Friday, May 28, 2010

Following The Gluten Free Diet - Part 2 Foods You CAN Eat

As the title implies, this post is part two of "Following The Gluten Free Diet" with foods that you can eat.  I don't know about you but I don't want to know about what I can't do, I want to know what can do. 

Although this has been a much researched and blogged about topic (after all we are a GF blog) it never hurts to remind the pros and inform the new people who may have just been diagnosed.

We touched on diagnosis last week but I would like to visit that topic again.  I feel that Celiac Disease is vastly under-diagnosed in our society because it is so misunderstood.  I am all for growing foods to feed ourselves whether it be in your garden in the back yard or on a large commercial farm that can literally feed the world. 

However, I think it is only natural to have problems in one's diet whenever you modify the grains used in  everyday life.  There are a number of articles from countries that do not use genetically modified wheat and because of that fact, have very few intestinal problems with their population.  I completely understand the struggles of farmers battling disease, pests and other things in an effort to maximize their crop and make a good living.  I grew up in the country raising cattle for beef and selling them to support the family.  But at the same time, we didn't use growth hormones and other unnatural things in the beef.  It seems to make sense to expect problems when you modify something so much from what nature intended. 

These are just my thoughts on the subject.  However I am glad to see there is a resurgence among the producers to bring products that people want, need, and desire, i.e. natural grains, organics and Gluten Free products.  On that note, lets take a look at some of the foods that Celiacs / Gluten Intolerants CAN eat. 

This list comes from our friends at The Wise Alternative.  You can check out their site and find tons of good information about Celiac, Diabetes and more.

Foods you CAN eat:

Brown rice
Kasha (not Kashi cereal)
Rice Flour (good for Frying)
Quinoa (flour, pasta, flake cereal)
Soba Noodles
Rice Pasta
Spaghetti Squash
Raw Dairy
Sour Cream
Cream Cheese
Yogurt (watch your sweeteners)
Garbanzo Beans
Great Northern Beans
Navy Beans
Red Lentils
Black Eyed Peas
Corn (not good for people with inflammation)
Meats (unless you have cancer)
Great Value Brands at Wal-Mart say Gluten free
Red and Brown Sea salt (unrefined)
Xylitol ( NSP is the best)
Soy Lecithin
Budweiser (Gluten-free Brew)
Tsingtao Beer
Red Wine

Gluten free Products are fine for the most part, but we have found several that still contain soy, peanuts, pinto beans, and maltodextrin. You must be careful when reading ingredients.

You can also check out some of our posts on Gluten Free recipes such as Breakfast Casserole, Chocolate Eclairs, Potato Pancakes and more.  Look at the archives and click the link for Gluten Free Recipes.  Feel free to add foods in the comments section that you may not see here.

Happy Eating!!


Tamara (AK) said...

A warning on Miso - it is sometimes fermented with barley (as well as rye or wheat). I read somewhere (sorry - can't recall where) that a general rule of thumb is: white ok, red not.

New to your blog. Looking forward to looking around more!

J L Health said...

Thanks for the tip Tamara....We're glad you're here!!

Anonymous said...

My son is now 8 and after 1 year of being what is standard Gluten free he became sick again.
After reading several articles and watching the attached video I took him off all grains including all rice. He has improved 100%.
It is important to note based on what I resurrected, that rice has not been well tested and the one major test I did find online said it did have a small amount of gluten. I have a list of what my family eats on my blog This illness comes to everyone differently and I am sure there are many who can still tolerate it, but I like to keep it off the Gluten free lists. If it had been my son would not have had to suffer twice:)

J L Health said...

I appreciate your input. As you mentioned, Gluten Intolerance affects everyone differently so some people are forced to be hyper aware of their diet. Others can tolerate small amounts.