Celiac Friendly!

Gluten FreeSo this week’s theme is all about how we can go Gluten-Free… or at least cut down on some of the gluten in our diets. For those that are familiar with what gluten is and thought Celiac was a girl’s name, let me break it down for you:

Celiac disease is a medical condition in which the absorptive surface of the small intestine is damaged by a substance called gluten. This results in an inability of the body to absorb nutrients: protein, fat, carbohydrates, vitamins and minerals, which are necessary for good health.

Gluten is a protein found in wheat, rye, triticale and barley. In the case of wheat, gliadin has been isolated as the toxic fraction. It is the gluten in the flour that helps bread and other baked goods bind and prevents crumbling. This feature has made gluten widely used in the production of many processed and packaged foods.

At present there is no cure, but celiac disease is readily treated by following the gluten-free diet. The most common symptoms of Celiac Disease are anemia, chronic diarrhea, weight loss, fatigue, cramps, bloating and irritability.

So what is a Celiac sufferer supposed to do? Well, they can start by converting their favourite gluten full recipes into gluten free ones! Here is a link to a great site that can help you convert the ingredients you need. Just click here to go to Carla’s Gluten Free Recipe Box. I hope this week will help those just starting out with the Gluten-Free lifestyle, and for those already on the journey, please feel free to send me your suggestions in the comment section.

 

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