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Recomendations For Diet Substitutes
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3 posts in this topic

Hi Ladies,

I am newbie on the forums but I have enjoyed readying your post and finding out that im not "crazy" and its not "all in my head" this last week:) Thank goodness for Dr. Oz and his show! Anyway, my Doctor placed me on a REALLY stick weight loss diet two weeks ago. I knew I had a sensitivity to wheat when he gave me the list of what to eat..but I did not know how bad it was until after watching Dr. Oz on TV and finally figuring out that the pain i get that feels like needles that start in my hand, move to my arms, feet ect..all on one side of my body and then he other..was more than likely caused by this wheat sensitivity as well. So now, I have decd. to remove myself from ALL wheat products, no matter than amount of wheat in it. Among my diet list is:

1/2 piece of wheat toast with small amount of margarine, 1 boiled or poached egg, 1 fruit type (they give a list) or

1/2 cup bowl of raisin bran with 4 oz skim milk, 1/2 wheat toast with small amount margarine, and fruit listed.

I has one more choice that included oatmeal but im not much of an oatmeal girl. So from the options above..what can I substitute the wheat products for and STILL get the required nutrition that the doctor is going for in the breakfast portion of my diet plan? Ive taken out the wheat bread and tried another cereal but i dont think im eating enough now..its already VERY low cal. So how can i stay healthy and do it without the wheat products above? Any suggestions? btw..ive looked into buying glueten free bread but they dont sell it in my grocery store in my area..so i would prefer a substitute to that if possible..say in the form of another grain that would give the same amount of calories ect.

Thanks in advanced..

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That diet doesn't sound very good to me. If I were you I would get a referral to a dietician who can help devise a gluten free diet that will be nutritionally sound for you and allow you to lose weight. I do not usually take dietary advise from Drs. because they are not well trained in that regard.

My daughter is on the South Beach diet and it worked well for her in the beginning. Not working so well now because she is cheating and eating too much. Particularly applesause. But you can do this diet gluten free. When you get to the point of adding grains back in, just eat things like brown rice and quinoa.

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Why not just do a whole foods diet? Skip the bread stuff and have say an egg and a little fruit for breakfast. For lunch, you can have some leftovers from the night before, and for dinner some meat and veggies?

I typically eat like this (sans my cereal and pasta, no egg). A thing i like to do is to make a homemade soup and i get a good crust going on the bottom of the pan then i add water to it to make the broth, salt and pepper and whatever veggie suits me. Its a bit on the plain side for most i think, but i enjoy it.

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    • I_would_widen_the_search_to_your_whole_environment.....Carefully_consider_what_else_was_different_when_you_felt_better.
    • Thanks a lot for your advice and the link. I will surely check upon GCED. But, doesn't a negative HTTG (can't do IgA ttg as IgA deficiency) result mean that I am not exposed to gluten ? 
    • Thank you for going through my long post and responding. I have been both dairy and gluten-free free for 10 months now. Yes, even I was worried about other food allergies. I mentioned it to my GI doc and asked if I need food allergy test to eliminate other allergens. He said, food allergy tests give a lot of false positives and are not accurate. He said: not everything is because of food allergy and it's refractory celiac which is causing issues as the jejunum biopsy, done recently, is showing villous flattening.

      My doubt: 1. If I have so much damage in my small intestine (villous flattening) then how was I keeping fine for 6-7 months ( eating eggs, soy, rice and meat) - was constantly losing weight though - but was able to work out regularly - not much fatigue. 2. If it is other food allergens ( out of mentioned allergens, I take eggs, soy chunks, almonds only) why does it happen only few times and not always - I keep well for 7-8 days and then fall sick again - this without any change in diet.  
    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
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