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by victw » Sun Dec 20, 2020 7:51 pm
Uggh. I've always been able to do OK eating ok. Making decent choices. My husband has gone gluten-free, which has cleared up some issues he was having.
He is mostly choosing vegan restaurants - which I find harder to navigate. The older style hippy joints are good. But the younger fake meat places - not so good. Chinese has always been my go-to.
We eat out on a semi-regular basis for a number of reasons. For those of you that are gluten-free - how do you handle restaurants? Do you have particular restaurants that you find easier to navigate?
Thanks.
Vicki
11/1/19 Sloppy - 137.6/21.55
1/1/19 Still maintaining - 134.8/21.11
10/12/18 Maintenance wt - 136.4 BMI 21.36
5/6/18 151.8 lbs 23.8 - Normal. 4/8/18 154.6 lbs BMI 24.2 - Normal. 3/11/18 161 BMI 25.2 Overweight.
3 years staying on plan is the goal.
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victw
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by PJK » Wed Dec 23, 2020 12:16 pm
Should not be that complicated. Gluten is mostly found in products made from wheat. Ergo, tell hubby to avoid anything made from wheat - bread, crackers, cake, pasta, etc.
Beans, no gluten. Rice, no gluten. Potatoes, no gluten. Etc.
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PJK
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by Ron1943 » Wed Dec 23, 2020 9:16 pm
PJK wrote:Should not be that complicated. Gluten is mostly found in products made from wheat. Ergo, tell hubby to avoid anything made from wheat - bread, crackers, cake, pasta, etc.
Beans, no gluten. Rice, no gluten. Potatoes, no gluten. Etc.
But there are other prolamines, which are lumped into the gluten group, in other grains that gluten sensitive people react to. They are in all grains.
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Ron1943
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by AlyB » Fri Mar 26, 2021 12:33 pm
I’m gluten free and vegan and I guess I’m not understanding the issue. Most places, even a chain like, Native Foods, have whole food options like bowls with veggies, rice, etc. Just stick to whole, unprocessed foods. Vegan restaurants are almost always happy to make a big, beautiful salad with legumes and such. Or Buddha bowl.
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AlyB
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