I feel like I need to include every sort of disclaimer here because these foods are not perfect and I am sure many will find reasons to criticize them. However, I will absolutely admit how hard it can be to switch your family to a whole food based diet when coming from the standard American diet. While theses foods are not ideal and can be very inflammatory due to poor quality oils, sugar, non-organic, high in x,y,z etc. they may help reduce free glutamate exposure and/or are slightly cleaner options when switching to a whole food diet. Strictly avoiding processed sources of free glutamate has been essential to our health, especially our son’s neurological health. Please keep in mind that many of these foods can also feed underlying pathogens which can additionally create a surge in glutamate. The following items have been linked via Amazon and/or Thrive Market affiliate accounts where I may earn a commission from. Products may need to be sourced based on availability and/or pricing.
Several of the items found on this page are not brand, specific. Rather, brands that we have been able to easily source.
Organic and certified gluten free grains are REID approved in moderation (see REID Perfect Plate). Though they are allowed, they can be a source of inflammation and many REID familes have to go grain free at some point (our family had to go grain free for 3 years). When someone consumes too many grains, they can start to ferment in the gut and as part of this fermenation you can see an increase in pathogens, glutmate, propionic acid (also a type of glutamate receptor), clostridia, yeast/candida, parasites, etc and also contribute to pyrroles.
If you do consume grains, they should ideally be in a fairly unprocessed form, as the processing (acid hydrolysis, fermentation, de-fattening, etc.) will result in free glutamate and increase inflammation. For example, gluten free flours often undergo hydrolysis or fermentation to strip the fiber from the grains or a de-fattening process to remove oil. These processes result in a fairly substantial amount of free glutamate that some* may react to. A reaction to these will be based on individual sensitivity. The risk of free glutamate will increase when you start to see more processed grains like brown rice “flour”, rice bran, parboiled, germinated or even white rice. Black and brown rice are preferred.
I understand, the process of making homemade flours can be extremely overwhelming so don’t worry about this step as you’re transitioning, but you’ll want or need to eventually take this step as diet evolves if you’re still struggling with high levels of underlying glutamate. However, flour blends containing “gums” and tapioca flour should be strictly avoided as they often times contain some of the highest levels of free glutamate. The reason why you will see me using more grain free type of recipes, is because most gluten free and grain based recipes call for the use of gums, which cause a reaction for our son.
Tip: Ground pumpkin seeds or tahini can be used in replace of almond flour if there is nut sensitivity or a substantial oxalate issue. Nut flours may also constipate some, so keep that in mind. Coconut flour can be very tricky to use and doesn’t act as an equal substitute to other flours.