Grains
Glutinous Rice
Varieties of white rice have been described as long grain, waxy and
sweet or glutinous. These characteristics of cooking and eating
qualities are related to the relative amounts of the two types of
starch which they contain, amylose and amylopectin. Sweet or glutinous
rice contains virtually no amylose. The term glutinous means gummy and
does not refer to its gluten content.
Triticale
Triticale is a man made cross between wheat (triticum) and rye (secale).
It is an artificial genus containing the characteristics of both
parents. Although it has not been clinically tested, its gluten content
and therefore its toxicity may be considered to be similar to that of
wheat and rye. It should not be used by Celiacs.
Amaranth
Botanically amaranth is not a cereal. It is a member of the
Amaranthaceae family of plants which also includes pigweed and
tumbleweed. Gluten has never been found in this family of plants and
therefore amaranth may be used by Celiacs.
Flax Seed
Flax seed is the seed of the flax plant of the family Linaceae. Gluten
has never been found in seeds, therefore flaxseed may be used by
Celiacs.
Bulgar (Burghul)
Bulgar is parboiled wheat which is then dried and cracked. It must be
avoided by persons with celiac disease.
Wild Rice
Wild Rice is botanically closely related to ordinary white rice. It
would be expected therefore, that it would not contain gluten. Although
it has not been clinically tested there seems to be no reason to avoid
its use.
Quinoa
Quinoa (pronounced keen-wa) has been grown and used as food for
centuries by inhabitants of the Andes region of South America.
Botanically quinoa is not a cereal but the fruit of the plant Chenopodium
quinoa which resembles lamb's quarters and pigweed. It is a member
of the goose-foot family Chenopodiaceae, so called because of the shape
of the leaf. There are no data to indicate that gluten occurs in plants
of this family. There is therefore, no basis for concern about the use
of quinoa by persons with celiac disease. An undocumented report
indicates that quinoa has been given over a period of several months to
a number of persons with Celiac disease with no "untoward" effects.
Quinoa is a very nutritious grain and therefore a very useful
alternative to wheat, rye, barley and commercial oats in the diet of celiacs. It
is markedly higher in protein, fat, fibre, calcium and iron than most
cereals. Its relatively high content of lysine and sulphuramino acids
makes it a good supplement to rice and corn as well as to soybeans.
Quinoa is reported as having a nutty flavour somewhat like wild rice.
Spelt
The claim has been made recently that the cereal grain spelt can be
used as a constituent of the diet "to treat and heal" a wide variety of
diseased including celiac disease. There is no basis for this claim.
Spelt (Triticum spelta) also called German wheat is closely
related botanically to other wheats. It is of the same genus as bread
wheat (Triticum aestivum) and macaroni wheat (Triticum
turgidum). The protein, fat and amino acid content of spelt is
similar to that of wheat. It would be expected therefore, that its
gliadin (gluten) content would also be similar and that it would be as
toxic to celiac as wheat.
No adequate clinical data are available to justify the claims made.
Spelt must be avoided by persons with celiac disease.
Semolina
Semolina consists of the large hard grains of wheat retained in the
bolting machine after the fine flour has passed through it. Semolina
must be avoided.
Buckwheat
Botanically buckwheat is not a cereal. It is a member of the family
Polygonaceae which is quite distinct from the grass family in which
cereals are classified. Buckwheat is widely used in the U.K. and other
European countries in gluten-free diets. There is evidence, however,
that some commercial samples of grain and flour may be contaminated
with wheat. Care should therefore be taken to ensure that the material
purchased is not so contaminated.
Millet, Sorghum
Millet and Sorghum are cereal grains which are botanically more closely
related to corn than to wheat or rye. It has therefore been suggested
that they do not contain gluten. Although they have not been clinically
tested, both millet and sorghum have been used in gluten-free recipes
in the U.K. and Europe and found acceptable. There seems no reason to
avoid their use.
