November is gluten-free diet awareness month. Gluten can be found in wheat, barley, rye, and tricale (a cross between wheat and rye). According to the Mayo Clinic, a gluten-free diet is used to treat celiac disease, which causes abdominal inflammation with gluten consumption. There are also people with non-celiac disease who have symptoms related to gluten consumption.

The options for a gluten-free diet on campus can be found at “No Whey” in the Dining Commons. Brittany Palm is the Georgia Southern University nutrition coordinator and the staff at the Dining Commons is trained based on the guidelines set by the National Foundation for Celiac Awareness for gluten-free dinners. This station provides gluten-free meal choices, ranging from allergen free waffles and pancakes, to corn casserole. Various deserts are also gluten-free.

Adjusting to a gluten-free diet can be very challenging. Foods such as beans, fresh meat, eggs, fruits, and vegetables are naturally gluten-free. When adhering to a gluten-free diet, be cautious of cross-contamination. For those of you adhering to a gluten-free diet, be aware of labels such as “gluten-free” and “wheat-free.” Be aware that wheat free may still contain gluten.

If you or any one you know is attempting to adhere to the gluten-free diet here on campus, use this month to tighten your awareness on gluten. Contact Nutrition Coordinator Brittany Palm to discuss specific dietary needs concerning gluten.

http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/gluten-free-diet/art-20048530