Betty is a Registered Dietitian who earned her B.S. degree in Food and Nutrition from Marymount College of Fordham University and her M.S. degree in Clinical Nutrition from New York University. She is the Co-Director and Director of nutrition for the New York Obesity Research Center Weight Loss Program.
Jay W. Marks, MD, is a board-certified internist and gastroenterologist. He graduated from Yale University School of Medicine and trained in internal medicine and gastroenterology at UCLA/Cedars-Sinai Medical Center in Los Angeles.
It's a good idea to get into the habit of keeping a food record. You can use
the record to make sure that you are reaching your required nutrients and
avoiding gluten containing foods.
These are the foods that are SAFE to consume:
Amaranth
Arrowroot
Buckwheat
Cassava
Corn
Flax
Garbanzo beans (chickpeas)
Indian rice grass
Job's tears
Legumes
Millet
Nut flours
Potatoes
Quinoa
Rice
Sago
Seeds
Soy
Sorghum
Tapioca
Teff
Wild rice
Yucca
The other foods that you are able to eat are:
Meats
Plan meat, poultry, fish, shellfish, and eggs
Dry peas and beans, nuts, peanut butter, and soybeans
Tofu
Fruit
Fruit
Fruit juice
Vegetables
Fresh, frozen, and canned vegetables
Dairy
Milk
Plain yogurt
Cottage cheese
Cheese
Beverages
Pure instant or ground coffee
Tea
Carbonated beverages
Alcohol - wine, vodka, gin, rum
Fats
Butter
Margarine
Vegetable oils
Lard
Shortening
Miscellaneous
Sugar
Honey
Jelly
Jam
Olives
Black pepper
There is a way to convert recipes that contain gluten into gluten-free
recipes. You will need to experiment with the ingredient substitution, length of
time, and temperature used for baking. Here are some substitutions that you can
make in your recipes:
For 1 tablespoon of wheat flour, substitute one of these:
1 1/2 teaspoons cornstarch
1 1/2 teaspoons potato starch
1 1/2 teaspoons arrowroot starch
1 1/2 teaspoons rice flour
2 teaspoons quick-cooking tapioca
For 1 cup of wheat flour, substitute one of these:
3/4 cup plain cornmeal, coarse
1 cup plain cornmeal, fine
5/8 cup potato flour
3/4 cup rice flour
A panel convened by the National Institutes of Health assessed all of the
available scientific evidence on celiac disease and identified six elements
essential to treating celiac disease once it is diagnosed:
C: Consultation with a skilled registered dietitian
E: Education about the disease
L: Lifelong adherence to a gluten-free diet
I: Identification and treatment of nutritional deficiencies
A: Access to an advocacy group
C: Continuous long-term follow-up.
You are going to need time, patience, persistence, and support with making
these changes. These changes will affect you and everyone in your life, but it
will get easier as you all get used to it. You are not alone in this so reach
out to those who know what you are going through. The important thing to
remember is that your body needs this diet to function correctly.
Muscle cramps are involuntarily and forcibly contracted muscles that do not relax. Extremely common, any muscles that have voluntary control, including some organs, are subject to cramp. Since there is such variety in the types of muscle cramps that can occur, many causes and preventative medications are known. Stretching is the most common way to stop or prevent most muscle cramps.
Diarrhea is a change is the frequency and looseness of bowel movements. Cramping, abdominal pain, and the sensation of rectal urgency are all symptoms of diarrhea. Absorbents and anti-motility medications are used to treat diarrhea.
Gas or "intestinal gas" means different things to different people. Everyone has gas and eliminates it by belching or farting (passing it through the rectum).
Constipation is defined medically as fewer than three stools per week and severe constipation as less than one stool per week. Constipation usually is caused by the slow movement of stool through the colon. There are many causes of constipation including medications, poor bowel habits, low fiber diets, abuse of laxatives, hormonal disorders, and diseases primarily of other parts of the body that also affect the colon.
Anemia is the condition of having less than the normal number of red blood cells or less than the normal quantity of hemoglobin in the blood. The oxygen-carrying capacity of the blood is, therefore, decreased.
Celiac disease is a result of an immune reaction to gluten, a protein found in wheat or related grains and present in many foods that we eat. Celiac disease causes impaired absorption and digestion of nutrients through the small intestine. Signs and symptoms of celiac disease include malabsorbption (diarrhea, foul smelling gas, bloating, and increased amounts of fat in the stool) and malnutrition (weight loss, edema, anemia, bruising easily, neuropathy, and infertility). Treatment for celiac disease is a gluten free diet, and at times if necessary, medications
Learn about osteoporosis, a condition characterized by the loss of bone density, which leads to an increased risk of bone fracture. Unless one experiences a fracture, a person may have osteoporosis for decades without knowing it. Treatment for osteoporosis may involve medications that stop bone loss and increase bone strength and bone formation, as well as quitting smoking, regular exercise, cutting back on alcohol intake, and eating a calcium- and vitamin D-rich balanced diet.
Obesity is the state of being well above one's normal weight. A person has traditionally been
considered to be obese if they are more than 20 percent over their ideal weight.
That ideal weight must take into account the person's height, age, sex, and
build.
Enjoying a healthy diet helps to prevent diseases. A good diet also helps to control celiac disease, diabetes, and high blood pressure and maintain health by preventing loss of bone mass, muscle strength, and vitamin deficiencies.
Diet & Weight Management RSS
This site complies with the