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Brewer's Diet?


brigala

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brigala Explorer

I just found out that I am pregnant! I am so excited. Yay. We have been either trying or else trying to figure out how to try for about 6 years now (ironically, the infertility issues have been on hubby's side, not anything to do with Celiac).

Anyway, I am thinking about trying to follow Dr. Brewer's pregnancy diet. It shouldn't be too hard since it's a relatively high-protein diet and most of the suggested foods are naturally gluten-free. The hardest part I can see is how to get 5 servings of whole grains in every day. It would be pretty simple if I could just take a granola bar in my purse as a snack, but my version of a "granola bar" is usually a Trio or an Eat Natural bar -- they contain a little whole grain but not very much as they're mostly nuts.

Right now the grain I do eat are mostly whole grain, but I only get maybe a serving or two in per day. I try to get most of my fiber from nuts and beans instead.

I do OK with oats but for safety sake I only eat gluten-free oats. Does anybody know of a gluten-free granola bar that is actually granola (oats, quinoa, other whole grains). Or maybe a good way to make a granola bar at home? I have a vacuum-sealing machine thingy (FoodSaver) so I could theoretically make up a batch and vacuum pack them for tossing in my purse.

Does anybody know how much whole grain is in Rice or Corn Chex? A bowl of cereal would be great but I don't know of too many "true" whole grain cereals that are gluten-free. How are the Envirokids cereals for whole grain?

Clearly I need to talk to my midwife, too, but I was hoping someone here might have some ideas.


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      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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