Reproduced with permission from Gluten Intolerance Group. 15110 10th Ave. SW, Ste. A, Seattle WA 98166:1987
content in the diet (Table 26-8). it is important to provide adequate fluids to ensure the liber's effectiveness.
Not all fiber is equivalent in modifying stool si/e and consistency. Wheat bran is Ihe most effective in increasing weight of the stool, followed by fruits, vegetables, oats, corn. soya, and pectin.7 The bulking effect of the fiber is multifactorial, affecting colonic microllora. interaction with intestinal liminal contents, water retention, and other mechanical factors. Fiber should be introduced to the diet slowly and be adjusted based on symptoms. Medications
Table 26-6. Additives and Ingredients Allowed in a Gluten-Free Diet
Butylated hydroxy-toluene (BHT)
Calcium phosphate Carboxymethyl-
cellulose Corn sweetener Dextromaltose Folic acid-folacin
Gums: acacia, arabic, carob bean, cellulose, guar, locust bean, tragacanth, xanthan
Sodium acid pyrophosphate
Sodium caseinate Sodium nitrate Sucrose Thiamine hydrochloride
Vitamins and minerals
Ascorbic acid Beta carotene Calcium chloride Carrageenan Corn syrup solids Dextrose Fructose Invert sugar Lecithin Malic acid
Microcrystalline cellulose Polyglycerol Potassium iodide Pyridoxine hydrochloride
Sodium silaco alumínate
Sulfosuccinate Tricalcium phosphate
Vitamin A (palmitate)
anisole (BHA) Biotin
Calcium pantothenate Citric acid
Dioctyl sodium sulfosuccinate Fumaric acid Lactic acid Magnesium hydroxide Mannitol
Monosodium glutamate (MSG)
and 80 Propylene glycol Monostearate Riboflavin Sodium benzoate
(Note: this is not an exhaustive list.)
Reproduced with permission from Gluten Intolerance Group. 15110 10th Ave SW, Ste. A, Seattle WA 98166; 1987.
Table 26-7. Gluten-Free Diet
Grains Almond; arrowroot starch, artichoke; corn and flours starch, cornmeal; maize and waxy maize;
legume flours (peas, beans, hung beans, lentils); potato starch, potato flour; rice bran; rice flours (plain, sweet, brown, white, and polished rice); sesame; sorghum; soy flour; sunflower; tapioca (cassava) starch
Breads Specially prepared breads using only the allowed flours (100% potato, corn, arrowroot, soybean); commercial gluten-free baking mixes Cereal Hot or cold cereals made from corn, rice, or hominy*
Noodles Gluten-free corn pasta; special gluten-free and pasta low protein pastas; rice pasta or bean pastas Crackers Pure cornmeal tortillas; rice wafer or crackers, and snack rice cakes,' popcorn, crackers made with foods allowed flours (100% potato, corn, rice, arrowroot, soybean); potato chips
Low-gluten flours; all flours containing wheat, rye. barley, and oats; durham wheat, all-purpose flour, white enriched flour, wheat flour, wheat germ, whole wheat flour, wheat starch; wheat bran; oat bran; amaranth; buckwheat; buckwheat groats; bulgar; graham; kasha; kumat; matzo; matzo meal; millet; quinoa (kneen-wa); rusks; semolina; spelt; teft; triticale
All breads, rolls, etc. made with wheat, oats, barley, and rye
All cereals containing wheat, oats, barley and rye, farina, bran (except rice), graham, wheat germ, kasha, bulgar, buckwheat, millet, triticale Malt (a flavoring usually derived from barley)
Pastas, noodles, spaghetti, and macaroni made from wheat or other gluten-containing grains
All crackers and snack foods containing wheat, wheat starch, rye, barley, oats, bran (except rice), graham, wheat germ, malt, kasha, bulgar. buckwheat, matzo. millet, durham wheat, sorghum, rusks, amaranth, triticale
Table 26-7. continued
Meat and meat alternatives
Fruit and juices
Fresh, dry, evaporated, or condensed milk; sour cream;' whipping cream;' yogurt'
Fresh meat, fish, poultry, and eggs; fish in oil, water, or brine (check ingredients), luncheon meats, frankfurters, and prepared meat products packaged without food starch or gluten derivatives: peanut butter
Aged cheese (100% Cheddar, Swiss. Parmesan, etc); cottage cheese.' cream cheese; processed, low fat or fat free cheese'' Most fresh, frozen, dried, or canned fruit
