Gluten Free Nut Bread

Gluten is an element in the family of proteins of glutenin and gliadin. These make up almost the whole substance of that protein and fall into the 2 major branches of gluten. Starch, wheat and grains are the major carriers. Protein types of gliadin are found in wheat, hordein is contained in barley, secalin in rye, avenin is found in oats, zein in corn and oryzenin is in rice.

Gluten was discovered by Chinese Buddhist monks during the 7th Century while trying to find an alternative meat flavoring for a vegetarian diet. They used what was available: wheat flour and water. By molding dough and dipping it in cold water, they discovered the properties of gluten! Thus the immersion in water washed away the starch and a soft dough texture was produced.

When the gluten is squeezed out of the dough it results in very small particles of glutenin molecules, called gliadin, which make the dough thick and supple. During the baking process, the yeast feeds off the sugar and produces carbon dioxide gas. The carbon dioxide becomes trapped, causing the dough to rise and shape up the baked good. This can be seen in food products such as pizza, bagels and pies and is why gluten is one of the most sought after food additives.

In spite of all the negative effects of this substance on those suffering from gluten intoloerance, it is accepted by all countries as a healthy source of protein. By international standards, the ‘Codex Alimentarius’ defines the proper brand labeling of gluten-free foods. Some food products, unknown to the consumer, contain gluten as a stabilizing agent. In the USA, gluten is considered GRAS or Generally Recognized As Safe. Other countries, like the United Kingdom, allow voluntary brand labeling for gluten containing products.

Even though wheat and other glutinous grains are present in a large percentage of foods products, there is a significant percentage of celiac sufferers in the United States. The harmful effects to a celiac disease patient are a vast list of painful symptoms including malabsorption and anemia. WBRO — wheat, barley, rye and oats — define amino acid sequences which cause gluten intolerance (note: oats are a special case – see below).

A gluten-free diet seems to be the only cure. Zero gluten labels mean foods do not contain unsafe additives such as gluten derived peptides, starch and malt. Hence, these products are considered “foods that don’t harm celiacs.” Oats are also generally considered one of the constituents of a gluten-free diet but celiac patients should proceed with caution in adding oats to their diet. A few guidelines should be followed before adding oats to a celiac diet: the patient’s celiac disease should be well controlled; it should be used in limited amounts; and the oats must be labeled pure, free of cross-contamination, and gluten-free. A patient is advised to add oats under a doctor’s supervision. Still, there are a small number of celiac patients who cannot tolerate avenin, the protein found in oats.

Peptides are also a harmful constituent of gluten. They are also known as polypeptides and peptide chains which are a structure of hundreds of amino acids. The peptide having 19 amino acids is harmful to celiac patients. Moreover, barley and rye also contain some polypeptide chains. These all cause abnormal intolerance and allergies in celiac patients.

Corn and rice are not considered celiac harmful even though they contain gluten they contain no gliadin. Gluten is also cooked as a meat alternative in oriental countries like China and Japan. Found in vegetarian dishes, it has the savor of fish, beef and chicken. Other products containing gluten include pet foods and herbicides.

Food Products that Contain Gluten

A lot of supermarkets now sell gluten-free products and more manufacturers are substituting other ingredients to take the place of gluten. Surprisingly, many of your favorite foods and drinks are now gluten-free. Some of them include beer, ice cream, protein cereals, tequila and spaghetti.

However important it is to know what gluten-free products are, it is first imperative to have a list of foods using gluten as an additive. Pastas, cookies and breads are some of the most well known foods that contain gluten. It is also found in processed goods like frozen French fried potatoes, soy sauces, breakfast cereals and canned meats. Reading brand labels does not necessarily determine a gluten product. For ingredient clarifications, please contact the manufacturer for information.

