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Have you eliminated gluten (a protein found in wheat, barley and rye) from your diet? (Page 1)


No, wheat and barley are healthy for me, especially in their whole-grain forms
36% (969 votes)
Yes, eliminating gluten products makes me feel better
33% (880 votes)
Yes, I have been diagnosed with celiac disease or gluten intolerance and told by my doctor not to eat foods that contain gluten
27% (727 votes)
Other; I'll explain in the comments
4% (112 votes)
Total votes: 2688
More Gluten Free Information and Recipes

86 comments

Anonymous wrote 4 years 7 weeks ago

eliminating gluten has made

eliminating gluten has made made me lose 15lbs. this year!

Anonymous wrote 4 years 7 weeks ago

I have suspected gluten

I have suspected gluten intolerance. For the past month I have felt terrible, after being prescribed anti-anxiety meds from my family doctor (Ha! What a joke), I went to my chiropractor. He feels my symptoms could be explained by a gluten intolerance. I was just told this last night and I am finding it VERY over whelming trying to find food without gluten. I currently have yet to eat today because I have nothing in my house that I can eat. I really hope going gluten free is going to take care of my symptoms. :(
My son is also going on a dairy free diet because he is going a lot of ear infections.
Luckily I shop at Trader Joe's and they label their food that is gluten and diary free, but still. This is not going to be easy in the least.

Anonymous wrote 4 years 8 weeks ago

Gluten makes me bloat, have

Gluten makes me bloat, have gas, pain, and a change in bowel movements. However. if I am careful to eliminate all gluten for about 5 days, I can eat some bread or dessert. Then I need to eliminate it again for several days.

Anonymous wrote 4 years 8 weeks ago

I try to be gluten free. I

I try to be gluten free. I was diagnosed with MS almost 4 years ago and after much reading find it to be the best diet for myself.

Anonymous wrote 4 years 8 weeks ago

I have an Autoimmune

I have an Autoimmune disorder. Thought I might feel better if I stopped a few things like wheat, yeast and ate gluten free items instead. Really has helped with the weakness, GI distress. Thanks for your site.

Anonymous wrote 4 years 8 weeks ago

I've been suffering from

I've been suffering from severly stiff & tight muscles and it has progressively gotten worse over the past year. After seeing many specialists, and having all sorts of tests conducted I happened to schedule an appointment with a new chiropractor. The chiropractor told me that my joints were very flexible due to the fact that my ligaments were too loose. Wheat can cause many auto-immune dysfunctions in the body & especially in women, and these symptoms can worsen over time. I've been wheat free ever since and continue to feel healthier by the day... not to mention I've had an easier time loosing weight! I've been blogging about my new diet & lifestyle http://wheatfreeadventurer.blogspot.com/ and it's been helping me stick to it!

Anonymous wrote 4 years 8 weeks ago

was diagnosed with a wheat

was diagnosed with a wheat allergy, so some other grains are still available for me but I generally stay away from most grains and have substituted alternatives, point of note is that generally runs in familys' and some population groups are more inclined to be wheat/glutten suffers and recent Mayo study confirms what many of us suffers have believed is that some people are being treated for diseases when what they have is a life time of allergy reactions

Anonymous wrote 4 years 8 weeks ago

I am wondering if I should

I am wondering if I should try it to see if arthritis pain goes away

 
ebjkt wrote 4 years 8 weeks ago

My husband has celiac disease

My husband has celiac disease and I feel better not eating much gluten.

Anonymous wrote 4 years 8 weeks ago

I have eliminated gluten, but

I have eliminated gluten, but my body still has a hard to digesting other proteins and cooked foods.

Anonymous wrote 4 years 8 weeks ago

My wife is gluten free and we

My wife is gluten free and we love the EatingWell recipes as many of them are gluten free naturally. We are also dairy free, and have more trouble finding recipes that are both gluten and dairy free.

Anonymous wrote 4 years 8 weeks ago

SO glad EatingWell is

SO glad EatingWell is beginning to feature articles about gluten free eating and gluten intolerance!! -- I am in my mid-sixties, and it took me years to figure out why I had stomach pains virtually every day, couldn't stand tight waist bands, etc. -- My lactose intolerance was identified years ago, but not the gluten intolerance until the last year, due to working with two excellent M.D.s (my general practitioner and my gastroenterologist). -- Earlier upper and lower GIs had shown that I was not Celiac, so I continued to eat wheat. The wheats I ate were always whole grains, but yet pain, pain, pain. At this year's five-year upper endoscopy, again no Celiac was found, but a blood test revealed that I am IgA antibody deficient. My gastroenterologist told me that "Sometimes people with IgA Deficiency also have a hidden form of Celiac Wheat Allergy". Then, working with my general practitioner, I changed my diet to eliminate gluten. That did the trick! I am so grateful! (Interestingly, my two sons have similar symptoms and results.)

