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Gluten-Free Diet

Gluten-Free Diet

We have already mentioned the gluten-free diet when we wrote about Novak Djokovic few months ago. Now we have decided to bring some more details about the gluten-free diet.

A few thousand years ago humans discovered farming, the agricultural revolution took off, and we changed from hunter-gathers into farmers. We settled down, formed societies, and the human race progressed into what we are today.

The problem is, our bodies never adjusted properly to eat all of the grains that we were now farming.

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According to studies, 1 in 133 individuals suffers from some degree of gluten intolerance. While there is no known cure for this condition, following a strictly gluten-free diet can help you lead a healthy, more comfortable life.

What is gluten?

Glutens are proteins present in crops for example corn, wheat as well as potatoes. Combined with liquids, those proteins create the elasticity in baked goods. But, research shows that only the glutens present in whole wheat, barley and rye in a negative way affect people who have gluten sensitivity, gluten intolerance, or perhaps celiac disease.Those with those problems go through an inflammatory response in the intestine. A gluten-free diet has also been shown to help some cases of ADD/ADHD, autism, multiple sclerosis, cystic fibrosis, and also other autoimmune diseases.

Where is gluten found?

Sadly, looking for wheat, barley and rye on a label isn’t enough. Gluten can be hidden in additives, other grain flours (oats are often cross-contaminated), and seasonings. But do not become discouraged, there is plenty of good news. So, if you are sensitive to gluten, eliminating gluten from your diet can relieve many if not all of your symptoms! Secondly, the list of foods you can eat is much longer than the list of those you must avoid.

Gluten-sensitivity spectrum

Gluten causes adverse symptoms for three specific conditions – wheat allergies, gluten intolerance or sensitivity, and celiac disease.

A wheat allergy can be diagnosed by a simple allergy test. Removing wheat gluten alone from your diet may be sufficient to stop the symptoms; barley, rye and oat gluten may still be acceptable.

An intolerance or sensitivity to gluten causes unpleasant symptoms like fatigue, headaches, or digestive distress upon consumption or throughout the day. A blood test can screen you for anti-gluten antibodies that cause this intolerance. Removing gluten from the diet can greatly improve health and well-being.

Celiac disease is a genetic autoimmune disease that causes the body to attack itself when gluten is consumed. The small intestines become damaged, which limits nutrient absorption that leads to malnutrition. Celiac disease is the most common genetic disease of humankind, affecting almost 1% of the population – many of whom experience few symptoms, if any.

Misdiagnosed symptoms associated with gluten intolerance include:

  • Gastrointestinal distress (pain, gas, bloating, chronic diarrhea, constipation)
  • Fatigue
  • Joint pain
  • Headaches
  • Infertility
  • Weight loss
  • Depression, schizophrenia
  • Anemia
  • Dermatitis herpetiformis (skin rash)
  • Lactose intolerance
  • Stunted growth in children

Gluten-free foods include, but aren’t limited to:

  • Amaranth
  • Arrowroot
  • Annatto
  • Baking soda
  • Beans
  • Buckwheat
  • Butter
  • Canola oil
  • Carob flour
  • Cellulose gum
  • Cheeses (except Roquefort)
  • Chickpea
  • Corn
  • Cream of tartar
  • Distilled vinegar
  • Eggs
  • Flax
  • Fruit
  • Gelatin
  • Guar gum
  • Herbs
  • Job’s Tears (cereal grain)
  • Kasha (roasted buckwheat)
  • Locust bean gum
  • Maltodextrin
  • Maltitol
  • Masa (corn)
  • Meat
  • Millet
  • Nut flour
  • Mono and Diglycerides
  • Oats
  • Polenta
  • Potatoes
  • Quinoa
  • Rice
  • Sago
  • Sorghum
  • Sesame
  • Soy
  • Starch
  • Tamari
  • Tapioca
  • Teff (cereal grain)
  • Vegetables
  • Xantham gum

Forbidden foods include, but aren’t limited to:

  • Barley
  • Bran
  • Couscous
  • Flour
  • Kamut (wheat relative)
  • Malt (usually barley)
  • Malt vinegar
  • Matzo
  • Pasta
  • Rye
  • Seitan
  • Semolina
  • Soy sauce (unless wheat-free like Tamari)
  • Spelt (wheat relative)
  • Sprouted wheat or barley
  •  Teriyaki sauce
  • Tabouleh
  • Triticale (wheat relative)
  • Udon
  • Wheat

Unusual suspects that may contain wheat or gluten:

  • Some low-fat spreads
  • Some canned vegetables
  • Flour-thickened sauces
  • Soups
  • Ice creams
  • Pudding
  • Food coloring
  • Modified starches
  • Bouillon cubes
  • Cottage cheese
  • Some herbal teas
  • Instant coffee
  • Licorice
  • Beer
  • Marshmallows
  • Meat sauce
  • Non-dairy creamer
  • Salad dressing
  • Sour cream
  • Tomato sauce

If you are still confused, stay tunned to our website. You will find many products which are specifically designed for the gluten-sensitive individuals. We also have several gluten-free cookbooks in our book section for you to reference delicious and easy recipes.

Gluten free cookbooks:

Gluten Free / Low Glycemic Cookbook

E-book cookbook by Debbie Johnson, former owner and executive chef of The Golden Chalice Restaurant & Gallery. Every Recipe is Completely Gluten-Free, Sugar-Free (except fruit), Digestion-Friendly, Allergy-Friendly and Low Glycemic with Meat, Poultry, Fish meals and Tree-Nut-Free, Dairy-Free, Vegan and Vegetarian Options for most recipes. Download now!

Gluten and Dairy Free Baking 

80 EASY recipes for CAKES, COOKIES, MUFFINS, CUPCAKES, TREATS, DESSERTS, PANCAKES and BREAD using ingredients you can find at your local supermarket. These recipes aren’t second best. In fact they may even be tastier than their dairy and gluten containing equivalents. Download now!

How To Raise Kids Gluten-Free 

Written by a Mom who has 11 Years experience raising kids gluten-free. Updated with the latest 2011 information, this guide will cover in complete detail, a thorough understanding of Gluten Intolerance and Celiac Disease, from all the medical aspects to the practical hands-on information from Parents you can’t find elsewhere. Download now!

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