Patient was educated on measures to prevent contamination with gluten as follows: While doing your grocery, read through the labels on the food products carefully. Look for products that are labeled “Gluten free”. Store gluten free foods and gluten containing foods separately, to avoid any potential contamination of gluten free foods with gluten and gluten allergic response. Wash the dishes, cutlery, and other kitchen equipment thoroughly, to avoid potential for contamination with gluten. Maintain designated [...]

Patient 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 [...]

Patient 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 [...]

Patient was educated on symptoms of gluten sensitivity as follows: 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. In severe cases of intolerance to gluten, patients can present with celiac disease with gluten consumption. Small intestine is the major site of nutrient absorption and integrity of inner lining of small intestine is essential [...]

Patient was educated on gluten sensitivity as follows: Gluten is a mixture of proteins found in cereal grains, such as, wheat, rye, & barley. Various food products made of these cereal grains, such as, bread and bakery products, breakfast cereals, pasta, soups, sauces, beer, and whiskey can also carry significant amounts of gluten. Cross contact with gluten may also occur when other cereals such as, oats, are grown or processed in facilities along with gluten [...]