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mgrant7209

Gluten-Free Protein Sources

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I hope someone can help with suggestions. First, I have little money so can't really spend much on "gluten-free" foods. I am having trouble finding a protein I can handle. Grocery store meats have something in them that upset my gut. I even tried the ones that aren't loaded up with sodium solutions - they still bother me. Canned or dried legumes and lentils also bother me. Most cheese bothers me. I can't really afford to buy "gluten-free guaranteed foods" or organically raised meat. Canned tuna fish hasn't bothered me so far. Most other fish makes me gag. I also can't continue eating just eggs for protein.

 

I love beans, lentils, peas, poultry, meat…I’m hungry! I am at my wits end.

 

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I don't think there is anything to replace good Ole Grass fed beef or organic chicken but have you tried protein shakes? Also some vegans may be able to give you some suggestions....I know some nuts are full of protein, quinoa too. My vegan friends eat lentil loaf & nuts & quinoa....there are some tasty gluten-free vegan meals available....

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Most grains have protein like wheat, just avoid the starches.  Meats, eggs, and dairy are the easiest sources of proteins but most plants will have some too

 

Have you looked into protein powders?  If you find a mild one it is very easy to add it into your baking or others recipes, and of course putting it into smoothies is tasty too.


Nicole 

"Acceptance is the key to happiness."

ITP - 1993

Celiac - June, 2012

Hypothyroid - August, 2012

CANADIAN

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What meat other than processed or something injected with a basting solution has sodium solutions?  Pork chops, pork loin, beef roast, etc. shouldn't have anything processed in it.  Can you eat nuts?  If you can eat chicken, roast a whole one, then make bone broth by simmering the carcass with vegees.  Drink the broth throughout the day to help ward off some of your hunger and possibly ease your stomach pain.

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I understand your concern with food costs. Meat prices have gone up tremendously. Try cheaper cuts and cook them for a long time. If plain meat bothers you, look for other sources, such as the ones you and others have mentioned. Ask your GI  doctor about the problems with meat. That doesn't sound like Celiac. It may be something unconnected.

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I was so sick when I was diagnosed 20 plus years ago, that everything I ate caused me serious troubles with digestion. I had to eat very small meals of only fresh meat and freshly cooked veggies for nearly 9 months until I could actually start feeling better. The lining of my intestines was so damaged that the doctor said it was completely smooth to the eye. He saw no evidence that I was digesting anything that I ate at all. In fact, it prompted some other testing which i will not describe because it is now totally outdated -although in light of doctors still simply assuming that ill patients can consume gluten for several weeks just to get a positive biopsy, perhaps these "outdated" very cheap tests should be revived.

 

Check out your local grocery -actually talk with the butcher. Many times meats are cut and packaged on shared equipment with meats that are breaded and such. This is enough to make any Celiac sick. Mine cuts meat PERIOD! Anything further processed is done elsewhere away from the raw meats and the two never touch.

 

How we actually digest foods, what nutrition is vital to life - these things have been poorly studied. I still run into doctors, nurses and nutritionists who actually believe that a slice of gluten filled bread each day is totally safe for Celiac's. Some deficiencies take a long time to affect our overall health. THese still seem to be a mystery to doctors who are trained to treat disease.

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I was so sick when I was diagnosed 20 plus years ago, that everything I ate caused me serious troubles with digestion. I had to eat very small meals of only fresh meat and freshly cooked veggies for nearly 9 months until I could actually start feeling better. The lining of my intestines was so damaged that the doctor said it was completely smooth to the eye. He saw no evidence that I was digesting anything that I ate at all. In fact, it prompted some other testing which i will not describe because it is now totally outdated -although in light of doctors still simply assuming that ill patients can consume gluten for several weeks just to get a positive biopsy, perhaps these "outdated" very cheap tests should be revived.

 

Check out your local grocery -actually talk with the butcher. Many times meats are cut and packaged on shared equipment with meats that are breaded and such. This is enough to make any Celiac sick. Mine cuts meat PERIOD! Anything further processed is done elsewhere away from the raw meats and the two never touch.

 

How we actually digest foods, what nutrition is vital to life - these things have been poorly studied. I still run into doctors, nurses and nutritionists who actually believe that a slice of gluten filled bread each day is totally safe for Celiac's. Some deficiencies take a long time to affect our overall health. THese still seem to be a mystery to doctors who are trained to treat disease.

Thank you very much. My Dr. thinks I'm more sensitive than some people. I've found out that the 20 ppm allowed by law in gluten-free foods is to much for me. I will also talk to my local grocery store butcher.

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