If you have been advised by your doctor to go gluten free, chances are you do not know exactly what types of foods you should have and why. What is gluten? Why must one be forbidden to having what he or she normally has and how will this type of diet help you with your health condition? On top of it all, what types of gluten free products are available in the market and where can you buy them? This article will enlighten you about gluten.
Gluten refers to a kind of protein found mostly in grains like wheat, rye and barley. When is it contraindicated, you may ask. Diet free from gluten is suggested for people suffering from a health condition called Celiac (also called Coeliac) disease. This may not be rare, but this condition, medically known as gluten sensitive enteropathy is usually ignored or not detected until very late. A series of blood tests could be called for to detect gluten sensitivity.
This is a condition that affects the small intestine and cuts back the absorptive ability of the digestive system, to the extent that the nutrient value from foods never gets a chance to get absorbed. When this disease comes about, the only remedy recommended is a gluten-free diet. A lot of individuals suffer from this condition which stays for eternity, while others could develop this during a later stage in life and alter their eating habits.
At first, it may seem to be a scary idea to live life with no gluten in it, but there is a huge variety of foods you can buy in the market which is free from gluten, which makes your diet regime appear to be absolutely normal.
This type of diet is not only used for the treatment of Celiac disease, but has become commonplace with people who are looking to lose weight. Not only the regular slimming enthusiasts, even athletes are now going for foods that are gluten-free. This in essence means that these individuals have foods like pasta and bread which does not have gluten.
Information and awareness about Celiac Disease might be spreading by the second but there are still tons of people who don’t know jack.
Spare a few minutes of your precious time and watch this video and maybe get some idea what it’s all about. Go over the blog articles for more detailed information.
Oats are considered to be among the most controversial of the grains because in and of themselves they are not considered gluten free. However, they may be subject to what is called cross contamination. This happens when a grain comes in contact with another. This could happen from many different sources, such as rotation of crops as well as cooking environments.
A lot of farmers that deal with oats often include in the rotation, other grains like wheat, barley, rye and a host of others. It must be noted that the comparison that we’re discussing is with the grains that usually have gluten since that is where the problem lies. Advanced farming techniques have taught us that rotating crops produces better outcome but this rotation usually happens at a cost, there are residual gluten sources from the wheat, barley, or rye when it’s the time for oats \to grow.
A lot of grains are transported by rail and such cars are rarely fully sanitized to get rid of products that may have been transported previously. This could only mean that if it’s time for oats to be transported and any preceding transport was for any of those other grains, contamination may happen.
Generally, if a person is intolerant to gluten but they do not suffer from celiac disease then they can get away with a very little amount of it that may have sneaked in. A person suffering from celiac disease however, can tolerate so little gluten that the risk is totally not worth it. This is heartbreaking too since oats usually are a great source of fiber. But remember that beans are an even better source of fiber and beans are gluten-free.
The industry is sure to get better in its handling of oats, possibly to the point where a person suffering from celiac disease can eat them sans worrying. It’s not so clear if we are at that point already. However, things are already improving. When manufacturers commit to the process, more will take the plunge just because of the competitive nature of markets.
A minor allergic reaction to gluten is one thing, something you can manage easily. However, a severe intolerance to gluten and even developing Celiac disease is another story. Truth be told, dealing with a situation like this can be a pain in the neck. It sucks, but it’s true.
Most particularly when the meals you are accustomed to eating every day have gluten like pasta, bread and flour. Furthermore, in addition to the frustration is the routine trips to the supermarket that will leave you questioning and fidgeting about which items to pick off from the shelves. Here are some no nonsenses shopping tips that can help you the next time you visit your local grocery store.
Besides a list of items to purchase and a budget to follow, the most significant thing you must bring before you go shopping is the right state of mind. Denial of your situation is futile. To accept this with open arms is key in making things bearable and for you to be able to survive it.
