Gluten
is a composite of storage proteins termed prolamins and glutelins and
stored together with starch in the endosperm of various grass-related
grains.
It is found in wheat, barley, rye, oat, related species.
My partner had been SUFFERing for decades from spring time allergy,
but one year, he stopped eating bread, pizza and crackers for diet purpose.
After a few months later, spring came and somehow his all-time allergy
did NOT show up!!
We were SO AMAZED to know that gluten was causing him painful allergy!!
Since then, we eat MORE Brown RICE, much LESS food with gluten (flour),
and it's been GREAT! Being fit and feeling AWESOME!
It would be little stressful if we cut down 100% gluten (LOOK all those YUMMY food! lol)
so, just cutting down is the way to go! I say!
Gluten containing products: Pastas, Noodles ( Rice noodles and mung bean
noodles are gluten free!), BREADS, pastries, Crackers, Pancakes, Waffles, French Toast, Crepes, Biscuits, Panko, Breadcrums, Stuffings, Flour tortillas, Beer..so on.
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