Going “gluten free” is not just a cool fad. I mean, it is cool, but it’s not a fad. It’s a very real thing for very real health issues. Firstly, it should be noted that we are not inherently designed to break down gluten (the gliadin portion of the protein specifically). We are so over exposed to gluten in our very civilised world – yes it is added to most processed foods.
Firstly, gluten is used to thicken, flavour and preserve – and so our immune systems are over-triggered and attack the inner lining of our digestive systems. This causes all sorts of gut issues, inflammation, and gosh, gluten is ghastly!
Weight loss, Coeliac disease, Autoimmune disease, Eczema, Psoriasis, IBS, Bloating, Thyroid health, Endometriosis, Foggy brain, Fatigue, Depression, Man boobs, joint and muscle pain are many of the reasons to give up gluten.
Don’t let it overwhelm you, here’s your cheat sheet how to do it!
Lucky for many of us, we have access to a plentiful supply of naturally gluten free foods. Fresh meat, fruit and vegetables, eggs, nuts and legumes, fats and oils and alternative grains.
Cooking fresh is always best. Without a doubt, my thinking is you can eat all the junk food you want as long as you make it from scratch. Yes, we have to cook our way out of such mess!
Let’s talk ingredients
Subsequently here is a (long) list of ingredients (in alphabetical order) that are gluten free.
- Agar Agar – used as an alternative to gelatin
- Almond meal
- Besan Flour (from ground chickpeas, also called chickpea flour)
- Chestnut Flour
- Coconut and coconut Flour
- Corn (also called maize)
- Flaxseed (linseeds)
- Hemp seeds and flour
- Pulses (Peas, beans & lentils)
- Rice (brown, white, black, red, wild and more)
Following from completely gluten free, the following items may contain gluten ie. check labels carefully.
- Barley malt extract
- Oats – often contaminated with gluten
Definitely NOT gluten free
- Barley – including products that contain malted barley. ie. Beer
- Bulgar Wheat
- Cous Cous
- Durum Wheat
- Pearl Barley
Furthermore, it is important to remember gluten is added to a lot of processed foods. This includes sauces, ice cream, chocolate & lollies, potato chips, vinegars and processed meat (sausages, rissoles, small-goods). If in doubt, leave it out.
Some of our favourite gluten free brands in your local supermarket are;
- Mary’s Gone Crackers Organic seed crackers
- Orgran Buckwheat Crispbread
- Olive Green Organics Royal quinoa and rice pasta
- San Remo Pulse pasta
- Naturis Buckwheat loaf
- Schaer Gluten-free Artisan Baker 10 grains & seeds bread
- Deeks Paleo bread (online)
- Brookfarm Gluten-free Porrij
- La Tortilleria Corn tortillas
- Spiral Foods 100% Buckwheat soba
- Spiral Foods Organic rice paper wraps
- Eco Organics Mung bean or black bean pasta
Gluten Free Reading
Additionally, when it comes to book recommendations regarding being gluten free, my favourite book resource would have to be “Wheat belly” by William MD Davis. Dr Davis is a cardiologist and this powerful book helps readers to feel empowered. He talks about the benefits of healthy nutrition to reverse many conditions that he has seen acquired by engaging in nutritional mistakes. Included within this book he speaks about wheat elimination can assist in establishing ideal health. Find more info on his books here.
If you are thinking about the connections to gluten, or being gluten free, or experiencing symptoms that you feel may be impacted by gluten then you may wish to see our Naturopath Carmen Cooper. For more information or to make an appointment please contact reception on 02 9555 8806 or email firstname.lastname@example.org