Gluten is a complex compound found in commonly used cereals like wheat, and barley. Some people are allergic to gluten, have a gluten intolerance, or have Celiac Disease. Its estimated that up to 10% of the U.S. population could have some form of gluten allergy.Gluten consumption for gluten intolerant people is extremely bad and could lead to many complex medical conditions. And a large percentage of people, though not gluten intolerant, have difficulty in digesting gluten. Many people in the U.S. are gluten intolerant and don't even know it. And many medical doctors misdiagnose gluten intolerant people all the time, as the symptoms are varied and different from person to person.[]
Gluten consists of two main compounds, glutelin and gliadin. Its the substance which gives elasticity to dough and gives the sticky texture to the dough when kneaded. Gluten intolerance causes all kinds of symptoms including: headaches, migraines, exhaustion, bloating, abdominal pain, constipation/diarrhea, joint pain, and anemia, to name just a few. Any processed foods made from wheat, rye or barley should be strictly avoided.
Gluten is also found in beverages, such as in barley-based drinks like beer and barley fruit drinks. Yoghurt and cheese spreads may also contain gluten, as well as ready-mix spices, spice powders, and even certain kinds of medicines.Nonetheless, there are also many kinds of healthy food that do not contain gluten. Almost all fruits and vegetables do not contain gluten, and most alcoholic drinks, except for beer, are typically gluten-free. Add to this list eggs, cheese, and coffee creamers.
After my grocery shopping is complete, I go home and plan my menu. It is easier to cook with basic foods and limit my flour intake. Gluten-free flours are more expensive and do not stick together as well as wheat. I have not completely omitted it from my diet, but do not eat it as much as I did in the past. I use three foods that are naturally gluten-free in my meal rotations. They are protein, vegetables, and fruit. Combining these three foods can offer a great assortment of meals.
One meal that follows the three food combination is lemon herb chicken with broccoli and seasonal fruit. In the summer, I would serve watermelon and in the winter oranges. Another meal that is very simple and tastes great is baked barbeque chicken with a baked potato and grapes (or any other fruit that tastes luscious). I also like to serve taco meat over a green salad with fresh pineapple. All of these meal combinations follow the protein, vegetable, and fruit concept and are of course all natural gluten-free foods.
Celiac disease, autoimmune conditions, and gluten intolerance can be made more manageable by choosing gluten-free food types. You also don't need to rack your brains on which products to go for and which to avoid, which can be highly inconvenient. There are great gluten-free food choices to be found online, and now you can buy them easily without having to leave home.
We live in a gluten filled world. That does not mean that there is not an abundance of gluten-free foods. Proteins, vegetables, fruits, nuts, and seeds are a great beginning, and if you get creative, gluten-free flour blends can replace wheat flours in all kinds of recipes. There is one tip that has benefitted me the most in the transition to my new diet. If the food is in its natural state, then it is simple to deduct whether it will work or not (all wheat flours are out of the question). This knowledge will help many to avoid perusing packages through long lists of ingredients and ease confusion.
Because of the potential hazards of processed foods, many of those who suffer from gluten intolerance have abandoned pre-packaged foods altogether. Today, there's no longer a reason for those diagnosed with celiac disease or gluten sensitivity to be restricted to preparing and cooking everything they consume themselves. National grocery chains are responding to the demand for products safe for those with celiac disease by offering foods distributed by wholesale gluten-free food manufacturing companies.
Finding these specialized foods, though, can be tricky. They aren't usually placed with their gluten-filled cousins. Instead, they are usually given their own section, which is usually pretty small. If you don't know this, you might spend a lot of time looking from shelf to shelf, trying to find gluten-free alternatives for common foods, such as cereals.Don't hesitate to ask a grocery employee where they keep the gluten-free foods as soon as you get to your grocery store. Doing so will save you a lot of time and frustration.
If you are lucky enough to have a natural or health food store near you, then you are probably going to have a better selection of foods to choose from that do not contain gluten. The placement of gluten-free foods is usually different here than in mainstream grocery stores.In these stores, the foods you seek are usually placed together, but grouped by specialized type. I.E. Pasta will be in one part of the store, and will be broken down by wheat-free pasta, gluten-free pasta, etc. Same with the cereals, and so on.The first few times you shop for foods that do not have gluten may be frustrating, but each time will get easier. Eventually, you will know exactly where to go and you will get your shopping done as quickly as you did before you shopped for specialized foods.
