Posts Tagged by Medical
Like Clockwork?
How about some nutrition not just ‘pipe purgers”. Flax instead of jars of metamucal? A smoothy in the morning sounds like easy medicine to take. more
Quinoa Who?
It is a grain-like crop grown primarily for its edible seeds. It is a broad leaf plant rather than a true cereal, or grain, as it is not a member of the grass family. Quinoa is closely related to species such as beets, spinach, and tumbleweeds. more
Wheat Grass Wheat?
If you have a wheat allergy – which can occur with and without celiac – you have reason to avoid wheatgrass regardless of gluten content. more
THIS Sunday in PG…
Raw Food 101: Essential Facts and Benefits Workshop this Sunday, February 27, 2011 from 1pm-3pm in PG more
C3 sums it up and tops it off!
C3 – Clean Convenient Cuisine
Gluten allergies are becoming more common, but it is one of the easiest ingredients to stay away from without affecting your overall health or diet. In fact, you are likely to improve your diet, because most foods with gluten are processed.
What exactly is gluten? A mixture of two proteins, present in cereal, grains and wheat, gluten is responsible for the elastic texture of dough. Some people are unable to digest it, hence a gluten allergy (or celiac disease). Luckily, numerous store bought foods now come gluten free. When you have gluten allergy, the main things to stay away from are wheat, rye and barley, though gluten is often unassumingly present in numerous foods. (If you suspect you might have an intolerance, you can ask for a complete gluten intolerance test at the doctor – or simply eliminate foods with gluten to see if you feel better.)
Foods safe to eat in the “grain” variety are corn, potato, rice, soybeans, arrowroot, carob, buckwheat, millet, and quinoa. Always look at the package label to determine the ingredients. This is a chance to comprise your diet full of whole, natural foods with lots of fresh veggies, proteins, healthy grains and fruits.
However, if you do have this allergy and you occasionally want to bake something sweet, there are many wonderful options (entire shops and blogs are now dedicated to gluten free lifestyles). Below is a delicious, gluten free recipe to make on those days when you want something sweet but healthy!
Then tops off the article with a great sounding recipe! I am adding it to my ” to try” list. If you try it … let me know!
Gluten-Free “Diets” — Fad or Fact?
I have allergies to wheat, oat, and apple. They make me insanely ill…even the teensiest bit of cross-contact and I’m sick: swollen throat, painful ears, upset stomach, wheezing, and general fatigue. I have actual medical test results in my files showing I have these allergies. And yet I still have some friends and family who think this is just a diet.
Not many people understand celiac disease, wheat allergies, or even wheat/gluten intolerance. They all have one major thing in common: zero tolerance for wheat. It’s not a fad diet, it’s the way we wheat/gluten-free people have to live.
Gluten-free eaters around the world must scrutinize every food label carefully – gluten can be found in everything from hot dogs, ice cream, salad dressings, canned soups, dried soup mixes, non-dairy creamers, processed cheeses, cream sauces, and hundreds of other common foods.
The increasing availability of information, and gluten free products is a welcome change. Even 6 years ago when I was first diagnosed, I could hardly find information let alone gluten-free products. I’m excited to see more and more companies springing up in the gluten-free market: Kinnikinnick, Ener-G Foods, GlutenFree.com, and so many others that I haven’t had the chance to explore yet.
For many of us, failing to follow a gluten-free diet could cause other health problems later in life, including osteoporosis , infertility and possibly other autoimmune diseases. My sister has Crohn’s Disease (her symptoms started in her early 40′s), and I’m trying my absolute best to avoid the same diagnoses. Taking care of my body, and avoiding gluten could help me stave off the incurable, painful disease.
My point is…the majority of people eating gluten free don’t do it because we want to. We do it because we need to in order to preserve our health. And I think it’s our job to spread the word of gluten free – share our resources, recipes, and personal stories. Comment, share your links and stories…tell us how living gluten-free (or living with someone who is) has affected your life.
{Brought to you by Erin}
The Oat Issue on Labeling Changes
Food and Drug Regulations to better reflect the current scientific knowledge related to the safety of pure and uncontaminated oats? more
Canadian Allergen Labeling
On July 26, 2008 Health Canada released for public comment it’s proposed amendments to the Food And Drug requirements for public comment. more
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