The Gluten-Free Diet
The gluten-free diet is for people who have the Celiac disease-that is their small intestine does not have the ability to digest the gluten protein. Gluten are the particles that bond the fibers of wheat together so that-in the case of wheat flour-it can stay firm and rise without losing integrity. Let’s take a look at a little background on the Celiac disease.
Typical symptoms of Celiac disease are, essentially: bloating and cramping; chronic weakness; excessive, involuntary weight loss and vomiting; and unusual/foul-smelling bowel movements. Other known symptoms, especially in adults, are: bone loss or a number of bone-related conditions and diseases; anemia (lack of iron); join pain and ongoing fatigue.
Those, in addition to a variety of less-common symptoms, must be diagnosed by a doctor and treated with a gluten free diet with such things as gluten free flour. Anything that substitutes the gluten protein found in wheat, barley and rye for something else is good–generally speaking. In addition to gluten free flour, there are a ton of other products that are safe to cook with and eat.
Gluten free flour can come from a host of products. Soybeans and regular bean-made flour is gluten free, as is corn and cornstarch. Rice, potato starches, and other organic vegetables and fruits are completely safe as well. Wine and most other liqueurs are also permitted, as long as they do not include or contain beer.
Let’s get back to the gluten-free good life, though. More varieties of gluten free flours exist than you may think. Corn flour is made from the corn’s kernel and may be combined with corn meal and other kinds of non-gluten flours. “Boil-in the Bag” rice is quite common; it’s cooked and packaged rice that is often sold in bags at health stores and some grocery stores. Even corn malt and coconut flour (ground coconut meat that’s high in fiber, protein and adds great taste) are gluten-free.
Sweet rice flour, glutinous flour or rice (don’t mind the word, which is different from “gluten” in this case), gram-flour from chick peas, and enriched rice are all excellent examples of gluten free flour. Furthermore, the enriched rice variety has a great supply of folic acid, iron, and B vitamins–niacin as well sometimes.
These are only a few of the possibilities concerning those suffering from Celiac. In any case, it’s so important that you make sure that (even if a food item says it is “gluten free”) that it is indeed that, and that no cross-contamination has occurred in the plants where they are produced. It’s also very beneficial to have access to a regular doctor, dietitian and/or gastroenterologist. They will be able to assist you in a diet more than anything or anyone.
Many peoples’ taste buds have had years to become accustomed to tasting the gluten protein-which is implemented in grains-such as wheat and rye-to hold the doughy material together and give it a firm structure as to where it can stably expand. If you have to switch to non-gluten grains, and are accustomed the former, then your taste buds will most likely reject the flavor as bland and even unsavory. However, with time and learning new recipes, this will diminish or even completely dissipate.
…health-food stores. They can be light-years ahead of grocery stores when it comes to Celiac and finding what you need. That’s because they are specialized not-only for the celiac patient, but also for vegetarians and people with other food allergies. However, even in a health food grocery store, always be alert and discerning about buying groceries. Make positively sure they do not contain gluten, and even call the manufacturer (almost always printed right there on the back of the package) to verify if you’re uncertain.
Marisca DeJolie is a normal housewife and mother who decided years ago to become a food expert for the sake of her health and that of her family. She has recently found The Gluten Free Family site and it excited about all the health benefits that a gluten free diet can have and invites you to learn more as well.