Most plain, fresh, frozen, or canned vegetables; dried beans, peas, and lentils: tomato puree and paste; white and sweet potatoes: yams: hominy; rice
Malted milk; commercially prepared milkshakes; some nondairy cream;' some commercial chocolate drinks'
Any meat or meat products containing wheat, rye. barley, oats, or gluten derivatives; some canned tuna or fish in vegetable broths;' some sausage, frankfurters, luncheon meats, and sandwich spreads;' canned soups, chilies, stews;" bread containing products such as Swiss steak, meatballs, pot pies, croquettes, etc, self-basting turkeys with hydrolyzed vegetable proteins (HVP) injected as part of the basting solution
Cheese foods; cheese spreads or dips; imitation cheese products
Thickened or prepared fruits (as in pie fillings)'
Vegetable sauces:' commercially prepared vegetables; most packaged rice, mixes
Fats Most margarines," butter, vegetable oil, lard, shortening, nuts, pure mayonnaise made with allowed vinegars'
Sweets and Special commercial gluten-free cakes, cookies, desserts and baking mixes; homemade puddings with cornstarch, rice, tapioca; some pudding mixes, gelatin desserts, custards, and ices;* sherbet and ice cream if they do not contain gluten-containing stabilizers;" most hard candy, honey, molasses, marshmallow, coconut, or chocolate;' most jelly and jams;* most nonbuttered syrups;" some candy"
Miscellaneous Fruit juice; plain tea; plain brewed coffee; beverages hot chocolate made with pure cocoa powder;
carbonated drinks except most root beers; wine and brandy without dyes or preservatives; most rums; vodka distilled from potatoes
Homemade broth and soups made with the allowed ingredients; special gluten-free commercial soups or broths
Commercial salad dressings and dips, unless product ingredients are known to be gluten-free"
Most commercially prepared cakes, cookies, and other baked goods; "instant" puddings and bread puddings; ice cream cones; frozen desserts containing gluten stabilizers
"Instant" drinks such as tea. coffee, cocoa, and fruit punch that are processed with additives, stabilizers, or emulsifiers; ground coffee with added grains;" some flavored coffees;' some herbal teas;' most root beers;' all beer and ale; all whiskies (including corn whiskey); bourbon; any liquor made from grain alcohol; vodka distilled from grain
Most canned soups and soup mixes;* bouillon, bouillon cubes or powder
396 Part 3 Nutrition and Specific Disease States
Table 26-7. continued
Miscellaneous Cider, rice, or wine vinegar; salt: black or red pepper; herbs; pure spices; monosodium glutamate (MSG) if made in USA; bicarbonate of soda; pure cocoa; most yeast; baking powder; cream of tartar; imitation flavoring
•Manufacturer should be contacted to confirm gluten status. 'May contain gluten-containing vegetable gums.
Distilled white vinegar; most white pepper; some curry powders;' some dry seasoning mixes;" some gravy extracts and meat sauces." yeast flakes;' extracts;' natural flavoring containing alcohol;' ketchup, prepared mustard, and horseradish;' pickles unless cured in allowed vinegars or lemon juice
Table 26-8. Dietary Fiber Content of Foods
'/2 cup canned Pears Pineapple Fruit cocktail Peaches
Garbanzo beans Lima beans
Fresh 1 apple 1 orange 1 banana 3 dates
'/! cup Raspberries
Lentils (5 g) Northern beans (4 g) Navy beans (5 g) Pork and beans (6 g) Kidney beans (6 g)
1 pear(5 g) '/2 avocado (4 g) 3 plums (4 g) 3 prunes (4 g)
Table 26-8. continued
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Many women who have recently given birth are always interested in attempting to lose some of that extra weight that traditionally accompanies having a baby. What many of these women do not entirely realize is the fact that breast-feeding can not only help provide the baby with essential vitamins and nutrients, but can also help in the weight-loss process.