@Fanny59: I'm not coeliac, but I am sensitive to gluten, so I avoid it. There are still plenty of foods that you can eat that are naturally gluten free. All fruits and veg are, in their raw state, gluten free. The same goes for meats.
You can have plenty of greens, or lightly steamed vegetables, with a simple vinaigrette. My favourite is made of 2 Tbsp fresh lemon juice, 3 Tbsp olive oil (sometimes reduce it to 2 Tbsp) a pinch of sugar (or sweetener) salt, freshly ground pepper, and a bit of herb, like basil or thyme, which is my favourite, especially when it's fresh. This will dress a salad for the entire family, and is delightfully fresh-tasting. You can also substitute a good wine vinegar, either red or white, for the lemon juice, as well, and omit the sugar. And as for the oil, a bit of good-for-your-heart oil like extra virgin olive or canola helps you to absorb fat-soluble nutrients. Remember, everything in moderation! With summer coming, I can't wait for fresh tomatoes to make their appearance on my plate, drizzled with this dressing.
You can make great gluten free baked goods from grains and seeds like brown rice, millet, sorghum, buckwheat and flax. If you react to the gums that are so often used as binders in gluten free baked goods, try using ground flax or chia seeds. Bot are *very* good for you, and have naturally occuring components that will keep our bread from being crumbly. Please contact me, and I can give you a list of online resources that will help you.
I see that "wild game, skinless" is listed. While my doctor approves of my eating game (It's leaner than farmed meats, and doesn't have hormones, antibiotics, etc in it) I'm wondering who on earth would eat it without skinning it? Rabbit fur, I imagine, wouldn't be terribly appetising, nor would deer or moose hair!
Canola oil is the worst oil ever! I used to think it's one of the healthiest, oh boy was I wrong. Do some research and you'll find out how bad it is for you. Here's a few facts about it that I found online: "Canola is not the name of a natural plant but a made-up word, from the words "Canada" and "oil". Canola is a genetically engineered plant developed in Canada from the Rapeseed Plant, which is part of the mustard family of plants. According to AgriAlternatives, The Online Innovation, and Technology Magazine for Farmers, "By nature, these rapeseed oils, which have long been used to produce oils for industrial purposes, are... toxic to humans and other animals". (This, by the way, is one of the websites singing the praises of the new canola industry.)" Now if you still choose to buy this oil at least you know what you're buying. By the way, online you will find both good and bad, it's up to you to dig deeper and really find out the truth. What is written above is what I believe.
Pretty good list, but it fails to list super foods for fat soluble vitamins, which are very deficient in today's diet.
And I find it backwards and rather ironic that for calcium rich foods low-fat is encouraged. The absorption of minerals and other nutrients in food works synergistically with fat and the fat soluble vitamins in them. Eat calcium rich foods WITH fat, so DO NOT eat low fat dairy, eat full fat. Put a pat of butter on your vegetables, etc. And don't always eat lean meat, animal fats contain, once again, important fat soluble vitamins important to health.
Hmmm... I'm not sure I would include jasmine rice in the same category as barley. As rice goes, jasmine is the worst for your blood sugar. It has a glycemic index of 109 which is almost twice that of basmati and four times that of pearl barley. From a strictly calorie/fat standpoint they appear relatively equivalent, but I try to stay away from it because one of my goals is to keep my blood sugar as steady as possible so I have energy and don't get hungry. I guess it depends on what each person is trying to focus on!
Thank you for the list & all the comments! I copied/pasted/edited foods to include some- remove others. Listing 'fish' & 'seafood' is all-inclusive, but those listed as 'lowest' in mercury levels, are: Anchovies, Butterfish, Calamari (squid) Caviar (farmed) Crab (king) Pollock, Catfish, Whitefish, Perch (ocean) Scallops, Flounder, Haddock, Hake, Herring, Lobster (spiny/rock) Shad, Sole, Crawfish/crayfish, Salmon, Shrimp, Clams, Tilapia, Oysters, Sardines, Sturgeon (farmed) Trout (freshwater) Note: Tuna didn't make that list. It's on the next step up in the mercury levels, from the Natural Resource Defense Council (NRDC); data obtained by the FDA & EPA.
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