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I have non-tropical sprue, and I find it difficult to get enough grain servings in my diet. What should I do?
GLUTEN FREE DIET PURPOSE: The Gluten Free Diet is used in the treatment of gluten-sensitive enteropathy, also known as non-tropical sprue, or celiac disease, dermatitis herpetiformis, and secondary gluten-induced enteropathy (non-celiac gluten intolerance). Characteristics: The Gluten Free Diet eliminates gluten, which is the protein found in wheat, oats, rye, buckwheat and barley. Strict removal from the diet is stressed in order to alleviate symptoms and restore the integrity of the intestinal mucosa. Nutritional Adequacy: The Gluten Free Diet is nutritionally adequate according to the National Research Council's Recommended Dietary Allowance. ALLOWED: Meats or Substitutes All meats, poultry, fish & shellfish, eggs, dried peas and beans, nuts, peanut butter, natural cheese, cottage cheese, creamed cheese, soybeans, and other meat substitutes; cold cuts, frankfurters, or sausage without fillers Milk or Milk Products (2 or more cups daily) Fresh, dry, evaporated or condensed milk, cream, sour cream (+), whipping cream, yogurt (+) Fruits (2 or more serve daily) All fresh, frozen, canned or dried fruits. All fruit juices some canned pie fillings. Vegetables (2 or more serve daily) Use all plain, fresh, frozen, or canned vegetables. Some commercially prepared vegetables(*)
OMIT: Any meats or substitutes prepared with wheat, rye, oats, barley or buckwheat such as cold cuts, sandwich spreads, canned meats, frankfurters or sausages (unless LABELED PURE meat), breaded meats & fish, processed cheese such as spreads, cheese foods, and processed cheeses which may contain a gluten stabilizer, turkey with hydrolyzed vegetable protein injected as part of the basting solution, tuna canned in vegetable broth (*) Malted milk, commercial chocolate drinks, some non-dairy creamers (*) Thickened or prepared fruits, some pie fillings (*) Creamed vegetables (*), vegetables canned in sauce (*), commercially prepared vegetables and salads (*)
Our Gastroenterologist Chandar Singaram, MD answer question from patient:
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Adipic Acid Ascorbic Acid BHA BTA Beta Carotene Biotin Calcium Chloride Calcium Pantothenate Calcium Phosphate Carboxymethylcellulose Carrageenan Citric Acid Corn Syrup Solids Demineralized Whey Dextrirnaltose Dextrose- Dextrins Dioctyl Sodium Sulfasuccinate Extracts Folic Acid-Folacin Fructose Fumaric Acid Gums: Acacia, Arabic, carob bean, cellulose, guar, locust beans, tragacanth, xanthum Invert Sugar Lactic Acid
Lactose Magnesium Hydroxide Malic Acid Mannitol Monosodium Glutamate (MSG) Niacin-Niacinamide Polyglycerol Polysorbate 60; 80 Potassium Citrate Potassium Iodide Propylene Glycol Monostearate Propylgallate Pyridoxine Hydrochloride Riboflavin Sodium Acid Pyrophosphate Sodium Ascorbate-Ascorbic Acid Sodium Benzoate Sodium Caseinate Sodium Citrate Sorbitol-Mannitol Sucrose Tartaric Acid Thiamine Hydrochloride Tri-Calcium Phosphate Vanillan Vitamin A (Palmitate)
Additional Ingredients Which May Content Gluten: Barley Bran Cake Meal Cereal Farina Flour Gluten Graham Malt Malted Milk Mazo meal Oats Rye Wheat Wheat Germ Wheat Starch CHECK LABELS OF ALL COMMERCIAL AND CONVENIENCE FOODS
Have a Question? Ask Our Doctor.
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