If you must eat gluten free food do not go for the processed food because it lacks some of the nutrients and cotains more sugar, fat and chemicals. Use the natural gluten free grains.

Gluten Free Living Tips   by Geabriel Garretit

Recent studies suggest that 1 in 250 people are living with celiac disease, a lifelong, dangerous intolerance to gluten-containing foods such as wheat, rye, kamut, spelt, barley and oats. An even larger percentage of the population suffers allergy, sensitivity, or food intolerance to glutens, without having full-blown celiac disease. For those following a strict vegan diet, imposing a gluten restriction considerably reduces already reduced menu options. But while a gluten-free vegan diet requires extra creativity and vigilance, it can be maintained--deliciously. After years of experimentation, I decided to share what I have learned.

If you've been diagnosed with or suspect celiac disease or a wheat allergy, the severity of your symptoms will determine how much you change your diet. For celiacs, ingestion of proteins (glutens) found in cereal grains damage the small intestines and can result in abdominal cramping, anemia, low bone density and body weight, lupus, fatigue, depression, and a host of other ills. The only known treatment for celiac disease is a lifelong avoidance of all glutens. On the other hand, people who suffer wheat or gluten sensitivity usually feel better on a gluten-free diet, but they may grow to tolerate some forms of "forbidden grains." For example, eating durum or semolina pasta gives me an excruciating migraine headache, yet I have no problem eating sprouted Ezekiel bread.


Glutens can affect our health in surprising ways. Particularly if you have unsuccessfully "tried everything" to treat a health issue, you might want to try a gluten-elimination diet. When you reintroduce glutens, observe your reactions. Acne, Chronic Fatigue Syndrome, fibromyalgia, headaches, constipation, and asthma are some of the many problems occasionally relieved by avoiding gluten.

Unfortunately, wheat and its gluten-containing cousins appear in more foods than you might expect. Reading labels only helps if you can recognize the ingredients. Some hidden forms of gluten include:

modified food starch
textured vegetable protein
hydrolyzed plant protein
extenders and binders
hydrolyzed vegetable protein

malt

Most restaurant and canned soups contain flour, pasta or barley, and commercial enchilada sauces and "Spanish rice" mixes usually contain some form of wheat. At this point, all packaged veggie burgers and sausages contain wheat; however, a gluten-free veggie burger will supposedly be released by mid-2004. Always check the ingredient list, even on products like Rice Chex, which uses malt as a sweetener. Kashi cereal, which contains kashi, or buckwheat (a non-gluten grain), also contains wheat.

Due to the growing demand for gluten-free processed foods, a number of companies have begun to offer nut and rice crackers to replace more traditional snacks, and many health food stores carry at least one gluten-free cereal. Mochi, a Japanese rice treat, contains no gluten and can often be found in the refrigerated section of natural food stores. The cinnamon raisin version with a little "vegan butter" usually satisfies my craving for cinnamon buns. Arrowhead Mills also offers a wide variety of flours and gluten-free products, available in most health food stores and online. Following a whole foods, organic diet will not necessarily remove all the hidden glutens from your plate. If you prefer home baked goods, then Bette Hagmann's The Gluten-Free Gourmet belongs in your kitchen. She includes recipes for two flour mixtures that exchange cup for cup with all-purpose flour. Hagmann also offers recipes for biscuits, potpies, stews, and other tasty, normally wheat-laden treats.

About the Author

Geabriel has been helping those with gluten intolerence for several years, with great results.

breakingdown of wheat

Good news for the people with coeliac condition: more restaurants and cafeterias provide different gluten –free products. The highest cafeteria in Europe “Café 3440m” situated on top of the peak in 3400m above the sea level surrounded by series of peaks producing an eye-catching panorama. In this breathtaking place appetizing gluten free chocolate cake is served, made of buckwheat.

Are all gluten-free products healthy?

Food manufacturers offer all sort of gluten-free foods. This certainly makes life much easier for sufferers of coeliac condition. Some of these goods are made of using potato starch, tapioca starch or corn starch instead of a gluten – free grain. Starches are refined, this process reduces their nutritional value. These

gluten -free products usually consist of high level of sugar and artificial chemicals. They are not healthy, so you have to read the list of ingredients very carefully before you put one of them into your basket.