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Joined: Oct 12
Posts: 3

Posted: 25 May 2013, 19:33
Hello everyone;

I was just wondering if anyone here has a gluten sensitivity and has tried the Dukan Diet? I am going to talk to my Dr. about it but would like some advice or more info from others who have tried this diet.

Joined: Sep 11
Posts: 894

Posted: 26 May 2013, 18:06
I have done the Dukan Diet twice. ... last time for about 6 months. I liked the eating plan.I like it better than Atkins because you do not have to count net carbs.It is something a person with gluten issues could probably live with the rest of their lives.You can go to one of the Dukan Websites and register so that your "TRUE" weight can be determined. True Weight is determined by answering a few questions. The diet is made up of 4 phases.Oat Bran plays a roll in blocking fats as well as reducing cholesterol and it is recommended that several Tbsp. be taken in the form of a Gallet.( I used to make a pancake out of the oatbran and, egg, and skim milk, and wrap a lean turkey burger or sirloin burger in it.) You can also put the oat bran into yogurt. You would need to use caution if attempting to use Oat Bran. Everyone is different and your sensitivity may prohibit the use of Oat Bran. As stated below there is a Gluten Free Oat Bran, "Bob/s Red Mill". The Attack Phase is 3 to 10 days in duration and is Lean Protein,Skim Milk,Low Fat Yogurt, and I believe low fat cheese. Moving to the Cruise Phase you will alternate Protein & Vegetable days with Protein Days.The Cruise Phase requires that you eat certain vegetables ,but no starchy vegetables, and no fruits at this stage.You stay in the Cruise Phase untill you have reached your True Weight. Then the Consolidation Phase.To follow the Consolidation Phase take the number of pounds you have to lose and multiply by 5. That is the number of days you will remain in this Phase. Then the final, Stabilization returns you to eating protein, vegetables from the cruise phase, 1 serving of fruit per day, except for bananas, cherries, and raisins, 2 slices of whole grain bread allowed / day,( but you may not be able to use bread) 40 g of cheese per day, 2 servings of starchy foods per week, lean cuts of lamb and pork with the "Pure Protein" Thursday per week, and allowances to have two "celebration" meals per week. He recommends exercise such as walking, and drinking lots of water..I would suggest you purchase a used copy of the book on because there are details in the book no website can provide.

I have not been diagnosed with with an allergy to Gluten but Sour Dough Bread, & other commercially baked items, and a few other foods cause a skin reaction. I no longer do Low Carb Diets due to my own issues, but if you are in good health this can work for you with certain modifications..Good luck!

Joined: Aug 12
Posts: 1,286

Posted: 27 May 2013, 12:33
Be careful. Neither Ezekiel bread nor oats (except oats marked gluten-free) are gluten-free.

Joined: Sep 11
Posts: 894

Posted: 27 May 2013, 15:51
eKatherine wrote:
Be careful. Neither Ezekiel bread nor oats (except oats marked gluten-free) are gluten-free.
See above link.
I bought Ezekial bread that was gluten free and had no issues with it but there are articles posted on the web that indicate that any one with Celiac Disease should NOT use the Sprouted grain bread.
Ekatherine is right about being careful with both because it depends on the individual and I will edit my post above because of that.. Best wishes!

Joined: Apr 13
Posts: 186

Posted: 27 May 2013, 20:11
I did that diet. Bob's red mill brand has a gluten free oat bran. The diet would be highy suited to you. In consolidation when you can add in bread and other starches back you would simply leave them out or add a gluten free alternative. As for the actual weight loss phases (attack and cruise) other than the oat bran you need not worry about gluten. It is highly effective. I lost about 35lbs in 8 weeks.

Joined: Jun 13
Posts: 10

Posted: 14 Jun 2013, 07:54
I think the dukan diet weight loss coaching is ideal for someone with gluten sensitivity because you basically follow a diet that eliminates carbs (which includes wheat and wheat products) and focuses on eating fresh vegetables and lean proteins. I think it could be a great way for anyone with gluten intolerance to lose weight.

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