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Gluten Free Diet

Lactose and Gluten Intolerance Diet Guidelines – Do’s And Dont’s

By January 30th, 20133 Comments

Gluten Intolerance Diet Sticking to any diet can be difficult, but sticking to one that is a result of a disease or condition can be even more restrictive and difficult. Take for instance both a lactose and gluten intolerance diet, which often go hand in hand in people with candida overgrowth. Both have a pretty stringent list of do’s and don’ts and not following those rules can lead to unpleasant symptoms.

Lactose intolerance literally means what it says – your body simply cannot tolerate lactose. This very common condition is caused by a shortage of lactase in the body and becomes more and more common with age. Lactose intolerance constipation is common, as is general tummy trouble if a proper diet is not followed. Here are some do’s and don’ts for people dealing with lactose intolerance:

DO: Keep lactaid pills handy. If you are faced with a dairy dilemma, you’ll be glad you have them on hand.

DO: Read labels! Even some medications can contain lactose, so it’s important to not put yourself in a milky mess unknowingly.

DON’T: Rule out dairy altogether long term. Provided you remained on a lactose-free diet for a considerable amount of time and your symptoms were not severe to begin with, with a little research, you can find hard cheeses such as Gouda and other dairy-ish products that can make your diet more tolerable, but watch out because tasty cheese is also a cause of constipation, a tummy trouble you’d likely rather do without.

DON’T: Skimp on the calcium! Restrictive diets, as well as digestive medical conditions such as lactose and gluten intolerance, often can lead to nutrient deficiency! So, supplement with other calcium rich foods such as broccoli, spinach and tuna, as well as calcium-magnesium with vitamin D supplements (all three required for proper nutrient balance in the body).

Another restrictive dietetic solution is the gluten intolerance diet. Many individuals with gluten sensitivity issues are often lactose intolerant and may cross-react to both types of foods. For many people, this is a relatively new condition and many people wonder what is gluten intolerance? The condition simply refers to the body’s inflammatory response system goes into overdrive in the small intestine when gluten is consumed. Because of the vast majority of products containing this common fundamental, a gluten intolerance diet may seem impossible; however, here are some helpful do’s and don’ts to help ease the apprehensiveness:

DO: Check your medications and even your mouthwash! If you are experiencing symptoms gluten intolerance like in nature, and adhering to your recommended diet, there may be something in your medicine cabinet that’s causing your grief!

DO: Be cognizant of cross contamination! Even the most stringent of followers of a gluten intolerance diet can falter by not paying attention to preparation methods.

DON’T: Think that gluten intolerance means you have to forego all grains. Experiment with safe quinoa, brown rice and buckwheat instead.

DON’T: Forget to read food labels. Just because you don’t think something contains gluten doesn’t mean that it’s not in there, considering that so many foods nowadays have hidden gluten. Don’t be naïve – Look for terms like “gluten free”.


  • Sherly Nykiel says:

    Lactose is the main carbohydrate or sugar found in milk, and in varying quantities in dairy products made from milk including yoghurt, ice cream, soft cheeses and butter. Lactose (milk sugar) intolerance results from an inability to digest lactose in the small intestine.Back in the cave-days, the only time a person would ever ingest lactose would be when they were infants getting milk from their mothers. During their adult lives milk was never consumed. Only with the invention of agriculture has milk become readily available to adults. Lactose is unique in that only in milk does it exist as a free form, unattached to other molecules.

  • Tyron Sprafka says:

    Food industry applications, both of pure lactose and lactose-containing dairy by-products, have markedly increased since the 1960s. For example, its bland flavor has lent to its use as a carrier and stabiliser of aromas and pharmaceutical products. Lactose is not added directly to many foods, because it is not sweet and its solubility is less than other sugars commonly used in food. Infant formula is a notable exception, where the addition of lactose is necessary to match the composition of human milk…

  • Suanne Morawa says:

    Lactose intolerant individuals have insufficient levels of lactase, an enzyme that catalyzes hydrolysis of lactose into glucose and galactose, in their digestive system. In most cases this causes symptoms which may include abdominal bloating and cramps, flatulence, diarrhea, nausea, borborygmi (rumbling stomach), or vomiting after consuming significant amounts of lactose…


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