#glutenfree Archives - Health Beat

Benefits of Oat Milk

Posted on February 6, 2019 by Joann Ariola

Moooove over cow and goat’s milk, oat milk is the latest lactose-free, protein enriched, low in fat, flavorful choice for the vegan and lactose intolerant lifestyle.

Oat milk is a dairy-free milk alternative that is made from oats. It has a ratio of 1 cup of oats to ¾ cup of water. The mixture is then strained to create a liquid.

According to https://www.livestrong.com, oat milk is a healthy alternative to whole milk and skim milk. It is rich in vitamin D, iron, calcium, potassium and fiber. One cup of store bought oat milk may have up to 120 calories, 5 grams of fat, 3 grams of protein, 14 grams of carbohydrate and 2 grams of fiber.

Comparatively, cow’s milk contains 3.5% fat, 146 calories, 11 grams of carbohydrate, 8 grams of protein and 8 grams of fat and skim mild has 83 calories, 122 grams of carbohydrate, 0.2 grams of fat and 8 grams of protein. Even though the numbers for skim milk seem better than oat milk, skim milk still contains lactose.

Consumers are turning to oat milk because it can be a healthier choice for those who are allergic to the lactose in milk, as well as nuts and gluten. Oat milk can be purchased or homemade. Some opt for the homemade version so there is less risk of cross contamination with wheat, rye, barley and nuts at the manufacturing plant. This is of great importance for those with allergies or celiac disease.

Oat milk tastes good, comes in flavors and can be used for coffee, cereal or in any way you would use cow’s milk or a milk alternative.

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.

Is There a Link Between Type 1 Diabetes and Celiac Disease?

Posted on February 10, 2016 by Joann Ariola

It is not unusual for people with Type 1 diabetes to also have celiac disease. Type 1diabetes and celiac disease share several common traits. Both diseases are triggered by genetic and environmental factors and they increase the risk of developing associated autoimmune diseases.

Type 1 diabetes or insulin-dependent diabetes causes the body to produce insufficient amounts of insulin needed to break down glucose

Celiac disease, or gluten-sensitive enteropathy, is a disease in which the body launches an immune reaction when a person consumes gluten, a type of protein found in wheat, rye and barley.

Most patients with both diseases tend to develop asymptomatic celiac disease, but are unaware they are experiencing its symptoms. This is because they are confusing symptoms with diabetes with those of asymptomatic celiac disease.

Symptoms may include, but are not limited to: Bloating

Bloating
Diarrhea
Weight loss
Fatigue
Anemia
Irritability
Depression

As a diabetic with celiac disease, you may think that your world has come to an end and you will not be able to eat anything since both diseases require adherence to a strict diet, but that’s not the case. There are tips you can follow that will help you self-manage both diseases and maintain overall health:

Gluten-free foods – Health food stores and most main stream grocery stores now carry gluten-free products. Rice pasta can be used as a substitute for pasta.
Follow a whole-food meal plan – A gluten free dinner consisting of a serving of protein (broiled or baked), steamed vegetables, a small serving of brown rice, and a small piece of fruit for dessert can small piece of fruit for dessert.
Watch your blood sugar levels – A diagnosis of celiac disease necessitates what may be a dramatic change in your daily sources of carbohydrates. You may experience variations in your usual blood-sugar patterns, so you will want to be vigilant in testing.
Track your calories and carbs – Some gluten-free foods may be calorie and carbohydrate dense. You cannot assume that a sandwich made with gluten-free bread has the same amount of carbohydrates as one made with regular bread.
Check nutrition labels of processed foods – All food labels are required to state if the food contains wheat, but keep in mind that wheat-free doesn’t mean gluten-free.
Meet with a registered dietician – It can be complicated having two serious diseases that come with different dietary restrictions.

If you or someone you know has celiac disease and type 1 diabetes and would like to speak with a registered dietitian to help self-manage your disease, call Jamaica Hospital Medical Center at 718-206-7001 for an appointment.

What Does Gluten-Free Really Mean?

Posted on July 15, 2015 by Sage Robinson

It seems everyone is talking about gluten these days, but what is gluten and should you be following a gluten-free diet?

Gluten is a protein found in wheat (including semolina and durum), barley, rye, triticale, spelt, farro, and kamut. People with Celiac disease, and some with non-Celiac gluten sensitivity, are allergic to gluten. A gluten-free diet helps control their symptoms which include inflammation in the small intestines. Only a doctor can diagnose you with Celiac disease or non-Celiac gluten sensitivity, so make sure you have been correctly assessed before embarking on a gluten-free diet. If you’re not gluten intolerant, avoiding it will deprive you of necessary nutrients found in whole grains like fiber, as well as vitamins and minerals such as iron, folate, thiamine, calcium, phosphorus, zinc and vitamin B12. Gluten-free products are often made with refined grains which are low in nutrients.

If your doctor confirms a gluten allergy, switching to a gluten-free diet is a big change so it’s a good idea to consult a dietician who can answer your questions and offer advice on how to maintain a healthy, balanced diet. Be sure to mention other products you may be ingesting that could contain gluten like certain food additives such as malt flavoring and food starch, as well as any medications and vitamins that may use gluten as a binding agent.