Wheat free recipes: 2013

Five Benefits of a Wheat-Free Healthy Eating Plan

Did you know that a Gluten Free or Wheat Free Weight loss plan is very good for you, even if you don't suffer from a wheat allergy or Celiac disease? All too often we say that we could never give up our wheat-based foods. Granted it does take some working out on your part, but in the long run that's good isn't it? Surely it's good to be educated in what you eat. Don't worry there's not an exam and it is all beneficial, you just have to read the labels on the food you're buying. Let me give you some of the benefits of why a wheat free diet is good for you.

1. Allergies

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Wheat free diets can actually help ease allergy symptoms. You may have hives, or dry itchy skin, and by eliminating wheat, it can have a really positive overall effect on these symptoms and how you feel.

Five Benefits of a Wheat-Free Healthy Eating Plan

2. Intolerant to wheat

In the USA there is an estimated 1 in 250 people suffer from Celiac disease, however only 1 in 3000 is ever diagnosed. Therefore, it could be beneficial to stay off wheat for a while and then assess how you feel. Look at things (keep a diary if it helps) like your digestive system (are you bloated, constipated, etc.) and your energy levels. If you find you're feeling a lot better when you remove wheat then a wheat free diet is absolutely for you.

3. Your digestive system

Do you suffer from bloating, or water retention? Then removing wheat from your diet can have a positive effect and help improve your digestive system. Wheat is difficult to digest, it makes your intestine work hard and can cause a bloated sluggish and blocked up system.

4. Weight Loss without Wheat

Taking wheat out of your diet plan will kick start the weight loss and may even shock you at the results after a week or two. Wheat is in so many of the day to day food items that we eat like, pasta, bread, crackers and cookies. Therefore by taking wheat away from your diet you are removing all these items which in turn will help with weight loss.

5. Joint Pain

Gluten has been proven to be a cause of joint pain in our bodies because it weakens the body's natural defences. If you or your family have a history of bone diseases like arthritis then eliminating gluten products may allow your joints to feel better and therefore allow you to be more active daily.

On a wheat free diet you have to ensure that you read the labels of the foods you're buying as some of the items may have hidden wheat. For example Soy Sauce contains wheat! Therefore to be on a gluten-free diet it's essential to read everything before you buy and consume the product.

In summary, cutting out Wheat from your everyday eating habits will have astounding effects on your overall health and how you feel. For a terrific review on a the Number 1 Healthy Eating Program in the world, I recommend clicking on the link in my Bio section below and take it from there.

Five Benefits of a Wheat-Free Healthy Eating Plan

Sarah B Wallace recommends reading the excellent article on Healthy Eating in the Am I Obese? website. Sarah is a partner of the 'Feed My Mind' website http://www.feedmymind.co.uk Feed My Mind is a place where you will find inspiration and direction to move out of your comfort zone and get on with getting on. Crammed with resources that will enable you to take the first all important step to achieving whatever it is you want to achieve.

THE LAW OF DIMISHING INTENT

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Does a Gluten Free Diet Work for Weight Loss?

What is gluten?

Gluten is a type of complex protein. Unlike other common proteins, gluten mostly occurs in certain carbohydrates. Wheat, rye etc are rich in gluten. Gluten is an essential component of any bread. It is the reason why bread rises and gains a chewy texture. Gluten makes the bread stretchy.

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What foods are rich in gluten?

Does a Gluten Free Diet Work for Weight Loss?

Though gluten is most commonly found in wheat, there are many other foods which contain significant quantities of gluten. Some examples are as follows:

Since gluten is one of the main ingredients in wheat, all products containing wheat are rich sources of wheat. These include all breads, cakes, pasta, cookies, doughnuts, flour, spaghetti, biscuits, waffles, bagels and many more.

Apart from wheat, few other cereals also contain significant quantities of gluten. These include grains like barley and farina.

In foods which do not naturally contain gluten, it is added for a number of purposes. Gluten is a thickening agent and used widely in sauces, ice creams, puddings and gravy.

Almost all refined and processed foods contain gluten. Examples include pizza, salami, sausages, soups, chips, hamburger etc.

So, you can see that gluten is a very common component in many common foods. If you are thinking of adopting a gluten free diet, then you should know that you may have to do without some of your favorite foods.

What gluten free foods can you include in your diet?

The list of foods containing gluten is a long one. So, if you are considering a diet free of gluten, you need to know what foods you can include in your daily diet.

Though gluten is commonly found in cereals, it is not present in every cereal. Rice, quinoa, amaranth, millets etc are excellent gluten free alternatives.

Yams, potatoes, arrowroot, sorghum etc are good sources of starch free of gluten.

Fresh fruits and vegetables do not contain gluten and so can be easily included in your diet.

Lean animal proteins are also free of gluten. However, they should not be breaded which adds gluten to the preparation.

Nuts and legumes can be eaten in a no gluten diet.

Finally, in recent days, gluten free breads, biscuits, cereals and desserts have been introduced in the market. However, in many cases, though they are labeled free of gluten, they do contain a small quantity of gluten.

How can gluten free diet help in weight loss?

Though people from various walks of life say that gluten free diet is ideal for weight loss, it requires some in depth analysis before you switch to such a diet. Here are some points that you should consider:

According to the American dietetic association, there is no proven gluten free diet for weight loss. Little research has been made in this connection. So, there are no statistical data to prove or disprove no gluten for weight loss.

Some people suffer from gluten intolerance and gluten allergy. They have to eat a gluten free diet in order to stay fit and in good health. An extreme form of gluten related disorder is the celiac disease. This is a form of immune disorder where the intestine cannot absorb the nutrition which is present in the food that you eat. Celiac disease is aggravated by gluten intake.

Apart from the people who are suffering from intolerance and other similar disorders, gluten probably plays an indirect role in weight loss. If you examine the list of gluten rich foods, you will see that they are also high in calories and sugar which lead to weight loss. So, if you avoid gluten rich foods, you are actually avoiding processed foods which add a lot of needless calories to your diet. As a result, you will obviously lose weight.

A few studies have been conducted. They reveal that if you go on a no gluten diet, you are actually opting for healthier food choices. As a result, you may lose an average of 15 to twenty pounds of your body weight at the end of the first month of your gluten free diet.

According to one research, no matter how tall you are, eating gluten rich foods continuously will make you heavier and bulkier.

While scientific evidence of no gluten for weight loss is still being collected, there are a number of conclusive studies which show that overweight people who are suffering from celiac disease enjoy definite benefit from a diet free of gluten. A clear trend of weight loss can be seen in them.

The fact is that gluten itself is not causing any significant increase in your weight. So, eliminating gluten is not likely to have a severe impact on your weight. However, the gluten rich foods also tend to be rich in salt, fats and calories. So, when you avoid them consistently, a noticeable difference is seen in your weight.

You need to be careful about what foods you choose to replace the gluten rich food that you are eliminating from your diet. These free of gluten substitutes actually may contain higher calories. At the same time, replacing wheat cereals with refined cereals may affect your nutrition because these are often not enriched with added nutrition. In these cases, a diet free of gluten will not be helpful for you in losing weight.

In fact, except in celiac, gluten free diet exercises little direct influence on weight. But, it does have a lot of indirect influence. So, if you can stick to gluten free healthy alternatives for long time, you are bound to notice a loss in weight.

Does a Gluten Free Diet Work for Weight Loss?

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A Gastroenterologist's Personal Journey Down the Gluten Rabbit Hole

Celiac disease and non-Celiac Gluten Sensitivity (NCGS)

Gluten intolerance resulting in symptoms and illness similar to celiac disease (CD) without meeting diagnostic criteria for CD is a new concept. This concept of non-celiac gluten sensitivity (NCGS) or gluten related disease (GRD) may be a new paradigm that is hard for some people to swallow, especially when I suggest that it affects as much as 10% to 30% of the population.

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Wheat gluten as a cause of illness

A Gastroenterologist's Personal Journey Down the Gluten Rabbit Hole

Gluten ingestion is an avoidable, treatable, and reversible cause of illness in many people. It is contributing to the rising epidemic of autoimmune diseases. Many resist these concepts finding them either unbelievable, unacceptable or both. I believe that their rejection is neither rational nor helpful. It may be reasonable to reject them for cultural or financial reasons though I don't believe they can legitimately be rejected based on scientific grounds or experience.

Celiac disease not rare and is often missed as a diagnosis

Celiac disease is not rare. CD affects 1 in 100 people in the world. Yet the diagnosis of CD is still frequently missed and/or delayed. It is a common disease that is often undiagnosed or misdiagnosed. It may even be the most common autoimmune disorder. Though the risk is largely genetic, it is preventable by simply avoiding gluten. Autoimmune diseases associated with CD may also be preventable by avoiding gluten.

What doctors remember from medical school about Celiac disease

When I was in medical school over twenty-five years ago, I was taught that CD was rare. In residency we were shown photos of short, emaciated children with skinny limbs and pot-bellies. We were told that their medical history included symptoms of profuse, watery, floating, foul-smelling diarrhea, and iron deficiency anemia. The picture and story was burned into the hard drive of our brains, not necessarily because anyone believed we would see someone with CD in our practice, but because CD was considered rare and odd enough that it was a favorite board examination question. That image and story remains in the mind of most physicians, preventing them from seeing CD in a much broader light.

