The Deal with Gluten

Gluten is the protein found in many grains, including wheat, oats, rye, barley, triticale, spelt, duram, semolina, couscous, and seitan.  Virtually all breads, pastas, pastries, muffins, pancakes, waffles,  and crackers, contain gluten. Although gluten containing grains are OK in moderation for most people, in general they are widely over consumed, and have been known to  result in food allergies, celiac disease, digestive issues and inflammation (REF). If you tend to consume gluten every day or week, (which is not hard to do), it might be wise to avoid it altogether for a while, then re- introduce it in moderation after a period of 1-3 months.


If you are gluten sensitive or have been diagnosed with Celiac Disease, you can start to heal and overcome this allergy  by eliminating gluten from your diet, as well as identifying and removing other culprits that can lead to gut inflammation.  Once that process has been complete, you can strengthen your digestive system with specific enzymes, hydro-chloric acid, probiotics and fiber.


Initially following a gluten-free diet can feel overwhelming.  With time and patience however, you’ll find there are many foods you already enjoy that are gluten-free and many tasty substitutes for those that are not.


That being said, Buyers Beware ! Don’t be fooled into thinking you’re improving your eating habits and choosing healthier options simply by purchasing items that state “gluten free,” on the package.  Many of these items contain nutrient deficient starch such as corn starch, potato starch, rice starch and tapioca.  You might as well put some butter on a piece of paper and eat that instead!   When shopping gluten free, look for whole grains that are naturally free of gluten such as quinoa (keen-wah), buckwheat, amaranth, millet, wild rice, and brown rice.  All of these grains aside from rice, also contain the highest amount of protein out of the grain family, quinoa being the highest and most complete. (REF)


If you’re unsure about how to get started on a gluten free diet, try going grain free altogether for a few weeks or months. You’ll most likely lose weight, and feel quite energized!








Common grains naturally gluten free Common Grains that contain gluten: Gluten Free shopping list  
• Amaranth

• Arrowroot

• Buckwheat

• Corn and cornmeal

• Flax

• Corn

• Millet

• Quinoa

• Rice



• Barley (malt, malt flavoring

and malt vinegar are usually

made from barley)

• Rye

• Wheat

• Durum flour

• Graham flour

• Kamut

• Semolina

• Spelt


Raw spinach / Rice Pasta (Whole Foods

Quinoa Corn Pasta

Millet Pasta

Buckwheat Pasta

Pamela’s Pancake Mix

Apple Tart by WholeFoods Gluten Free Bakers (almond flour used instead of grain)

Sprouted Quinoa by TruRoots

Sprouted Rice By TruRoots

Coconut Flour,

Almond Flour



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