5 Secrets for a Happy, Healthy Lifestyle Without Gluten

Jaqui Karr, CSN, CVD

  • How raw foods can increase energy and performance
  • The downsides of eating processed foods
  • How raw foods are the super heroes of a balanced diet
  • Transitioning into a gluten-free lifestyle
  • 5 ways to stay gluten-free and thrive!
  • Dining gluten-free with friends and family

You spoke and we listened. We've added a spot for comments for those of you that aren't on Facebook.

Comments

comments

40 Comments

    Jennifer

    I am Gluten Sensitive, but KNOW from experience how I feel when I do eat any items containing gluten. People give me such a hard time about it saying its silly and I have a choice. Well I DO have a choice. I am grateful that I have the knowledge and people like you and Dr. T sharing your information with us. Thank you!

      The Gluten Summit Team

      Thank you for your kind words, Jennifer! We’re so glad you’re enjoying the summit!

      Ruth

      I agree with Jennifer. A lot of people think you are weird because you are trying to eat/be healthier. I have tried many “diets” over the years and have not been able to lose weight. I have a low thyroid problem and take Armour thyroid. I take various supplements also. Have been buying “gluten free”foods but have been very enlightened with regard to these items by your presenters. At one time I was diagnosed with fibromyalgia, and some of those various “diseases”, like Epstein-Barr. I am very interested and committed to getting better. Your Summit talks have all been wonderful. Thank you very much for all the presentations……

    Petra

    Thank you Jaqui putting it out there and saying it ” how it is “. I learned from you that being gluten free it’s not about losing extra pounds. That’s what I was focusing the most, when I first heard about gluten free ” diet “. Now I know it is rather way of life and releasing your body from pure misery of illnesses. And yes, you will lose those extra pounds as a bonus 🙂

    Ty

    What suggestions do you have for a person such as me who find it difficult to maintain a gluten free diet because the food industry inflate their prices just because of a gluten free lable. I would love to even have the opportunity to listen to and learn more from this excellent summit, but can’t afford to purchase it. How do we survive this illness because I try it and get to the end of my food budget for my family because we all have this illness two weeks into the month. I’ve tried many recipes and the ingredients are so expensive. Maybe a suggestion on where to shop. Also suggestions to eliminate corn, potatoes, dairy from cows,and tomatoes has me really frightened now because I was able to stretch using these items. Now what to do, beats me.

      VibeRadiant

      Ty, can I suggest that you come over to the http://wheatfreeforum.com/, it is full of great info and great support for those living gluten-free.

      Tiffany

      My best suggestion is to go to the website glutenfreeonashoestring dot com. That’s what she’s all about. Being and cooking gluten free on a budget. Additionally, I bake all my own bread and not from rice flours, but with a product available from Maninis dot com. If you do the math on the flours it averages about 3.75 to 4.00 for a loaf of bread you make yourself. I bake everything myself. Some of the Bob’s Red Mill products are outstanding with the exception of their All Purpose Bread Mix because it is made with garbanzo bean flour and we don’t like beany tasting bread. Amazon dot com also sells Bob’s Red Mill products and the savings is very good versus a regular grocery store. It takes a whole lot of research, but in the end you will understand what it takes to make good gluten free meals and breads and desserts. Another site to explore is Momwhatsfordinner dot com. This lady is amazing. There are so many many gluten free bakers/cooks on the internet that I’m sure you’d find something you can adapt to your life. About dot com is another website that has really good recipes. Namastefoods dot com is another good place to start. Making my own bread was a challenge but over time I’ve learned all the “tricks of the trade” so to speak and now find it as easy as the no knead gluten containing bread I used to make. I’ve been gluten free for a little over 2 years and have not regretted it along with the elimination of my Rheumatoid Arthritis (which is one hell of a disease). Good luck and God Bless and check out the web pages I mentioned.

        Beth

        The cheapest and easiest way to go gluten-free on a budget is to eat, veg, fruit, meat, fish, nuts and seeds. Do not buy any of the pre-packed products, even those labelled “Gluten Free”. Most of them are not made with good quality ingredients. Try to expand your cooking / eating selection by trying new veg & fruit when they are on sale. You can also make your own bone broths (just keep the bones from a cooked chicken) and use that as your chicken stock in any future recipes.

    Laura

    Jaqui said, “You will lose weight on a GF diet, if it has not disrupted your Thyroid function.” Although my T3&T4 blood tests are “normal”, my new Homeopathic doctor is treating me for a Thyroid disorder. I have Leaky Gut and have been gluten free, dairy free, egg free, soy free for one to two years. Getting off of peanuts after listen to the Summit. Recently, I ate raw for two weeks and lost three pounds. Still eating mostly raw… I have excess amounts of belly fat that isn’t going away and is worse this year than ever before. Last year’s clothes don’t fit. I stopped vigorous exercise, with no results, after the doctor said my adrenals are working at 25%. I can walk and will begin again after the darn plantar fasciaitis and heel spur pain calms down. IS THERE ANY HOPE TO LOSE WEIGHT BEFORE THYROID GETS BETTER?