Blood tests for Celiac disease become available

When I entered subspecialty training in gastroenterology, 13 years ago, specific blood tests for CD were available but still new. We were beginning to order the blood test when classic symptoms of CD were seen without an identifiable cause, or if we happened to sample the small intestine during endoscopy and classic Sprue changes were seen in the intestinal biopsy. CD was still considered somewhat rare. We did not routinely biopsy the small intestine to screen for CD, and genetic tests were not yet available.

Celiac disease is common but gluten sensitivity more common

It wasn't until Dr. Fasano, a pediatric gastroenterologist from Italy, published a landmark article reporting Celiac disease affected 1/133 people in the U.S that American doctors began thinking more about it. Only recently has it been accepted that family members of people with CD, those with digestive symptoms, osteoporosis, anemia, and certain neurological, skin or autoimmune disorders constitute high risk groups for celiac disease. They have an even higher risk of between 2% to 5%, though most physicians are unaware of these statistics. Every week, using the strict diagnostic criteria, I confirm 2-3 new of CD. I also see 5-10 established CD patients. However, for every identified CD patient there are 3-10 who have clinical histories consistent with CD, but who fail to meet the diagnostic criteria. Yet they respond to a GFD. Many have suggestive blood test results, biopsies and or gene patterns but some do not.

Genetic link to Celiac disease and gluten sensitivity

More than 90% of people proven to have CD carry one or both of two white blood cell protein patterns or human leukocyte antigen (HLA) patterns HLA DQ2 and/or DQ8. However, so do 35-45% of the general U.S. population, especially those of Northern European ancestry. Yet CD is present in only 1% of the same population. DQ2 or DQ8 are considered by some experts to be necessary though not sufficient to develop CD. However, CD without those two genes has been reported.

Neurological problems and other gluten related illnesses

Other gluten related diseases including dermatitis herpetiformis, the neurological conditions of ataxia and peripheral neuropathy, and microscopic colitis have been described in DQ2 and DQ8 negative individuals. The DQ genetic patterns found in other gluten related diseases and associated with elevated stool antibody tests indicate that many more people are genetically at risk for gluten sensitivity. Furthermore, the response of numerous symptoms to gluten-free diet is not limited to people who are DQ2 or DQ8 positive.

Gluten free diet is the only treatment for Celiac disease and gluten sensitivity

Most celiac experts agree upon and feel comfortable advising people who meet the strict criteria for the diagnosis of CD: they need to follow a life-long gluten-free diet. Controversy and confusion arises when the strict criteria are not met, yet either patient and/or doctor believe that gluten is the cause of their symptoms and illness.

Wheat-free , yeast-free and low carbohydrate diets are popular but not adequate

Many alternative practitioners advise wheat-free, yeast-free diets, which are frequently met with favorable response to what is really a form of GFD. Similarly, the popularity and successes of low carbohydrate diets require adherence to a diet that has been credited with improvement of headaches, fatigue, bloating, musculoskeletal aches, and an increased general sense of well-being that is self-reported by many dieters. I believe this is because of the low gluten content. Gluten avoidance is clearly associated with improvement of many intestinal and extra-intestinal symptoms such as those listed above.

Many improve after discovering on their own that a gluten-free, wheat-free diet helps

Many also stumble onto this association after initiating a gluten-free diet or wheat-free diet on the advice of friends or family members; dieticians, nutritionists, alternative or complementary practitioners; or after reading an article on the Internet.

Why is there an irrational resistance to gluten-free diet that works?

Within the medical community, there seems to be an irrational resistance to a more widespread recommendation for gluten avoidance. Physicians who maintain that those who fail to meet strict criteria for diagnosis of CD should not be told they have to follow a gluten-free diet will often acknowledge that many of these patients respond favorably to a GFD. Some, however, continue to insist that a GFD trial is unnecessary, unduly burdensome, or not scientifically proven to benefit those who do not have CD. This position is taken despite the absence of evidence that a GFD is unhealthy or dangerous and much evidence supporting it as a healthy diet.

Gluten-free diet is safe, healthy and works!

Those of us who have observed dramatic improvements, both personally and professionally, find such resistance to recommending a GFD to a broader group of people difficult to understand. Considering the potential dangers and limited benefits of the medications that we, as doctors, prescribe to patients for various symptoms, it really seems absurd to reject dietary treatments. Yet, it does not seem to cross most doctor's minds to suggest something as safe and healthy as a GFD, let alone to, at least, test for CD.

Gluten-free diet changes doctor's life, health and medical practice

My personal journey into gluten related illness began when my physician wife was diagnosed with CD. I had mentioned to her numerous times over several years that I thought she should be tested for CD. After her second pregnancy she became progressively more ill experiencing, for the first time in her life, diarrhea, fatigue, and chronic neuropathy. An upper endoscopy revealed classic endoscopic findings. CD blood tests were elevated, and genetic testing confirmed she was DQ2 positive. This forever changed our lives and my practice. But the story does not end there.

Irritable bowel syndrome misdiagnosed by doctor

Having diagnosed myself with irritable bowel syndrome (IBS) and lactose intolerance in medical school, I had not considered gluten as a possible cause of my symptoms until my wife turned the table on me and said I should also be tested for CD. My blood tests were not elevated but I was confirmed to also be DQ2 positive.

Enterolab stool testing for gluten sensitivity helpful though not accepted or understood by some doctors

Having observed a good response to GFD in a few of my patients who had elevated stool gliadin antibody levels, I looked critically at the research behind this testing and spoke with Dr. Ken Fine before paying to have my entire family tested through Enterolab. Both my gliadin and tTG antibodies were elevated and I responded well to a GFD. I began recommending stool antibody and DQ genetics to patients who did not meet strict criteria for CD but appeared to have symptoms suggestive of gluten sensitivity. Contrary to some critics' claims about the stool antibody tests, there are many people who do not have elevated levels. Almost everyone I have seen with elevated levels has noted improvement with GFD, including myself.

IBS and lactose intolerance improves with gluten free diet

Not only did my "IBS" symptoms resolve and lactose tolerance dramatically improve, but my eyes were further opened to the spectrum of gluten related illness or symptoms. I was already aggressively looking for CD in my patients but I began considering non-celiac gluten sensitivity (NCGS) or gluten related diseases (GRD) in all my patients. What I have found is that gluten is an extremely common but frequently missed cause of intestinal and non-intestinal symptoms. Dramatic improvements in symptoms and health can be observed in patients who try a gluten-free diet.

Eating gluten probably not safe if you are genetically at risk for Celiac disease

Since only a fraction of DQ2 or DQ8 positive individuals have or will eventually get CD, does that mean gluten is safe to eat if you have those gene patterns? Even if you do not get CD, does continuing to eat gluten put you at risk for other autoimmune diseases, especially ones linked to the high risk gene patterns? Why do some people with these patterns get CD but most do not? Do some who do not have CD experience symptoms from gluten that would improve with GFD? These questions need to be answered so that people can decide whether they want to risk that gluten is causing them to be ill, or is increasing their risk of CD or other autoimmune diseases.

A new paradigm for gluten sensitivity and Celiac disease

Added to my gluten-free diet, a daily diet of scientific articles on celiac and gluten related disease has revealed that there are many clues in the literature and research indicating the existence of non-celiac gluten sensitivity or a need to broaden our definition of CD. Dr. Hadjivassiliou has called for a new paradigm. He advocates that we start thinking of gluten sensitivity not as an intestinal disease but a spectrum of multiple organ, gluten related diseases. Mary Schluckebier, director of CSA, asks that physicians interested in this area work on forming and agreeing on new definitions for gluten related illness while pushing for more research and cooperation between medical researcher, food and agricultural scientists, dieticians, and food manufacturers.

The larger hidden epidemic of gluten sensitivity is real

Only those who look for NCGS and advise a GFD to those not meeting criteria for CD, are going to see the larger group of people who have a favorable response to a broader application of the gluten-free diet without further research. Those of us who are personally affected by gluten sensitivity or professionally involved in treating individuals with adverse reactions to gluten (or both) should support the research into the broader problem of gluten related illness. I believe that non-celiac gluten sensitivity is real and will be validated in further studies. I am presenting two years of my data at one of our national meetings in October 2007. If you have further questions or interest in this area visit my website and blog.

A Gastroenterologist's Personal Journey Down the Gluten Rabbit Hole

The Food Doc, Dr. Scot Lewey, is an expert medical doctor specializing in digestive diseases and food related illness, especially food allergies, celiac disease and colitis. Dr. Lewey's expert reputation as the Food Doc is established by a foundation of formal training in internal medicine, pediatrics, and gastroenterology (diseases of the digestive tract), his personal and family experience with gluten and milk sensitivity, and over two decades as a practicing physician, clinical researcher, author and speaker. Access this expert knowledge on-line today at www.thefooddoc.com

Top 10 Wheat Free and Gluten Free Snacks

Having wheat intolerance makes the simple task of eating a snack very difficult. It is so easy for the brain to go blank when you are in need of a quick snack that is wheat free so it is best to plan ahead. It can be tough to locate foods that make quick and easy snacks, especially for those with busy lifestyles. Below, we've compiled a list of wheat free snacks that are both delicious and easy to make.

o Toasted Pumpkin or Sunflower Seeds - You can make these at home in large batches, then divide them up in plastic baggies for quick and healthy snacks on the go.
o Rice Cakes - Although not all brands of rice cakes are completely gluten free (cross-contamination in the factories), Lundberg's Rice Cakes are 100% gluten-free. You can also spread some cream cheese or apple butter over the top, although the cream cheese does contain dairy.
o Rice Chex - Rice Chex cereal is easy to divide up into snack-sized portions to fit in a purse or backpack.
o Jello - Jello cups can be a great, quick snack for those on gluten-free diets.
o Trail Mix - Home-made trail mix with dried fruit and nuts is both healthy and gluten-free.
o Coconut Milk Popsicles - By adding juice or juice concentrate to coconut milk before freezing, you can make gluten-free, casein-free popsicles.
o Dill Spears - Either frozen or from the fridge, pickles are a quick and easy way to get a gluten-free snack.
o Popcorn - Air-popped popcorn is best, of course, but companies like Lesser Evil also make flavored, but gluten-free popcorns.
o Hard-boiled Eggs - Completely carb-free and packed with protein, a hard-boiled egg can be an excellent gluten-free snack.
o Gluten-free Cookies and Muffins - Companies like Gluten Free Pantry and Cherrybrook Kitchen offer simple mixes for making gluten-free cookies and muffins that you can make in advance and freeze or wrap up for later.

