Bread

Gluten Free Eating by Fiona Waring (Nutritionist Dorset)

Fiona Waring  on Gluten Free Eating.

Not only a great way to give your gastrointestinal system a little rest but as 70% of your immune system lies in the gut what a great way to give yourself an immune boost  to keep those sniffles away.

Gluten and gluten-like proteins are found in wheat and other grains, including oats, rye, barley, bulgar, durum, kamut and spelt, and foods made from those grains.

They are also found in food starches, semolina, couscous, malt, some vinegars,

soy sauce, teriyaki sauce, flavourings, artificial colours and hydrolyzed

vegetable proteins.

A gluten-free food plan is not just for those with celiac disease or a wheat allergy. Although eating wheat products, especially whole wheat, does offer some health benefits, the gluten can actually be harmful.

Here are some reasons you may want to go gluten-free.·

Some Humans don’t fully digest wheat.

The undigested portions of wheat begin to ferment,producing gas. Which can cause those ‘IBS’ symptoms.·

Gluten can be a pro-inflammatory agent. A pro-inflammatory agent is rapidly converted to sugar, causing a rise in the body’s insulin levels, causing a burst of inflammation at the cellular level.·

Gluten may cause leaky gut syndrome. Leaky gut syndrome is a condition whereby not fully digested food is leaked from your gut into your bloodstream — which in turn causes inflammation..·

Refined wheat has little nutritional value. Did you know that manufacturers actually have to enrich refined wheat because they’ve taken out all the nutrients? And even then, the wheat’s not that valuable, nutritionally speaking.·

Wheat is one of the top-eight allergens. Millions of people are allergic to wheat — so many, in fact, that it has made it onto the top-eight allergen list.·

Many people have gluten sensitivity or celiac disease, and don’t know it. So, how many people fall into this category? No one knows for sure. But 1 in 100 people has celiac disease — but most don’t know it. No one knows how many people have gluten sensitivity, but estimates are that it may be as high as 50 percent, oreven 70 percent, of the population.·

People with thyroid conditions take note: The molecular structure of gliadin, the protein portion of gluten,closely resembles that of the thyroid gland. When gliadin breaches the protective barrier of the gut, and enters the bloodstream, the immune system tags it for destruction. These antibodies to gliadin also cause the body to attack thyroid tissue. This means if you have certain types of thyroid conditions and you eat foods containing gluten, your immune system will attack your thyroid.·

A GFCA (Gluten-Free,Casein-Free) diet for autism spectrum disorders: According to one theory, some people with autism cannot properly digest gluten and casein, which form peptides, or substances that act like opiates in their bodies. The peptides then alter the person’s behaviour, perceptions, and responses to his environment. Some scientists now believe that peptides trigger an unusual immune system response in certain people. Research in the U.S. and Europe has found peptides in the urine of a significant number of children with autism.

Obviously we all can benefit from giving are digestion a well needed rest from foods that are hard to break down. Its easy thinking about it but actually doing it and maintaining this way of eating can sometimes be tedious and boring. Also a lot of the gluten free choices lining the supermarket shelves are highly processed, sugary snacks. This is why I spend many an hour searching and compiling gluten free easy to make tasty recipes and healthy gluten free alternatives.

One of my patients introduced this book to me: The Guilt Free Gourmet which can be purchased from Amazon, a brother and sister duo wrote this. Below is an extract from their home page:

Over the last few years, Jordan and Jessica have regularly been asked by friends, family and clients, what the secret is to their healthy, yet indulgent tasting recipes. So this book is a result of all those requests and will hopefully make it easier for anyone who wants to create comforting and decadent, ‘good for you food’.

Jordan and Jessica are determined to dispel the myth that healthy food always has to be saintly and taste bland, and to show people that they really can, have their cake and eat it too!

All of their recipes offer natural, healthy alternatives to sugar, wheat and dairy, the ingredients that are most commonly associated with weight gain, ill health and food allergies. With Jordan’s experience as a chef at a Michelin star restaurant, he ensures that taste is never compromised, the result is a new way of cooking, bringing together indulgence and health.

For more information or to get in touch please look at my website below:

www.fionawaring.com

Leave a Reply

Your email address will not be published. Required fields are marked *