Archive for Gluten

Gluten Free vegetarian diet

Who needs it?

Gluten is a protein composite that can be found in wheat and related grains, like barley and rye. It doesn’t dissolve when placed in water,
adds texture to baked products and is used as a thickener, flavor enhancer and binder. Can be found in many staple foods. Gluten alone is
not bad for your health. Nevertheless, there are people who have difficulties digesting gluten or develop gluten sensitivity so they must avoid it. For those that suffer from an inherited digestive disorder called celiac or for those with gluten intolerance, the available treatment at this time is a strict gluten-free vegetarian diet.

Nature offers help

In a gluten-free vegetarian diet you have to avoid wheat, oats, rye, barley, and all derived ingredients. Everything from pasta sauce to baked beans must be eliminated. Vegetarians who suffer from gluten sensitivity or from celiac disease have many difficulties when searching for food because most restaurants and stores don’t prepare or keep gluten-free natural foods. It is good to know that there are many naturally gluten-free foods including:

 – Amaranth
 – Arrowroot
 – Bean Flours
 – Buckwheat
 – Corn
 – Mesquite flour
 – Millet and Millet flour
 – Nut flours (almond, hazelnut)
 – Potato, potato flour, potato starch
 – Pulse flours (beans, lentils, chickpeas)
 – Quinoa
 – Rice
 – Sorghum
 – Soy
 – Tapioca
 – Teff

This is a large variety of foods and definitely ensures that you get all the key nutrients even when you follow a gluten-free vegetarian diet: Calcium (spinach, kale, collard), Zinc (teff, quinoa, amaranth), Iron (sunflower, pumpkin, sesame), Vitamin B12 (non dairy beverages, soy milk), Vitamin D (almond milk, rice milk), protein (nuts, soybeans, tofu). There is a growing number of gluten-free products and flours, snack foods, hot and cold cereals, crackers, soups, sauces and pastas that can be found in health food stores and online, too. Apart from the above we must not forget pulses. It’s an extremely important category.

The role of pulses in a gluten free vegetarian diet

Pulses are also known as legumes and contain very low amounts of fat. They include dry peas, dry beans, lentils and chickpeas. Peas or fresh
green beans are not a part of this category because they have a much higher fat content. The benefits of legumes in a gluten-free vegetarian
diet are many: rich in protein and complex carbohydrates, low in fat and sodium which is good for your heart, rich in a variety of vitamins
and minerals. They are a good source of plant protein, very high in soluble and also insoluble fiber, have a low glycemic index and are high
in potassium. Pulses are free of trans-fats and cholesterol, rich in folate they prevent blood clots and heart attack, provide us with zinc,
calcium, magnesium and iron. They also are good for the environment in the sense that they take less energy to grow than other crops and
produce fewer greenhouse gases. Legumes are very versatile. We can include them in main dishes, salads, appetizers, baked products,
desserts, soups. Another major advantage is the fact they are readily available and low-cost. Considering the above it is very important to
incorporate pulses in our gluten-free vegetarian diet.

Legumes and strategy

A good idea is to eat pulses every day. If you don’t eat them daily, add them gradually, slowly in order to control bloating and gas. When you incorporate legumes in a gluten-free vegetarian diet keep in mind some tips:

– make list of safe, gluten-free foods: beans, seeds, nuts, fruits, rice

– drink fluids, mainly water

– eat loads of protein with each meal

– try a vegetarian omega 3 supplement from algae

– ask your friends and family to support you

– Maintain a positive attitude

– Consult your physician to ensure that your gluten-free meals include enough nutrients.
 

Teo Joygiver is running a website, “Tips To Reduce Weight”, where you can find more information about healthy eating and healthy weight loss. You may also find out on his blog interesting things about “gluten free vegetarian diet”.

