Archive for the ‘Gluten’ Category

A Modified Elimination Diet

Wednesday, November 24th, 2010

This is one version of a modified Elimination Diet that I like. It removes any possible allergen or inflammatory food, you most likely can tolerate most these but while on this diet the idea is to not eat anything that could remotely cause you inflammation. If some people had an inflammatory reaction then this food is listed in the Foods to Avoid column.

-::- Note: The below is posted here for archival and educational purposes -::-

Modified Elimination Diet

Foods to Include Foods to Avoid
Fruits Unsweetened fresh, frozen, water- packed, or canned; unsweetened fruit juices except orange Oranges
Vegetables All fresh raw, steamed, sautéed,juiced, or roasted vegetables Corn; creamed vegetables
Starch Rice, oats, millet, quinoa, amaranth,teff, tapioca, buckwheat Wheat, corn, barley, spelt, kamut, rye;all gluten-containing products
Bread/Cereal Products made from rice, oat, buckwheat, millet, potato flour, tapioca, arrowroot, amaranth, quinoa Products made from wheat, spelt, kamut, rye, barley; all gluten- containing products
Legumes All beans, peas, and lentils unlessotherwise indicated Soybeans†, tofu, tempeh, soybeans,soy milk, other soy products
Nuts and Seeds Almonds, cashews, walnuts; sesame (tahini), sunflower, and pumpkin seeds; butters made from these nuts and seeds Peanuts, peanut butter
Fats Cold-expeller pressed olive, flax, canola, safflower, sunflower, sesame, walnut, pumpkin, or almond oils Margarine, butter, shortening, processed (hydrogenated) oils, mayonnaise, spreads
Beverages Filtered or distilled water, herbal tea, seltzer or mineral water Soda pop or soft drinks, alcoholic beverages, coffee, tea, other caffeinated beverages
Spices & Condiments All spices unless otherwise indicated. For example, use: cinnamon, cumin, dill, garlic, ginger, carob, oregano, parsley, rosemary, tarragon, thyme, turmeric, vinegar Chocolate††, ketchup, mustard, relish, chutney, soy sauce, barbeque sauce, other condiments
Sweeteners Brown rice syrup, fruit sweetener,blackstrap molasses, stevia White or brown refined sugar, honey, maple syrup, corn syrup, high fructose corn syrup, candy; desserts made with these sweeteners
†Note that soy is an ingredient in some of the recommended medical foods and supplement formulas. Therefore,those products are only recommended if your healthcare practitioner has determined you have no intolerance to soy.††Note that chocolate is an ingredient in some of the recommended medical foods. Therefore, those products are only recommended if your healthcare practitioner has determined you have no intolerance to chocolate.

Last Updated on Thursday, 29 January 2009 03:22

:: The diet above has been posted here for archival and educational purposes only. PLEASE do me a favor and visit the author’s website, i.e. the ORIGINAL website where this diet was found, by following this link, and considering using their services and/or visiting their sponsors’ websites: http://www.ecopolitan.com/health-services/eco-healing/ ::

Gluten-Free and Wheat-Free Flours

Sunday, September 26th, 2010

Many are allergic to gluten and wheat. Some experience clear signs of their gluten intolerance or wheat allergy, many others experience much more subtle effects of such sensitivity.

It can be argued that our human digestive system did not evolve to to eat wheat and gluten as the paleolithic hu(wo)man ate mostly meats, fish, roots, berries, and seeds, not farmed grains.

It is also a fact that most of today’s flour has been stripped from it’s nutrients, bleached, grounded so fine to prolong shelf life (so even bugs can’t survive by eating that de-natured food) or to make using the flour easier, especially in the industries that want to create tasty and good looking pastries very fast. I will write other articles to talk about what to look for when buying wheat flour, I will also talk about the best method to prepare pastries using fermentation (not using baker’s wheat) in future articles.

For those of you that want to avoid wheat and gluten all together, I have good news. There are many alternatives, many are healthier than wheat.

I listed below “flours” that are alternatives to wheat flour and that are also gluten free. Remember, you’ll have to adjust any recipes you are using and maybe do some experimentation before you get the right quantities.
Amaranth flour: Amaranth flour is made from the seed of the Amaranth plant, which is a leafy vegetable. Alternative names: African spinach, Chinese spinach, Indian spinach, elephants ear.

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Buckwheat flour: Buckwheat flour is not wheat, buckwheat is related to rhubarb. The small seeds of the plant are ground to make flour. Other  names: beech wheat, kasha, saracen corn.

Millet flour: Comes from the grass family.  Don’t use too much of this as millet has been shown to not be thyroid-friendly because it limits the uptake of iodine to the thyroid.

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Sourdough Article

Monday, August 2nd, 2010

One of my favorite articles on Sourdough bread is the one I pasted below. The author has graciously given this article to us free of copy rights.

Learn why Sourdough is the healthiest and only kind of bread to eat!

