Posts tagged "people"

Preventing Further Damages of Gluten

As advances in medicine progress and get more intricate, people these days get to know a lot more about certain food allergies. Lactose intolerance and seafood allergies are among the most common ones but health experts nowadays are able to identify some people’s problems with ingesting substances like iodine and food dyes, among many other allergy-inducing compounds. Furthermore, gluten intolerance or celiac disease has been making a major buzz these days. Read on and be enlightened.

Gluten is a protein composite found in foods processed from wheat and related grain species such as rye and barley. When people intolerant of gluten or those sensitive to it consumes any food that contains gluten, it brings about damage to the intestines. The reason behind this is the immune response created by the villi in the small intestines.

Sooner or later, if a gluten intolerant individual keeps on consuming gluten-containing food, it will smash up these intestinal villi until they lose the ability to properly absorb nutrients from the food that one eats.

Actually, this condition is not merely an allergy but a disease that is of genetic roots. That said, if you know that someone in your family or a relative perhaps, they should have themselves screened or tested to avoid further damages to their digestive tract. Unfortunately, you are also prone to having this condition since, like I said, it’s genetic.

If you let this condition go one without doing something to somehow bring it to an end, you are on the road to developing other serious health problems such as osteoporosis, anemia, neurological issues, gallbladder and pancreatic malfunctions, and so much more.

Prevention is better than cure. Go see your doctor as soon as possible.

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Gluten Free Handbook

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Posted by Chloe Boggs - May 5, 2014 at 8:31 am

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Living With Gluten Intolerance

Gluten intolerance is usually known as Celiac disease or Coeliac disease. Approximately in the US alone, 1 in 133 people suffer from this condition and that number is continually growing especially since most of the people who have it aren’t diagnosed yet or still misdiagnosed.

Celiac disease is brought about by the reaction of the bodies to a gluten protein usually found in wheat and other wheat-related products. This disease can affect people from all walks of life. It can affect people of any gender, age or race and can be fatal at some point if gluten is not avoided. Studies found out though that gluten intolerance tends to be more prevalent with people of Northern European descent.

Some of the symptoms you need to watch out for are diarrhea, bloating, gas, and bone pain, among many others. And since it is getting more prevalent nowadays, we should always know what foods contain it so we could avoid suffering from the dreaded symptoms of the disease.

If you happen to have this disease and you consume foods that contain gluten, symptoms will then appear and this will cause you pain and discomfort. So it’s really important that everything you eat is gluten-free, and you’ll have to do this for the rest of your life.

Gluten-containing foods are those that are made up of wheat, rye, or barley, but there are also many others that contain it such as processed foods, pasta, pastries, and many more. And since gluten can be found in so many foods, you should be extra cautious with what you eat.

Living with gluten intolerance may be a little too difficult especially during the initial stages and it takes some getting used to, but it will eventually pay off. And to be able to get through these tough times, you should be able to have support from people around you.

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Gluten Free Handbook

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Posted by Chloe Boggs - April 28, 2014 at 8:27 am

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The Gluten-Free Diet Trend

Some years back, say the word gluten and it wouldn’t ring anybody’s bell. Good thing it is now known across the world that gluten is a protein that cause digestive problems. People who are sensitive to this protein need to be on a gluten-free diet for the rest of their lives. But some people nowadays who aren’t even the slightest bit sensitive to gluten opt for a gluten-free diet to maintain a healthy lifestyle.

Wheat and other related food products are the main sources of gluten. Their grains contain this particular substance that makes the bread fluffy and chewable. But gluten is the main culprit why celiac patients are suffering big time. Studies have shown that less 1% of people have severely suffered from its detrimental effects and around 8% have been affected fairly.

Even Hollywood celebrities are joining in on the trend as Actress Gwyneth Paltrow claims that this diet helped here overcome her Vitamin D deficiency. The evolution of gluten-free diet is really happening and we can strongly feel its impact on us.