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Although there are literally hundreds of great, wheat-free and gluten-free snacks, this list should help you get started. Once you start to learn what works and what doesn't, you'll come up with dozens of creative ideas on your own.

Top 10 Wheat Free and Gluten Free Snacks

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Navy Bean Soup (White Beans) With Arugula

Navy beans (as in most other beans) are high in dietary fiber which means it will help you feel full faster because they are so high in fiber. They are high in folate, magnesium, thiamin, iron, and copper to name a few. Beans are an inexpensive option to meals and yet there are so many ways to incorporate them as a main dish or side item.

I always prefer to use dry beans over canned. You can soak them overnight and they are ready to cook the next day. Canned beans won't taste as fresh in a health supportive recipe. I also avoid canned products because of the known fact that cans are lined with BPA.

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Having said that, if you are short on time by all means, use the canned navy beans.

Navy Bean Soup (White Beans) With Arugula

The word "shoyu" might be new to you. There are three types of soy sauces you can buy in the market namely shoyu, tamari, and soy sauce.

Soy sauce is Chinese, shoyu is Japanese, and tamari is wheat free soy sauce. Those who are trying to stay away from wheat, should use tamari and make sure the bottle says "Tamari as well as wheat free".

A traditionally produced shoyu is the most superior product both from health perspective and taste. Look for bottle that says organic or traditionally brewed.

If you don't have shoyu or tamari, you can use soy sauce - don't let that factor alone stop you from trying the recipe.

Ingredients:

1 cup dried white navy beans. Soak overnight.

1 bay leaf

1 quart vegetable stock

1 teaspoon sea salt

1 pound plum tomatoes

1 small onion

2-3 cloves garlic

1 tablespoon extra-virgin olive oil

1 teaspoon dried oregano

¼ teaspoon dried marjoram

freshly ground black pepper

1 tablespoon shoyu (or tamari if you want to use wheat free)

1 bunch arugula or ½ pound fresh spinach

1 lemon, thinly sliced into rounds.

Procedure:

Drain the beans and place them in a pressure cooker or 4 to 6 quart saucepan. Add a bay leaf, stock, and salt; pressure cook for 20 min or simmer for 45 to 60 min until well done and tender.
Blanch the tomatoes for 10-15 sec in boiling water. You want to be able to peel the skin and remove the seeds inside before chopping coarsely. This in the culinary world is called "Concasse".
Chop the onion finely; mince the garlic. In a large pot, saute the onion and garlic.
Add in tomatoes and herbs and stir well. Cook for a few minutes
Add in the navy beans with their cooking liquid, adding more water or stock if the soup is getting too thick. Season with the remaining sea salt, pepper and shoyu or tamari. Simmer for 10 minutes.
One or two minutes before turning off the stove, add in arugula or spinach. You can give it a quick chop or tear into big pieces.

Just a note not to overcook the arugula or spinach. One minute in the simmering soup is more than enough cooking. It will wilt but still have a beautiful green color to the soup.

Navy Bean Soup (White Beans) With Arugula

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How to Read Labels When Shopping for Gluten Free Products

When you first go on a gluten free (GF) diet, reading labels to figure out if a product is gluten free or not can be a challenging task. Unfortunately, gluten is not an "ingredient" that is listed on a label. It is a protein found in wheat, rye and barley. Making things even more complicated, wheat, rye and barley can be found in strange places and may not be listed as an ingredient either, but still be in the product. Here are a few tips for figuring it all out:

Fortunately, food label standards are improving all the time. The world seems to be more sensitive to the major foods that cause allergies and are listing them with more regularity on labels. Wheat is one of the more common allergens listed on labels, making a huge part of gluten free shopping easier. Unfortunately, rye and barley are not thought of as common allergens, so they are not routinely mentioned on labels. Remember, just because a product is "wheat free" does not make it "gluten free"!

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When reading a label, I first go right to the bottom of the list of ingredients and look for an emboldened warning that often starts with "May contain..." or "Warning: contains..." and look for "wheat". This is where the most common allergens are listed such as nuts, dairy, wheat, etc. If you find wheat here, then you know immediately this item is not gluten free.

How to Read Labels When Shopping for Gluten Free Products

If it says it "may contain traces of wheat" or it "is produced in a factory that produces wheat", you have to decide based on your own medical needs if you are willing to take that risk or not. Our family has personally never had a reaction to a product that says this and we do not forgo a product just because of this type of warning. You have to make this decision based on how sensitive you are and what your doctor's advice is.

Once I've checked and a product does not show a warning for wheat at the end of the ingredients, I go to the beginning of the ingredients and start scanning the label for items that send up red flags for possible gluten. The biggest offender I often find is "MALT". Malt comes from barley and is used in many different forms in many different foods. It is the biggest reason why most rice and corn cereals are not gluten free. It is also commonly found in root beer, vinegar and granola bars.

I also look for items in the list that I know are most likely made with gluten, but the ingredients to that item are not listed in parenthesis after it. Bread crumbs for example would most likely contain gluten and if listed as an ingredient should look something like this: bread crumbs (wheat flour, salt, eggs, yeast...), but there are times when the ingredients are not listed in parenthesis and you must 'read between the lines' for yourself and assume that the breadcrumbs probably contain gluten. A place where this may happen is with ice creams. It may list 'cookie crumbs' as an ingredient, but not list what the cookies are made of. You must then assume that the cookies are made with standard flour and most likely contain gluten, so you rule out this product.

There are other places gluten can be hidden in a product, and with a bit of research online and by reading a book or two, you will become an expert on label reading and deciphering whether or not a product is safe to eat. The best way to be sure if it is not clear by reading the label, is to call the manufacturer and ask. In the meantime, the information above will cover the bulk of what you need to know to get started on your path to a gluten free lifestyle.

How to Read Labels When Shopping for Gluten Free Products

Types of Wheat and Its Flours

The following types of wheat are classified based primarily on color, hardness of the kernel, and time of year the wheat is planted.
Hard red winter
Soft red winter
Hard red spring
Hard white
Soft white
Durum

Generally, flours that are milled from hard wheat have high quality gluten and are considered strong.

Due to the difference in quality among many types of wheat, millers typically blend flours to achieve a consistent product time after time. Readily available to most home bakers, all purpose flour is actually a blend of hard and soft wheat flours.

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Regardless of the type of wheat, milling the endosperm of wheat berries or kernels yields white flour. This process also removes so much natural nutrients and vitamins that subsequent enrichment can never completely replace them. Therefore, enriched white bread is by no means nutritionally equal to whole wheat bread.

Types of Wheat and Its Flours

In addition, "wheat bread" on the label does not mean that it is made from whole wheat flour. It is just to distinguish the bread from those made from other types of grains.

Breads made from whole wheat flour should normally have "whole" or "100 percent whole" before the term "wheat bread".

Compared to whole wheat flour, white flour

Has a longer shelf life
Contains more gluten proteins per weight
Is more digestible

To produce whole wheat flour, the entire wheat kernels that include the fibrous bran, nutritious and fatty embryo or germ, and the starchy endosperm are ground uniformly.

Although whole wheat flour and graham flour are often used interchangeably, there is a minor physical difference. In the milling of graham flour, the outermost part of the wheat berries(bran) is not as finely ground as the germ and endosperm.

Finally, all flours tend to lose moisture during storage. Moisture content also varies by brands and seasons. Therefore, as home bakers of breads, cakes, and cookies, we may sometimes need to adjust the amount of flour used in a particular recipe. This is to maintain a desirable flour to liquid ratio.

Types of Wheat and Its Flours

The author of this article loves to bake breads and cookies. Visitors to her Web site, Baking Perfect Homemade Cookies With Five Essential Rules, can enjoy insightful information on cookie ingredients, helpful baking tips & techniques, and many easy cookie recipes with illustrative images.

Gluten-Free Beer and Wheat-Free Beer - Where to Buy It

Gluten-free beer, or wheat-free beer, has only recently come on to the market and is a welcome relief for those with a love of beer but an intolerance to gluten. Like me, many of you reading this article will have being diagnosed with celiacs disease (sometimes spelt coeliacs disease) and so cannot drink beer containing gluten.

In this article I will quickly outline what celiacs disease is, what beer one diagnosed with celiacs can consume and where you can buy such beer.

