DELETE THE WHEAT
Eliminating gluten from your diet.
Gluten is a gummy material that is the result of washing dough made from certain grains. Wheat is the primary gluten grain, but oats, barley and rye are in this group as well.
A specific allergy or intolerance to wheat is most common. Experiencing symptoms related to consuming these foods should certainly raise concern as to whether this is a specific wheat issue, or an intolerance to all gluten grains. The most advisable way to determine one’s specific intolerance would be to eliminate all gluten grains as part of an elimination diet. During the challenge phase, investigate each specific grain individually, documenting any adverse reactions.
AVOID:
Bread flour
Bulgur
Gluten
High-protein flour
Malted cereals
Multigrain products
Puffed wheat
Rolled wheat
Semolina
Shredded wheat
Spelt
Wheat protein powder
Wheat starch
Wheat tempeh
White flour
Whole wheat berries
Gelatinized starch
Modified food starch
Durum flour
Vanillin extract
Starch
Vegetable gum
Dextrin
Vegetable starch
Caramel color
Couscous
Tabbouleh
Hydrolyzed vegetable protein
Oats (unless specifically designated gluten-free as they are often contaminated with gluten grains)
SAFE:
Arrowroot
Buckwheat
White potato
Sweet potato
Yams
Rice
Tapioca
Corn
Millet
Nutrition
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