Oats
Recent studies have indicated that pure uncontaminated oats can be used in the gluten-free diet with care. Please read the Professional Advisory Board statement re oats.
Other Foods
Maltol
Maltol, also called larinxinic acid, is a synthetic (manufactured)
flavouring substance. Its organic chemical name is
3-hudroxy-2-methyl-(4)-pyrone. It has been identified in the bark of
larch trees, pine needles, chicory and roasted malt. It is used to
impart "freshly-baked" odour and flavour to bread and cakes. In spite
of its name it does not contain malt or gluten and is therefore safe
for celiacs.
Caramel
Caramel or burnt sugar colouring is made by heating sugar or glucose in
the presence of small quantities of acid or alkali. It is used for
colouring foods and confectionery. It does not contain gluten and is
therefore sage for celiacs.
Monosodium Glutamate (MSG)
MSG is the sodium salt of glutamic acid, an amino acid found in many
foods. It has been produced from both wheat gluten and sugar beet
molasses but is now produced almost entirely from the latter in a
highly purified form. Most authorities agree that it is harmless.
There should be no concern among Celiacs about the use of foods
containing MSG.
Vinegar
Vinegar is a dilute solution of acetic acid containing flavouring
materials. The name, derived from the French vinaigre means literally
sour or sharp wine.
Vinegar is made by a process of acetification of alcoholic solutions
produced from sugary or starchy raw materials such as apples, grapes,
grain and molasses, which impart flavour to the products. Thus cider
vinegar derived from apple juice, malt vinegar from barley malt or
other malt grains, wine vinegar from wines and white or distilled
vinegar from distilled alcohol have characteristic flavours. Vinegar
may also be seasoned with herbs and spices. Cider vinegar is widely
used in Canada and the U.S. and malt vinegar in the U.K. Distilled
vinegar is used particularly in the preparation of pickles, condiments
and other processed foods.
Since wheat, rye, barley and commercial oats may be used in the production of
malted grains and distilled alcohol there has been concern by some
people about the acceptability of malt vinegar and distilled white
vinegar for persons with celiac disease. It is useful therefore, to
review the status of these foods.
If the starting raw material in vinegar production is starchy products
such as grains, the starch must be broken down to simple sugar. The
first step in vinegar production is the conversion of these sugars or
those in molasses, apples or grapes to alcohol by fermentation with a
strain of the yeast Saccharomyces from brewer's or baker's yeast. This
produces what is called vinegar stock which is a dilute solution of
alcohol containing a variety of other substances from the original raw
material. Yeast cells and other debris are removed by sedimentation.
The second step is the conversion of alcohol in the vinegar stock to
acetic acid by enzymes produced by acetic acid bacteria of the species
Acetobacter. Vinegar from this acetification process available on the
market contains 4 gm. Acetic acid per 200 ml.
For the person with celiac disease there is obviously no problem with
the use of cider or wine vinegar. We have recently demonstrated that,
contrary to views held by some, there is no detectable amount of gluten
(prolamin) in distilled alcohol. There can therefore be no possibility
of gluten in distilled white vinegar which contains acetic acid
equivalent to about 4% alcohol. Celiacs should therefore have no cause
for concern about distilled white vinegar or foods such as pickles and
condiments which may contain it.
Editor's Note: The present position of the Professional
Advisory Board of the Canadian Celiac Association is that people with
celiac disease MUST AVOID malt vinegar. (Oct. 2002)
ADDENDUM:
Distilled
alcoholic beverages such as gin, vodka, scotch whisky and rye
whiskey are made from the fermentation of wheat, barley or rye. Since
they are distilled, they do not contain prolamins and are allowed unless otherwise
contraindicated.
Beer and ale,
usually made from barley, may contain 1 - 2 mg of prolamins per pint
(570 mL) and therefore is not allowed.
Wines are made from grapes and are allowed. Fortified wines such as sherry and
port contain added alcohol and are also allowed.
(Contents of this addendum are taken from
The Canadian Celiac Association Handbook, 3rd Edition)
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