Deem it as the beginning of a healthier lifestyle and ultimately a better life. When you get that, the rest will follow. Now onto the actual shopping. The major products to steer clear of are the processed ones. That said, such items are contained along with myriads of additives, preservatives and gluten. The right place in the supermarket for you is the fresh food section where you can buy dairy products, poultry and meat products namely eggs, meat, milk, fish, fruits and vegetables.
Do not be overwhelmed by the many items you come across the grocery store or the convenience the canned goods and other preprocessed items has to offer. A lot of guts is required to avoid them. But once you successfully do this, you will never regret taking the right path of a gluten free diet.
People often mistake gluten free diets for carb free diets, and it’s for good reason. Gluten free products cannot contain oats, rye, barley and wheat. Considering these ingredients are carbohydrates, many of us think that just by sticking to a gluten-free diet, we get to avoid carbs, too. Truth be told, carbohydrate-free and gluten-free are two different things.
Gluten is defined as a protein found in wheat, among other grains. Certainly, wheat contains carbohydrates, but that’s the same case with many other foods. Rice, starchy vegetables, potatoes, and fruits are included in the list of the foods that have carbohydrates, and they are typically found in your pantry. Simply avoiding wheat products does not imply getting rid of carbohydrates, and a lot of times the opposite is even true.
Sugar is the devil we think of when carbohydrates are brought up, and it is among the primary reasons many people are going for low-carb diet. If you like to lessen your sugar consumption through reducing carbohydrates, don’t ever think that gluten-free foods are always the best choice for you.
Even the “natural” sources of sugar are not ideal for carb-free diet. Sucralose, fructose, maple syrup, and honey, among other forms of sugar, often have carbs. Also, they are naturally gluten-free. Just by having said this, you would instantly that gluten-free does not mean carbs-free.
Carbs can be found in some gluten free foods, too. Many commercial gluten free foods are modified alternatives of old favorites in which wheat flour was replaced using a gluten free alternative. Some typical alternatives even have more carbs than the usual. For example, rice flour, which does not have gluten, but it’s higher in carbs than its wheat- or rye-based counterparts.
It drives home the fact that a gluten free diet could be higher in levels of sugar and carbohydrates as compared to low- or no-carbs diet. Carbohydrate-free diets could contain more artificial ingredients such as fillers and sweeteners.
To conclude, gluten-free diets are way less restrictive, considering only carbohydrates which can’t be eaten are of the wheat, rye, barley and oat varieties, while with carb-free or low-carb diet, all carbs are a no-no. Thus, it is a less flexible menu with fewer choices.
You can come across the best gluten-free recipes just by browsing the Internet. There is an array of websites that offer these recipes. Gluten is the protein that one can find in wheat, barley or rye, and other related grains. When a gluten intolerant person ingests even a little of this protein, it can cause massive irritation. So many people are allergic to gluten. Truth be told, the disease called Celiac that is linked to this protein is becoming rampant. That is the main reason why recipe software and cookbooks that are about gluten-free foods are becoming more and more popular.
Many websites offer myriads of delicious gluten-free recipes. They are sure to have healthy ingredients, as well. A basic registration can give you access to the recipes offered in a specific website. You can actually comment and even share your own recipes. If you’re looking for recipes you can use for small parties, then look no further. It could be desserts or meals or staple diets like gluten-free pancakes, you may find them in such websites. Be warned thought that occasionally, to improve the taste of certain food or to put in more flavor, wheat may be used, and you want to stay away from those.
“Modified food starch” or “Hydrogenated starch” are wheat products, so to speak. More and more sports associations were able to create their own gluten-free diets and recipes. You can also find other foundations that give you = e-books or magazines at good pricing on a monthly basis. Needless to say, they have different information that has something to do with gluten-free diet and its significance.
May personal blogs can also be found with their gluten-free recipes. You can come across forums, discussions of health-care problems and the remedies. It can be a helping tool against Celiac disease. These recipes have other beneficial ingredients like sesame seeds, coconut, and yams, among others. Chickpea (garbanzo bean) flour could be a substitute wheat flour in the food that you have.
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