\"Wheat Free\"

People who suffer from celiacs and dermatitis herpetiformis essentially have an intolerance to gluten-, or wheat-based, foods and beverages. Their autoimmune system reacts adversely to the gliadin found in wheat and also the hordein found in barley. For beer drinkers it is the hordein in the barley used to make beer that is to be avoided. This can be done by consuming gluten-free beer.

Gluten-Free Beer and Wheat-Free Beer - Where to Buy It

Typical beer cannot be consumed by those on a gluten-free diet as it is traditionally made from barley. Fortunately, small and specialised brewers as well as major brewing companies have successfully produced gluten-free beer without barley by using grain-like crops such as sorghum and buckwheat, as well as cereals such as millet and rice.

So let's take a look at the gluten-free beer available on the market today. Please be aware that in certain countries the beer is not actually 100% gluten-free. For example, the UK has a specific level below which food and drink can be categorised as gluten-free at 20 ppm (parts per million). Whether this is a safe level or not cannot be stated with 100% certainty. Other countries such as Australia have a strict definition of gluten-free: no detectable gluten in the food or drink. This is a good standard to aim for since even tiny amounts of gluten can have adverse long-term consequences for celiacs.

Premium Golden Ale: brewed using a selection of the best de-glutenised barley malt and hop varieties in natural spring water. 4.8% vol. Produced in UK. Available online.

Premium Pils: brewed with natural spring water using hops and de-glutenised barley malt. Produced in UK. Available online.

Against the Grain: brewed using the finest wheat-free maize ale. Produced in UK. Available in multi-packs online.

Estrella Damm Daura: 100% Gluten-free beer. Brewed in Spain and available for purchase in multi-packs online.

Nouvelle France's La Messagere: brewed from buckwheat and rice. Produced in Canada. Not available online.

O'Brien Brewing: Australian producer. Can be purchased online.

Silly Yak Beverages Pty Ltd: Australian producer for the Australian market only.

Bard's Tale Golder Dragon gluten-free lager: brewed from sorghum. Produced in USA. Can be purchased online.

Ramapo Valley Brewery's gluten-free honey lager: brewed to ensure no cross-contamination. Produced in USA. Six-packs can be purchased online.

Anheuser-Busch's Redbridge Beer: made from 100% sorghum. Produced in USA. Six-packs can be purchased online.

Sprecher Brewery's Mbege Ale and Shakparo Ale: brewed with millet and sorghum. African style. Produced in USA. Can be purchased online.

Gluten-Free Beer and Wheat-Free Beer - Where to Buy It

Lakefront Brewery's New Grist: made from sorghum, rice, hops and gluten-free yeast. Produced in USA. Can be purchased online.

Gluten Intolerant Or Gluten Sensitivity - Do You Feel Fat, Tired and is Your Stomach Bloated?

Are you finding it difficult to lose weight and does your belly feel bloated? You could be gluten intolerant.

You may be gluten intolerant and not even realize. The symptoms of gluten intolerance can easily go undetected as they can be confused with many other health challenges. Gluten intolerance can cause a range of mild to severe symptoms which may then lead to harmful complications.

\"Wheat Free\"

What is Gluten?

Gluten Intolerant Or Gluten Sensitivity - Do You Feel Fat, Tired and is Your Stomach Bloated?

Let me explain first of all what Gluten is and how and why it is used in foods and hopefully you can determine if you are gluten intolerant. Even if you do not know, you can always try a gluten free diet for a few weeks to see if there is any discernible difference.

Gluten is a protein found in grains such as: wheat, rye oats (yes even oats), barley and spelt and is a main ingredient in some foods to bind, fatten (note word fatten) and add texture.

It is often in cereal, toast, sandwich, pasta, lasagna and may even be in bacon. Manufacturers use gluten to plump up and fill out meat. They even use it in salami, sausage and turkey. So if you are gluten intolerant you really need to read the labels on everything!

Gluten can block the absorption of vital minerals and vitamins and can lead to weight gain and a bloated belly. Even if you are not officially gluten intolerant, cutting it out of your diet will provide many benefits because it is an empty food that can have harmful side effects.

You can become addicted to certain foods containing gluten, hence the cravings and sometimes ravenous hunger levels.

The Most Common Symptoms of Gluten Intolerance:

Stomach cramps
Recurring constipation/diarrhea
Bloating that can make you look pregnant
Tiredness/fatigue/depression
Headaches
Flatulence or indigestion
Fluid retention
Groggy upon waking
Brain fog
Joint or muscle aches
Eczema, acne, skin rash
Cravings for wheat foods such as bread
Weight gain

So what can we do to avoid gluten?

Avoid eating foods which commonly contain gluten:

Bread, biscuits, cookies, pastry, crackers anything containing flour. Try rice flour, corn flour or potato flour. Try rice noodles and rice pasta.

Nearly all cereals, try gluten free. Sauces are often thickened with flour. Soups, most soups contain flour to thicken. Soy products, soy sauce, teriyaki sauce, oyster sauce. Boiled candy, contains loads of gluten.

Pizza, because they use wheat flour for the base.

What you can Eat:

Fruit, yogurt, eggs, bacon (check) hash browns (check) gluten free cereal and gluten free bread. Food manufacturers are now making many products that are gluten free.

Chicken, fish, beef, vegetables, potatoes, hummus, rice noodles for pasta, risotto, baked dinners, gluten free gravy, nuts and popcorn,

If you must have take out like McDonalds - any meat burger but drop the bun, same with Burger King but no fries!

Get into the habit of reading labels so you can become familiar with food ingredients. Not only for gluten but also for sugar, additives and preservatives.

Try a diet free of gluten for a week or two and see if there is any improvement. Most people do benefit from it even if you have not done the medical tests to prove you are gluten intolerant.

Follow the secrets in this life changing ultimate guide for advice on gluten intolerance and healthy nutrition.

Gluten Intolerant Or Gluten Sensitivity - Do You Feel Fat, Tired and is Your Stomach Bloated?

For all the advice and tips on attaining your dream lean physique kick-start your approach with http://www.flatbellyhealth.com.

Kelly Beck is a qualified Pilates Instructor who is passionate about fitness and health.

Aduki Bean - How to Cook an Aduki Bean Casserole

If you want to lose weight this is the dish for you. As well as being great for weight loss, aduki beans also contain high levels of B vitamins to nourish the adrenal glands and iron, zinc and manganese, all of which are excellent for general health. They strengthen the body's energy battery, the spleen, and soak up damp in the body like a sponge.

The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavour. It is particularly popular in Asian cooking, most often used for sweet dishes including soups, desserts and as a dim sum filling.

\"Wheat Free\"

Aduki beans are regarded as the king of beans in Japan and are prized for their health-giving properties: reputedly benefitting the liver and the kidneys. In Japan and China aduki beans are often cooked, puréed and mixed with sugar to make a chocolately paste which is used to fill cakes and desserts.

Aduki Bean - How to Cook an Aduki Bean Casserole

Serves 4

Ingredients

· 200g aduki beans

· 1 wheat free vegetable stock cube

· 1 onion, peeled and finely chopped

· 2 carrots, trimmed, peeled and thickly sliced

· 1 leek, washed, trimmed and finely sliced

· half a butternut squash, peeled, halved, deseeded and cut into chunky pieces

· half teaspoon ground cumin

· half teaspoon turmeric powder

· 250g cury kale

· 4 tablespoons chopped fresh chervil

Method

1. Presoak the beans for 12 hours or overnight in cold water. Drain the beans and rinse well. Place in a saucepan of water and bring to the boil. Boil hard for 15 minutes to remove toxins. Drain and rinse well.

2. Return the beans to the pan with a litre of fresh cold water. Add the stock cube and bring to the boil. Lower the heat and simmer for 10 minutes. Add the vegetables, cumin and turmeric and simmer for a further 10-15 minutes.

3. Add the kale and cook for a few minutes until just tender. Sprinkle with chervil and serve with Millet Mash and Onion Gravy.

Aduki Bean - How to Cook an Aduki Bean Casserole

[http://www.squidoo.com/best_diets_ever]

Eating the Paleo Way

The Paleo diet follows the basic principles of the eating habits in the Stone Age; following the lead of our ancestors. It focuses on the basic food groups, which are meat, fruit, vegetables, seafood, nuts and seeds. The foods on this meal plan are natural and healthy; eliminating all processed foods, dairy, wheat and sugar. It provides a variety of health benefits and it can be followed by anyone. The diet is also naturally low in saturated fat and carbohydrates; focusing on lean animal proteins.

The main focus of the Paleo diet is on healthy food groups; basically eliminating any food group that was not available to the cavemen in the Paleolithic era. Our ancestors did not have access to any dairy products; and the same goes for cereal grains. These items were only introduced to us less than 10,000 years ago. Since research has proven that the human genome has changed about 0.02% during the last 40,000 years, our bodies still carry the genetic memory of our ancestors' digestive systems. The aim of the diet is to follow their dietary patterns; eating only when you are hungry and staying within the basic natural food groups.

\"Wheat Free\"

As mentioned above, there are certain food groups to avoid on this diet. Processed foods are on top of this list. Anything that has been packaged or processed should be avoided. The same goes for grains; even if the label says "wheat free" you should still avoid them completely. Avoiding these items will mean that you would need to avoid foods such as bread, pasta, pizza, cookies and rice. Dairy products are also on the avoid list; so try to steer clear of milk, cheese, yoghurt, butter and ice cream. Syrups and sweeteners should also be avoided on this program; they have a negative influence on your blood sugar levels. When you are looking for something sweet, rather try to snack on a piece of fruit, or a handful of nuts and seeds.

