Mar 04

Gluten Free Breadless Fried Chicken Drumsticks

Gluten Free Breadless Fried Chicken

http://www.glutenfreewaytobe.com

Gluten Free Breadless Fried Chicken Drumsticks
Here is our first ever homemade video post! We hope you enjoy. The cook in this video is my Grandson, Brendon. He was diagnosed with Celiac at the age of nine, since then he and our family has become aware of how bad gluten is for all of us!

The importance of teaching your child to cook becomes even more important if there are special diet requirements. I admire my daughter for understanding that not only do boys need cooking skills, but how critical it is that her son learn how to safely cook and eat healthy with a gluten allergy.

Gluten Free Breadless Fried Chicken

Feb 23

Gluten Free Chocolate Lemon Cookie Ice Cream Sandwich

Cookie Ice Cream Sandwich

Gluten Free Chocolate Lemon Cookie Ice Cream Sandwich

How to make gluten free lemon chocolate cookie and transform those wonderful cookies into a cool yummy GF treat, Cookie Ice cream sandwich.

 

 

My grandson is gluten intolerent (celiac) and as a teen, his mom has started to teach him how to cook the foods that are safe for him to eat. Brendon has agreed to help me with the videos for this site, as I started it so he and our whole family could better understand gluten and gluten free eating. He will be sending me new video recipes on a regular basis, so check back often.

Cookie Ice Cream Sandwich

Jun 19

Homeopathic Medicines with Wheat and Dairy Allergies

Homeopathic

Homeopathic Medicines with Wheat and Dairy Allergies

The most common reason customers offer for utilizing homeopathic medications is that they prefer a safe alternative to prescription and non-prescription medicines. Certainly, the FDA has recorded no unfavorable effects, negative medicine interactions, or damaging properties associated with homeopathy in its whole prolonged history.

Individuals who are sensitive to dairy and/or wheat might require to be more mindful than the ordinary customer when it comes to holistic medicines. Like a lot of medicines, these medicines include inactive active ingredients. In this case, the inactive components aren’t extraneous fillers, binders, or solvents. They are entirely necessary as providers of the active holistic active ingredients.

The most common carriers utilized are strong carbohydrate or alcohol formulations. Lactose is a milk sugar and alcohol is frequently grain alcohol made from wheat. So is homeopathy safe for dairy or wheat allergic reaction patients?

A lot of natural companies will state that the needed dosages are so little, a couple small tablets or a couple of drops under the tongue, that allergy sufferers need not be worried. Nevertheless, many holistic medicines are suggested to be taken multiple times a day for a month or longer. Could long-term utilize of small amounts of substances that initiate acute inflammatory responses in allergic individuals actually be good for their wellness?

Homeopathic tablets and tinctures appear to be a high-risk proposition for milk and wheat allergy sufferers. Thankfully, a few holistic businesses have actually established water-based natural medicines. Water-based homeopathy is perfect for individuals with allergies. These medicines are offered from SafeCareOTC, Sprayology and King Bio. Various other companies, such as Boiron and Hylands, provide a few lactose and alcohol-free products too.

Many of these products are offered online and lots of are readily available in specialty stores throughout the nation. Then ask them too, if your local natural medicines or wellness food shop does not carry lactose and alcohol-free homeopathic. A large number of customers at shops such as these have food based allergies, so your regional store could only benefit by offering water-based holistic medications that are safe for everybody.

 

Homeopathic Medicines with Wheat and Dairy Allergies

Homeopathic

May 25

Grains – Are They Friend or Foe?

Grains- Are They Friend or Foe?

The subject of grain consumption is a hot one. There is a school that says we should remove them completely and another that says they need to make up the backbone of our diet.

The no-grain school state’s that our bodies have not the machinery to process them as our bodies are still like Fred Flintstones, and their diets primarily consisted of meat and veggies. Exactly what they fail to deal with is that wild grains and seeds have been found to have been eaten by early man (Nourishing Traditions, page 474).

But grains were not consumed to the level we do today nor prepared the same as today. In our need to produce grains as quickly as feasible we failed to address their imperfection as our ancestors did. are known to consist of anti-nutrients, which if not neutralised leech the body of essential nutrients from the bones and muscles.

Exactly how did our forefathers resolve this problem?

They enabled the grains to sprout– saturating them over night destroys many of the harmful anti-nutrients that cause mayhem to the digestive system. This coincides just like legumes, which is still in fact exercised rather regularly for similar reasons.

