Hi everyone!
As promised, below is the diet you should be using. Actually, it is not so much a diet as a way of life eating. The interesting effect I have found from eating this way for the last 6 months, is that I no longer crave sweets in the afternoon, or ever. I am never hungry. I eat when I feel a little hunger and I don't need to eat much to feel satisfied. I haven't had nor have wanted a piece of chocolate in 5 months and I am a chocoholic.
I find the easiest way to eat in this manner is to read all ingredients on everything. The less ingredients, the purer the food, and the less likely you will have a reaction to it. It may be allergic or intolerance. But the chances are much less likely.
So try it and enjoy eating, and the absence of pain. I keep a copy of this list in my purse and refer to it when I'm in the restaurant. I have no problem asking the server to ask the chef any questions about any food I might like to order. They are always helpful, and patient. More so than some of my friends, I might add. But I do it anyway. Hey, I'm the one who is going to suffer, not them. So don't be embarrassed. Just ask if you're not sure.
As a by product of my eating this way, I also lost 20 lbs. Now if that doesn't motivate you, the pain will.
Sources of gluten Primary sources:
* wheat (including semolina, durum, spelt, triticale, and Kamut(r) grain)
*rye
* barley
* oats (oats don't naturally contain gluten, but are often subject to contamination with small
amounts and many gluten intolerant people avoid oats).
Hidden sources: (ingredients/additives which may contain gluten)
The source of many of these ingredients must be carefully scrutinized to ascertain whether or not any gluten is present. For example, modified food starch from corn is acceptable, as long as no wheat starch is included. Apple cider vinegar is acceptable, but distilled vinegars may contain gluten. Pure buckwheat or buckwheat flour is acceptable, but many buckwheat flours are contaminated with or have wheat flour added.
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* Binders
* Bleu cheese
* Brown Rice syrup (if barley malt enzyme is used)
* Caramel coloring (made from barley malt enzymes)
* Coatings
* Colorings
* Dextrins
* Dispersing agents
* Emulsifiers
* Excipients (added to prescription medications to achieve desired consistency)
* Extracts (in grain alcohol)
* Fillers
* Flavorings (in grain alcohol)
* Flours, Breads, Cereals, Crackers, Pasta, Sauces & Condiments made with the above listed
grains or their derivatives.
* Grain alcohol (beer, ale, rye, scotch, bourbon, grain vodka)2
* Homeopathic Remedies
* Hydrolyzed protein, hydrolyzed plant protein (HPP) hydrolyzed vegetable protein (HVP)
* Malt or Malt Flavoring (Barley malt)
* Modified starch, modified food starch (when derived from wheat)
* Mono- and di-glycerides (made using a wheat starch carrier)
* Oils (wheat germ oil & any oil with gluten additives)
* Preservatives
* Soy Sauce (when fermented using wheat)
* Spices (if containing anti-caking agents)
* Starch (made from grains listed above)
* Vegetable gum (when made from oats)
* Vegetable protein
* Vinegars (distilled clear and white or with a mash starter)
* Vitamin E oil
Good night and sleep and eat well.
Shirley