I started out my career as a Dietitian 13 years ago. If I had known then what I know now…I wouldn’t have changed a thing. I have loved most every minute of my career life and appreciate the fact that changing ones eating habits is probably one of the hardest things people have to do. I used to take my patients inability to follow my instruction personally and still do to some extent, but have learned over the years what works and what doesn’t.

My husband and I started a functional medicine clinic a little over 6 years ago and that is when I feel my education and growth as a Dietitian has really happened. He, as a physician, has always been wellness and preventative focused so it was easy to learn under his tutelage. He was constantly introducing new concepts and ideas that I had only briefly, if at all, learned about while obtaining my degree.

Over the years I have learned that the more I learn, the more I realize how much more information is out there for me to learn. I have opened my mind to accept new concepts and ideas that I don’t feel like I would have done if I were a “traditional dietitian.”

I first became interested in learning more about gluten intolerance because of my own personal history with Rheumatoid Arthritis, but also the increasing number of patients presenting to our clinic with autoimmune and other diseases that “no one else could figure out.”

I stumbled upon the Gluten Free Society while researching gluten free and was completely taken in with the information that was presented. It was easy to accept the concept of TRUE gluten free versus TRADTIONAL gluten free and couldn’t wait to read and listen to more information the Gluten Free Society provided.

In school we were taught vaguely about eating “gluten free” which meant staying away from wheat, barley, rye, and oats, but everything else was fine. True gluten free, as I’ve come to learn, encompasses staying away from ALL grains including corn and rice. We were also taught that traditional gluten related only to people with celiac disease.

Deb Lamkin, R.D., L.D.











Below I’ve detailed a list of Traditional and True gluten free foods

Traditional True

Wheat – not allowed No grain allowed

Barley – not allowed No corn allowed

Rye- not allowed No rice allowed

Oats -Gluten Free allowed otherwise not Organic, grass fed meat allowed

allowed) Organic, grass fed dairy Allowed

Corn –allowed and typically used to Organic, free range, non-vegetarian fed eggs allowed

make GF processed food products

Rice – allowed and typically used to Organic vegetables allowed

make GF processed food products Organic Fruits allowed

Meat is allowed except for deli meats if it contains Nuts allowed

hidden sources of gluten Seeds, although True gluten free, are not

Dairy is allowed unless it contains hidden sources recommended by GFS

of gluten Legumes, although True gluten free, are not

Vegetables allowed except those containing breading recommend by GFS

or other gluten sources Potatoes allowed

Fruit allowed, except those containing hidden sources

of gluten.

Nuts and Seeds allowed

Legumes allowed

Potatoes allowed

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