Gluten is a glue-like composite found naturally in grains like wheat, rye and barley. It is a sticky storage protein that when combined with water, becomes glue-like inside the digestive tract this reaction may result in gluten binding to the wall of the small intestine where it may cause digestive and immune system disorders.
A far greater percentage of people are choosing to go gluten free for various health reasons, so don’t worry, you are not alone! One of the reasons people might be showing more sensitivity to gluten is due to the fact that our diets have become more processed, and processed foods are far more likely to contain gluten.
The problem is that the bulk of fast foods contain gluten (pizza, hamburgers and hot dog rolls, sandwiches, biscuits, cakes, batter and crumbs on fish, chicken and vegetables, beer, many soy sauces and gravies all contain gluten).
If you are ever in doubt, nutritional labels are your friend
Many “health foods” have traditionally been whole wheat, rye or oat based, unfortunately all contain gluten. This means that they are not an ideal option for those gluten intolerant individuals.
Most dieticians recommend that everyone cuts down on or avoid gluten completely, and returns to a more natural way of eating to restore the body’s natural digestion and thus increase one’s energy levels. Rice and rice cakes, all maize or corn products, millet, buckwheat, Quinoa, amaranth, rice, sweet potato and potatoes are gluten free and make a delicious option.
There are easy work-arounds
As you can see, eating gluten free isn’t difficult as long as a person knows what to look for. Fortunately, there are many alternatives to the grains that contain gluten, it is just a matter of knowing what they are. This is achieved by becoming familiar with the varieties of grains that contain gluten and reading labels of products that aren’t well known.
Your health will improve so much that you won’t mind forgoing foods that contain gluten, I hope this helps you on your way to a leaner, healthier body. Nutritional change Gluten-sensitive people don’t need to sacrifice, they simply need to switch. For example, instead of eating wheat bread, people with gluten intolerance can eat bread made of rice flour.
Some easy substitutes and examples:
Breakfast
Instead of oats, try one of the following: rice cakes, creamy meal, polenta, millet, malta bella, tasty wheat, but you also get gluten free oats.
Lunch
Instead of bread and wraps, make your own pancakes.
Use millet, rice or tapioca flour, or a combination of them all. Add 3 egg whites, Stevia to taste, a pinch of Himalayan rock salt and water or fat free milk to get desired texture. Cook them in a pan with spray and cook until they are golden brown. Serve with anything inside like chicken, ostrich steak or fillet with salad or coleslaw.
This meal is generally gluten free in most instances, but never eat any crumbed fish or chicken. Everything should either be grilled or dry fried and served with vegetables or a salad.
Dinner
Dinner time is gluten free in most instances, the bog focus here is to stay away from crumbed fish or chicken products. All meats and wraps are to be grilled or fried in healthy oils such as coconut oil, and combined with a colourful array of vegetables.
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