Foods to Avoid – Gluten Intolerance

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Time + Avoidance = Recovery
When it comes to gluten intolerance, time and avoidance of offensive foods are the keys to healing. Fortunately, most people can completely recover by totally eliminating gluten from their diets. A lifetime of avoidance is the only known cure.

Foods to Avoid on a Gluten-free Diet
Avoidance of offensive foods is the key to healing your gastrointestinal system from the damage caused by gluten. Keep in mind that these recommendations are based on the clinical experience of Dr. Timmins and Bioehalth providers and may conflict with some popular opinions.

Note that cow’s milk dairy products are listed. This is because many gluten-intolerant individuals also react to cow’s milk proteins because their damaged tissues are unable to produce the enzymes that break down lactose. For those who are not otherwise allergic to dairy, it may be possible, as noted above, to resume the consumption of milk products after the gut has healed. We recommend replacing cow’s milk dairy products with goat milk dairy products, which are delicious and healthful alternatives. Other preferred alternatives are foods derived from almonds and hemp.

Proteins similar to gluten can be cross-reactive and must be eliminated from the diet. For example, soy contains a protein that closely resembles the gliadin component of gluten.

Suggested Foods to Avoid in a Gluten-free Diet

  • Barley
  • Couscous
  • Cow’s milk dairy
  • Kamut
  • Oats (unless they are explicitly labeled “gluten free.”.)
  • Orzo
  • Rye
  • Semolina
  • Soy (and its isolates, commonly found in snack bars and cheap protein powders.)
  • Triticale
  • Wheat

Grains that are considered safe (gluten free) are amaranth, buckwheat, corn, millet, quinoa, rice, sorghum, and teff. That said, we recommend that all grains be avoided for two months or more when following a gluten-free diet. Some of the healthiest people never eat grains, period. And, moderate or eliminate your consumption with regard to corn and rice. Many are allergic to these foods.

Beware, as many products on the market are labeled “gluten free” yet contain grains that cross-react with gliadin. Many people fail to get well because they are eating such products. If some of these foods have been staples in your diet, don’t fret. You can still enjoy a diet rich in variety with delicious alternatives. An abundance of gluten-free foods and recipes is now available and expanding rapidly.

Don’t Eat Another Meal in Ignorance
Are you gluten intolerant? If you don’t know, find out! We are now able to diagnose both subclinical gluten intolerance and celiac sprue. Technological breakthroughs have occurred in laboratory testing, allowing either saliva or blood to be analyzed to diagnose these conditions. Barring testing, go on a gluten-free diet for 30 days to see what changes occur in your overall health. Merely removing gluten and cow’s milk dairy from the diets of some patients, especially children, has resulted in tremendous improvements in health.

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