This topic is here to help you discover how to have a Gluten free diet!
Always avoid Avoid all food and drinks containing:
• Barley (malt, malt flavouring and malt vinegar are usually made from barley) • Rye • Triticale (a cross between wheat and rye) • Wheat
Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:
• Bulgur • Durum flour • Farina • Graham flour • Kamut • Semolina • Spelt
Avoid unless labelled 'gluten-free' In general, avoid the following foods unless they're labelled as gluten-free or made with corn, rice, soy or other gluten-free grain:
• Beer • Breads • Cakes and pies • Candies • Cereals • Cookies and crackers • Croutons • French fries • Gravies • Imitation meat or seafood • Matzo • Pastas • Processed luncheon meats • Salad dressings • Sauces, including soy sauce • Seasoned rice mixes • Seasoned snack foods, such as potato and tortilla chips • Self-basting poultry • Soups and soup bases • Vegetables in sauce
Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labelled gluten-free.
You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include:
• Food additives, such as malt flavouring, modified food starch and others • Medications and vitamins that use gluten as a binding agent • Play dough
Allowed foods Many healthy and delicious foods are naturally gluten-free:
• Beans, seeds, nuts in their natural, unprocessed form • Fruits and vegetables
Many grains and starches can be part of a gluten-free diet:
Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process, for example, if the same equipment is used to make a variety of products. Some food labels include a "may contain" statement if this is the case. But be aware that this type of statement is voluntary. You still need to check the actual ingredient list. If you're not sure whether a food contains gluten, don't buy it or check with the manufacturer first to ask what it contains.
Cross-contamination can also occur at home if foods are prepared on common surfaces or with utensils that weren't thoroughly cleaned after being used to prepare gluten-containing foods. Using a common toaster for gluten-free bread and regular bread is a major source of contamination, for example. Consider what steps you need to take to prevent cross-contamination at home, school or work.
And finally…
Watch out to make sure you are getting your much needed vitamins…People who follow a gluten-free diet may have low levels of certain vitamins and nutrients in their diets. Many grains are enriched with vitamins. Avoiding grains with a gluten-free diet may mean eating fewer of these enriched products. Ask your dietitian to review your diet to see that you're getting enough of these key nutrients:
Always avoid
Avoid all food and drinks containing:
• Barley (malt, malt flavouring and malt vinegar are usually made from barley)
• Rye
• Triticale (a cross between wheat and rye)
• Wheat
Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:
• Bulgur
• Durum flour
• Farina
• Graham flour
• Kamut
• Semolina
• Spelt
Avoid unless labelled 'gluten-free'
In general, avoid the following foods unless they're labelled as gluten-free or made with corn, rice, soy or other gluten-free grain:
• Beer
• Breads
• Cakes and pies
• Candies
• Cereals
• Cookies and crackers
• Croutons
• French fries
• Gravies
• Imitation meat or seafood
• Matzo
• Pastas
• Processed luncheon meats
• Salad dressings
• Sauces, including soy sauce
• Seasoned rice mixes
• Seasoned snack foods, such as potato and tortilla chips
• Self-basting poultry
• Soups and soup bases
• Vegetables in sauce
Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labelled gluten-free.
You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include:
• Food additives, such as malt flavouring, modified food starch and others
• Medications and vitamins that use gluten as a binding agent
• Play dough
Allowed foods
Many healthy and delicious foods are naturally gluten-free:
• Beans, seeds, nuts in their natural, unprocessed form
• Fruits and vegetables
Many grains and starches can be part of a gluten-free diet:
• Amaranth
• Arrowroot
• Buckwheat
• Corn and cornmeal
• Flax
• Gluten-free flours (rice, soy, corn, potato, bean)
• Hominy (corn)
• Millet
• Quinoa
• Rice
• Sorghum
• Soy
• Tapioca
• Teff
IMPORTANT:
Watch for cross-contamination
Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. It can happen during the manufacturing process, for example, if the same equipment is used to make a variety of products. Some food labels include a "may contain" statement if this is the case. But be aware that this type of statement is voluntary. You still need to check the actual ingredient list. If you're not sure whether a food contains gluten, don't buy it or check with the manufacturer first to ask what it contains.
Cross-contamination can also occur at home if foods are prepared on common surfaces or with utensils that weren't thoroughly cleaned after being used to prepare gluten-containing foods. Using a common toaster for gluten-free bread and regular bread is a major source of contamination, for example. Consider what steps you need to take to prevent cross-contamination at home, school or work.
And finally…
Watch out to make sure you are getting your much needed vitamins…People who follow a gluten-free diet may have low levels of certain vitamins and nutrients in their diets. Many grains are enriched with vitamins. Avoiding grains with a gluten-free diet may mean eating fewer of these enriched products. Ask your dietitian to review your diet to see that you're getting enough of these key nutrients:
• Iron
• Calcium
• Fiber
• Thiamin
• Riboflavin
• Niacin
• Folate
I hope this topic has helped you with all you may need, otherwise please state any q you may have, etc.