Gluten Free Diet

We have been working with Luke for quite a while trying to help him overcome some of his challenges including a tic disorder, behavior outbursts, distractability, etc. He has been going through Neurofeedback and doing daily Heartmath and we think we are seeing some improvement. Another challenge he struggles with is gastrointestinal issues - sometimes constipation and sometimes diarrhea. Knowing about the gut-brain axis and wanting to do everything we can possibly do for Luke, we have also started changing his diet to see if that would help. He has been on a gluten free and dairy free diet for about 4 weeks now. His Neurotherapist is convinced it is helping. He has also just recently had an appointment with a GI specialist, who took a detailed history and drew some blood in order to test him for any sensitivities. We are still waiting for the results of those additional tests.

In the meantime, I decided it would be helpful to lay out the basics of what a gluten free diet means so that Luke and his siblings (and his parents as well) can better understand how to help him.

What is gluten?

 Gluten is a protein found in wheat, barley, rye and the derivatives of these grains, including malt and brewer’s yeast.

What about other grain foods that do not contain gluten?

Other grain, flour, and starch alternatives can be consumed. These include: Amaranth, rice, buckwheat, almond meal flour, coconut flour, corn, cornstarch, guar gum, millet, pea flour, potato flour, potatoes, quinoa, sorghum, soy flour, and teff. These foods are okay in moderation.

What other foods should be used in moderation?

Beans and lentils, carrots, whole sweet fruit, cows milk and cream, cottage cheese and yogurt, sweeteners such as stevia and chocolate (choose dark chocolate that is at least 70% cocoa)

What is cross contamination?

This happens when a gluten-free food touches a gluten-containing food. This is critical to consider for those with Celiac Disease because even tiny amounts of cross contamination can cause damage to the small intestines and prevent nutrients from being absorbed.

Who should be eating gluten free?

Anyone with celiac disease (1% of the US population)

Anyone with non-celiac gluten sensitivity (up to 6% of the US population)

Anyone with wheat allergies

What should I be eating when on a gluten free diet?

A balanced diet consisting of mostly whole foods including vegetables, fruits, meats, poultry, fish, beans, legumes and most dairy products.

Are there any health risks associated with a gluten free diet?

Beware of gluten free processed foods that often add extra sugar and unhealthy fat to try and make up for the loss of gluten.

Do not replace gluten with unhealthy foods

Any other things to consider?

Make sure to eat plenty of fiber

Be careful with oats unless certified gluten free