eCourse: The Names and Sources of GlutenBy
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This is the first lesson of many in this class, including over 85 videos and hundreds of recipes.
Decision Made. Now What Do I Do?
By now you’ve decided to go gluten free. It doesn’t matter if you’ve been diagnosed with celiac disease or if you suspect you have gluten intolerances or another problem going on. If you have to eliminate gluten, the procedure’s pretty much the same for everybody. Let’s talk about some of those ways you can eliminate gluten from your diet.
Stressed? Help is Here.
By now you’re stressed out. You are very frustrated. You’re overwhelmed, and you don’t know where to start. Going gluten free is not a stress-free experience. I promise you if you’re doing it because you’re having health problems, it is worth the effort. We’re here to help & we’ll show you step by step what to do & how to do it.
Total elimination. Do I have to?
One of the questions I get asked quite often is “Do I have to go whole hog. Do I really have to eliminate all of it?” My answer is yes. Your immune system is looking for something the size of a virus or a bacteria. One molecule of gluten is many times greater than a bacteria or a virus. You need to get your immune system back to baseline. It doesn’t matter if you’re dealing with celiac disease or if you’re dealing with gluten intolerance or if you’re just trying the diet to see if that might be what your problem is. You need to get your body back to baseline, and that means removing all gluten. That includes cross contamination and trace amounts from things like shared equipment and in shared equipment in your own kitchen, from cutting boards, wooden bowls, things like that. The first thing we’re going to cover is what ingredients names include gluten. The next thing we’re going to cover is how to purge gluten from your kitchen & from your household.
Purging gluten. A good precaution.
If you’re sure that you don’t have celiac disease, you’ve had the genetic testing done, and you know that you are just gluten intolerant, after you get your body back to baseline, you may find that you can tolerate some cross-contamination & trace amounts. If so, you can tolerate things that are run on shared equipment & you don’t have to be as careful about dealing with shared equipment in your household.
However, if you have not been diagnosed definitively, if you have not had the genetic testing done, I don’t recommend that you take that risk, until you know exactly what health condition you’re dealing with & can get medical advice from your doctor I recommend that you do stay strictly gluten free.
Where is gluten? You might need a dictionary.
Let’s talk about where you can find gluten. Gluten includes wheat, rye, barley, spelt, kamut, semolina and sometimes, oats. Anything that is marked vulgare, triticum, triticale or malt will need to be avoided because they can contain gluten.
Oats are a special case. The molecule of gluten is divided into 2 parts. One is called glutenin. The other is called gliadin. Oats contain gliadin. Some people who have celiac disease or gluten intolerance will react to certified gluten free oats. If that is the case for you, then I recommend that you avoid them entirely. If you react to something, you’re body’s not going to heal. You can’t put a fire out while you continue to pour gasoline on it. So, avoid anything that your body reacts to.
Photo Credit- Kansas Summer Wheat and Storm Panorama by James Watkins