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MoonDragon's Nutrition Information: Diets
GLUTEN-RESTRICTED DIET




PURPOSE


A gluten-restricted diet is designed to eliminate the protein gluten found in wheat, rye, oats, barley, buckwheat, bulgar, or their derivatives for those individuals with gluten-sensitive enteropathy or celiac sprue and dermatitis herpetiformis. Even a small amount of gluten in the diet may cause symptoms of bloating, gas, and diarrhea. Some people have food allergies and/or lactose intolerance. If they cannot tolerate milk, so they may have to avoid dairy products as well. Eliminate any other foods that create allergic reactions.




DESCRIPTION


The basic food groups are used as the guide in meal planning. All protein sources are acceptable except those containing gluten. Products made from the flours or starches of arrowroot, corn, potato, rice and soybean replace products made from wheat, rye, oats and barley.






TIPS ON READING LABELS


The following ingredients are frequently listed on products labels. Those from wheat, rye, oat, or barley sources must be excluded from the diet. Some foods are labeled "wheat-free". A label saying wheat-free does not mean it is gluten-free.

Note: This list was made from resources available to me during research and writing and was written with a gluten-restricted diet in mind, not necessarily gluten-free diet. You may have to make further changes in this diet depending on your specific health issues. This list is only meant to be a guide. Follow the advice of your nutritionist or health care provider.

According to Dawn, a visitor to my website with a child that has Celiac Disease, Cornflakes and Rice Krispies contain malt, which is not allowed for gluten-free diets. She also states that wheat starch is a by-product of wheat and is not 100 percent gluten-free either. So it comes down to this... if in doubt, throw it out! If any food causes any type of reaction in a sensitive individual, immediately discontinue and eliminate it from the diet. See Celiac Disease Diet Information further down on this page for more diet and nutrition information specific to this disorder.

I love getting feedback from my visitors. It helps others when they are searching for information.


INGREDIENT
FOOD ALLOWED
FOODS TO AVOID
Bread & Grains

Cornflakes, cornmeal, hominy, rice, puffed rice. Cream of Rice, Rice Krispies. Made from rice, corn, soybean flour or gluten free wheat starch, arrowroot, tapioca, gluten free wheat starch. Homemade broth, vegetable or cream soups made with allowed ingredients.

Wheat, rye, oatmeal, barley, wheat germ, kasha, macaroni, noodles, spaghetti, crackers, chips, cereals containing malt flavorings, buckwheat, bran or bulgar. Prepared cake, bread, pancake or waffle mixes. Any made with wheat, rye, barley or oats. Commercially prepared (canned or dry) soups made with wheat, rye, oats, or barley products, broth, bouillon and soup mixes, bouillon cubes, bagels, pizza, and crackers.
Fruits & Vegetables

All except items listed to avoid.

Any thickened or prepared (i.e., some pie fillings). Any creamed or breaded vegetables.
Milk & Dairy

All except items listed to avoid, unless the person with celiac disease has developed lactose intolerance. If this has occurred, omit milk products from diet and substitute soy products (soy milk, soy cheese).

Commercial chocolate milk with cereal addition. Malted milk. Instant milk drinks. Hot cocoa mixes. Non-dairy cream substitutes. Processed cheese, cheese foods and spreads containing a gluten source. Cheese containing oat gum. Commercial yogurt with fruit. Commercially made ice cream.
Meat & Meat Substitutes

Any plain products including eggs.

Any prepared with stabilizers or fillers, such as frankfurters, luncheon meats, sandwich spreads, sausages and canned meats; breaded fish or meats. Poultry prepared with hydrolyzed or textured vegetable protein (HVP, TVP). Read Labels.
Desserts & Sweets

Gelatin desserts, ices, homemade ice cream, custard, junket, rice pudding. Cakes, cookies and pastries prepared with gluten-free wheat starch. Syrup, jelly, jam, hard candies, molasses and marshmallows.

Chocolates, candy bars. All others unless labeled gluten-free. Read labels.
Beverages

Carbonated beverages, fruit juices, tea, coffee, decaffeinated coffee to which no wheat flour has been added.

