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Gluten Elimination

Eliminating Gluten

by Dr. Thomas Giamatteo
Nutritional Support
Center IMT
Integrative Manual Therapy and Diagnostics

Your health challenge suggests that removal of toxins from your body is an important aspect of regaining your health and function. Exposure to toxins is a daily occurrence for every individual, which occurs secondary to air pollutants (such as carbon dioxide and coal smoke from generators), water pollutants (such as arsenic and e, coil) and the food we ingest. In completing the gluten elimination diet, you will take a burden off of your over burdened detoxification systems in the liver and kidneys allowing the systems to recover and regain efficient and effective function. This allows your body to then work in detoxifying all toxins in a way, which will assist your body in healing, and reaching all goals that you established for yourself.

Your current health challenge will benefit from avoiding gluten. Gluten is a protein-carbohydrate insoluble mixture, which is contained in Wheat, Oats, barley, and Rye. This handout will assist you in educating you regarding products to avoid and make suggestions for appropriate substitutions.

Your reaction to the diet may vary, but in general, you may expect to see an increase in your energy level, a decrease in mental fogginess, and a decrease in body pain with corresponding increased functional levels. Some individuals experience an adjustment phase as the body begins the detoxification process. This phase usually lasts approximately one week. Symptoms may vary from changes in sleep patterns, joint stiffness, gastrointestinal function and headaches or lightheadedness.

A_______ week gluten elimination diet has been suggested for you.

Foods containing gluten, which should be avoided during your elimination diet:

Wheat Products
Oat Products
Barley Products
Rye Products

The following is a listing of foods to avoid followed by foods, which may be substituted while you are eliminating gluten from your diet.

Products	Avoid	Allowed
Grains	Wheat Oats Rye Barley Bulgur Tritcale	Amaranth Quinoa Buckwheat Corn Rice Millet

Beverages	Beer Ale Gin Whiskey Grain Vodka Instant Coffee Postum Ovaltine Root Beer	Green Tea Tea Herbal Tea Coffee Cocoa Rum Tequila Wind Clear Sodas Some Dark Sodas

Pastas	Semolina Pasta Couscous Rye Pasta Barley Pasta Wheat Pasta Vegetable Flavored pasta with wheat or Semolina base	Rice Pasta Lentil Pasta Bean Threads Corn Pasta Tapioca Pasta Quinoa Pasta Rice Noodles Soy Pasta Potato Pasta

Cereals	Oatmeals Dry Oat Cereal Granola with Oat, Wheat, Rye or Barley Dry Cereals with Barley Malt or Malt Flavors	Hot Rice Cereal Hot Quinoa Cereal Dry Cereals of Qunoa, Rice, Corn (no Malt) Perky’s Nutty Rice and Corn Hominy and Grits

Breads/Crackers	Wheat Bread Oat Bread Wheat Flour Barley Bread Rye Bread Crackers Croutons Bred Crumb Mixture Buscuits Doughnuts Graham Crackers Soda Crackers Wheat Tortillas Pie Crust with Wheat Flour Base	Rice Breads Potato Flour Breads Quinoa Breads Soy Flour Breads Bean Flour Breads Rice Creackers Rice Cakes Corn Tortillas Corn Crackers

Protein Sources	Meat in Gluten Based Sauces Eggs in Gluten Based Sauces Seafood in Gluten Based Sources Hydrolyzed Vegetable Protein	Red Meat Fish tofu Poultry Tempeth Eggs Beans Lentils Hummus Baba Gannouj

Condiments	Soy Sauce Some Ketchups Some Prepared Mustards Some Curry Powders	Salt Pepper Herbs Most Rice, Cider and White Vinegars Gluten-free Soy Sauce Bragg’s Liquid Amino Acids Gluten-Free Curry Powder Baking Powder Baking Soda

Fruits	Canned Frut with Gluten Thickners such as Pie Filling Cookies, Cakes, Candy or Pies with Gluten Base for Flour for Filling or Base Most Puddings Ice Cream Cones Desserts with Malt Flavor Some Confectioner’s Sugar	Frozen Fruits Cookies, Pies, Cakes and Candies with Gluten-free Base Puddings with Rice or Tapioca Cornstarch Geletins Custard

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