What is Gluten and why do we need to be Free?

  • March 09, 2012 3:30 PM
    Message # 852943
    What is gluten and why do we need to be free?

    Gluten is the 'gooey' protein in wheat, barley and rye. If you put a scoop of all purpose flour in a bowl and add warm water it becomes a paste that will hold an art project together, that 'glue' is the gluten. It has no flavor, so you won't miss it when you stop eating it, it does hold ingredients together while cooking, by adding a combination of flours that includes tapioca, corn starch or rice flour you can substitute gluten. Xanthin Gum is also from a root and can be used sparingly to hold baked goods together. 

    With the industrialization of the processes and the seed evolution of wheat research proves that the wheat we are eating has much more gluten than the wheat 50 years ago. When you eat foods made from mass produced flour the result is that gluten paste goes into your intestines and coats the walls blocking your bodies ability to digest your food and to allow the nutrients to become absorbed into your digestive system.

    White, all-purpose flour is over processed and no longer contains any of it's original nutritional value, and is consequently enriched with processed vitamins and minerals, it contains much less fiber and 
    can barely be thought of as a grain. All purpose flour is a staple in most packaged foods, all fast foods and written into most family recipes (but it's not your grandmother's flour).

    When gluten clogs the intestines it blocks nutritional absorption and deprives every cell 
    of your body causing a complete breakdown of your immune system. Your intestines are the support system of your immune system as it distributes the nutrients from the food you eat. 

    Symptoms of gluten intolerance include: headaches, bloating and inflammation, rashes also caused by inflammation, excess gas, abdominal pain and cramps a few hours after eating wheat, rye or barley. 

    The following diseases are associated with gluten intolerance:
    • Celiac Disease 
    • Autism 
    • Muscular Dystrophy 
    • ADHD
    • Heart Disease and Hyper-Tension
    • Chronic Fatigue Syndrome
    • Fiber Myalgia
    • Cancer
    • Diabetes
    • Eczema
    • Multiple Sorosis
    • Chronic Fatigue Syndrome
    • Obesity
    • Irritable Bowel System
    • Crone’s Disease
    • Ulcerated colitis
    • Fibroid Tumors
    • Food Allergies
    • Hoshi Moto Thyroiditis
    for a list of foods that often contain gluten click on the links below:

    Last modified: May 15, 2013 10:40 PM | Anonymous
  • April 02, 2013 4:48 AM
    Reply # 1256948 on 852943
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  • May 30, 2013 4:05 AM
    Reply # 1305176 on 852943
    I think I just got that I'm allergic, I couldn't figure out why I get so foggy after a big pasta meal. 
    Last modified: May 30, 2013 2:12 PM | Anonymous
  • June 08, 2013 10:51 AM
    Reply # 1312466 on 852943
    every day someone tells me that they aren't eating gluten, didn't know what they're taking about, now I get it. 
    Last modified: June 08, 2013 7:37 PM | Anonymous
  • June 10, 2013 10:42 AM
    Reply # 1313573 on 852943
    This information makes my new diet seem like something I can actually do. I love the calories being listed and how the recipes are listed by how hard they are to make. Reading the recipes makes me want to make all of them, which I might just do. My husband asked me what was going on because our dinners have gotten so much better.
    Last modified: June 25, 2013 9:06 AM | Anonymous
  • June 25, 2013 4:24 AM
    Reply # 1326373 on 852943
    I stopped eating gluten a few months ago, it's so hard eating out that I started eating more meals at home and bringing things to eat at work. After really struggling to figure out what to eat I started searching for recipes that were already for me instead of my reading through a dozen recipes to see if I could adjust them.
    Then I found this site in my search, I thought dairy free??? sugar free??? well let me try a few. Seemed like it might be healthier. The recipes didn't seem unrealistic to use, no weird ingredients or long list of stuff that would involve a treasure hunt at gourmet shops or science lab suppliers.
    Everything I have made is delicious and easier to do than I thought. But more than that, I can't believe how much better I feel, I have more energy and the stomach pains and the hives have stopped. Even my breathing is better. I'm going to follow through on this diet and I'm having fun finding recipes listed by restaurant types. 
    I'm now a member and a believer. Thank you for sharing Elaine Good you've changed my life.
    Last modified: June 25, 2013 9:02 AM | Anonymous
  • July 24, 2013 12:57 PM
    Reply # 1350742 on 1313573
    Great article You can see your enthusiasm in the work you write. People on limited diets hope for more passionate writers like you who are not afraid to say how they believe. At all times go from your heart. 
    Last modified: July 24, 2013 8:52 PM | Anonymous
  • July 27, 2013 12:30 AM
    Reply # 1352717 on 1313573
    The article Nice read, I just passed this onto a colleague who was doing some research on that. And he just bought me lunch because I found it for him smile Thus let me rephrase that: Thanks for lunch! We have two ears and one mouth so that we can listen twice as much as we speak. I'm listening, please keep 'talking'.
    Last modified: July 30, 2013 7:46 AM | Anonymous

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