Article starts below:

Sourdough

Why Sourdough?

Commercial “baking” yeast is a single kind of organism that belches a lot of gas really fast and transforms grain into something that’s even less good for you. Sourdough is two organisms, wild yeast and bacteria, in symbiosis. Together they transform the grain to make it more healthful, more digestible, and also resistant to getting moldy or stale. Many people with wheat allergies or “yeast” allergies have no problem eating real sourdough. And it’s free!

How Does It Work?

With sourdough, you are keeping and feeding a population of friendly yeast and bacteria, called a “culture”, or a “starter”. The population rises and falls, depending on where you keep it and what you feed it. When you make a loaf of bread, you are carefully managing a population explosion. The sour flavor comes from acids made by the yeast and bacteria, and when it gets really strong, that does not mean the sourdough is strongly active, but that it is depleted, that the population has already eaten its food and collapsed.

What You Need

Flour. Most grains will work, though only wheat has enough gluten to hold together big air bubbles and make a fluffy loaf. White flour does not have the right nutrients for the sourdough, or for you! I generally use organic whole wheat flour — bread flour for bread and pastry flour for everything else.

Water. The more filtered, the better. At the very least it needs the chlorine taken out, which you can do just by setting it in an open container for a day or so.

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Unsafe Gluten-Containing Foods / Ingredients List

Monday, August 2nd, 2010

I came across a very comprehensive list of foods or ingredients that contain gluten. This list is so well researched I am reposting here because I want to make sure this info is preserved. I take no credit for the information below.

Here’s the list:

Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits – Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Atta Flour
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer (most contain barley or wheat)
Bleached Flour
Bran
Bread Flour
Brewer’s Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Criped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham
Farro
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Maida (Indian wheat flour)
Malt
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro 711
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta

Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Tabouli
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color4
Baking Powder4
Caramel Color1, 3
Caramel Flavoring1, 3
Clarifying Agents4
Coloring4
Dextrins1,7
Dextrimaltose1,7
Dry Roasted Nuts4
Emulsifiers4
enzymes4
Fat Replacer4
Flavoring6
Food Starch1, 4
Food Starch Modified1, 4
Glucose Syrup4
Gravy Cubes4
Ground Spices4
HPP4
HVP4
Hydrolyzed Plant Protein4
Hydrolyzed Protein4
Hydrolyzed Vegetable Protein4

Hydrogenated Starch Hydrolysate4
Hydroxypropylated Starch4
Maltose4
Miso4
Mixed Tocopherols4
Modified Food Starch1, 4

Modified Starch1, 4
Natural Flavoring6
Natural Flavors6
Natural Juices4
Non-dairy Creamer4
Pregelatinized Starch4
Protein Hydrolysates4
Seafood Analogs4
Seasonings4
Sirimi4
Smoke Flavoring4
Soba Noodles4
Soy Sauce4
Soy Sauce Solids4
Sphingolipids4
Stabilizers4
Starch1, 4
Stock Cubes4
Suet4
Tocopherols4
Vegetable Broth4
Vegetable Gum4
Vegetable Protein4
Vegetable Starch4
Vitamins4
Wheat Starch5

  • 1) If this ingredient is made in North America it is likely to be gluten-free.
  • 3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.
  • 4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
  • 5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
  • 6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.
  • 7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.

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Intro to Gluten

Sunday, August 1st, 2010

Gluten vs. Gelatin

Sunday, August 1st, 2010

One common issue of confusion is whether gelatin and gluten are the same thing, and whether gelatin contains gluten.

The simple clear answer is as follows,

Gluten is a protein found in some grains (such as wheat) and many people are allergic to gluten.

Gelatin is usually made from the bones of animals and is used to thicken liquids. For instance, Jello is made from gelatin. Gelatin does not contain gluten.

Gelain

More about Gelatin:

Gelatin is a unique and pure protein that contains no fat, carbohydrates, cholesterol or preservatives. Gelatin that is used in food and industry is collagen that has been irreversibly hydrolyzed.

From a nutritional point of view, collagen and gelatin are a poor-quality sole source of protein since they do not contain all the essential amino acids in the proportions that the human body requires—they are not ‘complete proteins’.

Jello

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Disclaimer: I must say this: The information presented herein is for informational purposes only. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications.
All posts are strictly opinions meant to foster debate, education, comment, teaching, scholarship and research under the "fair use doctrine" in Section 107 of U.S. Code Title 17. No statement of fact is made and/or should be implied. Please verify all the articles on this site for yourself. The Information found here should in no way to be construed as medical advice. If You have a health issue please consult your professional medical provider. Everything here is the authors own personal opinion as reported by authors based on their personal perception and interpretation as a part of authors freedom of speech. Nothing reported here should be taken as medical advice, diagnosis or prescription; medical advice should only be taken from your health care provider. Consume the information found on this web site under your own responsibility. Please, do your own research; reach your own conclusions, and take personal responsibility and personal control of your health.