Patient/caregiver was educated on foods to avoid on a gluten free diet as follows:
- Wheat and wheat products such as, wheat bran, wheat germ, couscous, cracked wheat, bread, durum, einkorn, farro, khorasan, and semolina must be avoided by individuals with intolerance to gluten, to prevent development of allergic response.
- Barley & rye and products of these cereal grains, such as, bran, germ, bread, buns, soups, stews, crackers, and breakfast cereals must also be avoided by individuals with history of gluten allergy.
- Gluten can also be an ingredient in various seasonings, sauces, condiments, & salad dressings and so, must be carefully watched for, to prevent any accidental consumption.
- Also, these cereal grains are also used widely in the manufacture of coloring agents such as, caramel, thickening agents such as, maltodextrin, sweeteners such as maltose and fructan, and beverages such as beer and whiskey and so, foods and beverages with these products are best avoided.
