Saturday, May 4, 2013

Why I Choose to Eat Gluten Free

There seems to be much interest swirling around about gluten free foods and whether this idea should even be a concern for most people who are not gluten sensitive or have celiac disease. You may be saying, “Why bother with gluten free foods? It is too much trouble and I am not gluten sensitive.” I want to tell you that everyone has a reason to be concerned about gluten and it would be in everyone’s best interest to at least find out more about this subject.
Here is some background information about gluten. Gluten is a protein found in wheat and its allies, including rye, kamut, spelt, triticale, and barley.(1) Healthy gluten free foods that may replace wheat include buckwheat, quinoa, brown rice, amaranth, millet, corn, sorghum, possibly oats, and other flours made from yams, legumes, coconut, nuts, and seeds.(1) All, especially oats, may be cross contaminated with wheat and other grains at any point from the farm, to storage, to manufacturing, to transportation.(1) If you want to be sure about whether a food is gluten free or not, it is wise to contact the manufacturer of that food and ask. There are also gluten free certifiers such as Gluten Free Certification Organization (GFCO), National Foundation for Celiac Awareness (NFCA), and Celiac Sprue Association (CSA) that make it easier to find these foods.(2) There are also gluten free sections in natural food stores. So, here are my two important points why I think everyone can improve their health by limiting or entirely deleting gluten from their diet.
First, you may be gluten sensitive or even have celiac disease and not even know it. You may have some health conditions give you trouble from time to time and just think it is something unique to you and you have learned to live with it. You may be astonished to find out that you have celiac disease. The only way to find out is to be tested. So, if you notice that you have any type of adverse reaction when eating certain foods or strange health condition it would be worth your while to go to a physician and be tested.
Second, I believe that everyone can benefit from eating gluten free foods most of the time or even all of the time. Why? I have noticed certain benefits for myself since I have chosen to eat only gluten free foods. Some of the benefits I have noticed for myself include, I no longer have sniffles or a runny nose, no more congestion, no more excessive phlegm, no more constant sneezing, very few colds or other sicknesses, no sinus issues, no more lethargy, no more digestive problems, and much better bowel movements. You see I believe from my years of experience of trying different diets and eating various foods, that gluten foods, especially wheat as found in breads, crackers, cookies, and so on, caused me to have phlegm, a runny nose, more colds, and contributed to slower bowel movements. I feel much better after deleting gluten from my diet! I have more energy, no phlegm, no runny nose, so sinus problems, better bowel movements, improved digestion, no sickness, no allergies, and no sneezing. If I per chance eat any gluten, the aforementioned symptoms start to return. This is my body’s way of telling me that something is wrong and not optimal.
Unfortunately, many people have similar symptoms and just consider it normal. However, it is not normal. If you have any of these symptoms, your body’s health is not optimal and your body’s immune system is under attack from the gluten proteins and doing everything it can to get it out of the body. Hence, our bodies sneeze and produce phlegm. Our bodies make phlegm as a way of capturing and storing unsafe substances and eventually releasing from the body.

So, how have I eliminated gluten from my diet? Actually, it was rather easy for me to cut out gluten. Since I eat mostly raw foods, I have already stopped eating most wheat products and processed foods. And, I have found it joyful to transition to new gluten free legumes, seeds, and grains like quinoa, buckwheat, millet, brown rice, and garbanzo beans. To eat these foods, our family either steams or sprouts these foods. Also, there are gluten free foods that can be ground that act like flours including, coconut, nuts like almonds, and seeds like sesame seeds and vanilla. Also, gluten free green powders are made from certain grasses that are juiced and dried yielding high nutrition like alfalfa, barley, and wheatgrass. However, we do not eat legumes, seeds, grains, or proteins as the main course as many people do by eating large amounts of starch, like potatoes. We have found that eating too much cooked starches and proteins slows and ages the body. These gluten free grains and seeds are simply an adjunct to our diet of fruits, vegetables, nuts, seeds, sea vegetables, wild foods, and mushrooms. We generally don’t eat at restaurants unless an exclusive organic, vegan, raw food restaurant, so we don’t have to worry about the integrity of our food at typical restaurants which are loaded with questionable practices and ingredients. Of course, you may choose to eat other gluten free foods like meat, dairy, and eggs.
So, as you can see, choosing a gluten free or gluten reduced diet has many benefits and is relatively easy to do in today’s world with the many options of gluten free foods. I invite you to at least research this topic more and to try new gluten free grains and legumes instead of wheat to see if you feel improvement in your health. You may open up a whole new healthier you!
Article Sources:
(1): No stated author. "Gluten Free Diet." Wikipedia. 02.May.2013. 04.May.2013 <>.
(2): Anderson, Jane. “Certified Gluten Free Products: What Does Gluten Free Certification Mean for Consumers?” 09.Jan.2012. 04.May.2013 <>.


The Sports Cooking said...

super fantastic dish

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