Gluten and food substitutes

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Gluten is protein found in foods like bread, pasta, noodles, cookies, fried vegetables, and many more. If you are intolerant to gluten, your body creates antibodies.

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Gluten and food substitutes

  1. 1. Gluten and Food Substitutes: Understanding the Gluten Food Pyramid Gluten is protein found in foods like bread, pasta, noodles, cookies, fried vegetables, and many more. If you are intolerant to gluten, your body creates antibodies. Gluten is very hard to digest and leads to various congestions in the body. Gluten intolerance causes indigestion, diarrhea, constipation, nausea, and even asthma. People who have autoimmune problems may become worse when eating gluten products. Some foods that contain hidden gluten are beer, puddings, cakes, dressings, ice creams, soy sauce, hot dogs, and potato chips, just to name a few. When grains are processed, they are heated to remove the germs; nutrients are lost and starch and preservatives are left. Processed grains and other processed foods quickly break down into sugars in the body. When sugar levels rise, it is difficult for the body to convert sugar into energy. This particular condition leads to metabolic disorders like diabetes, high blood pressure, fatigue, weight gain, and even bloating and depression. Gluten also causes inflammation in any cell or organ in the body. Inflammation is related to many chronic diseases, such as arthritis and some neurological conditions. Inflammation of the heart can cause shortness of breath, and can lead to heart disease. Kidney inflammation may cause kidney failure. Grains such as wheat, oats, barley, and rye contain gluten. However, brown rice, millet, buckwheat, corn meal, amaranth, and quinoa do not. White flour products such as pastas, white rice, cereals (including oatmeal), pretzels, and crackers contain significant gluten.
  2. 2. Understanding the progression of digestion as it relates to gluten is the best course of action. LEVEL ONE: GLUTEN PRODUCTS  Grains: Wheat, oats, barley, rye  White flour products: Pasta, white rice, cold or cooked cereals, pretzels, chips, crackers LEVEL TWO: GLUTEN FREE PRODUCTS  Grains: Brown rice, millet, buckwheat, corn meal, amaranth, and quinoa  Flour products: Gluten-free bread, brown rice, pasta  Grain substitutes: Sprouted grains LEVEL THREE: CARBOHYDRATE EXCHANGES  Sweet potatoes, squash, yams LEVEL FOUR: COMPLEX CARBOHYDRATE EXCHANGES  Carrots, peas, and beets ____________________________________________________________ ___________ Dr. Fred Bisci is an organic and raw food nutritionist with over 40 years of experience helping people improve longevity and reduce the risk of diet related illnesses. He has assisted over 35,000 people to improve health by focusing not only on what goes into the body, but what is left out. For more information on how a lifestyle rich in vitamins, minerals and water-plump fresh produce can help you feel better and live longer, visit: www.anydoubtleaveitout.com

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