Eating the Paleo Way

The Paleo offers a lot of health benefits; including a reduced risk of cancer and heart disease; as well as increased energy levels. Your metabolism will also increase over time; meaning that you will lose excess weight when following the Paleo diet. Research has shown that you can lose as much as fifteen pounds in six months on the Paleo plan; and even more when you incorporate a sound exercise plan as well. It will improve your digestive system too; providing you with essential fatty acids and fiber in your meals.

You will find a lot of Paleo diet information online; including recipes, articles, success stories and books. It is a good idea to read up on other individuals' experience on this diet, and the way that their lives improved. The Paleo book from Dr. Loren Cordain is also jam-packed with essential information, tips and guidance for anyone considering following the Paleo diet. The diet is ideal for anyone; increasing your energy levels, reducing your risk of heart disease and improving your digestive system.

Eating the Paleo Way

David Delong is a diet and exercise enthusiast and author.

He lives in Newport Beach, CA and spends his time teaching others how to live a healthy lifestyle eating the Paleo way. His latest book is, Healthy Paleo Diet [http://www.paleomealreport.com/eating-the-paleo-way]

Eating the Paleo Way

\"Wheat Free\"

Eating the Paleo Way

David Delong is a diet and exercise enthusiast and author.

Wheat Pasture Bloat Kills Cattle - Wheat Gluten Linked to Obesity and Bloating Epidemic?

WHEAT DIET KILLS CATTLE

Cattle exclusively fed wheat often die from a bloating disorder known as wheat pasture bloat, feedlot bloat, free-gas bloat or frothy bloat. Wheat and barley are fed to cattle because they are a cheap source of high protein grains. These grains result in rapid weight gain for finishing cattle off for slaughter. However, if too much wheat or barley is fed to cattle, especially high gluten containing wheat, the cattle can die. Therefore, the cattle industry knows to mix the feed with other grains.

\"Wheat Free\"

WHAT IS PASTURE BLOAT AND DO WE EXPERIENCE SOMETHING SIMILAR?

Wheat Pasture Bloat Kills Cattle - Wheat Gluten Linked to Obesity and Bloating Epidemic?

In pasture bloat, the stomach or rumen as it is called in cattle, accumulates excessive gas putting pressure on the heart and lungs leading to death. I have patients who tell me that they feel like they are dying because of the pain and bloating they experience. Some have even said they wish someone could puncture their stomach to let all their gas out. Most no longer feel that way after starting a gluten-free or wheat-free diet. Their bloating is gone.

A PERSONAL STORY ABOUT PASTURE BLOAT

My wife grew up in rural Missouri. Her family had cattle. When I asked her if she had ever heard of pasture bloat she told me a story of trying to help the local veterinarian save one of their cows that developed pasture bloat. Despite puncturing the cow's stomach letting the gas escape, the cow died anyway.

GASSY HORSES FED BARLEY HOPS

Recently, while horseback riding with my daughter, the guide complained about how the horses kept stopping to pass gas and loose green stools, blurting out "we think it's the hops". The ranch gets discarded hops from the local beer brewery that they feed to their horses. Gluten containing hops are giving the horses gas and loose stools!

DIFFICULTY LOSING WEIGHT LINKED TO WHEAT GLUTEN IN DIET

Many of my patients also complain about being unable to lose weight. Yet a diet history reveals that, like most Americans now, they are getting more than 20% of their daily calories from carbohydrates containing gluten. If the cattle industry knows that wheat and barley grains rapidly fatten cattle we should not be surprised at the obesity epidemic in our grain and carbohydrate heavy diet. In contrast, overweight and obese people on a gluten-free diet frequently lose weight.

CAN YOU BE OVERWEIGHT OR OBESE AND HAVE CELIAC DISEASE?

Many people who have Celiac disease are overweight or obese. Unfortunately their diagnosis is usually missed because of the misperception that you can't have celiac disease if you are overweight. This is false. Many people with undiagnosed celiac disease are overweight as well as constipated. They usually do have severe bloating symptoms though.

THE MYSTERY OF THE SUCCESS OF THE LOW CARBOHYDRATE OR ATKIN'S DIET EXPLAINED

The low carbohydrate diet, by nature a low gluten diet, is so successful because people lose weight and they note that their headaches, fatigue, muscle aches, brain fog and bloating are better. They lose weight and they feel better. They are therefore motivated to continue. However, reintroduction of carbohydrates, especially those that are high in gluten, results in weight gain and feeling well. However, giving up gluten can be difficult. There are cultural issues, increased cost, and other inconveniences that have to be overcome.

THE ADDICTIVE NATURE OF GLUTEN CONTAINING CARBOHYDRATES

Also, gluten has addictive properties. Gluten is broken down into morphine like proteins called gliadomorphins or gluten exorphins. These well-characterized chemicals have many effects including addictive properties and function impairment.

WHY INCREASED FIBER IN DIET MAY WORSEN YOUR SYMPTOMS ESPECIALLY GAS AND BLOATING

My GI training led me for years to advise people, especially those with irritable bowel syndrome and diverticulosis, to eat plenty of whole grains and to take fiber supplements. This is also the recommendation of the U.S. government in our Food Pyramid. I eventually stopped pushing whole grains and some fiber supplements because so many patients complained of increased bloating, gas and abdominal discomfort. As an expert on celiac disease, I realize that recommendations of whole grains and gluten containing fiber supplements are not only unhelpful to but also harmful to many people.

SLIMY MUCUS IN YOUR STOOLS, FEELING BLOATED? JOIN THE CATTLE INDUSTRY

Feedlot bloat usually results in a slimy frothy coating of the cattle stomach (rumen). I frequently see this mucus or slimy coating on the surface of the small intestine of my patients when doing endoscopy. I suspect this may be due to excess carbohydrates in the diet. The accumulation of intestinal gas in cattle is due to their inability to eructate (burp). Some cattle become some ill they must be slaughtered early. Increased bacteria production has been implicated. Fermentation of these grains is also believed to be involved. Excess protein content of some wheat like winter wheat high gluten, is also to blame. Wheat is fermented faster and much more than barley, sorghum or corn.

WHAT THE CATTLE INDUSTRY WON'T TELL YOU BUT NEITHER DID YOUR DOCTOR

So, why is wheat given to cattle? It is inexpensive. It produces very fast weight gain and more weight gain than other grains. However, great care must be exercised in using wheat for fattening cattle. Supplements are required because wheat alone can result in low calcium levels that can cause grass tetany, a form of muscle spasms or paralysis. An exclusive or very high wheat diet can cause a ruminant acidosis (high levels of acid in the blood) that is also fatal to cattle.

Is your diet consisting of large amounts of calories derived from wheat and gluten containing carbohydrates? Are you overweight and constantly feeling bloated, experiencing unexplained muscle cramps and aches, headaches, balance difficulties, and abdominal pain? Maybe you should learn from the cattle industry since the doctors are not likely to tell you the truth about the dangers of a grain-based diet.

Wheat Pasture Bloat Kills Cattle - Wheat Gluten Linked to Obesity and Bloating Epidemic?

My goal as the Food Doc is to help empower you with the knowledge you need for a healthy gut, healthy life. Learn more today at http://www.thefooddoc.com

Reference:

A review of bloat in feedlot cattle. Cheng KJ et al. J Anim. Sci 1998. 76:299-308. The Food Doc, Dr. Scot Lewey, is an expert medical doctor specializing in digestive diseases and food related illness, especially food allergies, celiac disease and colitis. Dr. Lewey's is an expert gastroenterologist (specialist in diseases of the digestive tract) and has personal and family experience with gluten and milk sensitivity. For over two decades he has been a practicing physician, clinical researcher, author and speaker. thefooddoc.com - The Food Doc, "Healthy Gut, Healthy Life"

Healthy Cookie Recipes - Vegan and Gluten Free

Vegan cookies, gluten-free cookies, wheat-free cookies...healthy cookie recipes are easy to make if you are willing to experiment with a few alternative quality ingredients. Agave nectar is the perfect sweetener for such baked treats. Not only because of its superiority to refined sugars, but also for its moisture-retaining qualities.

Healthy Cookie Recipes Can Be Made Without Sugar, Butter, Eggs, Or Milk!

\"Wheat Free\"

Let's start with a solid base of ground nuts. We can use whatever fits best our personal preferences and budget. Pecans tend to be a bit more expensive than almonds and hazelnuts (filberts), walnuts are often on sale or available at a less expensive regular price. Always buy bulk, and halves and pieces are just fine. No need to get whole nuts since we ground them up anyway.

Healthy Cookie Recipes - Vegan and Gluten Free

A good cookie recipe should include some fat. As we want to keep this healthy, nutritious, and acceptable for vegans, let's forget about the butter and choose instead almond, cashew, or peanut butter, or a combination thereof. If you don't like the flavor or price of nut butters, substitute with organic canola oil.

Great, but what about the flour if we want to make gluten-free cookies? The answer is: organic brown rice flour! Works like a charm and is much healthier than white flour.

Next up: which sweetener? As stated above, agave nectar is a great sweetener for baked goods. Similar to honey, it helps retain the moisture in cookies and cakes. It also blends quickly and easily with all other ingredients for a well-mixed batter.

