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


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buy organic whole wheat

Anonymous

08/15/2010 - 3:40pm

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

cgluna1969

08/16/2010 - 9:51am

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

Anonymous

08/16/2010 - 6:19pm

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

08/17/2010 - 10:45am

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

08/17/2010 - 10:54am

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

08/17/2010 - 8:21pm

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

08/18/2010 - 1:18pm

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

Anonymous

08/18/2010 - 4:45pm

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

08/19/2010 - 12:43pm

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

08/19/2010 - 5:14pm

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