    VibeRadiant

    I have never heard of depression described that way. It feels empowering rather than “depressing”. This summit is so long overdue, it is a shame. But the new knowledge that this summit is spreading is truly miraculous! Thank you!

    Anna

    I don’t agree that Celiacs are the only that name their disease. I say I’m a diabetic.

    Janis Romme

    It’s my understanding that blood tests aren’t accurate for gluten sensitivity until you’re very sick. Entero Lab has stool tests for antitissue transglutaminase IgA, antigliadinIgA, anti-casein and others. They also have the American Red Cross analyze DNA to detect gluten/celiac genes. No prescription is necessary for these tests, because they’re not invasive. Results can be sent via e-mail.

    shelley

    as a vegetarian there is NOTHING left for me to eat . i do not drive and can’t always get fresh produce .. and nothing will make me support the farm industry or eat animals and birds .. this is horrible ..there are no vegetarians options on that website from what i could find 🙁

      Loren Ziem

      I’m having the same problem as vegan-leaning vegetarian with OAS. Apparently I can eat steamed kale and possibly protein powder. I think people like us may have to continue eating legumes until more options and more research is done. Hopefully you can plant or expand a garden — I once saw someone build a hydroponic salad factory out of an old bookcase. There are solutions, so keep looking, don’t give up.

    Suzan Michele Powers

    thank you for being clear about gluten and celiac disease and gluten sensitivity. I have recently been diagnosed with diverticolosis and declared gluten sensitive. My doctors want me to avoid or stop using gluten and I have been in this process ever since. Learning again it is a 3 month spell of antibodies after an intake of glutened food stood out like a warning bell. Gluten chaos, oh yes, it is happening right now! I was diagnosed with RA in my 20s and after great care it went away after 4 years, no antagen in my blood. Then I had two major breakdowns in 1995 and 1999 which I now can see as gluten. I was eating 12 grain breads thinking I was getting healthier! And encouraged after I gained weight and got diabetes 2 to eat lots of carbs by my nutritionists! Oh it has to stop! I am stopping it now! Thanks for your help!

    Mindy Goldis

    Excellent, thanks Dr. Tom and Jaqui It is also refreshing that you have added someone who thinks more in line with my life which is whole plant foods. I wish you had more interviews with plant-based experts and not lean so heavy on the paleo lifestyle, as that is not ever going to work for me. I do agree with the elimination of gluten, dairy and most, if not all grains. G-d Bless 😉 Mindy aka TheRawsomeVeganGal – check out my youtube channel of the same name for free info on healthy living, recipes and product reviews

    Ann

    Would love to eat 50%raw but as someone who had undx celiac then hoshimotos i developed lots of digestive issues including sibo, fodmap intolerance. I am recovering now that sibo seems to be gone:) I am trying to eat raw carrots and cucumber every day as those seem pretty tolerable. Am wondering though if more raw foods would spped up my healing? I miss my daily salads!

    Joyce

    You are so right about the restaurant scene in Montreal Jaqui. Last weekend I had a girls weekend there with an old friend. I got glutened in a charming restaurant in Old Montreal – two hours of misery followed when we returned to the hotel — I didn’t see it coming as the waiter assured me they could prepare my meal gluten free. We have to be vigilante when we’re dining out. That being said, I still love the city and will speak directly to the chef in future. Thanks for sharing your wisdom.

    Jean

    I would like to know about receiving communion in church? Is this ok once a week?

      lisa

      not for a person with celiac. There are gluten free communion wafers. speak with your clergy office, to see if you could bring them in yourself.

    teri

    Thanks Jaqui, Great information. I do believe we should be eating a large portion of our food raw. I also believe being grain free is the way to go. Many gluten-free products are not as healthy as they should be. Example: Corn is mostly genetically modified. My website is dedicated to grain-free and my book, Gluten-Free & Grain-Free Healthy Recipes will be on there soon. http://www.glutenandgrainfeesolutions.com Thanks

    Bonny

    how does I find out exactly how sensitive I am to gluten??

    Valerie Palmer. Canada

    once again very informative! No one mentions Candida!!

    Jane Jones

    So are split peas allowed on the gluten free, dairy free, diet that they are suggesting? Do they contain harmful leptins- are they considered a legume?

