Before gluten-free became a common term, our family was solid gluten-free for two years. Now, many years later, for health reasons, we are gluten free again. Sarah Chilton explains why this is becoming so common and why it is not a diet fad.
Enjoy reading her informative article today! Gluten-Free for Health.
“Have you ever considered going gluten-free, or at least cutting back on your gluten intake? I would like to give you a simple glimpse at how a seemingly “trendy” diet can actually bring great benefits to your health.
Many people in the world have sensitivities and intolerances to gluten. This is not just a fad or trendy thing. The symptoms and side effects can range from improper digestion and skin ailments to respiratory issues and infertility. Gluten is a protein composite which can be found in various wheat and other grass-based grains. The reason for the growing popularity in eliminating such an element of our diets could be due in part to the processes applied to our foods. The grains of today is not necessarily as healthy as the grains our great-grandparents ate years ago.
I have to tell you, part of my interest in gluten-free dietary exploration started because I have a few friends with Celiac Disease. To put it bluntly, anything with gluten can give them diarrhea. (Honestly, it is a lot more complicated than that, but for the sake of time, we will leave it at that). Not all gluten sensitivities are severe, but some could actually have symptoms that are worse. Since I love my friends, I decided to be a self-nominated tester of recipes whenever I came across something that proclaimed to be gluten-free, yet “tastes like the real thing.” I never really transitioned completely into a gluten-free diet for myself because I never really considered it a necessity.
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