Risks on a Gluten Free Diet

Diet Deficiencies

People who follow a gluten-free diet may have low levels of certain vitamins and nutrients in their diets. Many grains are enriched with vitamins. Avoiding grains with a gluten-free diet may mean eating fewer of these enriched products. Ask your dietitian or doctor to review your diet to see that you’re getting enough:

• B Vitamins
• D Vitamins
• Omega 3/Fish Oil
• Iron
• Calcium
• Fiber
• Thiamin
• Riboflavin
• Niacin
• Folate

Probiotics may also be helpful for those with celiac disease and be lacking especially if you are also dairy free.

• http://www.mayoclinic.com/health/probiotics/AN00389
• http://www.celiac.com/articles/21574/1/Dietary-Supplementation-with-Probiotics-may-be-Beneficial-in-Celiac-Disease/Page1.html

Cross Contamination

If you are very sensitive to gluten or have celiac disease, you will have to take steps to avoid contamination with gluten containing ingredients in your kitchen.

• A separate toaster and bread machine that have not been used with gluten containing breads should be used. Cutting boards and grills are also common sources of contamination.
• Towels and sponges that are used to clean gluten containing ingredients should be avoided -paper towels are a good idea for washing and drying.
• Utensils and shared condiment containers can be sources of cross contamination.
• Counter tops with crumbs should be thoroughly cleaned before preparing foods that are gluten free
• If you can’t make your entire kitchen gluten free, create different areas for storage and prep for gluten free and gluten containing foods