Help - gluten and wheat intolerance

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  • breannemarie1993
    breannemarie1993 Posts: 161 Member
    Research the keto diet. I too have a severe gluten intolerance.. I'm talking cross contamination and I felt sick to my stomach and was so bloated I looked pregnant. I've completely cut that and sugar from my diet and BOY OH BOY its made one heck of a difference!
  • croftie4
    croftie4 Posts: 221 Member
    bizgirl26 wrote: »
    I cant have gluten and have tried numerous of the Gluten free varieties as well as NuPasta made from konjac plant ( need to smother it with sauce beyond belief to get it down ) and I have found that I am slowly just doing without and being good with that , I did have to up my protein to feel satisfied. I feel your pain but it has made a big difference in my joint pain

    Yep lack of joint pain etc is such a motivator. I'm pleased you mentioned the protein as my brother suggested trying protein powder to see if I find it useful and he found a gluten free one.

    I do eat beans but mostly what I grow, black beans, so I'll stock up on different varieties. I found the quinoa enjoyable this evening for dinner
  • croftie4
    croftie4 Posts: 221 Member
    breannemarie1993 wrote: »
    Research the keto diet. I too have a severe gluten intolerance.. I'm talking cross contamination and I felt sick to my stomach and was so bloated I looked pregnant. I've completely cut that and sugar from my diet and BOY OH BOY its made one heck of a difference!


    I have started looking into the Keto diet another lovely MFP member pointed me in the right direction
  • nvmomketo
    nvmomketo Posts: 12,019 Member
    croftie4 wrote: »
    ccsernica wrote: »
    Gluten is a protein that results when you prepare food from wheat, and from certain other cereals. If a food has wheat in it, it pretty much certainly contains gluten. So I have no idea what your doctor has in mind when he says gluten-free pasta has wheat in it. Barilla gluten-free pasta, for instance, is made from a combination of corn and rice flour. So I have to feel you're missing something here, or perhaps your doctor is.

    I guess I may have misunderstood him and will be taking more notice of the dietitian.

    He just gave me a long speech saying gluten free foods were not the best due to the rubbish they add and they tend to be higher in calories and it's much better to eat foods that are naturally gluten and wheat free. I asked him about pasta and he said something about wholewheat but like I said maybe I misunderstood.

    He's right. GF substitute foods are usually less healthful that the normal food. GF bread has less fibre and nutrients than normal bread (with fortified flour). GF substitutes are usually made with a lot of starches (tapoica starch, corn starch, etc) so nutritionally they are inferior.

    Naturally GF foods are the way to go. If you still want starches go with rice, potatoes or yams, quinoa, lentils, beans or whatever. Meat and veggies are usually the way to go.

    The little things with gluten are the things to watch out for like soy sauce, worchestershire sauce, boullion, soups, spices, etc. Gluten is in weird stuff.

    Are you in Canada? By law, labels must say if a product may contain gluten or wheat.

    Try celiac. com forums for more info.

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