Categorized: Gluten-Free Diet

What are some common ways gluten can sneak into my diet?

In broth, like at Chinese restaurants Foods fried in common grease: chips/tortillas at Mexican restaurants Tortilla press, is the same one used for flour and corn tortillas? Pizza, are there dedicated areas or baking dishes? Imitation crab in sushi Food preparation in restaurants Communion wafers Lipstick, lip gloss Lotions Toothpaste, mouthwash, breath mints, dental treatments… Read more »

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Can a gluten-free diet help me lose weight?

We know that being gluten free does not necessarily equal weight loss. We also know that people who follow a gluten-free diet (and don’t need to) often lack needed nutrients. Most importantly, however, if gluten appears to be a problem for you it’s necessary to first to determine if you’re dealing with celiac disease—which, left… Read more »

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I don’t have the money to get tested for celiac disease, but a gluten-free diet makes me feel better. Is it okay to start the diet without being diagnosed?

Because removing gluten from your diet makes it practically impossible to diagnose the degree of your possible gluten intolerance, there are many reasons why we don’t recommend doing so: Know the severity of your gluten intolerance. Celiac disease can lead to other serious health issues and you should, at least, rule it out if possible…. Read more »

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I know meat is naturally gluten-free, but should I worry about cross-contamination from processed meats?

There’s always a question about additives in processed meats (e.g., lunch meats like turkey, chicken, roast beef, etc.). If meat was marinated in seasonings/spices containing wheat, then it’s contaminated. It’s easy to forget this when you order turkey at the deli counter. Purchase pre-sliced, packaged deli meats (read the ingredients) to avoid cross-contamination.

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Do oats contain gluten?

A large body of scientific evidence accumulated over more than 15 years has proven that oats are completely safe for the vast majority of celiac patients. Oats are not related to gluten-containing grains such as wheat, barley and rye. They don’t contain gluten, but rather proteins called avenins that are non-toxic and tolerated by most… Read more »

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