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

Gf Fiber Supplements?


deedee1022

Recommended Posts

deedee1022 Rookie

any recommendations?


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



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

as for natural foods - quinoa and rice bran (which together make a good hot cereal) have a lot of fiber. (intersetingly enough, using a serving a soy milk with that gives you even more fiber.)

I believe psyllium husks are gluten-free, as is flax seed, and I believe (I recall checking, but it was a year ago) that fiber one is gluten-free (because it's made from psyllium).

judy05 Apprentice

If your looking for pills, Citracel tablets are gluten-free, powder is not.

I've found that they are cheaper ay Walmarts.

FreyaUSA Contributor

Metamucil is gluten-free, it's just psyllium husks, too. I've been using the orange flavored one (I make awesome gluten-free pancakes/waffles with eggs, flaxmeal and this that everyone, even non CDers really like...Only, I didn't check on the orange flavoring! It's been a while since I've made these and I wasn't completely up on checking everything when I was making them. <_< Guess I call on Monday unless anyone here knows.)

Just when it seems like I've got everything under control, I realize anew that I'm still floundering. :huh:

astyanax Rookie

psyillium seed is gluten-free

flax is gluten-free

amy's kitchen's enchilada meal with rice and beans has 36% fiber just for that 1 serving! (check on her other meals too)

there's a pasta called 'papadini' and they make bean pastas that don't taste all that great but are loaded with fiber (so i'll put butter, veggies, chicken, etc. with it to hide the taste and get the fiber!)

some gluten-free pastas have fiber, some don't, from now on i make a point to just buy the ones that do since they all taste the same to me

dates have fiber and they're really good as a snack, and also you can stick nuts in them (reeeeally good) and they have a lot of fiber too

potatoes (if you eat skin)

do a google search on high fiber foods and a lot will come up

Archived

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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    2. - Rogol72 replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    3. - Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications
      9

      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

    4. - Scott Adams replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      13

      Inconclusive results


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,442
    • Most Online (within 30 mins)
      7,748

    Mprice
    Newest Member
    Mprice
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Eating grains typically depletes certain B vitamins, so I'm not sure why they decided to fortify with calcium and iron, but hopefully we'll see more B vitamin fortification in gluten-free products going forward.
    • Rogol72
      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
    • Scott Adams
      Keep in mind that there are drawbacks to a formal diagnosis, for example more expensive life and private health insurance, as well as possibly needing to disclose it on job applications. Normally I am in favor of the formal diagnosis process, but if you've already figured out that you can't tolerate gluten and will likely stay gluten-free anyway, I wanted to at least mention the possible negative sides of having a formal diagnosis. While I understand wanting a formal diagnosis, it sounds like she will likely remain gluten-free either way, even if she should test negative for celiac disease (Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If her symptoms go away on a gluten-free diet, it would likely signal NCGS).        
    • JoJo0611
×
×
  • 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.