      Loren Ziem

      All I can find easily is a blog citing Dr. Cordain’s research and some statistics on bean and pea lectins. Peas do seem like a good choice from the group. http://www.marksdailyapple.com/are-peas-and-green-beans-healthy/#axzz2kzV734vc

    Nancy

    Loved all the information…I feel I could go out and spread the word . I find it quite interesting all the information on thyroid and gluten sensitivity. I had my thyroid removed due to thyroid cancer. I am on synthroid and wonder how this would affect gluten sensitivity?

    Ruth

    Thank you, Jaqui, for the encouragement to communicate so that I am as sure as I can be that I get only the food that I can eat anywhere that I eat what others prepare. I could do that a little better than I have been doing it.

    Franklin Sterns

    Jaqui makes proper nutrition and physical performance and raw food sound easy. Why didn’t I think of this before?

    Marilyn Ziegler

    Marilyn Ziegler Great information. Is Pasta out forever? To know for my grand children sake. I am on second loaf of Gluten Free Bread from Whole Foods. Is it acceptable. Is Amy’s Gluten Free Pizza from Whole Foods okay? Just had it once. Depression information so important and I can inform local mental health professionals and others. I am Gluten sensitive—can I have a non gluten wafer at Communion which I had for the first time last Sunday. After eating three big meals of raw salads I had so much energy the last two days that I was still raking leaves at midnight when I had been sleep deprived. I ate one chocolate covered Almond before reading the contents. Wheat! I threw the second one away. Wheat was even in a dressing for salads. Is rice totally off the eating list as there is Gluten Free cereal that is rice and rice crackers in my cupboard now. One speaker was negative about rice and I used to use rice in making a soup. With a grateful heart I thank you for the enlightening information about the seriousness of Celiac illness. My information began two months ago—–checking out why I always had this belly and seeing my O B doctor. I have had symptoms for years.

    Linda

    Recently I attended a master gardener’s conference. One of the focal points was roasted fresh vegetables. Since I had requested gf meals, the ‘garden roast’ was to have gf vegetables. When asking where the sauce free vegetables were, I was told everything was gf since there wasn’t any bread or gluten dishes there. “All vegetables are gluten free and I should know that.” Problem wasn’t the vegetables, but the fact all of the vegetables had sauces on them. I watched the chef cook the vegetables only to see him pouring the sauce on the vegetables while still on the grill. Sadly, he thought once the sauce was cooked (again?) it would be safe to eat. I did eat one piece of eggplant cooked on a different grill, and soon wished I had not. It wasn’t the grill, but the tongs the second chef used that had the gluten (wheat) on it. It seemed many thought gluten was some kind of processed food from something else and has nothing to do with wheat.

    Raia

    People say I’m a diabetic

    Charlene

    What is the verdict on Sourdough bread with regard to a gluten-free diet? Does the fermentation process break down the gluten molecule or affect it some other way? I really appreciate this Summit – learned SO much. Thank you.

    Loren Ziem

    OAS [an allergy to plant proteins which are mistaken for pollens, and can be broken down by cooking] can manifest in people like myself as an allergy to all raw plants, and comes with the usual allergenic effects, even vomiting and potentially anaphylaxis. OAS and diets including raw foods can easily be mutually exclusive, so I’d like to remind others with OAS of the importance of probiotic and vitamin supplements, particularly vitamin C, the B group, and folate. As Jacui Karr pointed out, there are likely other phytonutrient deficits we’re unaware of. Due to the variations in the cooking times and temperatures needed to denature the allergens [and the lack of any visible professional targeted approach to coping with OAS], I think the best comprehensive answer for us is to eat a broad variety of veggies.

      Loren Ziem

      Oops. I meant to mention potassium in particular [especially if you’re cutting back on tomatoes and potatoes], not folate, but there’s an impact on most nutrients, so in any case a serious multivitamin seems warranted for this serious compromise on food.

    Janet

    Hi, Jaqui! Thx for a great talk. Why do you soak nuts before you eat them? And I loved the bread bAsket pass behind your back story! Will be following a lot of your suggestions, and buying your DVDs today. Many thx for making this a whole lot easier to “digest”. Regards, Janet.

      Jaqui Karr

      My pleasure, thanks so much for your comment! Things like bread basket behind the chair can make all the difference! Little tricks help the person affected as well as make it easier for everyone around them to be helpful

    Beth

    I enjoyed this presentation and it the tips it contained. I will also be implementing the act of having any gluten passed behind my back while eating out of the house. We are a gluten free home, so I only have to watch out when we are out.

    Ana C

    There are a few speakers that I have missed, so this might have been addressed. So I ask, as a meat eater…if I go gluten free and the animal has eaten gluten, will that meat affect me as if I have eaten gluten?

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