availability of gluten-free products makes gluten-free living an adjustment rather than a deprivation.

Following are guidelines for shopping at the supermarket:

DAIRY

Most milk products are gluten free. Sour cream, chocolate milk, non-dairy creamers, cheese products, and yogurt may include forms of gluten.

PROTEIN

100% meat, seafood, poultry, peanut butter, eggs, dried beans or peas, pork are gluten-free. Processed meats often contain gluten: meat patties, canned meat, sausages, hot dogs, cold cuts, stew, chili and

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