May restaurateurs have changed altered their menus to be able to offer gluten-free dishes. Gluten-free recipe books are found almost in every rack.

Majority of the people who have totally given up gluten are claiming to have felt better than they ever did, the consumer market is the hard proof. Since 2005, the number of consumers of gluten-free products is on the rise, and it’s growing by the minute.

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Gluten Free Handbook

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Posted by Chloe Boggs - April 21, 2014 at 4:28 pm

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Dairy, Sugar, and Gluten-Free

We know all too well that your choice of food plays a primary part in staying healthy. However, food allergies and sensitivities hold some people back from these food choices.

To the individuals who are affected by this ailment, it can such a bummer when our freedom of choice in food is practically limited

But recent studies have shown that there are many benefits you can reap from removing common allergens such as dairy, processed sugar, and gluten from your diet.

The occurrence of diabetes, celiac disease, and other food sensitivities has been noticeably rising over the past few years. Here are some reasons why you should try living a dairy, sugar, and gluten free lifestyle.

First and foremost, you get to boost your lost energy back up. Majority of the people who have resorted to this kind of lifestyle reportedly gained their liveliness back. This is mainly because with this kind of lifestyle, you are very particular with the food you choose and prefer those that sustain your energy levels and prevent you from energy fluctuations.

Furthermore, you get to restore your digestive system after having suffered from poor digestion due to foods that are loaded with allergens and preservatives that are no good to the digestive tract. This kind of diet also paves way for losing unwanted pounds of fat.

You also give your skin a healthy glow when you eat well as skin conditions are a common reaction to food sensitivities. You rid yourselves of all the acne and rashes that are caused by the response of your immune system to the food you eat.

In addition to all those good stuff, when you implement this healthy diet, you enhance your memory and concentration without having stimulants such as caffeine. Choose foods that have high essential fatty acids that are known to boost concentration and memory.

Gluten Free Handbook

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Posted by Chloe Boggs - March 9, 2014 at 4:17 pm

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Going Gluten-Free In A Chinese Restaurant

A lot of people happen to have no enzymes to digest gluten. If you’re the type of person who always feels bloated or gassy, or you always bite it from cramps, diarrhea, dizziness, or migraine headaches after eating gluten-laden food like bread, cereal, pasta, pizza, and pastries, you could be suffering from have celiac disease. Celiac is the most serious form of gluten sensitivity; about 1 in 100 people are affected.

There are people who have gluten sensitivity but they don’t have the long-term and ongoing damage to the villi of the small intestine that those who are biting it from celiac disease have. Consequently, they are not even aware that gluten is making them sick!

Eating out is probably one of the hardest things in the life of someone who can’t eat gluten. There are a lot of restaurants that just beg and lure us into dining in them or having some takeaway food. Chinese restaurants are always a hit. Here are guidelines when eating in a Chinese restaurant. And it’s actually one of the most challenging among the types of restaurant as almost everything has soy sauce in them. Go for ones that contain light sauces.

  • Shrimp or lobster Cantonese
  • Scrambled eggs with seafood
  • Steamed chicken and fish, without soy sauce.
  • Clear soups are safe. Hot and sour soups are a no-no.
  • Stir-fried vegetables that have garlic is safe. Be particular in telling them no soy sauce or oyster sauce.
  • Fried rice is safe if it doesn’t have soy sauce.
  • Roast duck, soy sauce chicken, and BBQ pork are typically marinated using soy sauce.
  • Sweet and sour sauce almost always has soy sauce.
  • Curries you eat in Chinese restaurant could be thickened using flour or corn starch (gluten free). Ask first.
  • Be careful with salad dressings that are made with soy sauce
  • Egg rolls, dumplings, as well as noodles have gluten, except rice noodles. But they are typically prepared using soy sauce, with the exception of those that are served in a broth.


Gluten Free Handbook

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Posted by Chloe Boggs - February 4, 2014 at 10:48 am

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All About Grains

Grain is the cultivated members of the grass family which people use as food. Grains are a staple all throughout the world. Given that different kinds of grain grow in accordance with the climate or any other environmental factors, each country has its own unique way of using grains.

