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.
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,
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