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 [...]

Patient was educated on gluten-free diet as follows: Plain milk and plain yogurt are usually considered gluten free and so, are good for consumption by individuals with gluten sensitivity. Exercise caution with/avoid malted milk products, flavored milk, flavored yogurts, and yogurts with cookies, as the added ingredients could contain gluten and compromise the limitation placed on gluten consumption. Regular ice cream is safe for consumption, but avoid ice cream with cookies or candy, as cookies [...]

Patient was educated on gluten-free diet as follows: All processed foods, such as, frozen meals, ready to be eaten curries, canned fruits, and canned vegetables are best avoided, for the risk of contamination with gluten during food processing. Avoid all ready-to-consume meals in the grocery stores, left open for picking by individual customers. Cross-contamination with gluten is a severe risk, when individuals use the same spoon to serve breaded products and gluten free products. All [...]