My goal is to switch to gluten-free diet. I have tried everything else so why not try this to help with RA:
"Gluten free diet: How to go gluten free Getting on a gluten free diet isn't easy, but it's essential if you have celiac disease. Following are tips to help you on your way to safe and healthy eating. A gluten free diet excludes the protein gluten, which is found in grains such as wheat, barley or rye. If you or your child has celiac disease, a gluten free diet is essential, because gluten causes a problematic immune reaction in the small intestine. This reaction results in damage to the inner surface of the small intestine and an inability to absorb certain nutrients from food. If you think you may have celiac disease, wait until you've been diagnosed to start a gluten free diet. That's because it may be more difficult for your doctor to make a diagnosis if you've begun the diet before being tested. Initially, following a gluten free diet may be frustrating. But with time, patience and creativity, you'll find there are many foods that you can eat and enjoy. Avoid these foods in a gluten free diet To manage celiac disease and prevent complications, it's crucial that you avoid all foods that contain gluten. Avoid these gluten-containing grains Avoid all foods or food ingredients made from many grains, including: Wheat Barley Farina Graham flour Semolina Bulgur Kamut Kasha Matzo meal Spelt (a form of wheat) Triticale Oats may not be harmful for most people with celiac disease, but oat products are frequently contaminated with wheat, so it's best to avoid oats as well. The question of whether people eating a gluten free diet can consume pure oat products remains a subject of scientific debate. Difficulties in identifying the precise components of grains responsible for the immune response and the chemical differences between wheat and oats have contributed to the controversy. Avoid these products unless labeled 'gluten free' The following grains are gluten free as grown, but may be contaminated by other grains during harvesting and processing. Verify that these are processed in a gluten free facility before consuming them: Amaranth Buckwheat Quinoa Most foods made from grains contain gluten. Avoid these foods unless they're labeled as gluten free or made with corn, rice, soy or other gluten free grain. It's also important that they're processed in a facility that is free of wheat or other contaminating products: Breads Cereals Crackers Croutons Pasta Cookies Cakes and pies Soups Gravies Sauces (including soy sauce) Salad dressings Beer Candy Imitation meat or seafood Processed luncheon meats Self-basting poultry Many other products that you may consume or that may touch your mouth have ingredients that contain gluten. These include: Food additives, such as malt flavoring, modified food starch and others Medications and vitamins that use gluten as a binding agent Lipstick and lip balms Toothpaste Postage stamps Play dough Cross-contamination also may occur anywhere ingredients come together, such as on a cutting board or a grill surface. You may be exposed to gluten by using the same utensils as others, such as a bread knife, or by sharing the same condiment containers — the condiment bottle may touch the bun, or a knife with bread crumbs may contaminate a margarine stick or mayonnaise jar. Safe foods in a gluten free diet Foods allowed in a gluten free diet There are still many basic foods allowed in a gluten free diet. These include: Fresh meats, fish and poultry (not breaded, batter-coated or marinated) Most dairy products Fruits Vegetables Rice Potatoes Gluten free flours (rice, soy, corn, potato) Wine and distilled liquors, ciders and spirits Products labeled 'gluten free' also safe Fortunately for bread and pasta lovers with celiac disease, there are an increasing number of gluten free products on the market. If you can't find them at your local bakery or grocery store, check with a celiac support group or the Internet. In fact, there are gluten free substitutes for many gluten-containing foods, from brownies to beer. Many specialty grocery stores sell gluten free foods. Note that "wheat-free" doesn't necessarily mean gluten free. The product may still contain rye, barley or spelt ingredients that contain gluten. How to tell what's OK Read food labels every time Read the label before you purchase any food product. Some foods that may appear acceptable, such as rice or corn cereals, may contain gluten. What's more, a manufacturer may change a product's ingredients at any time. A food that was once gluten free no longer may be. Unless you read the label every time you shop, you won't know for sure. The Food and Drug Administration (FDA) requires products containing wheat, milk, soy, peanuts, tree nuts, fish, shellfish or eggs to say so in plain English on the product's label. By August 2008, the FDA is expected to issue a standard definition of "gluten free" to make it easier for shoppers with celiac disease to identify products. Call the manufacturer If you can't tell by