Ask the Dietitian
Volume 1
Welcome to the first installment of our new seasonal column. Here, a registered dietitian (RD) will provide insight on nutritional issues impacting individuals (or their loved ones) with Celiac Disease or gluten-sensitivity. Have a question? Post in the comments here, on our facebook page, or email bmoreglutenfree@gmail.com!
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Is gluten-free
bread better for you than breads with wheat in them? I like to use gf
bread for my sandwiches, but there are so many different types now it's
hard to figure out which are nutritious.
Gluten-free bread is not necessarily a better choice than traditional wheat bread, unless you are omitting gluten
from your diet for a specific medical reason. If you have celiac
disease or another medical condition that requires you to avoid gluten, then you definitely should select a gluten-free
bread variety. When choosing any bread (GF or otherwise) it's best to
look for one that includes whole grains. Flours ground from whole grains
contain the germ, endosperm, and bran, which is removed from refined
grains. It is these important parts of the grain that contain the
dietary fiber and most of the protein, which have many health benefits.
If you are selecting a GF bread, compare fiber and protein content, and
opt for the one that provides more of these nutrients.
In addition to being gluten free, I can't have any dairy. I'm worried about getting enough calcium. Should I take a supplement?
You definitely can get enough calcium without consuming dairy, but you will need to increase your intake of other sources of calcium. Oysters and sardines are good sources of calcium as well as cooking stocks that are prepared by soaking bones from chicken, turkey, pork, or fish. Additionally, leafy greens, such as mustard greens, broccoli, bok choy, brussels sprouts, and cauliflower also contain calcium. The body is unable to absorb large amounts of calcium at a time, so it's best if you spread your intake throughout the day. Additionally, absorption is increased if high-calcium foods are consumed in the presence of vitamin C, found If you are concerned about your calcium intake, you can have your doctor take a serum calcium level or assess your bone mineral density (a reflection of your calcium status).
In addition to being gluten free, I can't have any dairy. I'm worried about getting enough calcium. Should I take a supplement?
You definitely can get enough calcium without consuming dairy, but you will need to increase your intake of other sources of calcium. Oysters and sardines are good sources of calcium as well as cooking stocks that are prepared by soaking bones from chicken, turkey, pork, or fish. Additionally, leafy greens, such as mustard greens, broccoli, bok choy, brussels sprouts, and cauliflower also contain calcium. The body is unable to absorb large amounts of calcium at a time, so it's best if you spread your intake throughout the day. Additionally, absorption is increased if high-calcium foods are consumed in the presence of vitamin C, found If you are concerned about your calcium intake, you can have your doctor take a serum calcium level or assess your bone mineral density (a reflection of your calcium status).
I
was recently diagnosed with Celiac Disease and am nervous about the new
changes I have to make to my diet. I don't really know what a
dietitian or nutritionist does...could they help me with this? If so,
how could I find one?
A Registered Dietitian (RD) can certainly assist you with making dietary changes that suit your lifestyle and can enable you to stay healthy by omitting gluten from your diet. Your primary care physician may be able to recommend an RD in your area, or you can find one by visiting the Academy of Nutrition and Dietetics website and selecting "Find an Registered Dietitian" (http://www.eatright.org/
--Meghan Ames, RD, MSPH