Here is a list of some common consumer products that contain gluten:

• Oil (Vitamin E, wheat germ or any with gluten additives)
• Binders
• Wheat starch carrier in mono- and di-glycerides
• Blue Cheese
• Dextrin
• Emulsifiers
• Vegetable Gum
• WBRO Flours
• Grain alcohol (Beer, rye, ale, grain vodka, scotch, bourbon and other extracts)
• Coatings
• Gum base
• Brown Rice Syrup
• Medicines containing excipients
• Curry Powder
• Corn Starch
• Hydrolyzed protein (HP, HPP, HVP) and Textured vegetable protein (TVP)
• Barley and vinegar or colorings and flavorings (grain alcohol, caramel, natural, malt or white)
• Dissolving agents
• Anti-caking ingredients
• Protectives
• Vitamin C Flavorings
• Soy sauce (and other soy goods fermented using wheat)
• Flavor enhancements with protein or starch (Cereal)
• Baking powder
• Food additives (Maltodextrin)
• Make-up
• Sanitary cleansers
• Homeopathic remedies
• Modified food starch (edible or from wheat)
• Vital wheat gluten (found in soy products)

Photo credit: elana’s pantry

Post: Facts About Gluten

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A person suffering from Celiac disease experiences intolerance in their abdomen, specifically the digestive system. The small intestine is damaged and thus the natural flow of foods from chewing to digestion is affected. Gliadin and glutenin cause this allergic reaction in the intestines and are the main types of gluten proteins. They are found in grains such as wheat, rye and barley.

It may require a number of tests to diagnose a celiac sufferer. The symptoms may be confused with other serious illnesses and the number of symptoms present will determine what type of medical tests the patient should submit to and what to undertake first. Even with extensive patient assessments of physical and psychological factors, a patient may be misdiagnosed.

To date, a gluten-free diet is the only means of treating celiac disease and wheat allergy. It means abstaining from foods that contain gluten protein. The secret to a wonderful life may be as easy as smart decisions and good food choices. There may be no need for surgeries or a lifetime of pills. Eating a gluten-free diet is an everyday habit of having a balanced gluten-free diet. A gluten-free lifestyle also requires knowing and making good food choices at the supermarket or when traveling.

People with celiac disease who do not adhere to a gluten-free diet show an increased risk factor of 40 to 100 times over the general population to develop gastrointestinal cancer.

Each year new doctors join the drive to cure celiac disease. Due to this, the typical tests on blood, genes and the digestive system now make it easier for the disease to be diagnosed and treated. As a celiac patient becomes symptom free, he may only need to see a specialist for small amounts of maintenance testing.

Various experts such as gastroenterologists, nurse practitioners, general physicians and dieticians are the experts a potential celiac should consult. Additionally, there are many organizations and committees to help celiac patients.

If you suffer from gluten intolerance, please know that you are not alone. There are many others who suffer with you, and many who suffer while not even knowing why. But have hope! By arming yourself with knowledge about Celiac disease and by learning how to maintain a gluten-free diet, you can still live a happy (and comfortable) life.

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Post: Getting Acquainted with Celiac Disease

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That's a lot of MSG!

But even though it doesn’t contain gluten anymore, that doesn’t necessarily mean MSG is good for your health! Many people with gluten sensitivity also report sensitivity to MSG, though it may not be directly related.

I’m no doctor, and I’m not sure if there is any sort of causation involved or if it’s just a correlation that people who are allergic to gluten also tend to be sensitive to whatever is in MSG. So my advice would be to make sure your diet is on track and you’re feeling good. Then, if you really want to use MSG, try it for a little while and let your body tell you if it’s going to make you miserable or not (if you have full-blown celiac disease or other dietary health issues, talk to your doctor first!).

And remember, a lot of people don’t eat MSG for health reasons that have nothing to do with gluten allergies! So you might want to read up on MSG and how it will affect your body in other ways before you start using it a lot.

I don’t know a lot (scientifically) about MSG, so please don’t consider my opinion to be expert. But I will say this: MSG isn’t found exclusively in Chinese takeout. In fact, it’s even more prevalent in the packaged and processed American foods that you find on the shelf at the grocery store. So if you decide that MSG is something you want to avoid, avoid the center isles at the grocery store and stick to fresh foods.

Here are some resources to read if you want more opinions about MSG:

http://en.wikipedia.org/wiki/Monosodium_glutamate
http://www.truthinlabeling.org/
http://www.msgtruth.org/

Photo credit: caffeina

Post: Can I Eat MSG on a Gluten Free Diet?

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Why I Like It

Debbie knows a thing or two about gluten-free and low-glycemic food. She is the former owner and Executive Chef of The Golden Chalice Restaurant and Gallery, which is a gluten-free, diabetic-friendly and allergy-friendly restaurant.

At first I was a bit skeptical about why someone would want to pay for a cookbook. Thanks to the Internet, you can easily go find thousands of gluten-free recipes online for free. So why pay for more recipes?

Because these recipes are actually very good! All of them!

