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Are you going gluten-free?

5 replies

over 3 years ago

Tons of people are going gluten-free. This week, we talked to nutrition experts about the health benefits of the gluten-free diet. The top takeaway? Stick to whole grains (like quinoa, millet, amaranth, buckwheat) and avoid simple carbs and starches (potato, soy, corn), often found in gluten-free packaged or baked goods. My personal favorite gluten-free recipe: Baked salmon over black rice with chopped mango and avocado. What's your favorite gluten-free recipe? Has cutting out gluten helped you feel better?
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    Brenda K
    over 3 years ago
    I don't want to go gluten free but I do want to go wheat free but can't figure out how. Can you help?
  • User_8
    over 3 years ago
    Hi Brenda, I'd be happy to help! Going wheat-free is a bit easier than going gluten-free. One of the best wheat substitutes is spelt (which is a whole grain and does contain gluten). It behaves more like normal wheat, so spelt products (breads, pastas, etc) tend to taste pretty good. Oats are also a great wheat-free (but not gluten-free) option. In general, the best way to stay healthy is to eat fresh, unprocessed foods that are naturally wheat-free. When you add a carb to your meal, stick to whole grains. Other easy whole grains to try are black or brown rice and quinoa. In general, put more emphasis on fresh fruits and vegetables and lean meats or legumes--it'll make going wheat-free easier. Best of luck!
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    Robin Jo
    over 3 years ago
    Hi: I have been lactose intolerant for a long time and recently started having problems again. I suspect my issue is either soy or gluten. I scan labels for dairy ingredients however when I started having problems I really looked at them and was surprised at how much soy is added to refined products. I am trying to eliminate one at a time to determine which is causing my symptoms but its not easy. Any suggestions?
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    over 2 years ago

    I have to be on a strict gluten free diet due to a diagnosis of Celiac disease.  I don't like a lot of the gluten free grain options, so I avoid them.  The only one I like is quinoa.  I prefer a paleo type diet.  Sorry I really hate carbs!!!!

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    7 months ago
    I realize this article is 3 years old but I just found it! Being a diagnosed Celiac for 13 years now, everything about Gluten interests me! Through 13 years of following labels you'd think that I'd be an expert on ingredients but honestly I think the more I learn the more I don't know. Just as Kristin suggests in the article, I find that I feel the best when I have prepared my own food sticking to fresh ingredients whenever possible and if prepared food, one with no more than 3-5 natural or trustworthy ingredients. Like my diet, I keep my beauty routine simple. The fewer the ingredients the better. But even through the diligence I find that I am not always symptom free! Unfortunately I am thinking it’s time to take a closer look at how I may be getting “glutened” externally as well. Living Gluten Free for a Celiac can almost be equated to having another full time job! Thankfully I'm in a business that puts me closer to "wellness" on the whole, so that does make it all a bit easier. :-) Thank you for this article. I hope to see more on living gluten free!
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