Gluten consists of two main compounds, glutelin and gliadin. Its the substance which gives elasticity to dough and gives the sticky texture to the dough when kneaded. Gluten intolerance causes all kinds of symptoms including: headaches, migraines, exhaustion, bloating, abdominal pain, constipation/diarrhea, joint pain, and anemia, to name just a few. Any processed foods made from wheat, rye or barley should be strictly avoided.
Gluten is also found in beverages, such as in barley-based drinks like beer and barley fruit drinks. Yoghurt and cheese spreads may also contain gluten, as well as ready-mix spices, spice powders, and even certain kinds of medicines.Nonetheless, there are also many kinds of healthy food that do not contain gluten. Almost all fruits and vegetables do not contain gluten, and most alcoholic drinks, except for beer, are typically gluten-free. Add to this list eggs, cheese, and coffee creamers.
After my grocery shopping is complete, I go home and plan my menu. It is easier to cook with basic foods and limit my flour intake. Gluten-free flours are more expensive and do not stick together as well as wheat. I have not completely omitted it from my diet, but do not eat it as much as I did in the past. I use three foods that are naturally gluten-free in my meal rotations. They are protein, vegetables, and fruit. Combining these three foods can offer a great assortment of meals.
One meal that follows the three food combination is lemon herb chicken with broccoli and seasonal fruit. In the summer, I would serve watermelon and in the winter oranges. Another meal that is very simple and tastes great is baked barbeque chicken with a baked potato and grapes (or any other fruit that tastes luscious). I also like to serve taco meat over a green salad with fresh pineapple. All of these meal combinations follow the protein, vegetable, and fruit concept and are of course all natural gluten-free foods.
Celiac disease, autoimmune conditions, and gluten intolerance can be made more manageable by choosing gluten-free food types. You also don't need to rack your brains on which products to go for and which to avoid, which can be highly inconvenient. There are great gluten-free food choices to be found online, and now you can buy them easily without having to leave home.
We live in a gluten filled world. That does not mean that there is not an abundance of gluten-free foods. Proteins, vegetables, fruits, nuts, and seeds are a great beginning, and if you get creative, gluten-free flour blends can replace wheat flours in all kinds of recipes. There is one tip that has benefitted me the most in the transition to my new diet. If the food is in its natural state, then it is simple to deduct whether it will work or not (all wheat flours are out of the question). This knowledge will help many to avoid perusing packages through long lists of ingredients and ease confusion.
Because of the potential hazards of processed foods, many of those who suffer from gluten intolerance have abandoned pre-packaged foods altogether. Today, there's no longer a reason for those diagnosed with celiac disease or gluten sensitivity to be restricted to preparing and cooking everything they consume themselves. National grocery chains are responding to the demand for products safe for those with celiac disease by offering foods distributed by wholesale gluten-free food manufacturing companies.
Finding these specialized foods, though, can be tricky. They aren't usually placed with their gluten-filled cousins. Instead, they are usually given their own section, which is usually pretty small. If you don't know this, you might spend a lot of time looking from shelf to shelf, trying to find gluten-free alternatives for common foods, such as cereals.Don't hesitate to ask a grocery employee where they keep the gluten-free foods as soon as you get to your grocery store. Doing so will save you a lot of time and frustration.
If you are lucky enough to have a natural or health food store near you, then you are probably going to have a better selection of foods to choose from that do not contain gluten. The placement of gluten-free foods is usually different here than in mainstream grocery stores.In these stores, the foods you seek are usually placed together, but grouped by specialized type. I.E. Pasta will be in one part of the store, and will be broken down by wheat-free pasta, gluten-free pasta, etc. Same with the cereals, and so on.The first few times you shop for foods that do not have gluten may be frustrating, but each time will get easier. Eventually, you will know exactly where to go and you will get your shopping done as quickly as you did before you shopped for specialized foods.
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