Find More Diet Articles

Vital Health, Inc. Outlines Essential Vitamins and Nutritional Supplements That Are Critical For Those With Celiac Disease and Gluten Intolerance


Orland Park, IL (PRWEB) March 15, 2015

“Celiac disease and gluten intolerance are autoimmune disorders that have a diverse range of manifestations throughout the body. Both of these disorders can affect any body tissue, organ and gland. Strict adherence to a gluten free diet is only the first step toward recovery. A second critical component is helping the body recover nutritionally, “began Barbara Griffin, NMD, CNC, Certified Gluten Practitioner and director of Vital Health, Inc.

Anyone living on a restricted diet has to compensate for the lack of specific nutrients. People with celiac disease and gluten intolerance face have an added challenge since nutritional malabsorption often precede their diagnosis. “The right nutritional supplements are a vital part of recovering and living a healthy gluten free life. For most people living with celiac disease and gluten intolerance there are a common group of vitamins and minerals they are deficient. Digestive enzymes and probiotics each play vital roles in the recovery process,“ Dr. Griffin remarked.

Vitamin D3:

For people with celiac disease or gluten intolerance, vitamin D deficiency is present because it is absorbed in the region of the small intestines most commonly damaged by the disease. Vitamin D plays a critical role in modulating the immune system and reducing inflammation. Vitamin D deficiency in celiacs could be making leaky gut and inflammation worse. (1) Vitamin D deficiency is linked to: increased risk of Parkinson’s disease, autism and dementia; high blood pressure; bone disorders; and a variety of cancers such as breast, colon, ovarian, and esophagus.

Dr. Griffin recommends introducing ProVitality Vitamin D3, which is available in 2000, and 5000 IU’s along with testing levels through a blood test.

Digestive Enzymes:

Enzymes are proteins made by the bodies that break down specific types of foods into absorbable parts. Enzymes are a critical part of digestion and nutritional absorption. Deficiencies in digestive enzymes can contribute to sub-optimal nutrient absorption and are an important aspect of managing celiac disease and gluten intolerance. Digestive enzymes secretion is decreased in people with celiac disease due to the mucosal damage to the intestines.

When selecting a digestive enzyme look for one that is going to aide in the proper digestion of fats, proteins and carbohydrates. Ideally, enzymes are taken with each meal to help break down foods. This leads to fewer digestive symptoms such as gas, bloating, constipation or diarrhea, and also enhances nutrient absorption. Vital Essence My-Zymes are a complete enzyme blend and are chewable, making them a great option for children who would benefit from digestive enzymes.

Probiotics:

Probiotics are healthy bacteria that keep the micro flora (bacterial balance) of the digestive systems intact and prevent overgrowth of “bad” bacteria. The normal human GI tract contains 400+ types of probiotic bacteria.

Probiotics help keep bad bacteria under control which is essential for celiacs since they are prone to bacterial Dybiosis, meaning they do not have optimal levels of the beneficial bacteria and Small Intestinal Bacterial Overgrowth (SIBO), a condition where bad bacteria in the small intestines perpetuate nutrient malabsorption. Besides keeping bacteria under control, taking a multi-strain probiotic can reduce gluten-associated joint and muscle pain, fatigue and brain fog as well as control yeast gut colonization. (2) When selecting a probiotic, look for one that contains multiple strains and that has a higher bacteria count (CFU). Probiotics should be taken on an empty stomach. Probiotics are available in adult and children formulas.

Minerals

People with gluten intolerance, especially those diagnosed with celiac disease are often deficient in several key minerals. Due to inadequate pancreatic enzyme secretion, many celiacs are deficient in Vitamins A, E and K. Iron deficiency is the most common non-digestive symptom of celiac disease. (3) Iron absorption may normalize after one year or more on a gluten free diet.

Through the EVA screening, Dr. Griffin can check for nutritional deficiencies and identify what vitamins and supplements will help strengthen the body. If appropriate, Dr. Griffin will recommend blood work through SpectraCell Laboratory who specializes in nutritional testing.    

