Eating Well on a Gluten Free Diet
As a registered dietitian, I help clients develop diets that optimize their health and minimize their risk of the “killer” diseases like obesity, diabetes, heart disease and cancer.

Despite the need to avoid a great number of the common carbohydrate foods in our diet, people with gluten intolerance still need to follow the same nutritional goals as anyone else who wants to reduce risk of chronic diseases and maintain a healthy body weight. That means eating a diet that’s well balanced with the right type of high nutrition carbohydrates, heart healthy fats, and lean protein foods, and to include enough “fun” foods to make your diet interesting and good enough to eat.

I use an “exchange” type diet to design personal diets for people because it’s a great way to help people learn how to choose foods with similar nutrition and control carbohydrate, fat and protein by choosing a certain number of foods from each group. It can help correct mistakes people make in calories, portion sizes and nutrition at the same time. If you have gluten intolerance, are you making either of these common mistakes with your diet? Continued >