Diet for the Gluten Intolerant

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Filed Under: Digestive Health, Immune Health
Last Reviewed 02/17/2014

Diet for the Gluten Intolerant

If you are gluten intolerant or sensitive,  you obviously need to eliminate gluten from your diet. The most common culprits are wheat, rye and barley.

Eliminating wheat, in particular, can be challenging for most Americans because breads, cereals, crackers and the like have become dietary staples. Beyond the obvious sources, gluten is also present in many sauces, flavorings and prepared foods, including soy sauce, beer and frozen French fries.

Options for the Gluten Intolerant

You do have options. For example, you can buy flour and baked goods made of brown rice, almonds, potatoes, quinoa and other gluten-free grains. And thanks to increasing awareness, many products are now carrying gluten-free labels.

Furthermore, this way of eating is healthier overall. The things you’ll be eliminating—breads, pastries, pastas, etc.—should be off limits to everyone dealing with weight or blood sugar issues, whether they’re gluten-intolerant or not.

DISCLAIMER: The content of DrWhitaker.com is offered on an informational basis only, and is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified health provider before making any adjustment to a medication or treatment you are currently using, and/or starting any new medication or treatment. All recommendations are "generally informational" and not specifically applicable to any individual's medical problems, concerns and/or needs.

 
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