From low-fat recipes to recipes designed for persons with diabetes, Elaine Magee, MPH, RD, shares recipes and advice to create healthy meals that are guaranteed to please. [Editor's note: Elaine no longer contributes to Silver Planet, but we have made her archived blog entries available as a service to our readers.]
“Gluten free” has fast become one of the nutrition buzzwords in the past few years. Inquiring minds want to know whom eliminating gluten might help. Some people must strictly adhere to a gluten-free diet owing to an autoimmune disorder of the small intestine called celiac disease. Others want to try it in the hope that it will improve the way they feel.
The grains that have the protein gluten—namely wheat, rye, and barley—are, to say the least, pervasive in our traditional diet and cuisine. The foods most often substituted for those that traditionally contain wheat flour are potato, rice, corn, and soy.
Although it is a huge challenge to follow a diet free of gluten, there has never been a better time to try given the ever-growing inventory of products and resources now available.
Here are a few brief answers to some of the questions I had about gluten-free eating:
Celiac disease can occur at any age. It’s sometimes triggered by events like surgery, pregnancy or childbirth, viral infections, or severe emotional stress. Celiac disease is one of the most misdiagnosed maladies in the U.S. today and is often misdiagnosed as irritable bowel syndrome (IBS), colitis, Crohn’s disease, diverticulitis, chronic fatigue syndrome (CFS), and others. The physical reaction to eating gluten can be immediate for some people; for others, it can be delayed for weeks. No two reactions are alike when it comes to celiac disease.
By Elaine Magee, MPH, RD
The Recipe Doctor Blog