Don’t get me wrong, I still think there is a time and place for free recipes, and I still use them from time-to-time. But there are so many times when I’ve invested an hour or two trying to make a free recipe I found on the Internet only have it turn out mediocre (or worse!). I haven’t had that problem with Fun with GF/LG Food! Every recipe I’ve made has been delicious.

Since many of the recipes are from The Golden Chalice, they have had decades of consumer validation to ensure that they taste good.

The recipes cover the following:

• Starters
• Soups
• Salads and side dishes
• Main dishes
• Desserts
• Snacks, breads and light meals for the road

Make any of these recipes at your home and prepare to be delighted.

Now, here are a few other things I really like about this book.

1. The Bonus Section provides seven critical tips for eating out at restaurants. No one wants to lose out on their social life, so pay special attention to these tips.
2. Appendix A covers specific ingredients that Debbie DOES NOT use in her cooking and gives compelling reasons for those decisions. You might be surprised by some of this information. For instance, I learned about which mushrooms should be avoided, which is nice to know since I love to cook with mushrooms. There’s also a little tidbit about broccoli parts that’s quite useful.
3. In Appendix B, Debbie talks specifically about certain ingredients that you SHOULD use in your cooking, like what type of salt and cooking oils to use and a healthier alternative to soy sauce.

What I Don’t Like

The only thing that sort of turned me off to this book at first was the lack of a really professional design. I know, it sounds silly, but cookbooks have always been more than just a list of recipes for me. I have fond childhood memories of turning the pages of my mother’s Betty Crocker Cookbook while she prepared the evening meal, looking at all the delectible dishes in anticipation as dinner’s aroma washed over me. I think Fun with GF/LG Food! would be even more exceptional if it included photos of all the meals and a more professional layout.

That being said, if there were photos for each meal and a more professional design, this book would surely cost twice as much, so I’m not going going to complain too loudly about this one little grievance.

Conclusion

Fun with GF/LG Food! is wonderful book of recipes and tips for eating healthy and delicious gluten-free and low-glycemic meals. Although it doesn’t contain photos of the meals, the book is cleanly presented and easy to read. The recipes are all delicious, in no small small part due to the fact that they were prepared by a professional chef and proven over time by a discerning restaurant clientele.

I highly recommend you click here to get a copy and start cooking today!

Post: Fun with Gluten-Free / Low-Glycemic Food! Cookbook Review

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However, it certainly is worth a try as the consequences of celiac disease are too serious to be tolerated. It substantially increases your risk of cancer and also wreaks havoc in the functioning of your small intestine.

If given a choice of opting for a celiac diet or continuing to consume gluten, any sensible person ought to opt for the dietary changes. The idea of ridding your diet of wheat, barley and oats may seem like an earthshaking event. However, the truth is that there are many foodstuffs available that will help you enjoy tasty food without adding any gluten to your system. The only thing you have to do is find out all possible celiac diets which do not contain gluten.

If you live in an urban area, you will find it easier to come up with a gluten free celiac diet. Firstly, there are many commercially prepared gluten free foodstuffs available off the shelf. All you need to do is spend more on your food and your problem is solved. However, if you do not live in an urban area or if you cannot afford the substantial increase in your food budget, you will have to search for recipes that will help you prepare the same old dishes in such a manner that it no longer contains any gluten.

You would be surprised to find out that you can prepare not just gluten free meals but also gluten free breads and sweets as well.

So what should your celiac diet consist of? You can continue eating breads as you did before. The only thing is that it should be made of substances that do not contain gluten. Prefer corn, rice, soy, tapioca etc over wheat, barley and rye. Thankfully, you can consume dairy products without any fear of any allergic reaction. Make it a point to search the World Wide Web for food products that do not contain gluten and which do not make the celiac disease worse.

Be very careful when consuming processed foods. You can never be sure whether the product contains gluten or not. It is advisable to completely avoid processed foods until you are certain that it is 100% gluten free.

The celiac disease is slow poison which is found out only after it is too late to cure it permanently. Be prepared to make changes to your lifestyle and make good use of all the resources at your disposal to overcome the disease with minimum inconvenience and difficulties.

Post: A Well Balanced Celiac Diet Is the Best Weapon in the Fight Against Gluten Allergy

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Gluten enteropathy, also known as celiac disease, is an example of how a condition in your small intestine can lead to severe problems including cancer of the lymph glands, intestinal bleeding, abdominal pain and weight loss.

