Grains that are gluten -free and ones that are NOT.

gluten free grains picture

Question most frequently asked by my clients is what grains are allowed when eating gluten-free?  Last night we went over the list during our monthly “Living gluten and wheat free – first steps online presentation.  Below is the list.

Grains allowed: Rice, Corn, Soy(non-GMO is my choice), Potato, Tapioca, Beans, Garava, Sorghum, Quinoa, Millet, Buckwheat, Arrowroot, Amaranth, Teff, Montina, Flax and Nut Flours.

Grains not allowed: Wheat (Einkorn, Durum, Faro, Graham, Kamut, Semolina, Spelt), Rye, Barley, Triticale and Ezekiel breads.

Crohn’s, IBS & other Digestion conditions

http://www.ourquestforhealth.com/solutionsbysuzie

Looking for information on digestive and gluten/wheat issues? In 53 minutes Barb Lagoni and other speakers sum it up beautifully.
Ready to take action? Sit back, gather information and get ready to feel better.

Wheat hides out

Textured_vegetable_protein

Wheat can hide out in so many forms.  During our last presentation of “Living gluten and wheat free – first steps the attendees were shocked at how well it is hidden.  Two products that stood out were HVP(hydrolyzed vegetable protein) and TVP(textured vegetable protein).  They assumed since it has the word “vegetable” on the label it would be safe. Never assume.  Make sure all products you use have  GF on them.

Join us for the next gluten & wheat free- first steps presentation on Thursday, February 13th.

Here are Tanya’s comments on the presentation given at the VNA:

Hi Suzie,

Just wanted to let you know that you did an awesome job. You are a great speaker and your enthusiasm and desire to help others is so obvious.

Thank you for taking your time to share your knowledge with some of the VNA associates. 

Thanks so much, 

Tanya Singler, ARNP-C

Associate Health & Wellness ARNP

Scary statistic discussed in Living gluten and wheat free presentation last night

scary statistics

The statistics below come from a  study done with close to 30,000 patients from 1969-2008   where they also examined deaths in three groups.

Those with full-blown Celiac Disease, those with inflammation of their intestine but not full-blown Celiac Disease, and those with latent Celiac Disease or Gluten sensitivity (elevated gluten antibodies but negative intestinal biopsy).

*Dramatic Findings:

39% increased risk of death in those with Celiac Disease.

72% increased risk in those with gut inflammation related to gluten

35% increased risk in those with gluten sensitivity but no Celiac Disease.

This was ground breaking research that proves you don’t hav e to have full-blow Celiac DIsease with a positive intesetinal biopsy to have serious health problems and complications-even death- from eating gluten.

*Journal of American Medical Association

Statistics like this set my passion on fire to pass on information about the damage gluten and wheat can do. Thanks to all who participated in last nights online presentation.  Looking forward to next month’s presentation, February, 13th. 

No time to prepare lunch

Shaklee 180 meals

Having a blast reviewing and tweaking Gluten and Wheat free Living – First Steps presentation for tonight. Each time I go over the information I am reminded how devastating gluten can be to so many people.

Having too much fun and too focused to stop to prepare lunch. Saved by White Chocolate Cinamon, gluten-free Shaklee 180 Meal-in-a-Bar. 

Cashew Sour Cream or Cheese

Excellent dip recipe. Thanks “My Food Religion” for posting.

My Food Religion

Sometime you just need a bit of ‘sumthin sumthin’ and this is that something. We have had this on TACO’S, drizzled on PIZZA or MEATZZA or just as a bit of something to dip other stuff in to…. By ‘other stuff’ I mean food, nothing weird. Don’t be weird. It’s a great alternative to sour cream if you can’t do dairy and the ‘cheesy’ version just works.

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Eating gluten-free grains

gluten-free grains

gluten free grains brands

Why do I keep doing it? Emotional stress has been an excuse I have been using. Actually it only adds to the stress. Yes, I get about a minute of pure satisfaction but that’s it.  Some can eat gluten-free grains, I cannot without repercussions. 

WIlliam Davis, MD asks in “Wheat Belly Cookbook” why not eat all the nonwheat grains you want? If they don’t cause appetite stimulation, behavioral outbursts in children, addictive consumption of foods, skin rashes, dementia, etc. why not just eat them willly-nilly?  Because they still increase blood sugar and insulin. Page 44

That is why I can’t eat gluten-free grains. I overeat, I get depressed, and have less patience, not good and not like me.

The way out for me is praying for help, releasing whatever the emotional stress was through talking with others, going to Crossfit , playing tennis and eating a paleo diet.

What are your experiences with gluten-free grains?