gluten free diet

Celiac Awareness Day

September 13th is National Celiac Awareness Day. Being gluten-free doesn’t have to be miserable and cooking gluten-free can be exciting and delicious.

It’s not the science that’s slacking, it’s the resources consumers use to buy food.  The tricky part is knowing where you can find GF ingredients conveniently and affordable.

Almost any food can be made in a gluten-free variation and it’s time to spread the word. Google, Pinterest, and any gluten-free cook books can help get you started and trigger new GF meal creations.

Focus on what you CAN eat!

http://withstyleandgraceblog.com/2011/09/13/celiac-awareness-living-gluten-free/

http://www.gimmesomeoven.com/15-gluten-free-recipes/

http://mylifeandkids.com/gluten-free-recipes/#_a5y_p=2252149

http://www.celiaccentral.org/Resources/Printable-Guides/373/

 

 

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What is Gluten?

Do you know?

Gluten is a protein composite of gliadin (a prolamin protein) and glutenin (a glutelin protein). Primary sources of dietary gluten are wheat, rye, and barley. The word “gluten” comes from the latin meaning for “glue”, it is responsible for the elastic texture of dough.

Gluten refers to the proteins found in wheat endosperm (a type of tissue produced in seeds that’s ground to make flour). Gluten both nourishes plant embryos during germination and later affects the elasticity of dough, which in turn affects the chewiness of baked wheat products.

Celiac disease is the condition in which there is an abnormal small intestinal mucosa that improves with a gluten-free diet.

For whatever reason you choose to go gluten-free it is important to enlighten yourself with the benefits and risks, and there may be no difference for some.

 

Sources:

http://www.examiner.com/article/gluten-is-glue

http://www.livescience.com/39726-what-is-gluten.html

http://abc.go.com/shows/jimmy-kimmel-live/video/featured/VDKA0_ch1i11x5

“Management of Celiac Disease in Adults” Paul J Ciclitira. UpToDate. June 24, 2013.