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Wheat - it's NAUGHTY!!!

Natasha7t2
Natasha7t2 Posts: 129
edited September 2024 in Food and Nutrition
Many people have a wheat intolerance / allergy. Myself included - I'm mildly intolerant. I would like to monitor my daily wheat intake so that I can still eat bread but know I'm not eating too much. Do you think there's a way this can be done?

Replies

  • skinnyhappy
    skinnyhappy Posts: 152 Member
    There are gluten-free breads in your grocer's frozen section if you'd like to have your bread and eat it too :D
  • Natasha7t2
    Natasha7t2 Posts: 129
    There are gluten-free breads in your grocer's frozen section if you'd like to have your bread and eat it too :D

    :laugh:
    Nice!
    Oh yes, I forgot about gluten-free bread. Come to think of it, there are loads of specialist bakeries in London that stock a number of different varieties of gluten-free bread.
    Thanks for jogging my memory!
  • LeelaLosing
    LeelaLosing Posts: 237 Member
    I would do it by trial and error if you are only mildly intolerant and see what level works for you. depending where you live, there might more more or less options. yes, I would stick to a lot of gluen-free stuff and use your "wheat allowance" and stuff that you really enjoy. there is also a great gluten-free recipe site online. if you google you'll see it, also if you subscribe to WebMD's recipe emails they include a lot of gluten-free recipes from the site I am thinking of ....

    My Whole Foods has a lot of pasta options that are gluten-free and I tend to do the quinoa only from Ancient Harvest, tastes like wheat pasta but has lots of fiber and protein. I am not gluten intolerant but try to get the best bang for my calories so often i'll take the non-gluten version if it's better nutritionally (usually more fiber). There are a lot of rice products that are gluten-free (bread, pasta, etc.) but I usually find fiber is low and taste sometimes is not there.....
  • Natasha7t2
    Natasha7t2 Posts: 129
    I would do it by trial and error if you are only mildly intolerant and see what level works for you. depending where you live, there might more more or less options. yes, I would stick to a lot of gluen-free stuff and use your "wheat allowance" and stuff that you really enjoy. there is also a great gluten-free recipe site online. if you google you'll see it, also if you subscribe to WebMD's recipe emails they include a lot of gluten-free recipes from the site I am thinking of ....

    My Whole Foods has a lot of pasta options that are gluten-free and I tend to do the quinoa only from Ancient Harvest, tastes like wheat pasta but has lots of fiber and protein. I am not gluten intolerant but try to get the best bang for my calories so often i'll take the non-gluten version if it's better nutritionally (usually more fiber). There are a lot of rice products that are gluten-free (bread, pasta, etc.) but I usually find fiber is low and taste sometimes is not there.....

    This is really helpful. Thank you. I will look into your suggestions. Sounds like there are a lot of alternatives to try.
    Thanks again!
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