Gluten Free Diet
While some might think that the Gluten Free Diet was developed especially for those to lose weight while staying off grains and other carbs, the diet is usually recommended for those with either a wheat allergy or Celiacs/Coeliacs disease, which affects the small intestine. The Gluten Free Diet essentially restricts certain types of gluten, which is a protein found in many grains. However, since most of the food we eat is heavily processed, removing gluten from our diet is easier said than done.
Foods that Contain Gluten
The follow foods are a major source of gluten. These foods should be restricted from one’s diet:
Wheat, barley, rye and malt vinegar.
Terms often used on food labels that may indicate the presnce of gluten include:
Starch, flavoring, emulsifier, hydrolyzed plant protein and stabilizer.
Foods that most likely include gluten are wheats, grains, and some processed foods such as flour, cereal, vegetable protein, malt, malt flavorings, vegetable gum, hydrolyzed vegetable protein and soy sauce.
Not all foods include gluten. Although it is always best to check the lable, here are foods that likely do not contain gluten:
Corn, rice, soybeans, potato, tapioca carob, buckwheat, millet, arrowroot, distilled vinegar and quinoa.
It should also be mentioned that the vast majority of distilled beverages probably do not contain gluten. In addition, there are specific food companies that sell various food without gluten. These foods are often clearly labeled and available at most health food stores.
Considerations
Generally speaking, the Gluten Free Diet is not designed for weight loss; instead it is designed for those that either have a wheat allergy or for those with digestive disorders including Celia. As always, consult your physician when starting any diet program.
You might also enjoy:
Filed under Medical Diets.
Comments