Patient/caregiver was educated on foods to avoid on a gluten free diet as follows:
- Gluten is a mixture of proteins found in cereal grains, such as, wheat, rye, & barley and in various food products made of these cereal grains.
- Some individuals present with inability or difficulty to digest the gluten protein and consequently, develop intolerance to gluten.
- Individuals with history of intolerance or allergy to gluten, upon consumption of gluten, can present with an allergic response that can cause damage to the inner lining of small intestine.
- Gluten containing foods are best avoided in such individuals to prevent development of this allergic response to gluten, causing damage to the small intestine.
- Picking only foods and beverages with the label “Gluten free” can help prevent gluten allergic response.
