by Melanie Albert, Nutrition Expert and Author, Founder & CEO, Experience Nutrition

Earlier this week, I posted that I will be screened for Celiac Disease.  For the next 4 weeks, I'll be eating gluten foods twice a day. (So far I've eaten whole wheat berries and spelt, quickly cooked in my rice cooker.)

For those of you who what to either eat gluten or stay away from gluten, here's your quick list of the gluten grains:

Wheat. Barley. Rye. Wheat. Barley. Rye. Wheat. Barley. Rye.

If you have celiac disease or are sensitive  to wheat, avoid the following grains:

• Wheat (all forms)
• Barley
• Rye
• Triticale (hybrid of wheat and rye)

Forms of wheat:  Bulgur, couscous, durum, einkorn, farro, kamut, semolina, spelt, wheat berries, wheat bran, wheat germ

ACTION: Gluten is in many cereals, breads, crackers and cookies, so read labels carefully.