Archive for the ‘Gluten’ Category

 

Cindy Swan

So the Doc says no gluten, answers to FAQs

October 12th, 2009 by Cindy Swan


For individuals just diagnosed with celiac disease or other gluten intolerant auto immunity issues, the prospects of learning a whole new way of eating can be daunting at first, especially for those eating the standard American diet (S.A.D.). Following are answers to a list of frequently asked questions:

What grains contain gluten? Wheat, barley, rye, and any flours derived from these grains. There is controversy over oat’s status.

What are hidden sources of gluten? Soy sauce (the second ingredient is wheat), barbecue sauce, marinades, teriyaki sauce, Asian sauces, or anything that contains soy sauce in the list of ingredients. Modified food starch, malted drinks, malt vinegar, most cold cereals, grain based veggie burgers, meatballs, breaded foods, durum and semolina pasta (another name for wheat flour), some seasoning blends, and many prepackaged foods.

What foods are safe to eat? Most whole foods are safe, especially fruits, veggies, legumes, oils, nuts and seeds, and lean meats, and for some people, dairy. Safe grains include rice, corn, millet, tapioca, sorghum, teff, buckwheat (not related to wheat), potato starch, bean flours, nut flours, and coconut flour. Some people may tolerate gluten free oats, but caution is advised as there is controversy over their gluten free status. Visit this link for more information. (more…)