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What's This Thing About Gluten?

What are we really eating?

 

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...

 

Kathleen Kasprzak

www.kkhealthcoach.com

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Jo Holzer April 20, 2012 at 06:24 PM
Although I may have had allergies before we arrived in Illinois in 1970, I did not know it. At first it was only mold, dust and trees -- omnipresent elements in our environment. These were controlled with monthly injections. Then came a food allergy -- milk. Then I had a "bad experience" with shellfish. Then he tested for weeds and grass -- 2 more shots. Recently I asked about stomach discomfort after eating pasta. The blood tests took about 10 minutes and said I was "sensitive" to 12 components of gluten. Now, without gluten as much as possible [not easy!], I feel much better and -- here's the kicker!!! -- have lost almost 10 pounds.
Mickey April 20, 2012 at 06:59 PM
Glad to see someone giving a clear definition of what gluten is, what it does, and how people react to it. If someone feels better eliminating gluten from their diet, that is wonderful! Kudos to them for finding out the source of their dietary discomforts. However, I think the most frustrating thing is hear the buzz about gluten being unhealthy. So many people think that they are buying a healthier product when they are buying a gluten-free product. Just because it is gluten free doesn't mean you shouldn't read the rest of the nutrition labels!
Jo Holzer April 20, 2012 at 07:36 PM
Sorry about 12 components in previous comment. It was only 2 elements. % ^ /
Harry Semerjian April 20, 2012 at 07:41 PM
Just saw this article on CNN.com. How timely. http://www.mnn.com/food/healthy-eating/blogs/why-my-gluten-free-experiment-is-sticking?hpt=hp_bn16
Kathleen Kasprzak Health Coach April 21, 2012 at 12:04 PM
It is wonderful to see a variety of comments. This area certainly has a lot of issues to raise and many based on our own experience! The information and science on Gluten & Grains continues to grow. The important thing to think about is: What is the impact of our dietary choices on our health?

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