Watch out for that Gluten
THINGS TO AVOID:
-All foods that are made from wheat flour, such as bread, pasta, crackers, biscuits, cakes and pastry
-Wheat breakfast cereals such as Weetabix, puffed wheat, all bran, muesli
-Wheat, rye, barley, or use as an ingredient in oats
Gluten-free foods produced less obvious sources:
-Wheat flour, added support for handling as an ingredient, Binder, filler or carrier flavourings and spices
-Wheat Starch used as a carrier of spices, seasonings, flavorings or filler or Binder or dusting during the manufacturing process
-Contamination of wheat, rye, barley or oats in food production or during storage
GLUTEN FREE (SAFE) OPTION FOR THE FOODS:
Rice (white, Brown, wild, rice flour, ground rice, rice cakes, rice, pasta, rice noodles)
-Buckwheat, buckwheat noodles
-Maize (corn), maize starch, maize flour
Maize flour, maize starch, cornmeal, popping corn, corn pasta
-Polenta
-Potato flour, potato starch
Soybeans, soybean meal
-Bean flour (chick pea flour, split pea flour)
-Sago, tapioca, manioc, arrowroot, millet
-Moderate amounts of Oats (not more than 50 g per day, which is one dose) can consume most celiacs, although little research has been carried out without the risk of oats in children with celiac disease.
Although the changes in your diet seems to be a great challenge, you will find that you can easily implement this for a few months and the health benefits are great.
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