A common misconception is that only people with celiac disease (those severely allergic to gluten) must stay away from eating breads, pasta, and cookies make with wheat or other grains containing gluten. The reality, however, is that millions of Americans are gluten-intolerant and it would behoove them to stay away from gluten as much as possible.
Gluten and GMO’s
Gluten is a protein found in many grains and historically has never been an issue until the last few decades. Recent research and personal testimonies continue to link gluten to a cornucopia of diseases. The reasons for this are debated, but it is no coincidence that steady rise in celiac disease and gluten intolerance has simultaneously occurred with the increased implementation of genetically modified foods (GMO), over-farming practices, and heavy pesticide use.
Once heralded to be the savior of world-hunger, GMO foods are being linked to a plethora of disease processes. Although, GMO-heavy crops like wheat and oats have denominated our markets the past few decades, they are far too new on the evolutionary timeline and limited research exists on their safety. Albeit “proven” to be safe for immediate consumption, what happens, for instance, to someone who has eaten GMO foods their entire life? Or, what happens to someone 30 years from now after they consume a GMO? No one knows, but there the rise in celiacs, gluten-intolerance, ADD, autism, and related disorders are raising red-flags that maybe GMO’s are not as benign as once believed.
How do you know if you’re gluten intolerant? If you experience any of these signs after eating foods with gluten then chances are your body cannot digest gluten properly.
- Gastrointestinal disorders: Gas, bloating, diarrhea, constipation (children oftentimes get constipated).
- Emotional/mental disorders:Hyperactive behavior (especially children), anxiety, depression.
- Musculoskeletal disorders: Headaches, fibromyalgia, chronic fatigue, inflammation, joint swelling.
- Neurological disorders: Dizziness, brain fog, uncoordinated movements/lack of balance.
- Skin disorders: Itching, rashes (especially diaper rashes for babies/toddlers).
Common foods containing gluten include:
- Breads
- Pastas
- Flour tortillas
- Croutons
- Cakes
- Cookies
- Muffins
- Pastries
- Cereal
- Oats
Surprisingly, these foods oftentimes contain gluten as well:
- Fried foods (because of the batter)
- Lunch meats/hot dogs
- Most chips and candy
- Self-basting turkeys
- Imitation fish
- Broths/bouillon cubes
- Soy sauce
- Sauces
- Dressings
- Beer
Try staying away from these foods for two to three weeks to see if your symptoms decrease or go away. If they do, chances are you’re gluten-intolerant and it would serve you well to avoid them at all costs.
Gluten-Free Fettuccini Alfredo Recipe
If you’re a typical American, you love pasta. Who doesn’t! Next time you get a hankering for some pasta try this gluten-free (almost dairy-free) recipe. Chances are you’ll love it and will experience the benefits of giving your body a break from gluten.
Fettuccini Alfredo
Cook Time:15-30 min
Yield: 3 or 6 servings
Ingredients
- 24 ounces dry rice fettuccini pasta
- ¾ cup butter
- 1 can regularcoconut milk
- 4 cloves of garlic
- 1 cup grated raw Parmesan cheese or dairy-free cheese alternative
- 4 slices of rice swiss cheese or 2.5oz of daiya block cheese
- Salt and pepper to taste
- 1 dash garlic salt
Directions
- Bring a large pot of lightly salted water to a boil and add fettuccini. Cook for 8 to 10 minutes or as directed. Drain
- In a large saucepan, melt butter andcoconut milk over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted.
- Add pasta to sauce.
- Serve immediately.
Sources for this article include:
- www.glutenfreeliving.com
- www.diabetes.org/food-and-fitness/food/planning-meals/gluten-free-diets/what-foods-have-gluten.html
