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Millions of Americans suffer from food allergies and gluten intolerance, which can result in medical reactions ranging from temporary discomfort to high cholesterol, depression, arthritis, and celiac disease. "The G-Free Diet" simplifies all this work for the estimated three million Americans who have Celiac Disease, plus the 30 million consumers who have mild food intolerances, and the millions more that want to reshape their bodies both inside and out. As The View's celebrity author Elizabeth Hasselbeck adeptly explains in layman's terms, gluten is a protein found in wheat, barley, rye, contaminated oats and a multitude of other everyday food products. Pizza, bagels, soy sauce and even some lipsticks contain gluten. It's also a food additive found in everything from ketchup to pharmaceuticals. Signs you may actually have a gluten allergy include an upset stomach, ulcers, headaches, bloating and abdominal pain, anxiety or depression, skin rashes, mouth sores, muscle cramps or joint pain. But Hasselbeck assures you from the outset: There is hope!
Is the diet healthy?
While the diet sounds restrictive at first glance, there are entire food groups that are naturally gluten-free, including all fruits and vegetables, organic chicken and poultry, all nuts and seeds and whole eggs as well. If you're addicted to breads and bagels, the G-Diet will surely be hard to swallow, but you can still enjoy the following gluten-free grains without guilt: millet, buckwheat and quinoa.
What do the experts say?
"I use a lot of different testing for gluten allergies in my own practice and it's often quite difficult to determine for people who have confusing symptoms and inflammatory reactions," said registered dietician Megan Forbes, whose nutrition consulting company is based in Boulder, Colo. "I think that Elizabeth Hasselbeck has opened the eyes of many American consumers on her frustrating quest for medical help -- when she identifies very common food sources -- oats, wheat, gluten, for instance -- that may produce a wide variety of symptoms."
A spokesperson for the American Dietetic Association, Forbes said, "Gluten is one of the more hard-to-digest proteins and consumers can even find it in gravy, salad dressing, some spices, soup bases, even Play-Doh, which is scary enough."
Hasselback lists all major sources in an upbeat way, and even suggests taking a good look at your own home and pantry first. "The G-Free Diet' is very helpful to anyone with food sensitivities, not just gluten, so I would recommend it to my clients," said Forbes, owner of Nutritional Consulting.
Who should consider the diet?
Most people will do well on this diet. Typically anyone with a food allergy is a healthier and more aware eater anyway -- simply because they have to be. While a gluten-free diet is usually medically approved, eliminating carbohydrate-rich gluten foods can do wonders for your waistline since you must veto cakes, cookies, breads and most processed fast foods. Many dieters who are forced to give up gluten also experience a big boost in energy and stamina, and lose excess body fat along the way.
Bottom line
A small percentage of the population actually has dramatic gluten allergies. Most helpful here is Hasselbeck's "The G-Free Restaurant Guide" where she illustrates how to place an order and speak to wait staff about your needs, tips for calling ahead and deciphering menu ingredients, and a translation key for items that may have hidden gluten on any menu. To sum up, if you wish to lose weight, feel healthier and sidestep most food sensitivities (to nuts or seafood, for instance) these dining and cooking strategies are helpful to most of the population.
Foods you can eat
The closer a food is to its natural state, the more likely it is to be gluten-free, and most processed food manufacturers use gluten to preserve food. So, whole fruits and vegetables are fine; lamb, pork and all beef are generally gluten-free, but beware hot dogs and bacon products since they're often packed with gluten fillers. You can also eat nearly all fish and shellfish, seeds, beans, tofu, spices and popcorn. Also, some condiments are gluten-free (olive oil, butter, mayo and vinegars) but read labels carefully to make sure they don't use flour, wheat, rye or barley in the cooking process.
Fitness expert Nicole Dorsey Straff is a Los Angeles-based exercise physiologist and author, and frequently writes about diet, health and wellness.
Is the diet healthy?
While the diet sounds restrictive at first glance, there are entire food groups that are naturally gluten-free, including all fruits and vegetables, organic chicken and poultry, all nuts and seeds and whole eggs as well. If you're addicted to breads and bagels, the G-Diet will surely be hard to swallow, but you can still enjoy the following gluten-free grains without guilt: millet, buckwheat and quinoa.
What do the experts say?
"I use a lot of different testing for gluten allergies in my own practice and it's often quite difficult to determine for people who have confusing symptoms and inflammatory reactions," said registered dietician Megan Forbes, whose nutrition consulting company is based in Boulder, Colo. "I think that Elizabeth Hasselbeck has opened the eyes of many American consumers on her frustrating quest for medical help -- when she identifies very common food sources -- oats, wheat, gluten, for instance -- that may produce a wide variety of symptoms."
A spokesperson for the American Dietetic Association, Forbes said, "Gluten is one of the more hard-to-digest proteins and consumers can even find it in gravy, salad dressing, some spices, soup bases, even Play-Doh, which is scary enough."
Hasselback lists all major sources in an upbeat way, and even suggests taking a good look at your own home and pantry first. "The G-Free Diet' is very helpful to anyone with food sensitivities, not just gluten, so I would recommend it to my clients," said Forbes, owner of Nutritional Consulting.
Who should consider the diet?
Most people will do well on this diet. Typically anyone with a food allergy is a healthier and more aware eater anyway -- simply because they have to be. While a gluten-free diet is usually medically approved, eliminating carbohydrate-rich gluten foods can do wonders for your waistline since you must veto cakes, cookies, breads and most processed fast foods. Many dieters who are forced to give up gluten also experience a big boost in energy and stamina, and lose excess body fat along the way.
Bottom line
A small percentage of the population actually has dramatic gluten allergies. Most helpful here is Hasselbeck's "The G-Free Restaurant Guide" where she illustrates how to place an order and speak to wait staff about your needs, tips for calling ahead and deciphering menu ingredients, and a translation key for items that may have hidden gluten on any menu. To sum up, if you wish to lose weight, feel healthier and sidestep most food sensitivities (to nuts or seafood, for instance) these dining and cooking strategies are helpful to most of the population.
Foods you can eat
The closer a food is to its natural state, the more likely it is to be gluten-free, and most processed food manufacturers use gluten to preserve food. So, whole fruits and vegetables are fine; lamb, pork and all beef are generally gluten-free, but beware hot dogs and bacon products since they're often packed with gluten fillers. You can also eat nearly all fish and shellfish, seeds, beans, tofu, spices and popcorn. Also, some condiments are gluten-free (olive oil, butter, mayo and vinegars) but read labels carefully to make sure they don't use flour, wheat, rye or barley in the cooking process.
Fitness expert Nicole Dorsey Straff is a Los Angeles-based exercise physiologist and author, and frequently writes about diet, health and wellness.
