While I love my breads and grains, I do not ignore the benefits and necessity for some people to maintain and enforce a gluten free diet. At this point you may be familiar with the phrase, but still not quite sure what it means to be gluten free. In addition, you may find its connotation to be that of a bland one, however I would like to introduce you to some healthy recipes that are gluten free wile sparing no flavor and elegance. This way of eating/lifestyle is more common than we think! Of course the majority of individuals that practice this diet have a digestive disorder of some sort, but lately, I have made it a practice to cook gluten free several times a month!
A gluten-free diet is a way of life for the person with celiac disease, a digestive disorder due to severe gluten sensitivity. No one needs to tell someone with the disease to stay off gluten, the protein component in many grains.
However those suffering with joint pain, brain fog, loss of balance or other neurologic and auto-immune disorders may also benefit from a similar diet as some studies have linked these and other illnesses to gluten consumption. One out of every 133 healthy adults in the United States has celiac disease and the accompanying digestive problems if they eat anything containing gluten, according to the University of Chicago Celiac Disease Program.
A gluten-free diet means completely avoiding foods that contain wheat (duram, triticale, kamut), oats, rye, spelt and barley. Foods and products made from these grains are not allowed and a person with celiac disease, as well as other diseases, should avoid most grain, pasta, cereal, beer or many processed foods.
Despite these restrictions, people with celiac disease can include in their diet a variety of foods designed to aid people with this condition. You can now buy gluten-free bread, pasta and even gluten-free beers are available in larger supermarkets and health stories. Naturally, fresh fruits and vegetables are all gluten-free.
Further dietary options include potato, rice, soy, amaranth, quinoa, buckwheat, or bean flour instead of wheat flour, reports the National Institute of Health (NIH).
Currently, wheat and grain growers have an incentive to increase the amount of gluten in their products because grain with a higher protein content brings a higher market price. At the same time, more and more companies are looking at how to best market gluten-free products and the taste and quality of their gluten-free foods is improving.
Here are some amazing recipes to try:
http://glutenfreemommy.com/
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