Nutrition Articles : Why Gluten Free?

When alex richard b russell Federal building you learn that someone in your family has Celiac Disease or a Gluten Intolerance, you have to ensure that Gluten does not get into their system. Knowing what to shop for is only one part of the battle. In addition, you need to make sure your kitchen is set up properly.



First, introduce yourself. Ask about them, the shop, and tell them you're gluten free. ( in case you've been gluten free for any quantity of time, you know this is normally a long dialog, as you clarify what this means).

A person experiencing gluten allergy usually suffers pain coming from the belly area expect someone to be writhing in pain from the gut. Other signs of this allergy would be exhaustion and diarrhea or constipation, fluctuating weight. Because the site of the assault is at the digestive system, anticipate the individual will have erratic bowel movement.

We're gluten-free for two principal reasons. First, my husband has celiac disease. celiac disease affects 1 in 133 people in the United States. It's an autoimmune disorder, and when a person with celiac eats gluten, the gluten lodges itself in the villi of the small intestine. It smash, or the villi, folds, making it impossible for the digestive tract to absorb its nutrients and the food correctly. They'll die a slow death, if a man with celiac disease continues to eat gluten. Eating gluten when you have celiac additionally increases rates of certain cancers. So goodbye, gluten, in our family. Hello Sami's Gluten-free Millet and Flax Bread and Cybro's Gluten-free Rice Bread.

What's gluten? Gluten is a protein found in wheat, rye, barley, and triticale. When eating foods with gluten, not only are you going to damage your intestines, you will feel physical symptoms as well, such as, anemia, bloating, persistent diarrhea or constipation, stomach cramping, and unexplained weight loss. The only way to avert these symptoms is to eat gluten free food, since there's no treatment or drugs. The celiac diet may seem strict, but a little quantity of gluten can cause you to get ill.

Personally I 've used millet flour instead of garbanzo bean flour and didn't have thus used corn starch and potato starch, for a bit fibre add 1 tbsp. ground flax seed to the dry ingredients. I do use brown rice flour as my chief flour of choice. I use the quick bread placing on my bread machine. Gluten free bread will not need to grow twice.

Our society is not eating the same grain that it did 50 years ago! The wheat of today only is the not the wheat that was an unblemished wild grass. Wheat has lately become a mutant species as a result of human intervention.

In the days and weeks to come we will explore living a gluten free life with recipes, helpful tips, basics of a gluten free home, and merchandise lists for prepackaged foods that are gluten free. I expect to make the transition into a gluten free, healthy lifestyle as simple as possible for those of you.