The following cereals should be avoided in patients with Celiac disease except
It is a disease characterised by increased sensitivity to a protein called Gliadin present inthe grains like wheat, oat, barley, and rye, resulting in T cell mediated chronic inflammatory reaction in the small intestine and impaired absorption. It is associated with HLA-DQ2 or HLA-DQ8
Wheat
Barley
Maize
Rye
G.I.T