Keyword: gluten-free diet

Hi I am a 49 year old male from the UK who was diagnosed with Coeliac disease 2 years ago and I have been coping with the change in diet quite well. What I do seem to have a problem with is oats, I buy gluten-free oats and gluten-free cookies with oats and I seem to react to them. I am a full time fire fighter and I also like to run marathons so I need to keep my health in tip top condition. My question really is if the avelin protein would show a positive reading on my TGA test? If it is just a GI reaction to the higher fibre, could this be overcome? As I think I may have a similar reaction to lentils too.

Oats are safe for 99% of celiac patients. There is however the extremely rare one who does react to oats. The mechanism is not related to avenin toxicity, however, but it could be different. The fact that this gentleman also reacts to lentils seem to me a good reason to suspect his gut does not… 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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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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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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