Considering a Gluten-Free Diet

Do you have an allergy or intolerance to Gluten products?

Did you know that wheat is one of the most common allergens? About one out of 250 people is affected with celiac disease, a genetic intolerance to gluten. Millions more may have a gluten intolerance or insensitivity with symptoms such as gastro-intestinal distress, fatigue, joint pain, headaches, depression, and more.

Find out if you are allergic.

If you suspect an allergy or sensitivity to a food item such as gluten, try abstaining from consuming that food for a period of 5 days. If  the unpleasant symptoms return after resuming intake , you may have an allergy or sensitivity to that food. Consult your doctor, he can administer a skin or blood test for allergens.

What Foods Contain Gluten?

Foods that contain Gluten include, but are not confined to:  Barley, Beer, Bran, Couscous, Flour (Wheat), Malt, Matzo, Pasta, Rye, Semolina, Soy Sauce, Spelt, Sprouted Grain, Tabouleh, Triticale, Udon, Wheat. Find out how to recognize gluten containing foods from their product label.

What Foods can be Substituted for Gluten?

Some foods that can be used to substitute or replace wheat, or wheat flour include: Arrowroot ( thickening agent), Beans, Carob Flour, Chickpeas, Flax, Kasha, Masa (corn flour), Millet, Nut Flour, Oats (pure), Polenta, Potatoes, Quinoa, Rice, Soy flour, and Tapioca,

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Please consult your physician before taking any herbal supplements or starting any diet regimen.