Anonymous wrote 4 years 8 weeks ago

One of my great grandsons has

One of my great grandsons has been diagnois with the Celiac diease.
So I am looking for food items in the grocery store that are gluten free. Also on line for recipes.

Anonymous wrote 4 years 8 weeks ago

I have tried to eliminate it

I have tried to eliminate it but find it hard to get products that are not priced so high that I can't afford to buy them. I want to go gluten free just for th ehealth benefits, so far I have transfered to whole grains, trying different products that don't include wheat barley or rye. More information from you and other sources to help guide us to find products would be appreciated.

Anonymous wrote 4 years 8 weeks ago

I have been a subscriber to

I have been a subscriber to Eating Well for many years and I want compliment you on your latest editon, September /October 2010. It is the best editon ever. I enjoyed every page, from articles on vegetarian
cusine to makeovers of comfort food to new ways to save money on family meals. It was all most outstanding. Thank you so much. Ruth Eisele, Davis, CA

 
msleelowe wrote 4 years 8 weeks ago

I loved whole grain bread. I

I loved whole grain bread. I always baked my own bread with whole wheat flour, not white. I often had stomach aches, but kept being treated for IBS, GERD, etc. It has always been assumed that only people of European descent could get celiac. But aren't a high percentage of americans of European descent thru mixed heritage?

Finally, thru elimination of different foods, it came down to wheat. Any time I accidently got any form of wheat in my food, within 30 minutes, I was doubled over in severe stomach pain. It is not refined over-processed flours, it is WHEAT for those of us who have an intolerance to it.

Spelt is of the wheat family. I have eliminated all wheat whether ancient or hybrid.

There are so many other flours that I am experimenting with: Coconut, Almond, amaranth, quinoa, sorghum, peanut, pea and bean, millet, buckwheat, oat, mesquite. And of course there are the rice and starchs needed in some blends to make a stable product. They all have a quality that makes them best for particular baked foods. Most have to be mixed with other flours.

Anonymous wrote 4 years 8 weeks ago

I was just about at the end

I was just about at the end of my rope with horrible migraines and spent a about half of each month in pain or doped up on meds. My doctor's solution was more meds, but I did some research and found that gluten sensitivity can cause migraines. I went gluten free and my migraines dropped from 10 a month to 2 or less a month and I've lost 20 pounds since going gluten free 8 months ago!

Anonymous wrote 4 years 8 weeks ago

I have endured digestive

I have endured digestive problems since I was first put on solid food as a baby, was a failure to thrive baby and was anemic and severley underweight during my childhood. I was put on a rigorous no fat diet from age 6-13, (which worked well to catch me up to a almost normal weight, but I still was a low energy, anemic and often sick child. It was assumed i would outgrow whatever it was I had, but for the next several years I had what was diagnosed at a "Spastic colon." I finally - at 45, 36 years ago - was advised by an advice nurse at Kaiser HMO to cut gluten out of my diet and see what happened. What happened was a miracle...so I have not eaten gluten since and i am very careful. Naturally blood and inestinal tests have come out negative for celian disease, but my gasrroenterologists have advised me to continue being gluten free.

Anonymous wrote 4 years 8 weeks ago

Spelt is a great replacement,

Spelt is a great replacement, but it's not gluten free!

Anonymous wrote 4 years 8 weeks ago

my husband was diagnosed with

my husband was diagnosed with Celiac disease 3 years ago. there has been a great surge in grocery stores, restaurants and cookbooks in the past 3 years, thankfully. there are still too many baked goods that use mostly rice flour, which makes a crumbly and relative tasteless product. i have found that Sorghum flour is a nice alternative and i use it with soy flour, bean flour, nut flours, etc. to make a much superior product. i am finding that gluten free baked goods all tend to dry out and crumble in a couple of days so i freeze them in meal size portions.
your efforts to include gluten free recipes is very much appreciated. Thanks!!

