Categorized: Gluten-Free Diet

Is mustard flour gluten free?

Mustard flour (mustard powder or dry mustard) is typically gluten free. If you suspect cross-contamination, it’s best to call the manufacturer to ask if the product is made on equipment that’s shared with wheat.

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Could white rice be the cause of my digestive issues?

White rice is a refined carbohydrate and breaks down quickly. It’s typically an easy starch to digest and should not cause digestive issues. However, it’s not the best choice for weight management. Brown and wild rice are better for fiber because they contain about 3 grams of fiber per cup compared to less than 1… Read more »

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What is the daily recommendation for fiber intake?

In 2002, the guidelines for adequate intakes of total fiber were established as: Children 1-3y: 19g/d Children 4-8y: 25g/d Boys 9-13y: 31g/d Girls 9-13y: 26g/d In general, adults need 25-35g/day. If you get at least 5 servings of fruits and vegetables per day you will meet your needs.

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Is it possible to completely eliminate gluten from my diet?

Celiacs must be aware that trace amounts of gluten (remaining gluten residual, cross-contamination, gluten in naturally gluten-free products) will be practically impossible to avoid. A safe limit of intake for most celiacs is less than 100 mg per day, though some do react with as little as 10 mg.

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I’ve been on a gluten-free diet and I’ve gained weight. Why?

Some people with celiac disease experience weight gain once on a gluten-free diet because of an improved ability to absorb nutrients. Other factors may also contribute, such as high sugar and fat content in some gluten-free foods, a lack of portion control or a focus on processed gluten-free foods instead of those that are naturally… Read more »

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What common nutrient deficiencies might an adult experience prior to diagnosis?

Iron, calcium and Vitamin D are the most common deficiencies, but some present with deficiencies in B12, copper, folate, magnesium, niacin, riboflavin and/or zinc. Nutrient deficiencies associated with celiac disease are due to intestinal damage caused by protein in wheat, rye and barley. In most cases, nutrient deficiencies that were caused by damage from celiac… Read more »

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Are there excess carbohydrates in gluten-free foods?

Gluten-free products are typically made from refined carbohydrates (rice, potatoes, corn, tapioca starch, etc.) instead of whole grains. Refining a product naturally concentrates it, hence more carbohydrates, which are broken down to sugar. The more sugar or broken down carbohydrates we eat that we don’t burn as fuel, the more weight we gain. It’s important… Read more »

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Should we eliminate gluten from all foods?

Although popular culture promotes a gluten-free diet as a healthier way to eat, there is no scientific evidence that proves such a claim to be true. In fact, studies have shown the risk of essential nutrient deficiency in those who don’t have a medical reason for following a gluten-free diet. We recommend that anyone who… Read more »

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Why is gluten-free food so high in calories and carbohydrates?

It’s important to use multiple foods to replace whole wheat or wheat in general. When used in food products, wheat has properties of elasticity, stability and body that are difficult to reproduce when using a substitute grain or starch, such as rice flour, tapioca starch, quinoa, buckwheat or bean flours. Manufacturers often add other ingredients… Read more »

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