If you do know about gluten (or at least know now), then there is a possibility that you have already considering making your diet gluten-free. Whether you are considering going completely gluten-free or just want to cut back on your gluten consumption, there are some simple notes to keep in mind when figuring out what you can and cannot eat.

Thoroughly read the labels of the food products you buy in the supermarket to reduce the gluten in your diet. Typically, the nutrition labels will note if they are gluten-free. Unfortunately, however, you cannot always trust this. Most countries do not legally require that the package note that it contains gluten, especially on food items that in their natural state do not contain gluten. In the U.S. for example, it is not required for gluten to be noted on the packaging because it is generally regarded as safe. It is up to the company to decide whether or not they want to list the gluten contents.

Often, gluten is used as a stabilizer in products that you would not ordinarily assume, but primarily, you want to be on the lookout for products made of wheat, rye, Semolina flour, Kasha, Matzo meal, Spelt wheat, barley, Graham flour, Bulgur, and Kamut. It is also a good idea to avoid oats because they are often contaminated with wheat. Pay particular attention to salad dressings, beers, cereals, crackers, candy, soups, and gravies as those will most likely contain gluten unless specifically noted.

Becoming gluten-free is a major life change that may require a definite upheaval to your current diet. But for those suffering from celiac disease, it is an absolute necessity. Before starting any diet regimen, however, it is a good idea to consult your physician especially if you are suffering from the weight loss, fatigue, and diarrhea associated with celiac disease.