To add flavor to this basic healthy cookie mix, use some vanilla or almond extract, ground cinnamon, crushed anise seeds, and a pinch of salt, of course.

And to add even more nutritional value, consider lightly toasted rolled oats, raisins, sesame seeds, flax seeds, pumpkin and sunflower seeds. My goodness...what to do with all that energy?

Why This Is An Easy Healthy Cookie Recipe For Vegan Cookies And Gluten-Free Cookies

We don't really need a recipe for these incredible power morsels of nutrition. It all depends on what we have on hand, or what we like to eat, or what we want to buy. Here is a simple recipe template utilizing the ingredients discussed above:

4 cups ground nuts
1 cup nut butter or 1/2 cup organic canola oil
1 cup organic brown rice flour
3/4 cups agave nectar
1 Tablespoon vanilla or almond extract
1 teaspoon ground cinnamon
1 teaspoon crushed anise seeds, cardamom, or other spices
1 teaspoon salt
Optional: 1/2 cup each raisins or toasted oats or seeds

The individual ingredient quantities don't really matter that much. The template is just a general guide line. Our goal is to mix a batter that holds its shape when divided into cookie-size balls. We might have to add a little water if the mix is too dry and crumbly. Or, we might have to add more brown rice flour to a wet and sloppy batter.

This is the best part: As we are not using raw eggs, we can taste our cookie batter before we bake it off! Add more agave nectar if you like it sweeter, more spices or seeds, until you are happy!

Important points for the baking process!

Place 2-inch balls on a parchment-lined cookie pan and flatten lightly with a fork (similar to making peanut butter cookies, dip the fork in cold water before pressing it on the cookie portions)
Use a fairly low oven temperature: 8-10 minutes at 300-325 degrees; agave nectar browns a little faster than sugar, so keep an eye on your cookies and don't let them get too dark on the bottom!
Remember, there are no raw eggs in our batter; we won't have to bake it completely through. A lightly "under-baked" interior is wonderful!

So, be adventurous and experiment with a variety of nuts, seeds, dried fruits, spices, and whatever you love in your gourmet vegan cookie. As long as you don't burn them black, they will always be good eating. And because they are so healthy and nutritious, they'll be good for you, too!

Healthy Cookie Recipes - Vegan and Gluten Free

Achim Thiemermann shares his unique recipes, funny chef stories and entertaining cooking videos through his culinary blog: [http://kitchen.chefkeem.com] After many years of experimenting and cooking with agave nectar, Achim Thiemermann aka Chef Keem invites you to visit his new specialty website: http://buyagavenectar.com for recipes, agave info and myths debunked, and his expert recommendations for the purest organic agave nectar online shopping deals.

A List of Common Soy Foods & Health Benefits

I will list common soy foods that many people around the world are using in their healthy diets. Soy contain complete protein and is the easiest protein to digest of protein class. Soy contains little or no fat and no cholesterol. The list is as follows:

Miso is a medicinal food made from fermented soybean paste. It is helps to alkalize our body, lowers cholesterol, represses carcinogens, helps to neutralize allergens and pollutants from the environment, and provides an immune enhancing environment.

\"Wheat Free\"

Miso is a tasty and healthy base as a salt substitute, soup, sauces, spreads, cooking stock, dips, and soy sauce. There are various strengths, kinds,and flavors of miso such as chickpea which is (mild), and hatcho (strong). Natto miso is the sweetest of the miso's, natto is a mix of soybeans, barley and barley malt, kombu (a seaweed), ginger, and sea salt. Unpasteurized is most popular for a healing diet, since beneficial bacteria and other enzymes, and flavor is undamaged.

A List of Common Soy Foods & Health Benefits

Miso is so concentrated that you must use no more than one half teaspoon of dark miso, or one teaspoon of light miso per individual. Miso should be dissolved in a small amount of water to activate the beneficial enzymes before adding it to your recipe. Please remember when you use miso disregard adding SALT.

Soy Cheese is made from soy milk and is cholesterol and lactose free. A small amount of calcium caseinate (a milk product) is added to allow soy cheese to melt. A selection of cheddar, cream cheese types, jack, mozzarella, are readily available. When replacing low fat cheese with soy cheese, use it cup for cup.

Soy Milk is very nutritious, delicious, smooth and versatile. It is vegetable based, cholesterol and lactose free with unsaturated polyunsaturated fat. Soy milk contains less calcium and calories than milk, but contains more protein and iron. In comes plain or in a vanilla flavor. Soy milk is used cup for cup as milk for baking, health shakes, and teas. Use the plain for savory dishes and flavored for sweet dishes and on cereal. Soy ice cream, soy yogurt are available in a wide variety of flavors. Soy mayonnaise has been developed and has the same consistency of dairy mayonnaise.

Tamari is a wheat free soy sauce lower in sodium and richer in flavor than regular soy sauce. Bragg's Liquid Aminos is an excellent,energizing protein broth and is in the tamari family but is unfermented, lower in sodium and contains 8essential amino acids. Tempeh is a meaty Indonesian fermented soy food, containing complete protein and all essential amino acids. It has a robust texture and mushroom like aroma. Tempeh is also a predigested product due to the enzyme action in its culturing, making it very affordable.

Tofu is a delicious soy food, made from soybeans, water, and nigari a mineral rich seawater precipitate. Fresh tofu has a light, delicate character that can take on any flavor perfectly from savory to sweet. It comes firm pressed in cubes, a soft delicate for, or silken with a custard like texture. Tofu is a versatile food source, it is nutritionally balanced healing food, an nutritionally adequate source of complex carbohydrates, minerals and vitamins. It is easy on the digestive system, full of soluble fiber, and non-mucous way to add richness and creamy texture to a recipe. My favorite smoothie is a blend of silken tofu, soy or rice milk. 1/2 banana, 1/2 dice apple, 1/4 cup of blueberry and cranberries, 1 T. honey, and a dash of cayenne pepper.

Tofu Facts:

Tofu is lower in calories. Eight ounces has only 164 calories.
Tofu is rich in organic calcium. Eight ounces supplies the the same amount of calcium as eight ounces of milk, and digests easily.
Tofu is high in iron. Eight ounces supplies the same amount of iron as 2 ounces of beef liver or 4 eggs.
Tofu has high quality protein. Eight ounces supplies the same amount of protein as 3 1/4 ounce of beef, 5 1/2 ounce of hamburger, 1 2/3 cups of milk, or 2 ounce of regular cheese, or 2 eggs, but it is lower in fat than any of these.
Be creative with the soy foods, blend it, stir fry it, toss it, marinate it, and most of all enjoy it.

A List of Common Soy Foods & Health Benefits

How To Tell If Your Dog Has Food Allergies And What To Do About It

Your dog may be your best friend and the only thing that keeps you company at home. If you dog is having allergies and he is scratching and itching then it is hard for you to watch him. Often times the owners do not have a clue to what the problem is. Most allergies come from the certain foods that your dog eats. All allergies mostly that dogs have result from a bad mixture of what they are eating. The most familiar foods that dogs usually have allergies from are corn wheat and soy. Some dogs are even allergic to beef and chicken. If you are nor sure of what your dog is allergic to and you don't know what to feed him then take him to the vet and get him looked at.

If your dog is always licking and scratching this is a sign that your dog has some kind of allergy. At times your vet will tell you what is good for him and what is not. Most vets like to give a lamb diet of food to most allergenic dogs. If you count on nobody but your vet then he is likely the person to go to. He will probably give you the right food for your dog but at a costly price, and sometimes you can make the food yourself by just reading the ingredients and mixing the food together.

\"Wheat Free\"

You can start feeding your dog the foods that you know will not harm him and frustrate him or her. These foods are made to help your dogs and give them the foods and protein they need for a healthy life. There are a lot of dog foods that have a chicken based mix but a lot of others have a fish protein mix and that might be another good choice for your dog.

How To Tell If Your Dog Has Food Allergies And What To Do About It

When you are giving your dog new food types allow about 4 to 6 days for them to actually get to like it before you take it away. Just simply have a little of the old food in the bowl with more than 75% of the new and steadily change the food that you feed them.

Nobody can change the allergies of their dogs overnight. If you have trouble with their skin then get a mix that is grain free. Then when you get your mix that is grain free just keep feeding your dog this food because it will not cause the skin issues that you had before. Many people know nothing of their pets and therefore cannot feed them properly causing in many skin and allergy problems. The only person that will know and how to treat and feed your dog right is your local vet.

How To Tell If Your Dog Has Food Allergies And What To Do About It

Gregg Hall is an author living with his beautiful wife and family in Navarre Beach, Florida. Find more about dogs as well as pet food [http://www.shop4petstuff.com] at [http://www.shop4petstuff.com]

Some Quick and Easy Flour-Free Dessert Recipes

Our friend Judy is revising an "Old Family Recipe" book she put together in 1998 and gave to members of her family to showcase some of their favorite recipes, so she shared the following flour-free, quick and easy dessert recipes with us:

Banana Split Cake

\"Wheat Free Recipes\"

(No baking required)

Some Quick and Easy Flour-Free Dessert Recipes

Ingredients

5-7 bananas

3 sticks butter

1 large container of whipped topping

1 bottle of red maraschino cherries

half-cup of crushed pecans

2 cups crushed graham crackers

1 medium can crushed pineapple in its own juice

2 cups powdered sugar

2 eggs

Directions

o Beat eggs, 2 sticks of butter, and powered sugar for 15 minutes. Set aside.

o Mix 1 stick butter and graham cracker crumbs. Pat into 13- x 9-inch pan.

o Spread first mixture over crust, and then cover with sliced bananas.

o Spread well-drained pineapple over the bananas and cover with whipped topping.

o Sprinkle pecans over top, placing a cherry in each section of about the size you plan to serve.

o Refrigerate several hours and serve.

