http://www.care2.com/greenliving/going-gluten-free.html
Going Gluten-Free?
Gluten is a specific type of protein, but found in plant sources rather than animal products. Gluten is found in wheat, rye, and barley, so going gluten-free means giving up these grains. A gluten-free diet is essential for people with gluten allergies or celiac disease, a condition which causes intestinal damage when gluten is eaten.
People on a gluten-free diet need to really learn the key words on labels since many ingredients aren’t that obvious. Of course you’d steer away from ingredients like wheat, wheat gluten, barley, or rye. But some foods have not-so-obvious gluten.
Two terms to watch for are malt (which is made from barley) and hydrolyzed vegetable protein (it often contains wheat). Oats may offer an alternative for those eating gluten-free, for some they may increase symptoms, such as abdominal pain, bloating, and diarrhea.
Here are some basic alternatives to help you avoid gluten:
Bread: Many food producers now make a variety of gluten-free products, including an assortment of breads. These are often made with rice or potato flour instead of wheat. Just check the label to make sure it says “100% gluten-free.”
Cereal: Most conventional breakfast cereals are another no-no for people on a gluten-free diet. Cream of Wheat? Obviously not, but also any cereal containing wheat, barley, rye, or malt. Select corn and rice-based cereals, but be sure to read labels carefully and look out for malt.
Pasta: There are many types of gluten-free pasta on the market now, look for pastas made from rice, corn and potato blends.
Crackers: Swap traditional crackers rice crackers, rice cakes and corn chips. Popcorn can also fix crunchy/salty cravings.Cocktails: Beer isn’t beer without barley malt–if you have drink from time to time, instead opt for wine or drinks made with alcohol.
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19 comments
add your comment »Thank heavens I am not gluten intolerent. Most foods taste better with it.
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A word of advice for anyone who takes at face value the label that says "gluten free" or "wheat free". Never trust the claim, ALWAYS read the ingredients. I have found carmel color in supposed GF or WF products and it's been after I've eaten and vomited. Looked on the box and oh! There's carmel color in it! =D So always read the labels, and not just the claims.
Here's a more in depth look at what you need to look out for. http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html Even I don't have everything on this list memorized but the less ingredients there are in something the safer it can become. lol Modified food starch is a major one to look out for as is carmel color. I hope this link helps someone as it helped me.
Oats I wouldn't trust unless they're certified GF. They get rolled in wheat flour sometimes and or pick up wheat contaminates as they're processed in wheat facilities. I however still have yet to try the GF oats.
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This article is not really very indepth as a vegitarian who was diagnosed last year to having an allergy to gluten. Most food contains wheat flour and that includes vegitarian produce such as Quorn. I find it very hard to avoid food not containing some form of gluten or wheat flour. But for those in the UK I can advise trying Able & Cole a Organic Local Produce supplier online for wheat free vegitarian burgers and soysages and bread with trace gluten much nicer than rice bread.
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Grains are not "meant for" cattle or horses!
It's true that we grain-finish feedlot cattle to fatten them but it makes them sick, it is not their natural food.
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My sincere advice, celiac or not.... if your willing to give it a try...say, for 1 week. Just 1 week, don't eat ANY processed foods. Yes, I know...there are options for breads, crackers, etc. for celiac ppl. What I'm suggesting, is from personal experience..You WILL feel completely different. Just passing on some awesome advice. Try it. YOU WONT BELIEVE HOW GOOD YOU FEEL!
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thanks...
Kabin
Konteyner
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Luara, let me say that it has been found in the fossil records that humans began having joint problems such as gout and other arthritis when humans began consuming wheat, buckwheat, barley and oats. I have one son who was born with celiac spru, and one who had adult onset.
Wonderful pies can be made with rice flour tasting better than with conventional flour. Our teeth are not set up to eat as horses, cattle and goats do. And our digestive systems are not set up to easily digest gluten containing products. Nor were we made to consume large amounts of meats. As Moniquelise says, there are wonderful alternatives to the gluten foods. I suggest you try some of them, just for fun. And peanut butter is not bad as long as it does not contain rapseed or ingredients not found in peanuts. Bob's Redmill has some great flours made of gluten free grains. There are also recipes on the packages.
When my youngest son was born with Celiac Disease, there were only two small paragraphs about the disease, but as more people become sensitive to gluten, more information has been made available. And more recipes. I am so grateful there are finally alternatives to the grains meant for cattle, horses and goats.
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Let's be fair to the people who make Cream of Wheat. They also make a delicions Cream of RICE farina, whose sole ingredient is - rice.
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Let's be fair to the people who make Cream of Wheat, the only brand product you single out for scorn. They also make a delicious Cream of RICE farina, whose one ingredient is - rice.
Jane C.
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In addition to there being many beers, Redbridge by Anhiser Busch, General Mills also got on board with Gluten free Chex, says so in bold print right on front of the box. I also hear thruogh the rumor mill Bety Crocker is coming out with GF mixes in the near future.
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