What is GLUTEN, and should I avoid it?

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Gluten is the common name for storage proteins found in wheat (durum, emmer, spelt, farina, farro, KAMUT) rye, barley and triticale.  Gluten serves as an emulsifier, holding foods together.  Gluten is generally found in: breads, baked goods, food coloring, cake mixes, soups, pasta, cereal, beer, ice cream, sauces, cookies, salad dressing, malt, packaged foods, crackers and cookies.

Unless you’ve been diagnosed with celiac disease, it may not be gluten that’s specifically to blame for the irritable bowel symptoms you’ve been experiencing (gas, bloating, constipation, diarrhea).  

Your system may be experiencing discomfort from the lactose in the ice cream, the additives in the packaged foods or the artificial sugar in the cookies.

The intention of this article is not to confuse you but rather to leave you with this key takeaway…

Avoiding gluten can be a healthy decision for most considering it encompasses the avoidance of packaged, chemical-laden, artificial alien food products.  Just be sure your replacements are unpackaged, unadulterated, naturally gluten-free products.

Natural gluten-free products:
Amaranth
Arrowroot
Bean & legume flours
Buckwheat (Kasha)
Corn
Coconut flour
Millet
Nut & seed flours
Potato
Quinoa
Rice, rice bran, wild rice

Information derived from:
The Integrative Institute of Nutrition
www.livestrong.com
www.celiac.org
www.teepublic.com

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