Gluten. Gluten. Gluten.

I'm making the very concious effort to avoid gluten. Lots of you have asked what's that means, so here is the information.



What Is It?

Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are maize, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupine, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free.
Gluten is also used in foods in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup.

What Affect Does It Have On The Body?

abdominal pain, bloating and gas
indigestion/reflux (heartburn)
nausea and vomiting
diarrhea, constipation or both
lactose intolerance
weight loss (CD can occur in obese individuals)
chronic fatigue and weakness
iron, folate and/or vitamin B12 deficiency
other vitamin and mineral deficiencies
bone and/or joint pain
easy bruising of the skin
swelling of hands and feet
migraine headaches
canker sores
menstrual irregularities
recurrent miscarriages
elevated liver enzymes