One of the various other troubles with some grains is gluten.

Gluten and casein (milk protein) are 2 of the most difficult to digest.

The number of people are affected with gluten or casein intolerance? According to the Diary of Paediatrics (January 2000, 136: 86-90) previous researches have actually revealed that about 1 in 250 individuals in Europe had the condition.

But a later study evaluated 1200 kids aged 6 months to 20 years with blood examinations and, sometimes, little digestive tract biopsy.

The analysts stated that the prevalence of celiac disease in these patients varied from 1 in 57 to 1 in 33.

Dr Joseph Mercola (Editor of the worlds most check out natural health newsletter mercola. com) believes with his experience the number is closer to 1 in 10 people, and he goes on to say that the majority of people do not take advantage of having wheat (mercola. com, concern no 143), as it contains other unsafe indigestible compounds like gliaden.

The best test is a self test by removing all grains except wild rice, millet, buckwheat and quinoa for 2 weeks.

If you feel a visible difference then you are probably gluten-intolerant.

If you are (I am – so welcome to the club), don’t get too stressed as there are a lot of options around these days, including gluten-free breads, mueslis etc.

If you are not intolerant than I suggest you choose entire or even much better, sprouted grain products over the commercially processed grain products.

 

 

Grains- Are They Friend or Foe?

May 22

Gluten Inedible Products

Inedible Products

A common question among the newly diagnosed with celiac disease, an autoimmune condition triggered by the presence of gluten (wheat, rye, barley and oats), is whether you should be concerned about gluten found in inedible products—products that you don’t eat but only use. The answer is yes. After using inedible products that contain gluten, make sure that you wash your hands well with non-gluten soap and water so that any residue found in the products will be washed away and not later find its way into your food. Inedible products include shampoos, conditioners, hair styling products, cosmetics, lip balms, nail care, soaps, lotions, sunscreens, laundry and household cleaning products, pet foods, arts and crafts supplies, etc .

The rule for these inedible products is the same as for any product containing gluten. Your food must not come in contact with it! Neither should your mouth. If you touch any product containing gluten, wash your hands with soap and water before eating your own gluten-free food. The tiniest bit of residue left on your hands can cause an adverse reaction. The fact that a reaction can occur with such minimal ingestion is the reason that inedible products can also cause a reaction and should be avoided or treated properly.

Most people with celiac disease do not get a reaction from merely touching gluten. The reaction occurs when the residue on your hands makes its way to your lips or into your mouth. This can be easier than you might think. There are many ways to ingest gluten. Take hair products. Unfortunately, a majority of hair care products contain gluten. Although you don’t intend to get any shampoo or conditioner into your mouth, the water that comes out of your hair with the shampoo can bounce off the shower wall or shower curtain and land on your lips. You won’t even notice yourself licking it off. Cosmetics, especially lipsticks, lip balms, nail polish and artificial nails, can also be a source of gluten. While lip balms and lipsticks are the more obvious sources for ingestion, nail polish and artificial nail products can also make their way to your mouth as you touch your food. Foundations, powders, blushes and bronzers can settle on your lips during application. They can also be a source of gluten if you absent-mindedly touch your face and then forget to wash your hands before eating. Washing your hands with confirmed gluten-free soap and water before you eat and getting into the habit of not touching your lips or mouth with your hands, may help keep you from ingesting the gluten in this manner. When you feed your pet, be especially careful. Many pet foods, especially dry pet food and treats, contain gluten. Make sure that you use the same precautions as you would use in handling any other type of gluten-containing food. Unfortunately, inedible products don’t have the same labeling laws and restrictions as food does. Sometimes a product will contain gluten without it appearing on the label.

Many manufacturers simply don’t have the ability to fully verify all of their ingredients because one ingredient can come from several sources. You can get some good advice and information on whether or not the products you use contain gluten from on-line celiac support groups. A quick search of the message board archives can pull up information on the specific brands and items that concern you. If nobody has any experience with the products that you are concerned about, you can either switch to products trusted to be gluten-free by others in the celiac community or withdraw from using all of the unknown products.

You can then slowly reintroduce them, one by one, to determine which one, if any, is causing a reaction. It is like adding new foods to your newborn baby. Individual products should be reintroduced several days apart from each other because reactions can sometimes take a few days to manifest. The bottom line is that if you suffer from celiac disease, it is your personal lifestyle and habits which will help you decide whether or not to take the chance of using inedible products containing gluten.

Inedible Products

Older posts «