Vitamin B12 and Folic Acid

Folic acid is a B vitamin and like B12, the absorption of folic acid is diminished in celiac disease. This is often the case in those who are gluten intolerant. L-5methyltertrahydrofolate (L-5-MTHF) is the predominate form of folate. L-5-MTHF is a reduced, metabolically active form of folate that occurs naturally in foods and is the primary form of found in the blood and tissues. As a result, it is far more effective for people who have or prone to a folic acid deficiency. Dietary supplements MethylFolate and Methyl-B-12 Lozenges are available through the Vital Essence Supplement line offered by Vital Health, Inc.

Vital Health, Inc., addresses a whole body approach to health with the intention of facilitating well-being and optimal health. Before starting any supplement regimen Vital Health, Inc. recommends consulting your physician.

About Vital Health, Inc.:

At Vital Health, Inc. Dr. Griffin integrates a whole body approach with the intention of facilitating wellbeing and optimal health amongst her clients. Dr. Griffin’s specialties include: traditional naturopathy, nutrition, EAV Meridian Stress Assessment, Food Sensitivity Screening, Environmental Screenings, Iridology, SKASYS, Live Blood Cell Analysis as well as established integrative therapies such as Neuroemotional Therapy, Neuromodulation Technique, Cold Laser and clinician for Spectracell Laboratories, Inc. Vital Health, Inc. is located in the Orland Crossing office complex at 14225 S. 95th Ave., Suite 409, Orland Park, IL 60462 (708) 226-1131 http://www.vitalhealth.org

(1) http://scdlifestyle.com/2012/07/why-everyone-with-celiac-disease-needs-vitamin-d/

(2) http://www.celiac.com/articles/23617/1/Role-of-Probiotics-in-Improving-Gut-Health-in-Celiac-Disease/Page1.html

(3) http://drlisawatson.com/nutrient-deficiencies-celiac







Gluten Free Diet Food

South Beach Diet Phase:

 

The South Beach Diet is not a low-carb or a low-fat diet. The South Beach Diet means choosing the right carbs and the right fats to eat healthy and lose weight. The diet claims that one could lose anywhere between 8 and 13 pounds in the first 2 weeks. There are three phases in the South Beach Diet. South Beach Diet phase 1 lasts for 2 weeks, sufficient amounts of protein, good fats and carbs with the lowest glycemic index are allowed. One can have normal helpings six times a day, so as to not feel hungry. Lean cuts of beef, skinless poultry, all types of fish and shellfish, boiled ham, fat-free or low-fat cheese, peanuts, pecans, pistachios, eggs, artichokes, asparagus, beans and legumes, broccoli, cauliflower, celery, cucumbers, eggplant, lettuce, mushrooms, spinach, tomatoes, zucchini, canola and olive oils, all seasonings that contain no added sugar, broth, butter sprays, pepper, sweets (limit to 75 calories per day) are allowed in the first phase. In the South Beach Diet phase 2, the goal is to eat more carbs again while continuing to lose weight.In the South Beach Diet Phase 3 is the maintenance phase, how you are supposed to eat for the rest of your life.

 

Gluten Free Diet Food:

 

Gluten is a protein found in wheat, rye, barley and oats that give the dough its tough, elastic character. Agluten-free diet eliminates all wheat, rye, barley and oat gluten from the diet, as a form of treatment for gluten-sensitive enteropathy (celiac disease). Thus most grain, pasta, cereal and processed foods must be avoided. People can also buy gluten-free products. Hidden sources of gluten include additives, preservatives, and stabilizers found in processed food, medicines, and mouthwash. The gluten free diet food is a lifetime requirement, though some people with celiac disease, also known as gluten intolerance do not improve on the gluten-free diet. Use corn, rice, soy, arrowroot, tapioca, and potato flours or a mixture instead of wheat flour in recipes. Buy plain, frozen, or canned vegetables and season with herbs, spices, or sauces made with allowed ingredients. Other gluten-free diet foods that are allowed are all meat, poultry, fish, and shellfish, eggs, dry peas and beans, nuts, peanut butter, soybean, cold cuts, frankfurters, or sausage without fillers. Malted milk, some milk drinks, flavored or frozen yogurt should be omitted from the diet. Avoid sauces, gravies, canned fish and other products with HVP/HPP made from wheat protein.

 

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