Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Fiber


mookie03

Recommended Posts

mookie03 Contributor

I was just wondering if anyone had any good tips for getting enough fiber in my gluten-free diet. Before i used to have a lot of bran and ate mostly whole wheat foods, and i find that im not getting much fiber now. I hate taking supplements. I try to eat fruit and veggies as much as possible and i just bought flaxmeal to put in yogurt, but w/ 2 jobs and law school i am always eating on the run. Any tips for high-fiber snacks to bring w/ me each day?? are there good high fiber bars or something?

Thanks!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



cornbread Explorer

Hey Stefi,

The Organic Food Bars provide 6 or 7g, as well as lots of other goodies (Omega-3 Flax if you go for that bar, Active Greens if you prefer). 7g isn't all you need obviosuly, but it's about a quarter so it's a decent start. Plus the bars are delicious. I usually eat one a day.

Open Original Shared Link

astyanax Rookie

i'm in law school too ! i totally feel you on having to bring food with you and eating on the run. my caf at my school is buffet style so even if they had something gluten-free it'd be cross contaminated beyond hope.

some good ways to get fiber are:

making flax/psyllium seed waffles (they're pretty good and loaded with fiber) i got the recipe on here

dates are a good snack source of fiber, plus i cut them in half and stick mixed nuts in them (also fiber) and it's a perfect quick snack - and i ALWAYS have a pack of peanuts on me for high calorie, high fiber, but very small to keep in my backpack food

there's some pastas made from beans that are LOADED with fiber but pretty bad tasting so i mix them with normal pasta in something lasagna to hide the taste but get fiber

potato pasta which is actually pretty good has some fiber

sweet potatoes are another good source, sometimes i bake a bunch at a time then refridgerate them. they microwave really really well so i'll bring them to school for lunch

of course there's beans, which i've found microwave pretty well so it's another thing you can bring to school

that's it for now off the top of my head. pretty much i've just tried to start paying close attention to what has fiber and what doesn't. with pasta and things like that i'm at the point where i usually just get the kind with fiber and only occasionally eat no-fiber

kevsmom Contributor

These are a couple of recipes from seekwellness.com - Maybe they can help you

Easy Brown Rice and Beans

4 tbsp Brown rice

3/4 cup water

7 oz can stewed tomatoes

1/3 cup chopped celery (1 stalk)

1/3 cup chopped onions (1/2 medium onion)

1/2 cup chopped green pepper (1/2 medium)

7 oz can red kidney beans or (1/2 14 oz can)

Pinch of garlic powder

2 drops hot sauce

Dash of pepper.

Cook rice in water until water is absorbed. In skillet cook chopped celery, onion, and green peppers slowly over low heat about 10 minutes. Add drained canned beans, stewed tomatoes and seasoning. Bring to a boil, and then simmer uncovered about 10 minutes. Add cooked rice and mix. Makes 2-3 servings.

One dish Meal

Lean ground beef 1/3 lb.

Canned or fresh tomatoes diced 1/2 cup

Rice (uncooked) 1/4 cup

Water 1/3 cup

Pepper to taste

Cooked split peas or frozen thawed green peas 1 cup

Put ground beef in a pan and cook over medium heat until browned. Drain off fat. Add tomatoes, rice, water and pepper. Cover and boil gently about 25 minutes or until rice is tender. Add split peas. Heat moderately until hot. Makes 2 servings.

mookie03 Contributor

Thank you all - very helpful suggestions! it ends up being so easy to grab a snickers or M&Ms from the vending machine and i feel like im living on sugar when i dont plan in advance...but as u know astyanax its really hard to plan in advance with such a non-routine schedule!

cornbread- do u know of any stores that carry those bars or do u get them online? they look perfect for on-the-go!

cornbread Explorer

Stefi, I get them at Whole Foods.

mookie03 Contributor
Stefi, I get them at Whole Foods.

<{POST_SNAPBACK}>

perfect, going there tomorrow... :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



jenvan Collaborator

you can go for more whole grain type breads....not just the white rice flour and tapico type. i vote for beans too--they have soluble and nonsolube fiber both.

Archived

This topic is now archived and is closed to further replies.

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,085
    • Most Online (within 30 mins)
      7,748

    kk007
    Newest Member
    kk007
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • knitty kitty
      @Jmartes71, Sorry you've been feeling so poorly.   Are you taking any medication to treat the SIBO?   Are you taking any Benfotiamine?  Benfotiamine will help get control of the SIBO.  Thiamine deficiency has symptoms in common with MS. Have you had your gas appliances checked for gas leaks and exhaust fume leaks?  Carbon Monoxide poisoning can cause the same symptoms as the flu and glutening.  Doctors have to check venous blood (not arterial) for carbon monoxide.  Are other inhabitants sick, or just you?  Do they leave the house and get fresh air which relieves their symptoms?  
    • knitty kitty
      European wheat is often a "soft wheat" variety which contains less gluten than "hard wheat" varieties found in the States.   In European countries, different cooking methods and longer  fermentation (rising or proofing) times allow for further breakdown of gluten peptides. Wheat in the States is a blend of hard and soft wheat.  Gluten content can vary according to where the wheat was grown, growing conditions, when harvested, and local preference, so a blend of both hard and soft wheat is used to make a uniform product.   I moved around quite a bit as a child in a military family.  I had different reactions to gluten in different areas of the country every time we moved.  I believe some wheat breeds and blends are able to provoke a worse immune response than others.   Since European soft wheat doesn't contain as much gluten as American wheat, you may try increasing your intake of your soft wheat products.  A minimum of ten grams of gluten is required to get a sufficient immunological response so that the anti-gluten antibodies leave the intestines and enter the bloodstream where they can be measured by the tTg IgA test.  Your whole wheat bread may only have a gram of gluten per slice, so be prepared...  
    • trents
      From my own experience and that of others who have tried to discontinue PPI use, I think your taper down plan is much too aggressive. It took me months of very incremental tapering to get to the point where I felt I was succeeding and even then I had to rely some days on TUMS to squelch flareups. After about a year I felt I had finally won the battle. Rebound is real. If I were you I would aim at cutting back in weekly increments for two weeks at a time rather than daily increments. So, for instance, if you have been taking 2x20mg per day, the first week cut that down to 2x20mg for six days and 1x20 mg for the other day. Do that for two weeks and then cut down to 2x20mg for five days and 1x20 for two days. On the third week, go 20x2 for four days and 20x1 for 3 days. Give yourself a week to adjust for the reduced dosage rather than reducing it more each week. I hope this makes sense. 
    • knitty kitty
      Talk to your doctor about switching to an antihistamine, and supplementing essential vitamins and minerals.  Dietary changes (low carb/paleo) may be beneficial for you.  Have you talked to a dietician or nutritionist about a nutrient dense gluten free diet?   It's harder to get all the vitamins needed from a gluten free diet.  Gluten containing products are required to be enriched or fortified with vitamins and minerals lost in processing.  Gluten free facsimile processed foods are not required to be enriched nor fortified.  So we have to buy our own vitamin supplements.   Glad to be of help.  Keep us posted on your progress!
    • Caligirl57
      I’m pretty sure they do. I have been on myfortic, tacrolimus since 2021 for my liver transplant and added prednisone after kidney transplant.  I’m going to try to cut back omeprazole to 20 mg a day and then after a week try to stop altogether. Thank you for your help.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.