allergy to wheat, oats, & barley

iVillage Member
Registered: 01-18-2006
allergy to wheat, oats, & barley
5
Sun, 01-29-2006 - 11:44am

I start Phase 2 today and have a slight problem... I started SB b/c I thought it would help me avoid the foods that I can't digest, Celiac Disease is what I have, and SB really has helped me stay on track and eating right.

But now with P2 I am not sure what to do. I have read that some people have lost their weight when they eat all their WW breads. What should I do? I can't eat WW Bread or any kind of oats.

Any suggestions?
-Joy

iVillage Member
Registered: 04-01-2004
Sun, 01-29-2006 - 2:33pm

Hi Joy,


I got this info from the South Beach nutritionists:


I'm sorry, at this time we do not have a complete list of gluten/wheat-free foods. With the SBD, the emphasis is on eating whole grains. For those who are sensitive to gluten, this can be a challenge because many whole-grain products contain wheat. You can use other whole grains such as millet. Many of the products specially formulated for celiac disease are corn-based and not good choices.


Grain products are only one of the options for Phase 2. There are other foods listed that are better choices for those with celiac disease. Some examples are sweet potatoes, brown rice, legume flours, green peas, beans, and fruits as listed on the 'Foods to Enjoy' page. There are some pasta products that are made from beans that should work well for you. There are also a variety of gluten-free breads available on the market that you could try. Do the best you can to adapt your plan to fit your needs.


If you would like more information on celiac sprue, you may want to contact:


American Celiac Society (ACS) 45 Gifford Avenue Jersey City, NJ 07304 (201) 432-1207


CSA-USA 2313 Rocklyn Drive, #1 Des Moines, IA 50322 (515)270-9609


National Celiac-Sprue Society 5 Jeffrey Road Wayland, MA 01778 (617) 358-5150 (617) 651-3230


I hope this has helped you get started on the SBD. Please write back with any other questions or concerns you may have. Best of luck!

Photobucket
Avatar for mommiemel
iVillage Member
Registered: 03-26-2003
Sun, 01-29-2006 - 2:38pm

Dealing with food allergies are tough!

snowy.gif picture by mommiemel
Avatar for mommiemel
iVillage Member
Registered: 03-26-2003
Sun, 01-29-2006 - 2:41pm

Ooh!

snowy.gif picture by mommiemel
iVillage Member
Registered: 01-18-2006
Sun, 01-29-2006 - 4:29pm

Thanks for the replies. That helps. I do shop at Whole Foods and they have a Gluten Free shopping list too but I was concerned with eating gluten free foods that could be a "diet buster" I.e. corn based products. But I will just stick with avoiding breads and grains and add in sweet potatoes, sweet peas, ect. Pasta made from beans I do need to find. I have only had gluten free pasta made with corn.

Thanks again,
Joy

iVillage Member
Registered: 01-20-2006
Mon, 01-30-2006 - 9:43am

Sorry, I posted in error earlier but finally found the info in the SBD cookbook... it says "Whole wheat flour, buckwheat flour, rye flour, and barley flour are just a few of the many varieties available in supermarkets. There are also flours made from soybeans and chickpeas, which are extremely healthy." Also, white rice is forbidden but brown rice is OK...so brown rice flour would presumably be approved.

I'm not sure which of the above would be approved for celiac &/or which can be used for making bread, I'm sure one of the online celiac groups would know! :-) Good luck!




Edited 1/30/2006 3:34 pm ET by academy562