The Davises tell their patients that with a little planning, creativity and some dietary changes, gluten sensitivity can be managed.
First, those determined to have gluten sensitivity should eliminate foods containing wheat, barley, rye, spelt, kamut, malt, bulgar, triticale, farina, seminola, dorum and certain oats. Read labels carefully, too, because there may be hidden gluten in yogurts, soy sauce, toothpaste, mouthwash and dextran additives.
In recipes, wheat flour can be replaced with a variety of other flours, including corn, potato, rice, tapioca, millet, quinoa, soy buckwheat, flaxseed and chia seed.
And you don’t have to give up flavor when making your favorite breads, cookies, pasta, muffins, rolls, pie and pizza crusts.
The doctors recommend you prepare your own food and bring your own food or condiments to work or social outings.
They also suggest your diet go heavy on fruits, vegetables, gluten-free foods and water. Exercise an hour each day and try a variety of activities, get plenty of rest, get regular medical and dental checkups, do your best to keep your life stress-free and live with a smile and a lot of gratitude.