Gluten Free Fitness

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Gluten Free Good for You

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Health Reasons to be Gluten free

Gluten is a protein that is found in barley, oats, rye, and wheat. For most people eating foods that are not gluten-free does not bother them but there are some health reasons why someone might have to give up eating foods that contain gluten.

The following below are some important reasons why going gluten free is good for you and will change your life:

  • Celiac disease

Celiac disease is an autoimmune disease known to affect at least 1 out of 133 people in the US. However, since the symptoms of celiac disease are so diverse, it is likely that many more people may have it without knowing it. People with celiac disease suffer an abnormal response of the immune system to gluten, which damages their small intestine. This, in turn, affects the body’s ability to absorb nutrients and causes many other serious problems. The only treatment for celiac disease is to adhere to a completely gluten-free diet for the rest of your life.

  • Wheat Allergy

A lot of people are just allergic to wheat but haven’t realized it’s causing their problems because it is so common in so many types of foods. In fact, wheat allergy is recognized as one of the top ten most common food allergies.

  • Non-Celiac Gluten Sensitivity

Just because you do not have celiac disease or a wheat allergy does not mean gluten does not affect your body. Another condition called “non-celiac gluten sensitivity” causes many of the same symptoms as celiac disease (digestive problems, fatigue, neurological problems, headaches, depression), but without the abnormal autoimmune response. It is not known with certainty how many people suffer from gluten sensitivity. Some estimates claim that 18-20 million Americans are affected by this disorder, and others indicate that it can be as high as 50 to 70 percent of the population. Gluten sensitivity is more common than celiac disease and wheat allergy. In addition, the symptoms are usually slower than with celiac disease or an allergic reaction, making it even harder to diagnose.

  • Wheat is not very digestible anyway

People are poorly equipped to digest wheat. Unlike cows, we lack the enzymes in our saliva and stomach to completely break down and ingest gluten for nutritional use. Did you know that cows have four separate chambers in their stomachs just to help them digest the food they eat? We only have one. A significant portion of the wheat or gluten-containing foods are only passed through without providing much nutritional value. To make matters worse, this “transmission” does not usually occur without problems. The undigested portions ferment and lead to gas (burp and farting).

  • Refined wheat has a low nutritional value

The wheat refining process strips so much of the food that it does not really add much to your health. Due to nutrient loss, manufacturers are trying to “enrich” these foods, but even after fortification, nutritional value is still very low.

  • Wheat is an inflammatory agent

The digestible parts of wheat are quickly converted into sugar when consumed. This causes a pleasing increase in insulin levels in the body, which in turn accelerates inflammation at the cellular level.

  • Health problems

Even for people without celiac disease or wheat allergy, the consumption of gluten can lead to health problems. For example, a rash known as dermatitis herpetiformis has been associated with gluten intolerance. The consumption of wheat can also cause “leaky gut syndrome”. A leaky gut syndrome is a condition in which toxins from the digestive system, which are normally not absorbed, can enter the bloodstream.

  • Healthy lifestyle

Some people do not notice problems with gluten but opt for a gluten-free diet just to lead a healthier lifestyle. You may want to try gluten-free just to see how your body reacts. You may have a slight disagreement with gluten that you have never noticed yourself. You may notice increased energy, less bloating, and general well-being. Doctors and nutritionists often see patients who simply feel healthier and more vital when they eat gluten-free.

How to treat these health conditions

The main way to treat these is to eliminate gluten and wheat from your diet. Being gluten free will usually clear up all the major systems along with the healing of the lining of your small intestine. This will help to fade intestinal discomfort. You will have to have a totally gluten-free diet that you follow which means no barley, rye, or wheat of any type. For some people with any of these health conditions ingesting even a tiny amount of gluten by accident can cause a recurrence of the symptoms.

Which foods contain gluten? All these foods contain gluten:

Mostly grains such as wheat, barley, barley malt, rye, spelled, semolina, graham flour, wheat starch, wheat germ, couscous, bran, kamut, bulgur, durum, triticale, oats (oats is not a guaranteed cross-contamination, make sure it is gluten-free oats) and a lot of alcohol ingredient has gluten in it.

Test for Gluten

What can you eat instead of gluten?

Non-gluten flour: almond flour, amaranth flour, brown rice flour, buckwheat flour, chickpea flour, millet flour, potato starch, quinoa flour, sorghum flour, soy flour, tapioca flour/starch, arrowroot flour, and teff flour.

In conclusion

It is important to note that you can eliminate gluten entirely from your diet by just giving up the bread of any kind. The truth is, gluten is in many processed foods. This means that you will have to eat less processed food and being able to cook from scratch more often. When doing grocery-shopping look for foods like cereals that state they are gluten free It is hard to go out to eat because many foods in restaurants contain even small amounts of gluten. It can be hard for many people to go gluten-free because there are so many things that you cannot eat.

Gluten Free Food Tips

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Gluten Free Food Tips for Healthier You

Gluten is a complex compound in cereals such as wheat and barley. Some people are allergic to gluten, have a gluten intolerance, or have Celiac Disease. Its estimated that up to 10% of the U.S. population could have some form of gluten allergy.