the label if a food contains gluten, don't eat it until you check with the product's manufacturer. Some support groups produce a gluten free shopper's guide that can save you time at the market, although it may not be as current as that obtained from the manufacturer. Tips for cooking at home For thickening, use cornstarch, potato starch, arrowroot or tapioca flour in place of wheat flour. And in baked products, substitute rice, potato, corn, soy or a blend of these or other gluten free flours. Amounts and other ingredients in recipes may need to be adjusted. Gluten free cookbooks are available that can give you a good start at adjusting recipes. You can still eat out Though preparing your own meals is the easiest way to monitor your diet, this doesn't mean you can't dine out. For an enjoyable experience, remember the following advice: Select places that specialize in the kinds of foods you can eat. You may want to call the restaurant in advance and discuss the menu options and your dietary needs. Be a repeat customer. Visit the same restaurants so that you become familiar with their menus and the staff gets to know your needs. Seek and share ideas. Ask members of your support group for suggestions on restaurants that serve gluten free food. If there are enough gluten-sensitive people in your community, it's likely that restaurant owners will try to satisfy your needs. Continue to share with the support group the names of restaurants that add gluten free foods to their menus...." You sound like you have gotten further along on your lifestyle change than I have. I have taken the road of fruits and vegetable with a little bit of regular foods here and there because I know the preservatives are not in the fruits and vegetables. but that is the only way I have cut out the preservatives. I definitely need to edcuate myself a bit more on eliminating preservatives and what substitutes could I use. Or read every label which isn't always comfortable with eyes affected by RA and its secondary conditions. I am doing pretty good with eliminating sugar. I used to drink soda everyday and candy bars, etc. I used to eat bags of M&M to get through the graveyard shift. but have almost eliminated chocolate candy. I don't even crave it anymore. I have greatly reduced sodas except for when i go out with others which is rarely. I did okay this past holiday. didn't pig out but did have a sweet potato pie. usually there are several types of cakes, pies, puddings, etc. And yes when you live in a society where everything revolves around food, sitting at the computer and television it is very hard to break the habits. However, it sounds like you are doing really well with your diet. Maybe we could support each other through the gluten-free switch.
Congratulations and good luck with your decision. It's something I've been eying for a long time myself. I know quite a few people who are already gluten free, and I live in a town with several restaurants that have gluten and dairy free menus, so I have the benefit of other people's experiences.
That list looks like an okay place to start but it also makes it look more dire than necessary. For instance, no, you can't have soy sauce, but you CAN have tamari, which is basically soy sauce with no gluten in it. Some grains are okay, such as rice, corn, and Bob's Red Mill now has a gluten free oatmeal (a must for me as I eat oatmeal almost every day). I went to dinner at a gluten free house recently and was served a most delicious moist and fluffy angel food cake made from rice flour with a few other gluten free flours mixed in that was divine. I also have a friend studying healing through foods who is gluten free and is constantly making gluten free pancakes and other "bready" like stuff, so I know with a little practice it is possible.
There are many websites devoted to gluten free cooking and lifestyles. Pip posted one recently: http://www.celiac.com/
One thing about being gluten free is there are many unforseen pitfalls, as even a microscopic amount of gluten can set you back. A few are: toothpaste, glue on enevelopes and stamps, and instant white rice which is sprayed with gluten so the added nutrients have something to stick to.
Hopefully in your town you have a sort of Whole Foods market like Planet Organic or Whole Foods because that can make gluten free living a lot easier.
This could be a good thread for sharing gluten free recipes, too.BTW, Tinkyada rice pastas are pretty good.GG,
Yes, it does look scary and tedious and probably why it isn't something I have switched to already.
However, I think this will be a project for me this year. I react to soy sauce and have almost given up eating out at Chinese restaurants. I react to corn, bell peppers, tomato sauce/spaghetti sauce. I love farina and occasionally eat oatmeal and love bread.. Brushing my teeth makes me extremely thristy and I have been saying I need to switch to a natural toothpast for years. I will occasionally use baking soda to brush my teeth so that I don't get so thirsty.
Hi Waddie,
Thank you.