Do You Have Celiac Disease or Gluten Intolerance? Need Guides on Gluten Free Food Choices, Cooking,
Perhaps your healthcare professional diagnosed you with celiac disease. Or, you may simply want to try eliminating gluten from your diet. If either of these statements is true, your gluten-free transition requires an action plan.
Gluten is found in foods containing wheat, rye and barley. Some food manufacturers do not provide complete ingredient lists on their product labels. As a result, gluten may be hidden in so many foods. Gluten adds flavor and texture to foods.
Not all non-gluten foods are healthy. During the process of eliminating gluten, some food manufacturers use gluten substitutes that are high in sugar, fat or salt. The end product is a tasty, satisfying gluten free food. This, however, puts their consumers at risk of other health problems. The search for healthy, affordable no-gluten foods, cooking instructions, shopping, recipes, dining-out guides (especially for travelers) and informative reference materials are required components of the gluten transition.
A wealth of information is available on gluten-transition online and in books and other publications. There are websites dedicated to non-wheat/ gluten food choices. You can find recommended natural foods, packaged foods and pre-cooked foods. Other sites focus on gluten free cooking. Some sites include complete instructional videos with step by step instructions on the proper cooking processes and other helpful tips and information. There are sites filled with all sorts of non-gluten recipes. The recipe sites may focus on desserts, entrees, side dishes, appetizers or snacks. Many websites cover everything from €soup to nuts', such as breakfasts, lunches, snacks, appetizers, dinners, sides, main entrees, desserts, specialty parties, entertaining and so forth. Just as some of the cooking websites include instructional step by step videos, so do some of the recipe sites.
Shopping tips are provided on websites and in publications. Some retailers have been selling food products without gluten since the early 1900's. Many foods have always been free of gluten. This information did not appear on the food packaging because the interest in gluten was not as significant as it is today. Today, many of these same labels include: €Gluten Free€ or €Wheat-Gluten Free€. The foods with known wheat/ gluten now contain labels with warnings such as: €Product contains Wheat€ or €Product contains Wheat-Gluten€ or €Product may contain Wheat€ or €Product May contain Wheat-Gluten€ and similar text.
There are published guides and online websites dedicated to dining-out and how to travel without eating gluten. Some sites help the traveler locate eateries with gluten free choices throughout the United States, Canada, Europe and other countries. Reference materials on gluten-free living are readily available online and in books, magazines, newspapers and other publications.
Gluten is found in foods containing wheat, rye and barley. Some food manufacturers do not provide complete ingredient lists on their product labels. As a result, gluten may be hidden in so many foods. Gluten adds flavor and texture to foods.
Not all non-gluten foods are healthy. During the process of eliminating gluten, some food manufacturers use gluten substitutes that are high in sugar, fat or salt. The end product is a tasty, satisfying gluten free food. This, however, puts their consumers at risk of other health problems. The search for healthy, affordable no-gluten foods, cooking instructions, shopping, recipes, dining-out guides (especially for travelers) and informative reference materials are required components of the gluten transition.
A wealth of information is available on gluten-transition online and in books and other publications. There are websites dedicated to non-wheat/ gluten food choices. You can find recommended natural foods, packaged foods and pre-cooked foods. Other sites focus on gluten free cooking. Some sites include complete instructional videos with step by step instructions on the proper cooking processes and other helpful tips and information. There are sites filled with all sorts of non-gluten recipes. The recipe sites may focus on desserts, entrees, side dishes, appetizers or snacks. Many websites cover everything from €soup to nuts', such as breakfasts, lunches, snacks, appetizers, dinners, sides, main entrees, desserts, specialty parties, entertaining and so forth. Just as some of the cooking websites include instructional step by step videos, so do some of the recipe sites.
Shopping tips are provided on websites and in publications. Some retailers have been selling food products without gluten since the early 1900's. Many foods have always been free of gluten. This information did not appear on the food packaging because the interest in gluten was not as significant as it is today. Today, many of these same labels include: €Gluten Free€ or €Wheat-Gluten Free€. The foods with known wheat/ gluten now contain labels with warnings such as: €Product contains Wheat€ or €Product contains Wheat-Gluten€ or €Product may contain Wheat€ or €Product May contain Wheat-Gluten€ and similar text.
There are published guides and online websites dedicated to dining-out and how to travel without eating gluten. Some sites help the traveler locate eateries with gluten free choices throughout the United States, Canada, Europe and other countries. Reference materials on gluten-free living are readily available online and in books, magazines, newspapers and other publications.
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