Gluten or not to Gluten?

Elisabeth Hasslebeck was diagnosed with the celiac disease. She is speaking about the gluten free diet in her  book Deliciously G-Free. She found a way and she wants to share it with the rest of those people who need to learn how to live gluten free. Nothing controversial about that.

Kim Kardashian and  Miley Cyrus , on the other hand, credit their camera perfect figures to the Gluten Free diets. ( They do not have the celiac disease, just to be clear.) So, does gluten free diet make you thin and gives you toned muscles?

Photo from US Magazine

I hope you understand that the answer to that is NO .  Since I have started studying food, I see more and more examples where people or companies are suggesting that one thing (whatever they choose to advocate or sell/promote) is the answer (to weight loss.) You know ...and I know ... that one thing will not do anything to give you a toxin-free digestive system.

Let’s quickly review the healthy eating tips (for improving digestion) we have discussed so far and move onto the step # 4:

1.       Step number one: eat  more alkaline foods (acidic foods are hard on your digestive system)

2.       Step number two :  eat more raw vegetables and fruits (cooking destroys antioxidants and makes veggies to deliver acidic environment)

3.       Step number three:  go with minimum dairy of or go dairy-free (dairy contains a high volume of casein, non digestible protein; contributes to mucus build up in our digestive tract.)

4.       Step number four: go with minimum of gluten in your food  (Gluten causes gut inflammation. Our bodies are designed to get rid of the gluten by using antibodies)

Why to minimize or avoid gluten?

Gluten can affect your gut, your skin,  your brain, and your nervous system. Most people are unaware they are being affected by gluten.  Most parents do not always relate the child’ complains about the tummy aches, or even the bad behavior to gluten.  Somehow, unless the M.D. officially diagnosed one with the celiac disease, the person do not always think to relate their health challenges to gluten…  I think most people underestimate the power of this element.  Please do not misread; I am not suggesting you should relate all your health challenges to gluten. I am simply saying: look into it. Try to go gluten free for a few month and see of your weight problem, or digestive problems, even skin problems go away.  It is worth of investigating.  You may not have the Celiac disease; however, the gluten intolerance and gluten sensitivity are all part of The Gluten Syndrome. I personally always opt for gluten free, if I have an option.  Eating out may complicate your choices, most of the commercial dressings and balsamic sauces/vinegars have gluten. Try to minimize your intake of them or opt to exclude those from your purchased meals. …. Go for a squeeze of lemon on your salads or choose some sliced ginger to go with your ahi tuna instead of the balsamic sauce. Or, … perhaps try to improve your digestion by cooking healthy meals at home, and minimize the number of “purchased meals”. Home cooking is simple and enjoyable. Right? None of the recopies I have shared with you so far needed much of your time and the food was delicious and nutritious. ( I hear: YES!)

If you think about starting buying gluten free products, please understand:

Just because a food is labeled “gluten-free” it does not mean that it is healthier. Gluten-free products can be high in calories, fat, and carbohydrates.  So, if you chose to go gluten free, that does not mean to simply pick up white gluten free bread from the shelf; evaluate all other ingredients in that product for the health related benefits (or the lack of such.) And remember, gluten is not only in bread (or baked goods), it is in:

Beer

Candies

Cereals

Croutons

French fries

Imitation meat/seafood

Pastas

Deli luncheon meats

Salad dressings

Sauces, including soy sauce

Seasoned rice mixes

Seasoned snack foods, such as potato and tortilla chips

Canned Soups and soup bases

Some science for you so you can understand this better:

Gluten is a protein compound that is found in wheat grains.  One of components is called gliadin.  People who get sick from gluten are usually reacting to the gliadin component. Gliadin is toxic. Your immune system defends your body strongly against gliadin by using antibodies.  Another protein compound is called glutenin, which is joined with starch. Gliadin is what enables bread to rise properly while glutenin is the major protein in wheat flour, making up 47 percent of the total protein content. I am finding that scientist are starting to suggest that it is highly probable that glutenin proteins are also toxic, due to some  similarity with gliadin (which I will not go it to suspecting it will be unnecessary  at this point ….)

Thing to be aware of:

People who follow a gluten-FREE diet may have low levels of certain vitamins and nutrients in their diets if they are not careful. Many gluten based grains are enriched with vitamins. Avoiding grains may mean eating fewer of these enriched products. So, make sure you  introduce a balanced diet that gives yourself a  gluten-less but a vitamin and mineral rich diet.

I covered this topic at some degree in my previous article  Understanding Starch and Gluten  . You will find the list of low starch and gluten free grains in that article.

Here are some Gluten Free Recipes. Please try to incorporate them into your menue:

 Quinoa - Raw Veggie Soup

Ingredients:

•    2 cloves garlic, minced

•    2 cups green beans

•    1 cup baby spinach

•    1 cup uncooked Quinoa grains, and 1/2 medium sweet onion (pre cooked together)

•    Juice of 1 large orange

•    1 tsp. ground cumin

•    1 tsp. chili powder

•    1 Tbsp. freshly ground orange zest

•    2 large tomato, diced (one for blending and one for garnishing)

•    1 zucchini, sliced or 2 salad cucumbers (your choice)

•    1 very ripe avocado, peeled and pitted

•    ½ tsp. red pepper flakes

•    1/4 cup fresh basil, chopped

•    2 Tbsp. Flax Seeds

•    Pinch of sea salt and freshly ground pepper

Directions:

-          Please be reminded to pre-wash your quinoa few times before cooking. Allow it to cook first and add the  chopped onion 2 minutes before taking it off the stove.

-          Combine all raw ingredients in a food processor first; pulse until mixture forms a smooth consistency.  Add the cooked ingredients. Blend.
Serve warm. (I did) Or:
Transfer to a large bowl. Place into the refrigerator, covered for 1 hour to chill.  Serve cool or at room temperature.  Garnish with the minced tomatoe and fresh basil on the top.  Enjoy!
( I have to thank for my inspiration the contributing chef  http://www.celiac.com/ )

    Gluten Free , Dairy Free pizza

1. Use Gluten Free Pizza Crust: I use CHEBE brand. Available in the freezers of your local Health Food Stores.

Be creative with your toppings or follow my Ingredients:

·         2 medium Fresh tomatoes

·         1 cup of organic stewed whole tomatoes

·         1 med organic zucchini

·         ½ med sweet onion

·         Cooked Artichoke Hearts

·         Parsley and green onion

·         Red Sweet Pepper

Spices: Garlic  Cloves , salt, Italian seasoning

Directions:

Pre-Bake the crust as directed on the box.

Sauté chopped vegetables just so to brake the texture, but allow it to be slightly firm, because you wil have to bake them on the top of the crust for 15 more minutes. Just before taking the veggies off the stove, add the canned whole tomatoes. That will serve you as the pizza sauce. Mix all together and load on the top of the pre-baked crust. Put it into the oven for 15 min, and enjoy your dinner!

This was approved by the traditional pizza lovers; so, trust me this is very good. And good for you!