gluten free living can taste great!
I created this site to make gluten free life easier. For almost 6 years, I have been eating gluten free because of Celiac Disease. I have tried many foods, some very good and more very bad. It has taken me this long to find a gluten free alternative for almost everything I used to eat. To help others, I am creating a list of Great Gluten Free foods that I enjoy eating. If I don't eat it, it won't be on my list! I also have a few tips about eating out.
Eating gluten free is not as difficult as you may think. I was told by my doctors and nutritionist that they feel "sorry" for me because it is such a rigid diet. What I have discovered, is that it is the exact opposite! More and more gluten free foods are on the market every day, so it is easier than ever to eat gluten free, and it doesn't have to taste bad!
Email me recommendations of your favorite gluten free foods or recipes that I don't have on my list. I will try it, and if I love it, I will add it to my list!
Gluten is a family of proteins present in wheat. Some of the proteins that make up gluten (the ones that are dissolved by alcohol) are called gliadin. It is the gliadin in gluten that causes the immunological reaction in celiac disease. So, distilled wheat alcohol is considered gluten free (it is always safe to double check with the manufacturer). Barley and rye contain gliadin-like proteins and can also cause a reaction in celiacs. Gluten acts as a binding agent in foods and holds them together. This is why it is hard to find good tasting and 'normal' consistency gluten free foods.
Gluten increases a chemical called Zonulin which open the gaps between cells lining the GI track. The more gluten the person eats, the more "leaky" their gut gets. The gut leaks for a few hours after eating gluten and in Celiacs, the body has a destructive immune response to the gluten.