Celiac Disease and Great Gluten-free Grains

From Kathy--

Hi, I have just finished reading chapter 3 of your book, but keep wondering what I will need to do different because of having celiac disease. I was diagnosed a little over 3 years ago. I do use quinoa noodles most of the time. I also make my own bread and try to doctor it up with less gluten-free flour and adding flaxseed meal. I am not sure of the nutrient value, but feel very confident it is better in taste and nutrition than I can purchase in the store.

Hi Kathy,

Thanks for writing. It sounds like you are doing a great job finding whole-grain gluten-free alternatives. The first important point that I want to make is that you have NOT eliminated whole grains (GREAT!) and that you really do not need a ton of whole grains daily in order to have a healthful diet. I still would strongly advise that you focus on the vegetables, especially if you are trying to lose weight. Whole grains do not need to cover your plate. I have also copied a segment below from the National Institutes of Health and the American Dietetic Association on some great gluten-free alternatives. Also keep in mind, that when you are buying processed/packaged items -- beware of things labeled as "gluten-free" as many just incorporate unhealthy substitutes for gluten. No matter what, try to avoid the processed/packaged items!

The Gluten-free Diet: Some Examples

In 2006, the American Dietetic Association updated its recommendations for a gluten-free diet. The following chart is based on the 2006 recommendations. This list is not complete, so people with celiac disease should discuss gluten-free food choices with a dietitian or physician who specializes in celiac disease. People with celiac disease should always read food ingredient lists carefully to make sure the food does not contain gluten.