Every time I turn on E! or read a magazine, I am hearing about gluten free diets. This celebrity lost weight on a gluten free diet or so and so went gluten free and lost 40 lbs. UGHHHHHH it's exhausting.
Gluten (from Latin gluten "glue") is a protein composite that appears in foods processed from wheat and related species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture. Gluten is the composite of a prolamin and a glutelin, which exist, conjoined with starch, in the endosperm of various grass-related grains. Gliadin, a water-soluble, and glutenin, a water-insoluble, (the prolamin and glutelin from wheat) compose about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The fact of the matter is that a gluten free diet is not a fad weight loss trend! It is a serious problem. Many many people have a wheat intolerance and do not even know it. Gluten is in so much stuff now a days and it causes symptoms that you may not even know you have because you have lived with them so long that it seems normal. Abdominal pain, bloating, gas and diarrhea. Unless you cut out gluten for a period of time and start to notice a difference, you may never know you have an intolerance. An intolerance and a wheat allergy are different because unlike allergies, most intolerances are not caused by an immune system response but by a reaction in the digestive tract. Celiac disease is popping up left and right in our country and it is another major problem. Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy. The damage is due to a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats. I know a handful of people who are in their 30's who are JUST NOW getting diagnosed. I do not believe in fad diets and I do not believe that their are short cuts for being healthy and losing weight. If you think you have a gluten intolerance then cut it out of your diet for 2 weeks. Most people feel less bloated and they are more regular, it is similiar to a dairy intolerance. Oh and one more thing. . . EAT LOCAL!!!
Wednesday, May 18, 2011
Friday, May 13, 2011
Thursday, May 12, 2011
Spelt Pasta with Artichoke and Spinach
This is a great gluten free pasta recipe for any occasion
Ingredients:
3 cups spelt pasta
1 shallot, finely chopped
6 oz artichoke hearts
1/2 cup basil, finely chopped
3 minced garlic cloves
2 1/2 cups chopped spinach
3 tbsp lemon juice
3 tbsp EVOO
2 cups dry white wine
Cook pasta. In a large saute pan, saute shallot and garlic in olive oil for two minutes. Add white wine until it reduces by half. Add lemon juice and artichoke hearts. Saute until artichokes are hot and tender. Add pasta to the pan and toss together. Place in a large serving bowl and slowly fold spinach and basil into the pasta. Drizzle a little EVOO and salt and pepper to taste!
Ingredients:
3 cups spelt pasta
1 shallot, finely chopped
6 oz artichoke hearts
1/2 cup basil, finely chopped
3 minced garlic cloves
2 1/2 cups chopped spinach
3 tbsp lemon juice
3 tbsp EVOO
2 cups dry white wine
Cook pasta. In a large saute pan, saute shallot and garlic in olive oil for two minutes. Add white wine until it reduces by half. Add lemon juice and artichoke hearts. Saute until artichokes are hot and tender. Add pasta to the pan and toss together. Place in a large serving bowl and slowly fold spinach and basil into the pasta. Drizzle a little EVOO and salt and pepper to taste!
Subscribe to:
Posts (Atom)