Dining Choices for Celiac Disease

Lauren K. Williams, M.S., Registered Dietician, discusses dining choices for celiac disease.

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Lauren K. Williams, M.S., Registered Dietician, discusses dining choices for celiac disease.
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Featuring Lauren K. Williams, M.S., RD

Presenter: Ms. Lauren K. Williams, Registered Dietitian, Vancouver, BC

Local Practitioners: Registered Dietitian

Dining Choices for Celiac Disease ( 13 participated.)

97-100 People got two or more of these video questions wrong...

Questions
 
True
False
1

Celiac disease is an immune system reaction to eating gluten.

Explanation:

Celiac disease is an immune system reaction to eating gluten, which is a protein found in wheat, rye and barley.

2

Seasonings don't contain gluten.

Explanation:

Many foods you wouldn't suspect contain gluten do. This includes seasonings, salad dressing, soups and cocktails.

3

Gluten intolerance is also called non-celiac gluten sensitivity.

Explanation:

Gluten intolerance, also called non-celiac gluten sensitivity, causes people to feel bloated, nauseated or tired after eating gluten.

4

Deep-fried foods generally don't contain gluten.

Explanation:

Deep-fried foods are usually coated in flour before they're fried. Even if they're not, your items may be cooked in the same oil as ones that are dusted in flour, leading to cross-contamination.

5

Pizza crust and pasta can never be gluten-free.

Explanation:

There are many gluten-free products available, including pizza crust and pasta. Many restaurants now have gluten-free options on the menu.

This content is for informational purposes only, and is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare professional with any questions you may have regarding a medical condition.

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