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What’s the fastest way to reduce intestinal inflammation caused by Celiac disease?

In case of a one-time accidental exposure or contamination from an unknown source, how do you fix this? I am already on a gluten-free, casein-free, sugar-free diet. I’d like to hear from anyone that has actually tried something for this and had good results. Thanks, yes I also do peppermint tea and acidophilus to keep canciciasis at bay. I rarely have an accident like yesterday, but it takes so long for the inflammation to go away. I took some magnesium citrate, that helpe. I’m hoping to find something rapid in case this happens again. I might consider trying prednisone or something similar, just one or two doses.

This question was not answered by a nutritionist, however another user commented.

Answer:

Honestly there is really no way to “heal” the body after an accidentaly gluten eating bc it just has to pass the system. However, there are things I do to ease the pain afterwards. I take aloe vera juice to get things “flowing” (I have constipation with eating gluten, not all do.) Taking a walk if u can bear it will help the bloat and pain (for me) Wheni ts REALLY bad all I can do is lay on myb elly an djust pray for it to be over!!! FYI: Many sugar free foods contain gluten, and some artificial sweetners hurt the belly as they are chemically modified and not natural. If u are trying to avoid sugar, you might want ot try stevia, blue agave nectar or honey. Best of luck and I hope u feel better!!

People with Food Allergies: What foods do you miss/want improved?

I am working on opening up a bakery for people with food allergies (primarily gluten, peanuts, soy, corn, eggs, and dairy). What kind of foods do you miss now that you have food allergies? What kind of allergies do you have? What products do you have to settle for that don’t taste great because they are gluten free?

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Answer:

I am allergic to wheat, dairy, soy, citrus fruits, nuts, eggs, flavourings and colourings and lots of other things. I ‘ve had these allergies since I was 2-3yrs old, I’m 13 now. I don’t like the bread that I am given.It’s the only bread that my parents and I can find that is suitable for me to eat but I really don’t like it. Instead of normal flour, we usually use rice or corn flour. Rice milk is quite nice in desserts as long as you can’t taste it too much! urrmmm… I don’t really know what else to say. oh but here’s a tip – I found that banana is a good substitute for eggs. It may sound disgusting but it’s actually quite nice in cake! Hope this helps.

What are the benefits of a gluten-free diet if you don’t have Celiac disease?

I’m just curious about this gluten-free trend. I don’t have Celiac disease (I’ve been tested for it). Is there really any benefit to eating gluten-free if you don’t have this condition? What’s so bad about gluten in the first place?

This question was not answered by a nutritionist, however another user commented.

Answer:

The key here is balance. If you don’t have an intolerance and/or Celiac then you shouldn’t go on a gluten-free diet unless you get an okay from a doctor to do it. Now, low-gluten would be fine. Cutting out would be difficult and unnecessary for the average person. It doesn’t give people energy, it doesn’t make people lose weight, it doesn’t do any of the things that people claim it does. It’s all myth. What works for one person may not work for another. The reason for this, is because what you eat affects what you absorb. Everything is inter-related. So when you cut out something like gluten, that could mean that you won’t absorb the nutrients from other foods the way you did before. It sounds crazy, but it’s true. Gluten-free is just a fad. Because of this fad, lots of companies are banking off of people who don’t know any better. I saw a package of raw sugar the other day that was more expensive, all because it had a “Gluten Free” label on it…. but sugar is ALREADY gluten-free! Most of the stuff we hear about gluten is marketing. Humans went a very, very long with gluten and we got by just fine, aside from people with Celiac I guess the benefit *could* be weight loss, given that you eat only lean meats, veggies and fruits.

Why do some people like to have special dietary needs when they are healthy?

Like gluten free yogurt or something like that when they are perfectly healthy and have no real health problems?

This question was not answered by a nutritionist, however another user commented.

Answer:

There’s no doubt that plenty of people genuinely do have sensitivity to certain foods or groups of foods. They may only appear to be perfectly healthy because they are careful to avoid those foods! I have also met a FEW people who claim to be allergic to something when they’ve never mentioned it before. Sometimes I think its because they don’t like that particular food, but saying they have an allergy sounds less like they’re being fussy. I used to date someone who claimed to be allergic to eggs, but on one date we went to a Chinese restaurant and he was happily tucking into my egg fried rice! Turned out he just didn’t like hard boiled eggs, but preferred to claim he was allergic to them! Some people do it because they like extra attention, and because it makes them feel special or important in some way.

for you gluten-sensitive sufferers, can someone direct me or give me?

A gluten free, Lactose free, pork free, and white sugar free grocery list? Hopefully these will be things that I can find at a standard grocery store versus a whole foods. Thank you.

This question was not answered by a nutritionist, however another user commented.

