Have you eliminated gluten (a protein found in wheat, barley and rye) from your diet? (Comments & Reviews) (Page 6)


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.


08/21/2010 - 1:39pm

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.)


08/21/2010 - 9:52am

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.


08/20/2010 - 2:41pm

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.


08/19/2010 - 10:32pm

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


08/19/2010 - 10:05pm

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.


08/19/2010 - 6:50pm

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!


08/19/2010 - 4:14pm

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 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.


08/19/2010 - 11:43am

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


08/18/2010 - 3:45pm

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!!


08/18/2010 - 12:18pm

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