Gluten enteropathy is the reaction of the inner lining of the small intestine to certain proteins known as gluten which are commonly found in wheat, barley and rye. Oats sometimes cause a reaction too, possibly due to production contamination. What causes this condition – and why is this found in some people but not in all – is still not known. The cause of this disease is probably genetic and hereditary. However, the end result is that the inner lining of the small intestine gets destroyed. This, combined with allergic reactions, leads to many other complications.

Hence, an unknown factor causes a reaction between gluten and the small intestine and this upsets the delicate balance of the body. This disease is not restricted to adults alone. In fact, there is a growing recognition that this celiac disease or gluten enteropathy is the most under diagnosed problem in America.

The primary reason why this disease is not identified very quickly is that it shares its symptoms with many other problems. Symptoms like weight loss, osteoporosis and muscle weakness are often misdiagnosed as symptoms of other complications. By the time all other complications are eliminated and the doctors realize that the patient is suffering from gluten enteropathy, a lot of damage would have already taken place.

The best way to counter this disease is to know more about it. Today, 1 in every 133 American is suspected to suffer from this disease. While panicking at minor symptoms is not advisable, it does not make sense to have an “it will never happen to me” attitude either. Regulate your wheat, rye, barley, and oats consumption and try determining whether there is any correlation between your cereal consumption and illnesses.

Further, be frank enough to express your opinion and fears to your doctor. It may lead to your doctor paying more attention to the symptoms and may lead to quicker diagnosis.

As on date, the only cure for this complication is to completely avoid gluten. While this may lead to significant changes in your life style, it certainly is a better option as compared to suffering from the long term consequences of this disease, which includes increased susceptibility to cancer.

You should keep an eye out for gluten enteropathy related symptoms in your children. Identifying the disease early and restricting the consumption of gluten is the best way to avoid serious damage to your small intestine.

Post: Gluten Enteropathy – Strike the Right Balance Between Blind Panic and Total Disregard

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Does your body, especially your small intestine, throw a fit every time you consume gluten? How do you know if it is gluten intolerance known as celiac disease? One way to know is to ask you doctor to do blood tests which will show a high proportion of anti-bodies in your blood. It is well worth the time out of your busy schedule to go for a test only to diagnose the link between gluten intolerance and your current symptoms. Read ahead and find out more about gluten intolerance symptoms seen in an affected person.

Gluten intolerance leads to two different problems in your body.

1. Your body will absorb nutrients in an improper manner leading to health problems.
2. Your body will simply not absorb certain nutrients leading to malnutrition and related health problems.

More often than not, people focus on the illnesses only and fail to recognize that the illnesses are warnings sent by the body to indicate that something is seriously wrong with its functioning.

Some common mal-absorption symptoms include

• Abdominal cramps
• Excessive gas
• Diarrhea or constipation
• A feeling of fatigue and weakness even in absence of rigorous activity
• Very foul smelling stools
• Weak bones (if left unchecked, persons suffering from gluten intolerance suffer from osteoporosis)
• Sudden weight loss or gain which does not get reversed easily

These symptoms occur regularly due to the flattening of the villa in the small intestine which leads to improper absorption of nutrients.

The allergic reaction in the small intestine makes it difficult for the body to absorb nutrients efficiently. Hence, a person suffering from gluten intolerance may suffer from malnutrition despite having a seemingly healthy diet. It is not that the person does not eat nutritious food. It is just that the body is incapable of absorbing the nutrients leading to malnutrition.

The combination of mal-absorption or non-absorption of nutrients combined with the knowledge that gluten is present in your diet should be sufficient to set of the warning bells. The presence of any of these symptoms should be communicated to your doctor.

Another factor which affects the onset of gluten intolerance is stress. People who are already at risk of gluten intolerance face an every higher risk if they take on a lot of emotional stress. Worrying over the completion of the project on time may be appreciated by your boss. However, the stress puts you at higher risk of suffering from gluten intolerance.

A look at the symptoms is sufficient to understand that there is hardly any specific symptom of gluten intolerance which is unique and unrelated to other illnesses. Hence, the possibility of a symptom being misdiagnosed as that of any other illness is always present. You will have to work with your doctor and lay down all the facts on the table to ensure the correct diagnosis is done as quickly as possible.

Post: Gluten Intolerance Symptoms Are Very Difficult To Single Out Unless You Know What to Look For

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