Dear Sue:

Recently I was diagnosed with gluten sensitivity, which of course means that I can't have anything with wheat flour in it. Shopping at the heath food store is getting pretty expensive. Can you suggest anything that I can eat that I don't have to go to the health food stores to get? Breads and crackers would be most helpful. Thanks,
Jolene

Dear Jolene:

Gluten is found in the protein of certain grains, especially wheat but also oats, barely and rye. Some grains flours are fine to eat, such as corn meal or corn flour, rice flour, potato flour and soy flour. You can try to find breads and cereals with those flours in the supermarket or make your own. Because you will not be able to eat a wide variety of breads and cereals, which are an excellent source of many nutrients, particularly fiber, B vitamins and iron, you should take a daily multivitamin supplement. And because a gluten sensitivity excludes so many foods from the diet, I advise you to get guidance and help from those devoted to dealing with the problem by getting in touch with the American Celiac Society at 58 Musano Court, West Orange, N.J. (phone 201-325-8837; fax 201-669-8808).

They can provide you with information on wheat- and gluten-free products and recipes. With any luck, they'll be able to steer you to less expensive alternatives found in the supermarket. You may also get help from a dietitian recommended by your doctor or allergist.

The following are some foods that contain gluten and should be avoided:

• Barley
• Bran
• Cola drinks
• Graham flour
• Malt
• Millet
• Prepared mustard
• Oats
• Root beer
• Rye seeds or flour
• Salad dressings (many prepared types; read the ingredient panel)
• Soups and sauces that use flour as a thickener
• Soy sauce
• Wheat and wheat products
• Worcestershire sauce
• Distilled white vinegar

Good luck in dealing with this problem. I hope this information and contact help make it easier for you.

Sincerely,
Sue Gilbert, M.S., nutritionist

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