Dietary Recommendaions:

MILK FREE/GLUTEN (GLIADIN) FREE DIET

Patients suffering from a milk and gluten intolerance control the problem by strictly eliminating both milk and gluten gliadin products from their diet. This diet has been created in order to assist those suffering from such problems. It is extremely important to READ LABELS on all products as manufacturers constantly change ingredients, even those listed on this sheet. Products listed on this sheet are also subject to change. All people do not have the same time response to the offending agents. You should take extreme caution to avoid these ingredients, even if you have escaped symptoms on some occasions.




Additives:

READ LABELS CAREFULLY ON ALL PRODUCTS. POSSIBLE SOURCES OF GLUTEN IN COMMERCIAL FOODS ARE EMULSIFIERS, STABILIZERS, CEREAL ADDITIVES, HYDROLYZED VEGETABLE PROTEIN, MALT, MALT FLAVORING, FOOD STARCHES, VEGETABLE GUM, AND VINEGAR. QUESTIONABLE PRODUCTS SHOULD BE VERIFIED THROUGH THE MANUFACTURER. ANNATTO COLOR.

Ethyl alcohol and/or caramel color can be present in annatto color and is not declared. People with Celiac should consider avoiding this ingredient.




Dietary Plan:

Day 1 Breakfast: Plain hominy grits, plain corn grits (Flavored may contain gluten, therefore plain is recommend.), Cream of rice. Mix in flaxseed or flaxseed meal and nut or seed butters as desired. Note cream of rice contains dairy Lunch: Tuna made in U.S. packed in water or vegetable broth (You must read label, to assure that no gluten is added.). Place on gluten free bread. If desired, gluten free plain soy yogurt can be used to replace mayonnaise. Add celery, onions, and parsley. Note regular yogurt contains dairy.