I am turning into "that weird lady who can't eat anything." I used to think those people were nuts. NOW I AM ONE OF THEM!!!! I was reminded of this at a recent family gathering of the in-laws. I picked up a package of bread they were serving to read the ingredients and boy did I get weird looks! One person asked me if I was gluten intolerant and I said, "I try to avoid it." (MORE WEIRD LOOKS)
You know what, I don't care. It is my MISSION to educate the world about nutrition and health!!! I came upon this mission when I was just living my life normally and suddenly all these health problems came after me. When I altered my diet I felt better. Hmm. :) Now I have become like my yoga instructor who brings us flaxseed crackers after class.
I am really suspecting now that I am sensitive to gluten. I haven't cut it out completely but I notice when I eat some, my digestive tract is disrupted.
"Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise 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 an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, but true gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from wheat gluten by lacking gliadin. The glutenin in wheat flour gives kneaded dough its elasticity, allows leavening and contributes chewiness to baked products like bagels.
Although wheat supplies much of the world's dietary protein and food supply, as much as 0.5% to 1% of the population of the United States has celiac disease, a condition which results from an adverse immune system response to gluten. The manifestations of celiac disease range from no symptoms to malabsorption of nutrients with involvement of multiple organ systems. The only effective treatment is a lifelong gluten-free diet."
- from Wikipedia I'm waiting for my results of all the tests before I haul off and dump all my homemade bread into the garbage can. I make homemade bread with my bread machine at home - I mix it in the machine and then bake it in the regular oven. It turns out so good! But I could definitely learn to use other types of flour. It wouldn't be that large of a leap for me to go 100% gluten-free. I'll just get more strange looks at the next family gathering!
You know what, I don't care. It is my MISSION to educate the world about nutrition and health!!! I came upon this mission when I was just living my life normally and suddenly all these health problems came after me. When I altered my diet I felt better. Hmm. :) Now I have become like my yoga instructor who brings us flaxseed crackers after class.
I am really suspecting now that I am sensitive to gluten. I haven't cut it out completely but I notice when I eat some, my digestive tract is disrupted.
"Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise 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 an important source of nutritional protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.
The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination, but true gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from wheat gluten by lacking gliadin. The glutenin in wheat flour gives kneaded dough its elasticity, allows leavening and contributes chewiness to baked products like bagels.
Although wheat supplies much of the world's dietary protein and food supply, as much as 0.5% to 1% of the population of the United States has celiac disease, a condition which results from an adverse immune system response to gluten. The manifestations of celiac disease range from no symptoms to malabsorption of nutrients with involvement of multiple organ systems. The only effective treatment is a lifelong gluten-free diet."
- from Wikipedia
I'm waiting for my results of all the tests before I haul off and dump all my homemade bread into the garbage can. I make homemade bread with my bread machine at home - I mix it in the machine and then bake it in the regular oven. It turns out so good! But I could definitely learn to use other types of flour. It wouldn't be that large of a leap for me to go 100% gluten-free. I'll just get more strange looks at the next family gathering!