We certainly have heard a lot about Gluten in the last few years.
Gluten is a protein found in many grains such as wheat, barley and rye. Gluten also shows up in many whole grain foods related to wheat including bulgur, farro, kamut, spelt and triticale. Some individuals also do not eat oats, which may be cross contaminated by neighboring crops or factories.
Gluten may be found in many processed foods: rice or corn cereals, ice cream, soups, yogurt, snack foods, lunchmeats and even ground beef. Gluten is also found in hair products and makeup.
An individual may be full blown with Celiac disease, intolerant or sensitive to gluten.
Are there safe grains?
Gluten-like proteins are creating gluten sensitive symptoms found in other grains. Food allergens are on the rise. Auto immune diseases are on the rise. The list of symtomology continues to grow.
An easy way to see if you do best on a gluten free diet is to elimininate it from your menu for a few weeks. This may seem difficult at first, but you will find that eating foods closest to their natural source such as: organic fruits, vegetables, clean meats, nuts, seeds and good fats.
Some things to think about
Have the grains been so adulterated that our bodies do not know how to recognize them?
How has the processing of the grain altered it from it's original source?
Is food as we know it the same as it originated?
What are we really eating?
Making changes, step by step...