In third world countries, a lot of people can’t do without grains, particularly, rice, maize, and wheat. On the other hand, in more developed countries in which incomes are way higher as compared to third world countries, grain consumption is considerably lower. However, if you come to think of it, the consumption of grain in developed countries is higher than what it seems because of the high meat consumption. Those animals are practically fed with grain, particularly corn.

Generally, grains lack lysine, which is an essential amino acid. Vegetarians may complement their grain intake with legumes like peanuts, lentils, and beans, among others, in order to have sufficient amino acid in the body. Legumes, on the other hand, lack methionine, which is an essential amino acid that you can get from grains. That’s why these two work hand in hand. Peanut butter sandwiches, corn with beans, and rice and dal are just among the common food combinations of grains and legumes in different cultures or countries.

Among the most commonly used grains across the globe, which contain gluten, include wheat, rye, barley, oats, durum, emmer, einkorn, and spelt. Other grains include rice, maize, wild rice, teff, fonio, millet, sorghum, and triticale. Some of them might contain gluten, but different from those of the first set. So they say, gluten in oats are not like wheat gluten, thus making it safe for people with Celiac disease, but this is debatable.

Furthermore, the definition of corn depends on the geography. In the UK, it refers to the “chief cereal crop of a district.” In England, it refers to wheat, while in Scotland it refers to oats. In America, as well as Canada, corn refers to maize. If you have gluten intolerance of any sort, you can consume corn only if it says on the packaging that it’s intended for the market of North America. Otherwise, you will suffer from a major trouble.

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Gluten Free Handbook

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Posted by Chloe Boggs - January 10, 2014 at 12:55 pm

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Is Gluten-Free For You?

By now, we know a lot of people should steer clear of gluten. A lot of us know what gluten is; it’s a protein abundant in wheat and other related grains. Others are still asking though, gluten is bad, yes, but isn’t protein good for us? Plus, wheat is not considered food, right?

Let’s begin with wheat gluten being a protein. All fruits, vegetables, and animal products have some amount of protein in them. Grain contains gluten, and it gives dough and batter their elasticity, their sponginess, and their good baking properties.

Luckily, most of us do not react extremely when we ingest gluten. As a matter of fact, wheat literally fees most of the world. Without it, there would be massive famine!

But just because someone doesn’t have celiac sprue disease doesn’t mean they don’t have allergic reactions to wheat, which is not very rare. People who have wheat allergies might notice joint pain, difficulty breathing, and itchy or irritated skin. One ideal way to know if you are allergic to wheat is staying away from it and observe how you feel. Gradually reintroduce wheat into your system three days later and observe again. Try isolating the wheat as much as you can through getting rid of eliminating any other foods or including anything new along with the wheat.

So let’s get back to the question earlier. Is protein good for us? Of course. No arguments there. But not every protein. Mad cow disease is literally a protein that just can’t unfold the right way. Gluten is a protein that is typically easily denatured in the stomach and absorbed in the uppermost part of the small intestine. That said, is the protein known as gluten good for a celiac sufferer? NO. Again, no arguments there.


Gluten Free Handbook

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Posted by Chloe Boggs - October 31, 2013 at 3:33 pm

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Should You Cut Gluten Cold Turkey?

Gluten has been creating a buzz in the past years. It leaves people wondering if they should be reduced in the diet, kept in the diet or cut it cold turkey. Can you really remove it altogether, thinking gluten is everywhere from bread to pastries to pasta to pizza crust to beer and certain spirits. It is even found in food stuff like breaded meat or fish, energy bars and salad dressings. It seems like gluten is almost impossible to avoid. It’s not, actually. However, the question remains, should we avoid gluten?

