Gluten-Sensitive Enteropathy (GSE) is a genetic disorder that affects 1 out of every 133 people in the United States. GSE includes celiac disease and dermatitis herpetiformis and can be managed by food choices. That’s right – food is the only medicine that can be used to manage and control the disease. The prescription: a life free of gluten. Sounds simple, right?

A friend of mine, recently diagnosed with celiac disease, assumed this dietary change would be a simple transition. But she soon learned that it was more complicated than she first thought.

Gluten is a protein found in wheat, rye and barley. Most types of cereals and many types of breads contain gluten. Not all foods from the grain family, however, contain gluten. Gluten-free grains, starches and proteins include: corn, rice, potatoes, starch, tapioca, arrowroot, buckwheat, quinoa, garfava, sorghum, amaranth, teff, nut flours, beans and products made from these.

Did you know that gluten is found in less-obvious foods, such as soy sauce, package mixes, some cheeses, prepared foods, and beer, among others? And it’s important to note that “wheat free” is not the same as “gluten free.”

Committing to a gluten-free diet requires a new way of eating, shopping, learning to love new favorites, and experimentation. Here are a few tips to help you get started:

• Meet with a dietitian: To better understand how to shop and indentify gluten-free foods, meet with a dietitian who can teach you how to read labels and create a menu to make shopping and meal planning less stressful. A dietitian can also provide a list of recommended resources that might include the Internet, books and local support groups.

• Shop at a store that carries gluten-free products: Many of the foods you’ve eaten in the past, such as corn tortillas, rice, fruits, vegetables and meats are likely gluten free. Some foods, such as breads, cereals, pancake mix and noodles are made gluten free and are labeled as such. Market of Choice offers a wide variety of gluten-free (GF) products, from sweet to savory and fresh to frozen. Be sure to check labels – when in doubt, go without.

• Organize your pantry: Keep your gluten free foods separate from other foods in the pantry. Mark those that are to be kept gluten free with a marker – foods like mayonnaise, butter and jam that might get cross-contaminated.

• Keep it simple: Buy and prepare unprocessed foods, such as fresh fruits, vegetables and unprocessed meats. Keep the starches simple: baked potatoes, yams, or steamed rice.