what is a good gluten free and soy free diet?
Question by mnm: what is a good gluten free and soy free diet?
I’ve been gluten free and soy free for a year now. and people say that if I still to the farmers diet, only fresh foods, I will not get gluten poisoning, and I will lose weight. Well I have only gained weight. What is going on? and how do I stay healthy?
p.s. Gluten free food, like bread tends to have more calories than normal bread.
Answer by Skeptic
The following is an excellent whole plant based diet and I’ve heard it has great recipes:
The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great by Neal Barnard and Robyn Webb (Paperback – Jun 8, 2010)
Other excellent books are “Eat More, Weigh Less” by Dr. Dean Ornish and “Eat to Live.”
I lost 90 pounds without counting calories, without going hungry, and without limiting serving sizes. It’s simply changing the choice of foods. Instead of drinking milk, I drink a non-dairy green smoothie (many recipes on the web). Leafy greens have a tremendous quantity of calcium, iron, and protein per calorie. I try to eat a bunch of kale, collards or chard each day in the smoothie. For additional protein components, I also eat about a cup of brown rice or quinoa each day (these are gluten free). I’ve found breads to be loaded with sugar, oils, and sometimes even wood fiber ( to increase fiber content ). Eat about a cup of legumes (peas, beans, lentis) each day to fulfill other protein requirements. Eat as much fruit and colorful vegetables as you want. If you are a pure vegetarian, take B12 (if you need it). Get out in the sun for Vitamin D. Finally take one tablespoon of ground flax see each day for essential fatty acids.
Food allergies are common, especially in new genetically modified forms of soy, wheat, and corn that are pervasive in processed foods in America. Severe reaction to these new GM foods are common in a small percentage of people. My hunch is that many more people are reacting but not to a degree that can be recognized.
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