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Gluten is a non-grata word among trendy nutritionists and those who are fond of a healthy lifestyle. For them, the “gluten-free” label has become almost as desirable as “non-GMO,” and the search for gluten-free alternatives to conventional foods has become almost hysterical. Allulose keto sweetener is one such sweetener that is very popular with people looking for gluten-free, healthy alternatives to sugar.
What Is Gluten
As you are aware, food is one of our primary sources of energy. However, it may occasionally become a poison, suppressing our immunity and disrupting the brain. Such “unhealthy” components can be found in even the most well-known items. Gluten is one such product. Gluten is a protein made up of the components glutenin and gliadin. In other words, gluten is a “sticky protein” that gives items a uniform texture. When dry, it is colorless and tasteless, but when water is added, it becomes grayish and resembles glue in texture (hence the name – gluten). It is, thanks to gluten, flour mixed with water turns into an elastic dough, which is of great importance in the baking industry.
Gluten is extremely tough to digest; in order to metabolize it, a person’s digestive system must be completely healthy. Gluten can irritate the intestinal villi and disrupt food digestion in general if consumed in large quantities. In recent times, more and more people are discovering that they are intolerant to gluten.
Sources Of Gluten
Bread is the most prevalent and commonly consumed gluten-containing product. Gluten is most commonly found in wheat, rye, and barley, as well as in goods derived from these grains. To this list, you may add semolina, bulgur, spelt, malt, and kamut. Gluten is also utilized as an ingredient in beer, soy sauce, different kinds of ketchup, canned soups, bouillon cubes, frozen veggies, and even ice cream. Gluten is also present in pasta, baked foods, chocolate beverages, and coffee substitutes.
It is scientifically established that gluten can slow down brain activity. Furthermore, some people can develop celiac disease. This disease is a genetic, autoimmune disorder. There are many different symptoms of celiac disease and gluten sensitivity that range from cramping, diarrhea, and bone and joint pain to fatigue and headaches. Allergy to wheat manifests itself in the form of hives and itching. Those who suffer from allergies should avoid all forms of wheat.
The one and the only cure for people with celiac disease is to stick to a gluten-free diet at all times. A person who suffers from celiac disease has a congenital or acquired sensitivity to gluten.
Features Of A Gluten-Free Diet
If you are not gluten sensitive, you do not need to completely avoid products containing gluten. You can just find a healthy substitute for most of them. However, if you have celiac disease or an acquired sensitivity to gluten, you must fully exclude it from your diet. Gluten-free meals require the elimination of cereals as well as foods derived from them, such as pasta, canned soups, bread, pastries made from gluten-containing flour, sauces, and salad dressings.
Expert nutritionists advise that to understand how gluten affects you, you need to exclude it completely from your diet for 3 weeks and then do a “load” – eat gluten-containing foods in 3 meals. If after eating gluten you feel tired, drowsy, and your face swells, then most likely gluten is not suitable for your body.
Swapping out gluten-containing meals for healthier options can undoubtedly make you feel better. When going gluten-free, you need to make sure that it is balanced and holistic. It is crucial not to overlook vitamins and minerals, antioxidants and fiber, vegetables and fruits, and high-quality proteins and fats.
People avoiding gluten in their diet are less likely to get sick, feel energized, and have a steady mood, and may also lose weight or, if desired, gain weight.
A gluten-free diet is advisable for people who have:
- Gluten sensitivity and poor digestion;
- Difficulties with weight;
- Headaches and lack of energy;
- Skin problems;
- Eating disorders;
- Joint pain;
How To Replace The Usual Products?
There are healthier alternatives to foods that have gluten. Flour is one of the most basic items to eliminate from your diet. You can replace the regular flour with legumes (chickpeas, peas, etc), buckwheat, rice, potato, or corn flour. Potato or corn starch can also be used for baking.
You can include buckwheat and buckwheat flakes, corn and corn grits, rice flakes, brown rice, millet, amaranth and flaxseed flour, pasta made from rice, and cornmeal, nuts (peanuts, almonds, cashews, walnuts, etc.) in your diet.
When it comes to snacking, you have many healthy alternatives too. For example, instead of cookies, you can snack on an apple, chopped vegetables with hummus, celery, kale, carrot, and beet chips, Greek yogurt with walnuts, dark chocolate, a smoothie, etc. For a balanced diet and to make sure that your body is getting all the required vitamins and minerals, you must not forget to use herbs and spices such as black pepper, ginger, fennel, dill, cumin, coriander, and cinnamon.