I’m laughing at an article I just stumbled upon by the Huffington Post discussing the fact that many people eating Gluten-Free diets do not know even know what gluten is.
Since it’s been confirmed that most people don’t have even a basic clue – here’s the definition of gluten: “a substance (protein) present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.”
Where do we find this protein called gluten? In wheat (all types, including durum, einkorn, faro, kamut, semolina and spelt), barley, rye and certain processed oats all contain gluten, and all foods made from these grains (most flours, cereals, breads, pastas, crackers and cookies) contain gluten, too. This protein also helps bread retain its shape and acts as a binder, thickener, and stabilizer—not only in bread, but also in many processed foods, including ice cream, ketchup and salad dressing, and other products like toothpaste and medicines.
Why are we here in America seemly so gluten sensitive? When I recently went to Paris, I ate my baguettes every day and I had none of the symptoms that I get when I eat lots of regular and whole wheat bread here in the States.
There is on-going debate and research, but the facts are celiac disease has doubled in the last 20 years. Is it that GMO wheat has been modified to contain more gluten than the wheat of 20 years ago? In the medical world, there’s a lot of pushback against the idea that modern wheat is toxic to all of us.
I don’t know the answer. All I know is my digestion is healing and now a source of rejuvenation and I am experiencing greater health and energy eating gluten free.
Symptoms of Gluten Intolerance? Include bloating, abdominal discomfort or pain, diarrhea, constipation, muscular disturbances, headaches, migraines, severe acne, fatigue, and bone or joint pain.
If you are experiencing any of these symptoms, I recommend research to my health coaching clients. You body is your lab that is open 24/7.
I coach a 40 Day Pleasure Reset your Digestion program where we slowly eliminate foods, let the digestion rest for a week, and then slowly add them back in, including gluten containing foods, so you can see for yourself what your body is asking you for.
What I am concerned about is that people are giving up whole grains when they give up wheat.
Good News! Amaranth, arrowroot, buckwheat, cassava (manioc), corn, flax, indian rice grass (montina), Job’s tears, millet, finger millet (ragi), potatoes, quinoa, rice, sago, sorghum, soy, tapioca, tef (teff), wild rice and yucca are naturally gluten-free. Your nut and seed “meals” are gluten-free as well.
Please contact me if you want to review your pantry, go shopping for simple gluten-free items, and have a cooking lesson making simple pleasure filled tasty food that is good for you and gluten-free.
Click to schedule Gluten-Free Pantry Review, Shopping & Cooking Lesson for 3 hours