Postum, ovaltine, ale, beer, root beer. Hot chocolate mixes, cocoa.
Miscellaneous

Herbs, spices, pickled, vinegar, syrups, sugar, popcorn, molasses, potato chips, jelly, jam, honey, corn syrup. Butter or fortified margarine.

Commercial salad dressings except pure mayonnaise. Read labels. Any foods prepared with wheat, rye, oats, barley, and buckwheat, some catsup, tomato sauce, non-dairy creamer, luncheon meats, mustard, peanut butter, chili sauce, soy sauce, horseradish, some dry seasoning mixes, pickles, distilled white vinegar, steak sauce, stabilizers, sauces and gravies with gluten sources, some chewing gum, chip dips, malt or malt flavoring unless derived from corn, baking powder. Hydrolyzed vegetable protein, which is a filler used in many prepared or processed foods. Communion wafers used in religious services. Some medications. Ask your health care provider if the medications you take contain gluten. You can ask your pharmacist this question when buying non-prescription medications, but often you must contact the manufacturer of the medications to find this information.




GLUTEN-RESTRICTED DIET - Sample Menu

SUGGESTED MEAL PLAN
SUGGESTED FOODS & BEVERAGES

BREAKFAST
Fruit Juice
Cereal
Meat / Meat Substitute
Bread-Margarine
Milk
Beverage

SUGGESTED BREAKFAST
Apricot Nectar
Cream of Rice
Poached Egg
Rice Cake
2% Milk*
Coffee

DINNER - NOON OR EVENING MEAL
Meat / Meat Substitute
Potato / Potato Substitute
Vegetable and/or Salad
Bread - Margarine*
Dessert
Beverage

SUGGESTED LUNCH/DINNER
3 ounces Beef Patty (no fillers)
Mashed Potato
Frozen Peas, Sliced Tomato Salad
2 slices Gluten-free Bread
Fresh Apple
Coffee

SUPPER - EVENING OR NOON MEAL
Soup or Juice
Meat / Meat Substitute
Vegetable and/or Salad
Bread-Margarine
Dessert
Milk, Beverage

SUGGESTED SUPPER/DINNER
Tomato Juice
Baked Chicken
Rice, Spinach, Fruited Gelatin Salad
Corn Tortilla
Rice Pudding
2% Milk* & Coffee

* To further reduce amount of fat in your diet, use 1% or skim milk.





NUTRIENT ANALYSIS


  • Calories
  • Protein
  • Carbohydrate
  • Fat
  • Cholesterol
  • Dietary Fiber
  • Vitamin A
  • Vitamin C
  • Niacin
  • Riboflavin
  • Thiamin
  • Folate
  • Calcium
  • Phosphorus
  • Zinc
  • Iron
  • Sodium
  • Potassium

  • 1939 Kcal
  • 96 gm
  • 257 gm
  • 62 gm
  • 457 mg
  • 17 gm
  • 2619 IU
  • 158 mg
  • 24.5 mg
  • 12.0 mg
  • 1.3 mg
  • 315 mcg
  • 1073 mg
  • 1374 mg
  • 11 mg
  • 14 mg
  • 1877 mg
  • 3384 mg





  • QUICK START DIET GUIDE FOR CELIAC DISEASE


    Celiac Disease Foundation & Gluten Intolerance Group (GIG)





    OVERVIEW

    Here is a quick and simple view of the Gluten-free (GF) diet. Not all areas of the diet are as clear-cut as portrayed by this Guide. This is intended to be used as a safe and temporary survival tool until the newly diagnosed celiac can gather additional information. Understanding these dietary requirements will enable the person newly diagnosed to read labels of food products and determine if a product is GF or not GF.

    Celiac Disease (CD) is a lifelong digestive disorder found in individuals who are genetically susceptible. Damage to the small intestine is caused by an immunological toxic reaction to the ingestion of gluten. This does not allow foods to be properly absorbed. Even small amounts of gluten in foods affect those with celiac disease and cause health problems. Damage can occur to the small bowel even in the absence of symptoms.