Answer:

All fruit All veggies Most plain nuts, seeds, and dried beans – if you are very gluten sensitive, need to check that nuts, seeds, and beans weren’t processed with wheat and contaminated Most plain cuts of meat except pork – steak, chicken, turkey, fish. No coatings, no luncheon meat, just whole cuts Fresh herbs. Spices and spice mixtures can contain or get contaminated by gluten and such. Fresh eggs apple cider vinegar Gluten free soy sauce Tinkyada pasta You CAN get GF whole grains, like sorghum or teff, but these are typically really expensive, so that’s your call. The least expensive two GF grains that are the most useful, IMO, are rice and corn masa (NOT corn meal. Masa is processed with lime so that the nutrients are more bioavailable. If you focus mostly on just corn meal, you can become niacin deficient). A lot of stores are carrying GF soy sauce and GF pastas now, as well as a few GF grains. Many carry corn masa, pretty much all of them carry rice. And then…there’s a LOT of cooking coming up as you make your condiments, salad dressings, sauces, and so on. 🙂

Gluten and Diary Free Recipes?

Does anyone know any really good Gluten and Diary free desserts? My sister is turning nine and I really want to make her something. I only know cookies, but that’s not really a birthday thing is it? So Brownies or Cakes that will turn out. I’m pretty good with baking and all so it’s not like I’ll get confused with baking. But I want this to be really good ’cause not all gluten and dairy free recipes turn out.

This question was not answered by a nutritionist, however another user commented.

Answer:

http://www.bbc.co.uk/food/diets/gluten_free

What is the best commercial gluten free pizza crust?

I would like to know some commercial gluten free pizza crusts to try. Preferably something available through a website or easily found nation wide. I like a thick crust. Thanks.

This question was not answered by a nutritionist, however another user commented.

Answer:

Steve from http://gluten-free-for-life.com response: We usually buy gluten free pizza bases (or complete pizza’s) from the glutenfreemall. Click here for a link to the pizza section of the online store – http://www.celiac.com/glutenfreemall/pizza-c-35.html?affiliate_banner_id=1&ref=770 For a specific recomendation try this gluten free pizza crust mix. Its great and you can make it as thick as you like: http://www.celiac.com/glutenfreemall/chebe-glutenfree-pizza-crust-p-182.html?affiliate_banner_id=1&ref=770 Also you can buy many more other gluten free food items from this online store. Its awesome.

list of gluten free foods?

i just found out that i’m allergic to gluten, so could someone give me a few pointers? i’m italian so i’m used to eating pasta, pizza, and bread all the time. what kinds of foods can i eat now? it would be great if someone could just give me a list of easy snack-y things that i can eat or cook. thank you so much!

This question was not answered by a nutritionist, however another user commented.

Answer:

http://celiacdisease.about.com/od/glutenfreefoodshopping/a/GFshoppinglist.htm ^My mother has the same problem. This list is very helpful.^

Gluten, how can I recognise it in ingredients?

I’ve just asked a question on recipes for Gluten free cakes however several people have said I have to be careful and check ingredients of even things like chocolate to make sure they do not contain Gluten. Does Gluten go by any other name as I’ve looked on the ingredients for ordinary flour and there is no mention of Gluten. I am wanting to make a cake for a friend of mine so your help would be much appreciated.

This question was not answered by a nutritionist, however another user commented.

Answer:

Welcome to our world. Here is an unsafe foods list: http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html Due to US labeling laws, in spite of all the danger to people like us, not to mention those that are allergic, there is no law that makes manufacturers label their products as gluten or gluten free. At this point they can even dust their foods with gluten containing ingredients (say,a flour or food starch, to prevent sticking during processing) and not have to claim it, per say. The Washington “powers that be” are still arguing about what it considers gluten free or not, much less getting around to making people put it on their labels. Right now, all gf status that is listed on any processed food is purely voluntary. So all you can do is to be VERY careful, learn your stuff, read labels every time you shop, call manufacturers, and purchase foods that are specifically made to be gluten free. wheat,barley, rye, triticale, spelt, kamut, anything that is grown, transported, processed in a glutened environment (think non gf certified oatmeal), anything MADE from those products (malt, modified food starch) the list goes on and on. Go to the link and it will help you a lot. Also you can look up a specific brand on the internet (e.g. arrowhead mills gluten free flours) or snickers gluten) and something might show up. You can also call the manufacturer and ask, sometimes they know, sometimes they do not. Look out for caramel coloring, if derived from wheat sugar or barley malt, it has gluten. here is a good site to get safe, gluten free baking mixes. they even have a gf chocolate cake mix! http://www.bobsredmill.com/

in need of some Gluten Free recipes please and thank you?

This question was not answered by a nutritionist, however another user commented.

Answer:

Ingredients •1 1/2 pounds apricots, roughly chopped, pits removed and discarded •1/4 cup sugar •2 Tbsp cider vinegar •2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces •Salt •1 Tbsp unsalted butter (can sub olive oil) •3 Tbsp olive oil •1 chopped onion •2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free) •1 Tbsp chopped fresh rosemary •1 teaspoon cinnamon •2 teaspoons Tabasco or other hot sauce (you can add more if you like) •Black pepper Method 1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step. 2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside. 3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan. 4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium. 5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions. 6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes. 7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes. Serve hot with rice.