How would you explain to a patient with malabsorption due to gluten sensitivity the importance of avoiding wheat and rye flour in the diet?
In simple terms…If gluten is making you sick, then you will not recover unless you go a on a gluten free diet. The sooner you go gluten free, the sooner you will get well. If you continue to eat gluten then you might get progressively more sick. Most foods are naturally gluten–free. You can eat: * All unprocessed Fruits. * All unprocessed Vegetables. * All unprocessed meats, fish, poultry. * All unprocessed Gluten-free cereals. The importance of the description “unprocessed” is that during processing, manufacturers might add gluten-containing substances for a number of food technology reasons. Unfortunately, gluten turns out to be a useful substance in manufacturing. Also, you might want to explain that “hidden gluten” is sources of gluten that you might not think about. Some people are so sensitive to gluten that even tiny amounts can upset them.