    Gluten is the generic name for certain types of proteins contained in the common cereal grains wheat, barley, rye and their common derivatives.

    MoonDragon's Health & Wellness: Celiac Disease





    FOODS ALLOWED

  • Rice.
  • Corn.
  • Soy.
  • Potato.
  • Tapioca.
  • Beans.
  • Garfava.
  • Sorghum.
  • Quinoa.
  • Millet.
  • Buckwheat.
  • Arrowroot.
  • Amaranth.
  • Teff.
  • Montina.
  • Nut flours.


  • Recent research shows that pure, uncontaminated oats used in moderation (1 cup cooked) are safe for most persons with celiac disease. Consult with your dietitian or health care provider if you want to include oats in your diet.





    FOODS NOT ALLOWED IN ANY FORM

  • Wheat (durum, graham, kamut, semolina, spelt).
  • Rye.
  • Barley.
  • Triticale.





  • FREQUENTLY OVERLOOKED FOODS THAT MAY CONTAIN GLUTEN

  • Breading, coating mixes, panko.
  • Broth, soup bases.
  • Brown rice syrup.
  • Candy.
  • Croutons.
  • Flour or cereal products.
  • Imitation bacon.
  • Imitation seafood.
  • Marinades.
  • Pastas.
  • Processed luncheon meats.
  • Sauces, gravies.
  • Self-basting poultry.
  • Soy sauce or soy sauce solids.
  • Stuffing, dressing thickeners (roux).
  • Communion wafers.
  • Herbal supplements.
  • Drugs & over-the-counter medications.
  • Nutritional supplements.
  • Vitamins & mineral supplements.
  • Playdough (a potential problem if hands are put on or in the mouth while playing with playdough or are not washed after use).





  • ALCOHOLIC BEVERAGES & VINEGARS

    Distilled alcoholic beverages and vinegars are gluten-free. Distilled products do not contain any harmful gluten peptides. Research indicates that the gluten peptide is too large to carry over in the distillation process. This leaves the resultant liquid gluten-free.

    Wines are gluten-free.

    Beers, ales, lagers, and malt vinegar are made from gluten-containing grains and are NOT distilled. Therefore, they are NOT gluten-free. Avoid these products.





    UNDERSTANDING FOOD LABELS

    The key to understanding the GF diet is to become a good ingredient label reader. The following ingredients SHOULD NOT be consumed. They are derived from prohibited grains.
    • Barley.
    • Malt or malt flavoring (can be made from barley).
    • Malt vinegar.
    • Rye.
    • Triticale.
    • Wheat (durum, graham, kamut, semolina, spelt).

    A label that declares a complete list of ingredients is safest. If you are unsure about a products ingredients, avoid it or find a comparable product that is gluten free. LABELS MUST BE READ EVERY TIME YOU PURCHASE FOOD. Manufacturers can change ingredients at any time. Some products remain GF for years while others do not. You may verify ingredients by calling or writing a food manufacturer and specifying the ingredient and lot number of the food in question. State your needs clearly - be patient, persistent and polite.





    IF IN DOUBT GO WITHOUT!

    If you are unable to verify ingredients or the ingredient list is unavailable - DO NOT EAT IT!

    Regardless of the amount eaten, it is not worth triggering your immune system and the damage to the small intestine that occurs every time gluten is consumed, whether symptoms are present or not. Individuals may have sensitivity reactions to foods other than gluten.

    WHEAT-FREE IS NOT GLUTEN-FREE

    Products labeled Wheat-Free is not necessarily gluten-free. They may still contain rye, barley-based ingredients that are not GF.

    CONTAMINATION IN FOOD PREPARATION

    When preparing gluten-free foods they must not come into contact with food containing gluten. Contamination can occur if foods are prepared on common surfaces, or with utensils that are not thoroughly cleaned after preparing gluten-containing foods. Using a common toaster for gluten-free bread and regular bread is a major source of contamination. Flour sifters should not be shared with gluten-containing flours. Deep fried foods cooked in oil shared with breaded products should not be consumed. Spreadable condiments in shared containers may be a source of contamination. When a person dips into a condiment a second time, with the knife (used for spreading), the condiment becomes contaminated with crumbs (e.g. mustard, mayonnaise, jam, peanut butter, and margarine).