Anonymous wrote 4 years 9 weeks ago

I HAVE DEALING WITH CELIAC

I HAVE DEALING WITH CELIAC SPRUE SINCE I WAS A NEWBORN IN OCT. 1951. IT IS A CHALLENGE TO FOLLOW THE DIET. LUCKILY THAT MORE PLACES ARE GETTING GLUTEN FREE FOOD CHOICES. IT IS NOT VERY WELL RECIEVED IN MANY RESTAURANTS. THEY LOOK AT YOU AS A NUISANCE. WE HAVE TO EDUCATE THE PUBLIC TO OUR NEEDS. I AM ALWAYS GLAD TO GET NEW FOODS AND NEW SUGGESTIONS FROM EATING WELL. LORAYNE DILLE

Anonymous wrote 4 years 9 weeks ago

My wife has discovered she

My wife has discovered she has gluten intolerance and so to support her I eat less wheat/gluten. In doing that, I find that I feel better also - less bloated, less gas, and just better in general.

Anonymous wrote 4 years 9 weeks ago

I have a gluten and dairy

I have a gluten and dairy intolerance and when I eat wheat/gluten and/or dairy products my skin gets itchy. It took me years to figure out what was causing it. Now that I know what it is, it is much easier to avoid; however, there are so many hidden sources of gluten that it is quite difficult to avoid even when you're looking! Wheat & dairy are in SO MANY things that we eat in our American diet. I hope that as companies learn more about celiac disease & wheat/gluten intolerance, they begin using alternative ingredients so that more people can eat their products. It can't be that hard to replace wheat flour with rice flour or almond milk instead of cow's milk. Thank you! - Peggy-

Anonymous wrote 4 years 9 weeks ago

My daughter has celiac

My daughter has celiac disease so she is on a gf diet.

 
cgluna1969 wrote 4 years 9 weeks ago

I am gluten intolerant. I

I am gluten intolerant. I have found eliminating gluten has cleared up my skin and sinuses and I lost 25 pounds. Would love to see more recipes using other grains, such as quinoa.
Thanks

Anonymous wrote 4 years 9 weeks ago

buy organic whole wheat

buy organic whole wheat

Anonymous wrote 4 years 9 weeks ago

Gluten isn't the problem;

Gluten isn't the problem; it's refined, overly processed grains that we should be avoiding! Major props to Anonymous #1 who uses spelt flour. It's a fantastic alternative to the white stuff: Tastes and bakes similar and has a much better nutritional profile.

Anonymous wrote 4 years 9 weeks ago

We have been gf for 5.5 years

We have been gf for 5.5 years now due to Celiac. It was tough at first but now there are so many options! Also, it is so easy to do it when you realize how sick the gluten makes you feel! Yuck!

Anonymous wrote 4 years 9 weeks ago

My blood type (A+) diet

My blood type (A+) diet advises to avoid wheat. My son's O+ blood diet advises to avoid wheat & gluten. He is being tested for Celiac Disease, so we will find out for sure, but I think he will benefit by not eating it so much.

Anonymous wrote 4 years 9 weeks ago

I was tested and found that I

I was tested and found that I have no celiac disease, so I contunue to eat this.

Anonymous wrote 4 years 9 weeks ago

We just found out my 5 year

We just found out my 5 year old granddaughter may have Celiac Disease.

Anonymous wrote 4 years 9 weeks ago

Iuse whole wheat flour a lot

Iuse whole wheat flour a lot and do not know how to remove gluten.
-Anonymous

 
msleelowe wrote 4 years 9 weeks ago

I am required to eat food

I am required to eat food free of all of the wheat family (wheat,spelt,rye ,Faro, Kamut,bulgar, etc). I get physically ill within 30 minutes of ingesting even a small amount of a product containing wheat.

It has become a lot easier to recreate the desserts and snacks that I once ate. One healthy outcome has been that I discovered healthier foods. I have found a new enjoyment for other whole grains and beans.
Prior to my becoming gluten free, I only ate white rice, now it is rare. I just love making dishes or serving as sides the 'new' whole grains. I have the following in my pantry: Black Japonica rice, Wehani, red, black and tan quinoa,buckwheat groats, amaranth and millet grains.

I hated red kidney beans when I was growing up, now I love them!

Anonymous wrote 4 years 9 weeks ago

No. Why would I unless I had

No. Why would I unless I had Celiac disease or allergy?

Anonymous wrote 4 years 9 weeks ago

I bake with Spelt and Oat

I bake with Spelt and Oat flour now. I only buy pasta that is either rice, spelt or of European origin. I like the sprouted grain breads too. Common wheat here in the US sometimes causes problems for me and my family. I have not been able to determine if it is additives in the bakery goods or if it is the wheat. Italian pasta causes no trouble. Could be less genetic modified food over there?

Anonymous wrote 4 years 9 weeks ago

I am in process now of

I am in process now of learning how to do without gluten, but I back slide frequently. I found it much easier to eliminate soda pop than gluten.

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