Gluten consumption for gluten intolerant people is extremely bad and could lead to many complex medical conditions. And a large percentage of people, though not gluten intolerant, have difficulty in digesting gluten. Many people in the U.S. are gluten intolerant and don’t even know it. And many medical doctors misdiagnose gluten intolerant people all the time, as the symptoms are varied and different from person to person.

Gluten consists of two main compounds, glutelin, and gliadin. It is the substance which gives elasticity to dough and gives the sticky texture to the dough when kneaded. Gluten intolerance causes all kinds of symptoms including headaches, migraines, exhaustion, bloating, abdominal pain, constipation/diarrhea, joint pain, and anemia, to name just a few. Any processed foods made from wheat, rye or barley should be strictly avoided.

Having ample servings of vegetables and fruits and cutting way back on carbs is a big step towards going gluten-free. Minimizing processed foods containing complex carbohydrates can immediately help people clear up any symptoms they might be having. Processed foods like biscuits, cakes, cookies, and bread usually have a significant amount of gluten in them and will need to be cut from the diet.

Luckily for those who find themselves unable to eat gluten based foods, there are now many gluten-free products on the market. Gluten-free bread is available that are made of rice, millet, almonds, soy, and other non-gluten grains. Going gluten-free could also bring in a lot of other health benefits. Avoiding processed foods brings a host of benefits such as reduced risk of high blood pressure, diabetes, and obesity. A well-planned diet based on gluten-free foods will go a long way in your quest for good health. Keep reading and find for yourself how Gluten Free Fitness shares 7 of our gluten free food tips… for a healthier you.

But cutting gluten products out of your diet is easier said than done. Our society is based on gluten foods: burgers and sandwiches, pasta, cereals, pastries – those are all gluten foods and a huge staple of the American diet.

For those of you who need to ensure no gluten is present in your meals, here are some test kits to consider:  Test Kits

Tips to Select Gluten Free Foods

The only way to avoid the harm caused by intolerance is to stay away from gluten-containing foods, although this can be difficult. A gluten-free diet plan requires complete knowledge of what gluten is, what gluten contains, and where it is available. Gluten found in many items, therefore, it is necessary for someone following a gluten-free eating plan to read brands properly and know what items might contain it. In general, “gluten-free” means that the product contains less than the lowest standard considered hazardous, although this number varies globally. Because so many foods contain this necessary protein, finding alternative resources for all the natural vitamins, nutrients, and fiber needed to make a healthy eating plan can be a daunting task.

Tip 1

Learn what products are gluten-free and what foods may contain “hidden” sources of gluten. Normally all processed foods, condiments, and some sauces may contain traces of this wheat product. Fresh fruits, vegetables, and meat without additives or fillers are free from gluten. Therefore, it always better to rely more on unprocessed and fresh foods. Mainly additives added to increase the shelf life of perishables is needs special attention. Do keep a watch.

Tip 2

Include foods that contain rice or corn. Other acceptable starches include potato, arrowroot, tapioca, soybeans, and legumes.

Tip 3

Make a note alongside items on your grocery list to check the ingredient list of products suspected to contain gluten. This can prevent unwanted items from making it into your shopping cart.

Tip 4

Study the ingredients used in various foodstuff and understand terms such as hydrolyzed veggie proteins, flour or cereals products, customized starchy foods, soya sauce, and veggie gum, any of which may contain gluten. Other terms that may indicate meals containing gluten consist of emulsifier, plant proteins, and stabilizers. Product ingredients may change over time. Remove meals that contain wheat, barley, rye or oatmeal, as well as substances made from this grain such as durum rice flour, graham flour, Kasha, wheat germ, wheat bran and bulgur, triticale.

Tip 5

Shop in the No-gluten area of the grocery store or look for natural meals or specialized shops that serve people with food sensitivities. These shops are more likely to have an improved choice of non-gluten cooking products, vegetables, bread, condiments, and herbs. Shopping at these types of marketplaces can make it easier to find foods you are looking for without investing increased time in the grocery store shelves. Ask the store administrator if a customer list of non-gluten meals is readily available.

Tip 6

Pay attention to certain non-food items that may get in touch with the mouth area, and examine ingredient list for lipsticks and balms, drugs and toothpaste, as these can contain gluten and generate a reaction for those struggling with serious allergies. Also avoiding items that contain Bulgar, farina, spelled and malt taste is better.

Tip 7

Check out online for free from gluten resources or celiac disease support groups for recipes, menu planning, and tips using gluten-free products. Quite a few websites sites provide consumer information and additional resources on how to avoid Celiac Disease by staying away from gluten foods. Seek specialty information from credible sources. Gluten-free cookbooks, food items, newsletters, websites, and support groups can provide assistance and additional resources.

Originally, following a gluten-free eating plan may be annoying. However, with time, tolerance and creativeness you will discover that there are many meals you already eat that are gluten-free and you will discover alternatives to gluten-containing meals that you can appreciate. Changing to a No-gluten eating plan is a big transformation and, like anything new, it requires some getting used to. You may initially experience deprived by the diet’s restrictions. However, try to make sure and concentrate on all the meals you can eat. You may also be pleased to recognize how many gluten-free items, such as bread and rice, are now available.