My mom asked me, what is gluten-free and why do people eat this diet?

In simple terms, a gluten-free diet is used to treat Celiac Disease and a related skin condition. A condition that is becoming increasingly common (or more diagnosed). Not to be confused with wheat allergies or gluten intolerance. A recent report by Institute for Responsible Technology, a source for data for the US Department of Agriculture has linked GMO (Genetically Modified Organisms) to the increase in Celiac Disease.

What is gluten? Gluten is a combination of two proteins in the seeds of some plants such as wheat, rye and barley. This is what makes the dough elastic. When you knead bread, you are activating these proteins. For those with Celiac disease or gluten intolerance, these proteins trigger and immune response, causing rashes, headaches, intestinal problems, and even what appears to be intestinal damage.

A lot of people have been going on gluten-free diets as a fad needlessly and often don’t realize that this diet can sometimes become nutrient deficient. Often, gluten-free means higher calorie as well, because the outright tastiness of gluten is replaced with sugars and fats.  It can be beneficial in some ways as well, but it’s all about balance, people. Balance.

I posted some of these recipes on SarasKitchenChemistry.com because I have several friends suffer with this disease and/or intolerance.

It’s definitely worth trying, as all experiments lead to results!

 

 

 

 

 
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