Special Diets

We all have needs - most of us are in need of dietary adjustments -- due to medical or religious necessity or even persnickety taste buds.

Eating delicious food is one of the wonderful pleasures of life –
dietary changes do not take that away.

 

Here are some definitions and details:

Allergy: an abnormal reaction of the body to a previously encountered allergen introduced by inhalation, ingestion, injection, or skin contact

Casein: a protein precipitated from milk rennet

Curds: milk solids

Dairy: of, for, or pertaining to milk, cream, butter, cheese, etc.

Enriched: altered food which contains a nutrient that is at least 10 percent of the Daily Value more than the reference food also: fortified, added, extra, plus

Extra Lean: less than 5 g fat, less than 2 g saturated fat, and less than 95 mg cholesterol per serving and per 100 g

Gluten: the mixture of proteins, including gliadins and glutelins, any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats

Good Source: contains 10 - 19 % of the Daily Value for a particular nutrient

Intolerance: Extreme sensitivity to a drug, food, or other substance

Lactose: ‘milk sugar' obtained from whey

Lean: less than 10 g fat, 4.5 g or less saturated fat, and less than 95 mg cholesterol per serving and per 100 g

Less: contains 25 percent less of a nutrient or of calories than the reference food

Light: nutritionally altered product contains 1/3 fewer calories or 1/2 the fat or sodium of the reference food

Low Fat: low-fat: 3 g or less per serving; low-saturated fat: 1 g or less per serving; low-cholesterol: 20 mg or less and 2 g or less of saturated fat per serving

Low Sodium: sodium free less than 5 milligrams of sodium per serving; low-sodium: 140 mg or less per serving; very low sodium: 35 mg or less per serving

More: contains a nutrient that is at least 10 percent of the Daily Value more than the reference food

Reduced: nutritionally altered product contains at least 25 percent less of a nutrient or of calories than the reference food -- but a food cannot be low and reduced -- one or the other

Rennet: natural complex of enzymes produced in any mammalian stomach to digest the mother's milk containing a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into curds and whey

Sugar Free: less than 0.5 g sugar per serving

US Food Labeling: http://www.cfsan.fda.gov/~dms/wh-alrgy.html

Vegan: a person who does not eat or does not believe in eating meat, fish, fowl, or any animal by-products including, but not limited to dairy, eggs, and often honey

Vegetarian: a person who does not eat or does not believe in eating meat, fish, or fowl

Wheat: the grain of any cereal grass of the genus Triticum, esp. T. aestivum

Whey: liquid part of the milk

 

You Can Enjoy Eating

Naturally Gluten Free

• Amaranth
• Quinoa
• Buckwheat
• Millet
• Quinoa
• Rice
• Sorghum
• Tapioca
• Teff
• Nuts
• Legumes
• Coconut
• and more!

Naturally Diabetic Friendly

• Agave
• Honey
• Stevia
• Fruits

A change in dietary needs is a gift to get back to real food. To reconnect with food and the Earth -- and with ourselves -- what do we really enjoy versus what we were raised on and which we are surrounded.

 

Trust Your Gut -- now more than ever.

 

My costs are variable – I customize each program to each client – I’ve even traded skills for skills – so yes, you can afford to do this. As you know, folks with celiac disease often deal with intolerances to other foods making eating a chore. My successes in cooking and baking not only allow me to make delicious gluten free meals free of soy, rice, legumes, nuts, dairy, casein, and sugar – and often, several of those in one recipe.

 

The Benevolent Baker is -not- responsible for the information on external sites; nor is the Benevolent Baker associated with any of the sites in the links. All information on this site is for referential use only and is not mean to act as a replacement for trained medical involvement.