Before you start any diet consult your doctor. For me gluten free diet is the road to take for a healthy living. After 20 years of suffering with stomach discomfort right after a meal, I discover that gluten was the single ingredient that was affecting me. Several real great recipes are out there, that will help with this problem. To top the best finding of all is that you don’t have to give beer up because there is gluten free beer (yeah) !.
According to the free dictionary.com, Gluten is 1. “The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.
2. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease.”
The (healthy chef) web site gives the FDA definition of Gluten Free. The Food and “Drug Administration (FDA) is proposing to define the term “gluten-free” for voluntary use in the labeling of foods. A definition for the term “gluten-free” established by FDA would assist those who have celiac disease (also known as celiac sprue or gluten-sensitive enteropathy) and their caregivers to more easily identify packaged foods that are safe for persons with celiac disease to eat. This proposed action is in response to the Food Allergen Labeling and Consumer Protection Act of 2004, Title II of Public Law 108-282, enacted on August 2, 2004, which directs the Secretary of Health and Human Services to propose and later make final a rule that defines and permits the use of the food labeling term “gluten-free.”
From the same source, which I will now quote word for word, this have help me great deal in understanding the whole concept of “gluten free” specially labeling can be confusing. A question was made of “why the FDA did not include oats as one of the “prohibited grains” in its proposed definition of the term “gluten free” for the following reasons: “There is no consensus among nutrition experts or authorities on the unconditional exclusion of oats from the diet of individuals with celiac disease. For example, the following celiac disease experts/authorities do not support the unconditional exclusion of oats: The National Institutes of Health, the American Dietetic Association, and some celiac disease research/treatment centers. Research data suggest that the majority of individuals with celiac disease can tolerate a daily intake of a limited amount (e.g., 50 grams) of oats that are free of gluten from wheat, rye, barley or their crossbred hybrids. Oats are reported to add variety, taste, satiety, dietary fiber, and other essential nutrients to the diet of individuals with celiac disease and may make their diet more appealing. Allowing oats free of gluten from wheat, rye, barley or their crossbred hybrids, to bear a “gluten-free” labeling claim would make it easier for consumers to identify such oats in the marketplace and may serve as an incentive for more manufacturers to produce such oats.”
Brown rice,corn, bean flour is the best, pizzas, tacos, breads, and much more can be done and the benefits are endless, gluten free flour all purpose is found in any health store. Well there is more out there to be learn and is my new quest to find it and I want to tell you, that you are not alone I wish you a happier healthier living.
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