Doctor insights on:
Halls Cough Drops Gluten Free
Gluten-free: You can add more protein, and starches that are not wheat-based. Sweet potatoes, brown rice, quinoa, various squashes, etc are fine, for instance. Eat fruits unless concerned about Insulin resistance. Also add healthy oils like coconut oil, olive oil. Eat larger portions and be physically active, including exercise with weights. You want the weight you gain, to be muscle rather than fat.
Wheat barley rye contains gluten, a protein molecule that in susceptible people can cause reactions and long term illness. There is celiac, the most well known and severe gluten disease. There is gluten sensitivity, affecting more people, but usually milder. There is wheat allergy, less common than the others. The treatment, for now, is to avoid all gluten in ...Read more
No: There is nothing inherently healthier about a gluten-free diet unless you are one of the people with celiac disease or gluten-intolerance. In fact, most processed gluten-free foods are high glycemic and lower in fiber than their gluten-containing counterparts. If you are relying on a gluten-free diet, choose whole unprocessed lean meats and vegetables and fruits and avoid the packaged junk.
Means no gluten: Gluten is a type of protein found in wheat and related grains like rye and barleys. Gluten-free foods are foods that do not contain gluten. Persons with gluten sensitivity related illness might need to be on gluten-free diet.
If you mean a: Gluten free diet, it is probably ok for anyone, depending on the foods eaten. You still need lots of vegetables, good lean protein, fruit & healthy fat, gluten free whole-grains, along w dairy or other calcium source. You still need to limit processed food, sugar, and saturated & trans fats, & watch sodium intake. Robert lustig's book 'fat chance' & website/youtube video are good resources.
Probably yes: Gluten-sensitive enteropathy (celiac disease) is much less common than gluten intolerance. Like lactose intolerance, caffeine intolerance, sorbitol intolerance (with regard to needing to restrict each respective substance), people who are gluten intolerant do better to avoid gluten-containing foods. Only about 10% of the population are gluten intolerant. Add gluten back to diet & see how you feel.
Many in grain fam: Wheat, rye, barley, and oat family many drinks havegluten like gatoraid.
Lots: Gluten is found in some grains. G. Wheat, rye faro, bulghur, spelt, triticale. It is not in amaranth, quinoa (actually a seed), rice, corn, buckwheat (a different grass), millet, any bean or legume (all high on fiber), fruits, nuts, seeds, vegetables. All whole grain versions fruits, veggies, nuts add fiber to diet. Check with celiac society or online. Oats are iffy. Check no xcontamination.
Gluten free: Yes this is available every where in the u.S as the awareness for this condition has been there3 for a long time and most super markets have labels for these foods stating they are gluten free.
Read label: Tequila is not made from grains but from a cactus product and thus I would not expect any gluten in it. But do read the label re. Any presence of wheat, barley, or rye just in case. If you send me a case of it, I can do a personal tasting test for you. :).
Many choices: All whole organic lean proteins, like eggs, chicken, fish, turkey, beef, buffalo, lamb are naturally gluten-free! Vegetables are also naturally gluten-free, so are fruits and non-gluten grains, like rice, quinoa, amaranth, and millet. If you eat whole foods in their natural state, unprocessed and free of additives, sauces, marinades and dressings, you will enjoy a delicious variety!
Foods without gluten: Gluten-free means the food or drink does not contain gluten, a protein found in such grains as wheat, rye, and barley (including malted barley). Grains that do not contain gluten include corn, rice, millet, quinoa, sorghum, & buckwheat. Oats & oatmeal don't have the gluten protein, but have another protein that some celiac disease patients react to, while other celiac patients may not react with.See 1 more doctor answer
Not much unless...: Gluten sensitive enteropathy is an inflammatory condition of the small bowel where its lining flattens after exposure to dietary gluten, with associated malabsorption, anemia, increased cancer risk. Gluten intolerance occurs in about 10% of americans who may get diarrhea after exceeding their threshold for gluten intake. Short of these patients, trying a gluten free diet is giving in to just a fad.
None...: There are really no health related benefits from going gluten free unless you have celiac disease. There are many more people that have gluten intolerance and eating gluten gives them excessive gas, bloating, cramps or diarrhea. For those gluten intolerant people going gluten free might help relieve those symptoms. Good luck!
Ill-defined: Both are "pop" restricted diets and there are quite a few people convinced that one or both has helped them subjectively despite their not being in a group that needs to restrict (gluten enteropathy, galactosemia). It will make your life much more difficult, it will be even harder to be a good guest, and we await objective results from real science. Benefits may really exist for some people.
The cough reflex is a protective mechanism that uses muscles in your throat and chest to expel mucous and saliva that may contain pathogens that would otherwise possibly be inhaled via aerosol or to expel pathogens infecting the throat and respiratory system. Cough benefits the host by reducing load and benefits the pathogen which may then spread via aerosol. ...Read more
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