Receiving a recommendation to go gluten-free will likely feel confusing and overwhelming for someone who was recently diagnosed with celiac disease or a non-celiac gluten/wheat sensitivity.
This 4-page starter guide can provide your clients with more clarity and a deeper understanding of thrive on a gluten-free diet, by breaking down all the most important fundamentals and princples of a gluten-free diet. It also addresses some frequently asked questions and common concerns that come up for newbies who are just getting started going gluten free.
Includes:
- An explanation of what gluten is, and how it’s different from wheat
- The key differences between gluten allergy, wheat sensitivity, and a fructan intolerance
- A friendly reminder for people to rule out celiac disease before trying a gluten-free elimination diet – and why this matters
- Why more Americans tend to have non-celiac wheat/gluten sensitivity compared to people in other countries (from a gliadin and zonulin standpoint)
- How to quickly identify gluten on a nutrition label
- A list of the most common types of foods that usually contain gluten
- A list of the most common types of foods that are naturally gluten free
- Gluten-free staple foods shopping list (organized by food group/grocery type)
- 1-day gluten-free sample menu
- How to eat balanced on a gluten free diet (a few general tips)
Reviews
Great for starters going GF!
All the online free resources I found that were lists of “avoidance foods” which would have left my client feeling lost with what to even eat or focus on. Easy to understand handouts and straight forward
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