    Wheat flour can stay airborne for many hours in a bakery (or at home) and contaminate exposed preparation surfaces and utensils or uncovered gluten-free products. Likewise, foods not produced in a gluten-free environment have the potential to be contaminated with gluten. This may occur when machinery or equipment is inadequately cleaned after producing gluten-containing foods. Food manufacturers are required to abide by Good Manufacturing Practices outlined in the FDA's Code of Federal Regulations, to reduce the risk of contamination in manufacturing. Let common sense be your guide.





    NOT ALL ADVERSE REACTIONS ARE DUE TO CELIAC DISEASE

    Lactose intolerance, food sensitivities or allergies to soy, corn, or other foods or even the stomach flu, are common causes of symptoms similar to Celiac Disease. Newly diagnosed celiacs may have trouble digesting certain foods, especially fatty foods, until the small intestine has had a chance to heal and start absorbing normally. If necessary, keep a food diary of foods eaten. Read labels, remember what you ate, and listen to your body.

    MoonDragon's Health & Wellness: Allergies
    MoonDragon's Health & Wellness: Influenza (The Flu)





    ATTITUDE IS EVERYTHING

    Like anything new, it takes time to adjust to the GF diet. It is natural to mourn old food habits for a short time. Stay focused on all the foods you can eat. Fresh fruits and vegetables are delicious and healthy. Fresh poultry, fish, meat and legumes provide protein and are naturally GF. Most dairy foods can also be enjoyed providing you are not lactose intolerant. GF substitutes for foods commonly made with wheat are available at health food stores and from GF food manufacturers. Try GF waffles for breakfast; a sandwich on GF bread for lunch; and rice, corn, or quinoa pasta for dinner. Your new way of eating is very satisfying.

    The GF diet is a lifelong commitment and should not be started before being properly diagnosed with CD/DH. Starting the diet without complete testing is not recommended and makes diagnosis difficult. Tests to confirm CD could be inaccurate if a person were on a GF diet for a long period of time. For a valid diagnosis gluten needs to be reintroduced. Celiac disease is an inherited autoimmune disease. Screening of family members is recommended. Consult your health care provider for testing.

    This guide was developed by nutrition experts and published by the Celiac Disease Foundation (CDF) and the Gluten Intolerance Group (GIG), to assist persons newly diagnosed with celiac disease and/or dermatitis herpetiformis, with preliminary gluten-free food choices. Both organizations offer patient support and educational activities and materials. CDF and GIG are 501(c)(3) not-for-profit corporations. Contact them for further information.

    Celiac Disease Foundation
    13251 Ventura Blvd, Ste 1
    Studio City, CA 91604-1838
    818-990-2354
    E-Mail: cdf@celiac.org
    Web Site: www.celiac.org

    Gluten Intolerance Group
    15110 10 Ave SW, Ste A
    Seattle, WA 98166-1820
    206-246-6652
    E-Mail: gig@gluten.net
    Web Site: www.gluten.net





    RELATED LINKS

    Gluten-Free Mall for Gluten-Free Pizza - The Gluten Free Mall offers a huge selection of gluten-free health foods for those with Celiac disease. Browse the healthy and delicious selection such as gluten-free bagels, cookies, pizza, breads, meals, etc., including a fantastic selection of frozen foods.

    MoonDragon's Health & Wellness: Celiac Disease
    MoonDragon's Health & Wellness: Allergies
    MoonDragon's Nutrition Diets: Lactose-Controlled Diet
    MoonDragon's Nutritional Information: Gluten-Free Grains & Flours For Baking & Bread




    NOTE: Bulk herbs and supplements are available through Mountain Rose Herbs and our other merchants listed below.

    MoonDragon's Nutrition Information: Diet Index
    MoonDragon's Nutrition Information: Recipe Index
    MoonDragon's Nutrition Basics Index






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