Wednesday, March 10, 2010
DALLAS, March 10 (UPI) -- Relatively few grains have the protein indigestible to those with celiac disease and psoriasis and some grains are safe for them to eat, a U.S. researcher says.
Lona Sandon, assistant professor of clinical nutrition at the University of Texas Southwestern Medical Center in Dallas and a spokeswoman for the American Dietetic Association, says relatively few grains -- wheat, barley and rye -- contain the protein indigestible to those with celiac disease and psoriasis, and while these grains may be widespread, so are many other gluten-free grains including corn, rice and wild rice.
"Buckwheat, amaranth, sorghum and quinoa are also gluten-free," Sandon says in a statement. "Oats are another option, but they're often processed alongside wheat so people should look for gluten-free oats."
Sandon says the key in limiting or eliminating gluten from dietary choices is for people to try the numerous options available where natural or healthy-choice foods are offered.
Celiac disease is a hereditary digestive condition that damages the small intestine and interferes with the absorption of nutrients from food because of gluten sensitivity, Sandon says.
Comments
Use the comment form below to begin a discussion about this content.