Chocolate Éclair Cake

(No baking required; easy as 1, 2, 3, 4)

1. Butter a 13- x 9-inch dish, and then line it with whole graham crackers.

2. Mix one 6-ounce package of instant French vanilla pudding with 3 cups of whole milk and blend for 2 minutes.

3. Fold in one 9-ounce container of whipped topping. Pour a good layer of the mixture over the crackers, then add another layer of crackers, then more pudding mixture.

4. Top with graham crackers. Frost with fudge icing made as follows:

o Combine ¾ cup of sugar and ¼ cup of honey, 1/8 teaspoon of salt, 1/3 cup cocoa, ¼ cup of milk.

o Bring to a boil and cook for 1 minute.

o Remove from heat.

o Add ¼ cup butter and 1 teaspoon of vanilla flavoring.

o Cool, then beat until it's smooth and thick enough to spread over the top of the crackers.

o Refrigerate for 24 hours, then serve.

Icebox Fruit Cake

(No baking required)

Ingredients

1 box graham crackers, crushed

1 stick melted butter

1 can evaporated milk

1 bag coconut

1 cup sugar(alternatively, minus 1 tablespoon, then add 1 tablespoon of honey)

2 cans sweetened condensed milk

1 bag of small marshmallows

1 cup of chopped walnuts or pecans

Candied cherries, if desired

Directions

Melt marshmallows and mix all ingredients in a large pan.

Pour into individual containers for storage in refrigerator at least 24 hours before serving.

Ritz Cracker Pie

(Light baking required; but quick stir-up)

Beat whites of 3 eggs till they are stiff.

Beat in 1 cup of sugar

Fold in 1 teaspoon vanilla flavoring, 1 cup chopped pecans, and 25 crushed Ritz crackers.

Pour into greased pie pan and bake at 350 degrees for 20-25 minutes.

Chill then cover. Serve when your guests are ready.

From Scratch Chocolate Pudding

(Minimal baking required)

Ingredients

2 cups of sugar

2 large or 3 small eggs

4 tablespoons cocoa

4 tablespoons cornstarch

a tad of vanilla flavoring

Directions

Mix sugar, cocoa, and cornstarch until smooth. Add milk and beaten egg yolks. Cook in skillet (preferably cast iron) until thick. Add vanilla. Pour into baking dish and top with beaten egg whites and put in 350-degree oven till egg whites turn lightly brown.

Alternatively, add pecans or coconut. Substitute 3 tablespoons corn meal for the cocoa. Pour in a greased pie plate and bake for a crustless pie.

We haven't tested all of these recipes, yet, but Judy and her family highly endorse them. We encourage you do use them as the basis of some creative cooking. We see opportunity to add other flavorings and spices, substitute honey for some of the recommended granulated sugar, and in general just have some fun.

Involve the children and make notes so you can start your own New Family Recipes book with your favorites.

Some Quick and Easy Flour-Free Dessert Recipes

Please Reply at:

[http://i-shoptheworld.com/2009/01/31/some-flour-free-quick-and-easy-dessert-recipes/]

and let us know if you try and how you and your family like any of Judy's recipes herein, ok?

and ...

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Types of Yeast Free Food

People with yeast intolerance do not have to worry about how to avoid foods with yeast. There are many yeast free dishes available and you can be assured that you will not be deprived of delicious and appetizing foods.

A yeast free diet can be easily achieved with the following food source::

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Plain boiled rice is an ideal food source for people suffering from yeast intolerance. Most rice dishes do not contain yeast except for dishes that uses soya sauce in their cooking. Soya sauce used in fried rice contains yeast. However, soya sauce can be substituted by tamari sauce, which is similar to soya sauce except it is gluten free and yeast free.

Types of Yeast Free Food

A mixture of crunchy and fresh green salad is a healthy food choice. Salad creams however are to be avoided. Create your own salad dressing using fruit juice with vegetable oil. An example of yeast free salad dressing is a blend of orange juice, herbs and olive oil. Vegetables provide one of the best sources of vitamins essential to our well being. Boil, steamed or stir fry vegetable. Remember not to overcook vegetables as it will destroy its important nutrients.

Substitute breakfast cereals like rice crispies, oat cakes and oat porridge instead of bread for a hearty and nutritious breakfast.

You can have enjoy a delicious meal of fish, pork, beef, chicken and other meat products as long as you avoid adding ingredients that contain yeast ,such as gravy, sauces, cheese and yeast extracts. Grilled, roast or stir fry meat dishes with seasoning like salt, pepper, sesame oil and herbs for lunch or dinner.

Types of Yeast Free Food

There are Yeast free recipe books available that will show you how to cook delicious yeast free dishes. You will be amazed by food choices available that do not need yeast. Make it your personal adventure to make yeast free dishes, who knows, you could be sharing your own yeast free recipes to people with yeast intolerance

Looking for Gluten and Wheat Free Recipes?

Due to so many people being Gluten and wheat intolerant you can now safely cook with the Paleo Gluten and dairy free cookbook which has over 310 recipes in. yes there are many people that say the food is tasteless, but this is not the case as the recipes are truly delicious. People that suffer from this type of intolerance should avoid eating foods such as processed foods, refined sugars, preservatives, spelt and salt, wheat breads, barley cereals, flour and pasta, rye, legumes, dairy products and oats.

Most products contain gluten or casein, as well as malt flavoring, food additives and modified starches. In addition there are also medications and vitamins that contain gluten which is used as a binding agent. There are also cosmetics, lip balms, toothpaste and adhesives which also contain gluten. Alternative dairy products that can be used are almond milk, rice milk, coconut milk, almond milk and hemp milk.

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Here is a sample of just one of the recipes used in the Paleo diet book which is really scrumptious and easy to make:

Looking for Gluten and Wheat Free Recipes?

Beetroot Chips and Swordfish

Ingredients:
Slice 3 medium beetroots into French fries
4 swordfish steaks
Lime juice
Pepper corns
Virgin olive oil

Method:
1. Preheat your oven to 180 degrees C
2. Line a deep baking tray with baking paper
3. Spread the beetroot chips evenly on the tray and brush with some olive oil
4. Bake in the oven for around 30 minutes or until cooked - keep in the warming drawer till the fish is done
5. Place the swordfish portions on a tray and squeeze some lime juice over the portions as well as the grated pepper corms
6. Place in the oven for around 10 to 15 minutes and serve

As you can see this recipe is simple, easy and quick to make. You can also use Himalayan crystal salt instead of normal salt. With all your foods you can serve a salad and for desert you can have fresh fruit or make up a fruit salad.

There are so many delicious recipes as well as filling foods. Besides preventing any further colon irritations, you will also lose weight. This is an exceptionally healthy diet in more ways than one. If you have not heard of the Paleo diet you can go online and do some research and at the same time you can also order the set of cookery books at the same time.

Looking for Gluten and Wheat Free Recipes?

Risk of Eating Unhealthy

As a teen, most of us do not even care if we are eating right, or begin to understand the implications of poor eating habits. As we age, however, we do begin to notice the effects of improper exercise, poor eating habits, and how they affect our health. Today, as the baby boomers begin their retirement years, health concerns and questions are on the rise. These aging boomers are more concerned than any previous generations about their good health, their ability to keep their good health, and how their diet affects their health.

You do not have to be a doctor to understand the relationship between too much consumption of food and health disorders. You simply have to look around at a nation approaching an obesity epidemic to understand what happens when you over consume in general. One a smaller scale we wonder about the over consumption of just certain kinds of foods? What happens when you overdo in the sweet department?

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There are all kinds of health issues related to over consumption of sugar. Diabetes would be the number one health concern. But, diabetes is not the only ill effect from over consumption of sugar. Obesity, thyroid dysfunction, kidney malfunction, and intestinal problems can all be directly associated with too much sugar consumption.

Risk of Eating Unhealthy

What about too much alcohol? The ravaging effects of alcoholism are a continual struggle and medical expense to many companies and citizens in this country, and indeed the whole world. Lost youth, liver problems, brain deterioration, the speeding of other age-related diseases are all side affects of too much alcohol consumption.

Then, we can talk about the effects of too little food consumption. What happens when we do not consume what we need to maintain our health? Gum diseases, heart disease, muscle deterioration, vision loss, and anorexia occur when we do not get the necessary food our body needs.

Even when we can't consume enough actual food, we can supplement the vitamins and minerals our bodies need in order to maintain some healthy functioning. You have only to walk down the aisle at your local supermarket to discover that there has been a vitamin revolution. Every possible vitamin and mineral needed by the body is available in capsule, pill, tablet, or powder form.

