There are people who go through their entire lives with the blessed ability of eating whatever kind of foods their heart desires. There are others, however, who must be very keen on the foods they are digesting, due to various allergies. There is now an allergy that causes people to react against the protein gluten. Often connected to Celiac disease (an inherited, autoimmune disease in which the lining of the small intestine is damaged from eating gluten and other proteins), people who cannot eat gluten become very limited in their choice of foods. Gluten is found in common grains like wheat, barley or rye, so doctors recommend avoiding food ingredients such as Farina, Graham Flour, Semolina, Durham, Bulgur, Kamut, Kasha, Matzo meal, Spelt, and Triticale. While oats are generally considered safe, it is important to make sure they were not processed in the same facility as wheat products. If you are in the mood for breads, cereals, crackers, pasta, cookies, soups, sauces, beer, or candy, for example, try to find products that use corn, rice, or other gluten free grains. But if you think that singles out all possible food choices, think again! There are still many great foods that won’t negatively affect people on a gluten-free diet. Some safe foods include fresh meats and fish that don’t have batter or bread, most dairy products, fruits, vegetables (so you can still avoid scurvy!), rice, potatoes, wine, and of course, gluten free flours. In this day and age, with technology positively working with the food industries, people who cannot consume gluten can still lead a great cuisine life! So while it is important to take care of your body, take the allergy by the horns and find or create foods and recipes which best suit you!