Avoid gluten free dietary blunders
by Cindy Swan on October 2nd, 2009
For people with diagnosed celiac disease or autoimmune related gluten intolerance, eating a gluten free diet is not optional. It’s the only medical treatment currently available and requires 100 percent lifelong adherence.
In addition, other conditions frequently occur alongside celiac disease and gluten intolerance. Maintaining health requires attention to lifestyle behaviors and adequate nutrition that will improve quality of life and prevent complications. The following three tips will ensure success eating gluten free.
1. Self education – Take personal responsibility.
Read Labels before purchase
Choose whole foods that are naturally gluten free and cook from scratch when possible
Speak to restaurant chefs directly – call ahead
Check online resources and qualify references as credible
Invest in nutrition focused gluten free cookbooks
Ask for educational materials from qualified practitioners
Visit the CSA website and local CSA Support Groups
Visit the NFCA website and events
Enlist the support of others that have established long term gluten free health
Avoid gluten free junk food.Conditions such as Candida, diabetes, thyroid disease, depression, hyperactivity, yeast infections, anemia, IBS, and nutritional deficiencies commonly coexist in celiac patients. Home cooked recipes from healthful ingredients offer greater nutrition and are easier on the pocketbook than the array of gluten free labeled boxes appearing on store shelves.
2. Watch for these ingredients that are common in prepackaged gluten free choices, despite their prevalence in health food stores:
Sugar, organic sugar, raw sugar, evaporated cane juice (it’s all cane sugar regardless of its green value)
Starches, such as potato, tapioca, and corn
Excessive amounts of fat, especially hydrogenated and trans fatsEaten regularly, such ingredients offer little nutritional value or fiber and can have a negative impact on coexisting conditions such as diabetes, Candida, IBS, and nutritional deficiencies, in addition to leading to extra calories and unhealthy weight gain.
3. Choose foods that represent the colors of the rainbow.
All fresh vegetables, fruit, and berries
Proteins such as lean poultry, lamb, eggs, organic non GMO tofu, and cold water fish
Other protein and fiber sources such as, nuts, seeds, and legumes
Whole gluten free grains, such as buckwheat, quinoa, and wild rice
Essential fatty acids such as expeller pressed olive oil
Low lactose containing dairy (if tolerated); try goat cheese, parmesan, and plain unsweetened yogurt mixed with fresh berries and sliced almondsRemember, adequate nutrition is just as important as avoiding gluten. Eating whole foods and meals prepared from scratch taste good, are easier on the pocket book, and non gluten free friends and family will enjoy eating them as well! Educate oneself, avoid gluten free junk food, and eat the colors of the rainbow for better health.
Author Information: Cindy Swan, Billings, MT
Cindy Swan, Lifestyle Coach,
Billings GF Reporter for Examiner.com: http://www.examiner.com/x-9892-Billings-Gluten-Free-Examiner