Once your body has reached the point of unhealthy functioning, or you have placed such a strain on your body from over consumption that one of the related diseases has taken hold, it's almost impossible to correct one problem without creating another. Once you have become a diabetic, there are so many complications, that simply choosing to diet and exercise is no longer an option. The health concerns you now have far outweigh the easy solution of diet and exercise. Can you begin to see how important maintaining your health is to your quality of life? How important it is to the quality of your spouses' and children's' lives? Your choices directly affect situations with their lives. You should make every effort to keep your health; don't you owe it to your family, if not yourself?

Risk of Eating Unhealthy

Do you eat one specific type of food that is extremely beneficial to human health? Nutrition and health experts say you must eat this food if you want to be healthy. Click here now to find out more.

List Of Low Cholesterol Foods

People who are over 25 years of age should pay more attention to their cholesterol levels. This is because as the body ages, its ability to fight off bad cholesterol decreases. Experts say that in order to avoid having too much bad cholesterol in the body, people should always have a ready list of low cholesterol foods and create a balance diet menu out of it.

The following is a list of low cholesterol foods that can be mix and match to create a low cholesterol diet:

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1. LEAN MEATS. Lean red meats or lean chicken/turkey meats and fish should always be included in the list of low cholesterol menu because these are rich in protein, vitamins, minerals, and micronutrients that are excellent for a person's metabolism as well as in fighting off bad cholesterol.

List Of Low Cholesterol Foods

2. VEGETABLES. This food group is considered as the healthiest among other groups in the food pyramid primarily because they are low in calorie-content. Aside from that, these are also high in dietary fiber and dietary nutrients that aids not only regulated metabolism but also balances cholesterol levels. Vegetables are also perfect low cholesterol foods because these are excellent sources of minerals and vitamins such as vitamins C, E and K, vitamin B-complex, and other micronutrients that reduce vitamin deficiency. Aside from lowering high cholesterol levels, other benefits of eating vegetables also include the reduction of heart diseases and cancer as well as high blood pressure.

3. GRAINS. Because these are in high-energy content and dietary fiber content, grains are effective foods to lower cholesterol level. Whole grains are also known as effective in controlling weight. Aside from whole grains, breads, beans, potatoes, pasta, and cereals can also help lower cholesterol levels.

4. NUTS AND SEEDS. Since these contain large amounts of vitamins and minerals, nuts and seeds are included among the list of low cholesterol foods. These foods also are also high in dietary fiber that is excellent for great metabolism and low in calorie-content that is effective for weight management.

5. FRUITS. Just like vegetables, fruits are also among the top food groups that lower cholesterol because they are very low in calorie content. These also contain large amounts of significant vitamins and nutrients that help prevent of vitamin deficiency as well as other illnesses.

List Of Low Cholesterol Foods

To learn more foods that lower cholesterol, visit http://www.diettolowercholesterol101.com

Benefits Of Healthy Snacks

Everyone loves snacks. There are even kids that say "snack" is their favorite meal of the day. While some laugh at this, it shouldn't be taken so lightly. Snacks can be really important parts of a child or adult's diet. Snacks give your body an energy boost throughout the day, and they can help maintain your weight because you will be eating less at big meals. Eating less at main meals and having snacks in between will help your metabolism, and you will process food faster when you eat.

Healthy snacking has a lot of benefits. Choosing fruit, yogurt, granola bars, vegetables, and whole wheat grains are better choices than pre-made snacks by cookie and chip companies. The benefits of healthy snacking are that these snacks provide a lot of nutrients and vitamins that many people need but take for granted. They are good sources of energy. Also, they provide fiber to help cleanse the body, again making your bodily systems and functions more efficient.

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For your children, one of the major benefits of healthy snacking is that it increases and builds their immune systems. This will mean less medical bills for you! Try giving your children fresh fruit, vegetables like carrots and celery, yogurt, cheese, and nuts. These snacks are not only healthier for your children, but they directly address needed food groups your children should be taking in everyday. Keep your kids away from potato chips, candy, and sugary cookies. These types of snacks usually boost children with energy, but send them crashing after a while. All that your children will be left with are the sodium and fats found in the snacks. Many of these store bought snacks are also salty, which can dehydrate you and/or your child,

Benefits Of Healthy Snacks

It can be difficult to keep children away from the yummy ready to eat snacks, so look for good alternatives. If your child likes candy and chocolate because they have a sweet tooth, turn them on to eating fresh fruit or fruit juice Popsicles. If they like chips and cookies, get them some unsalted nuts or oatmeal cookies. Keeping your children on healthy snacks lessen their risks for diabetes, heart disease, cancer, obesity, and other serious illnesses. These benefits will be helpful to them for the rest of their lives.

Healthy snacking will also help your children at school. When their bodies are not filled with junk, they will feel less sluggish or moody and cranky, and they can perform at their best and achieve their peak potential. The benefits of healthy snacking are all around, and great! So look into snacking for you and your kids. You will never regret it!

Benefits Of Healthy Snacks

Getting your kids to eat healthy snacks can be a huge challenge for a parent. For more healthy snack ideas, visit Easy and Healthy Snacks for Kids and find healthy snack ideas, as well as healthy recipes for meals that your kids will love!

Is Avocado Fattening? - The True Answer is Finally Here!

The most common question about avocado is: Is an avocado fattening? The avocado is one of the most valuable foods which nature has given man kind. Not long ago, every dietician would recommend avoiding this delicious food. But now they are taking a second look.

Actually, most of the fat in an avocado is monounsaturated - It's the "good" kind that actually lowers cholesterol levels. Even the U.S. government recently revised its official nutrition guidelines to encourage Americans to eat more avocados.

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Avocado does contain fat, but the good kind of fat. Like everything else, if you over do it - you will probably gain some weight. But if you settle for one avocado a day than the answer for "is avocado fattening" is a big NO!

Is Avocado Fattening? - The True Answer is Finally Here!

Why Should You eat avocado every day?

1. It lowers cholesterol levels (it's free of cholesterol too).Avocado is rich in beta-sitosterol, a natural substance shown to significantly lower blood cholesterol levels

2. It regulates blood pressure

3. It protects from heart disease and stroke

4. It's a good source for vitamins, A, B-complex, C, E, H, K, and folic acid. Also it contains the minerals magnesium, copper, iron, calcium and potassium.

5. It contains 18 amino acids plus fatty acids - and omega 3 and 6.

6. It regulates your metabolism, which actually prevents weight gain.

7. Vegetarians that eat avocado regularly report softer hair, smooth skin, less joint problems, less body odor, better mental state and stronger libido!

How To Eat Avocado

The easiest way to bring avocado in your life is using it as a spread. Instead of spreading butter or cheese or mayo, take a ripe avocado and spread it on your bread instead. You'll save many calories and saturated fat and get your daily dose of "good" fat.

Guacamole Recipe - Done in 10 MinutesIngredients• 3 avocados - peeled and mashed

• 1 lime juice
• 1 teaspoon of salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 diced plum tomatoes
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

Preparation

In a medium bowl, mash together the avocados, lime juice, and salt. Add the onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Put in the refrigerator for an hour to get all the flavor out, or serve immediately.

Next. How to find The Best Healthy Cookbook

Maybe this is new to you, but most of the cook books you have at home, even the ones that call themselves "healthy" - are not healthy at all. Most of them use ingredients and cooking methods that at best give you no nutritional value and at worst are actually dangerous to your health. These books are written by people who love food but know nothing about healthy eating and cooking.

Is Avocado Fattening? - The True Answer is Finally Here!

If you truly want a healthy cookbook in your home, one that's written by health experts - You deserve it! Read my healthy cookbook review at http://natural-alternative-therapies.com/is-avocado-fattening/

5 Tips To Stop Eating Fast Food

Everywhere you go you hear that fast food is bad for you and that you should eat very little of it. And indeed, fast food is one of the reasons our society has gotten a lot fatter over the past few years and a lot less healthier too. But giving up fast food is easier said than done since it's all around us no matter where we turn. This is why I wrote this article.

5 Tips To Stop Eating Fast Food

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1. Make a firm decision - Every road starts with a single step and a decision. You need to be firm in your desire to give up fast food. If you don't really want to do this, you will probably be tempted and won't be able to resist. Just keep thinking how bad it is to your health and figure.

5 Tips To Stop Eating Fast Food

2. Eat Before going out - One of the reasons we fall prey to fast foods is simply because we are hungry when we go out to the mall or anywhere else where these restaurants are present. If you eat a little something before going out, you won't feel the need to eat anything more.

3. Carry a snack - a good habit is to carry a small and healthy snack around with you to fight off any sudden pangs of hunger. A granola bar or a piece of tasty fruit make great snacks. They will help you fight off temptation and eat healthy.

4. Eat more often - One of the rules of a good diet is to eat small and often. We feel more satiated when we eat often as out body constantly has something in it. Eat 5-6 small meals each day and you will feel a lot less hungry and will also be able to better fight off food cravings.

5. Find a buddy - Eating is a social action and often we eat fast food simply because our friends eat it. We don't want to be left alone. To overcome this social pressure, you need to find an eating buddy with whom to share more healthy meals. This will help you to stop eating fast foods and still have company when you eat.

Use these 5 tips and you will find it easier to give up fast and junk food. This will help you lose weight, look better, and feel better for many years to come.

5 Tips To Stop Eating Fast Food

To read how you can start to lose as much as 9 lbs. in 11 days and keep it off, visit this webpage: Calorie Shifting Diet To Lose Fat
John Davenport lost over 30 pounds in his twenties after being overweight most of his life. To read more about fast weight loss, click here: How To Lose Weight Super Fast