In terms of dietary guidelines, among the most consistent messages that comes about is moderation is key. One of the ways to effectively lessen gluten intake is by also lessening processed foods in the diet. Instead of having an energy bar in the morning, why don’t you prepare a smoothie rich in protein, vitamins and minerals from natural gluten-free ingredients? You can still have your bread or crackers, given they are made out of grains like amaranth, quinoa, rice or millet.

There are myriads off gluten-free choices in the market right now, but be cautious in buying. The gluten may be replaced with non-natural thickeners, extra fat or sugar to help create the flavor and texture of the original.

Gluten free or not, preferring natural and organic to processed food is always good. It all boils down to the fact that you’re better off talking to a trusted professional about any potential food intolerances, to ensure a healthy diet, full of protein, vitamins, carbohydrates and minerals.

Gluten is the devil to people suffering from gluten allergies, intolerances, and especially people with Celiac disease. If you’re not one of them, you can still have gluten, but you can try cutting it from your diet and observe the wonderful changes it brings!

Gluten Free Handbook

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Posted by Chloe Boggs - September 9, 2013 at 8:07 am

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Things to Know About Gluten Allergies and Celiac

Gluten is abundant in cereal, pasta, bread and other grain-based foods. Gluten’s primary function is binding foods and other stuff namely pharmaceutical items and hydrogenated plant or vegetable protein, among many others.

Celiac disease’s signs and symptoms can resembles those of gluten allergies. However, you should know that Celiac disease is way more complicated than a simple allergy.

Celiac disease is defined as an autoimmune reaction that can incur great damage to the intestines in the event you ingest gluten. It is found to be genetic. The disease affects 1 in 100 persons within the United States and around 97% of people remain undiagnosed.

Symptoms of gluten allergy may differ from person to person, however, they share the usual ones like abdominal cramps, pains, flatulence and diarrhea.

In infants and young children, you may observe the complications after weaning. You can prevent further complications if you are able to notice such warning signs and act upon it as soon as possible.

People suffering from celiac conditions could get medical treatment, but the best way to go about it is by just quitting gluten cold turkey.

Gluten allergic reactions in this day and age are four times more documented compared to the 50’s decade. However, there are still people who suffer from gluten allergies but don’t have any idea about their condition. These people are those that have the mild cases.

Persistent indicators such as abdominal bloating, swelling, cramps or pains after eating wheat or gluten based products show that you might actually have wheat/gluten allergy. For those who may suspect of any food intolerance, go visit your doctor for medical help.

Gluten Free Handbook

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Posted by Chloe Boggs - September 4, 2013 at 2:01 pm

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Yummy Gluten-Free Treats

Gluten is referred to as a protein derivative found in grains. It’s no surprise that people that tend to have hypersensitivity to such type of protein. This condition has a medical name of Celiac disease. The individuals who abstain from eating Gluten can still enjoy foods that are gluten-free.

Gluten is defined as a protein molecule that is usually found in grains such as rye, wheat and even barley. It is a typical ingredient in foods such as breads, cereals and yes, grain items. There are alternatives to such foods that are deemed gluten-free and those include rice, corn, soybeans and oats, among others.

Those who are hypersensitive to gluten can be really pestered by the allergies that this protein can cause to the body.  They can dodge this complication by not having foods that are gluten-laden. People have a specific notion that to be able to dodge being plagued by this disease is that they can just lessen their sweets consumption, but that is so not true. One can still bask in treats and desserts that are gluten-free particularly when food consumption is at its peak such as the Holidays and different seasons.

For instance, fruit salads can still be the healthy choice and besides that they are not that expensive and can be prepared easily. All you need to do is find fresh fruits and cut them into convenient bite sizes and put in extra flavors that can be given by juices or syrups. Fruits that are tossed in the salad should be of roughly the same sizes.

Besides this delightful treat, you can go for Pavlova. It is a kind of meringue that is intricately prepared which is typically served during big events.  It is just meringue that you let cool down and it is filled with your favorite fruits and creams.

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Gluten Free Handbook

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Posted by Chloe Boggs - August 23, 2013 at 2:16 pm

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