Often, a gluten free diet is implemented for those suffering from Coeliac disease. That’s just the way our culture thinks; If they’re eating a gluten-free diet, then they must have been diagnosed with Coeliac disease.
Those diagnosed with Coeliac disease typically have a heightened sensitivity to gluten-filled products, such as wheat and barley. By removing gluten from the idea, sufferers of Coeliac disease give their intestines adequate time to heal, and therefore take part in normal absorption of nutrients in digested materials passing through the system.
However, those diagnosed with Coeliac disease are not the only individuals who will benefit from a gluten-free diet. There are a plethora of plusses to dining on gluten free baked goods.
Most research on the subject has concluded that a gluten-free diet offers tremendous health benefits to individuals suffering from M.S., brain fog, seizures, arthritis, osteoporosis, diabetes, ataxia, and even autism. Additionally, some researchers have even found that a consistently gluten-free diet will decrease troublesome allergy symptoms amongst young children.
So, yes, when you hear the words “gluten free diet,” the majority of people will think of sufferers of Coeliac disease. But the truth remains that feasting on gluten free cakes and other gluten free products is beneficial for many different individuals with many different health situations.
When I was diagnosed with celiac disease, I was worried about how I would cope with a diet of gluten free baked goods. I had always loved my bread, bagels, cereal, and pasta, and of course the occasional cakes, brownies, pudding and cookies, but these foods contained ingredients that were now my enemy: wheat, wheat flour, rye, barley, semolina, etc.
I thought that celiac disease meant no more carbs for me, and that I’d be unhealthier somehow. But this couldn’t have been further from the truth. I quickly discovered that there are types of flour that don’t contain gluten, like oat flour, corn flour and rice flour, so I could continue to enjoy baked goods, after all. And I found gluten free bakeries that don’t use chemicals or preservatives in their manufacturing processes, so their products are actually healthier for me.
Soon after starting settling into my new gluten-free carb diet, along with plenty of fresh fruit, vegetables, dairy, fresh meat and exercise, of course, I made a discovery that rocked my world: the flourless chocolate cake, made with nothing but dark chocolate, butter, sugar, eggs and cocoa powder. It’s cakes like these that remind me that gluten free cakes are often better.
Peanut allergies are becoming more and more common, and they can trigger life-threatening Anaphylaxis reactions. Many allergic individuals may be affected by simply being in the general vicinity of peanuts. Unfortunately, there is no cure for peanut allergies (although some studies show that it’s possible for children to outgrow their allergies over time), so allergic individuals are required to take precautions and stick to 100% peanut-free or gluten free baked goods.
Avoiding peanuts is not as easy as it sounds, of course. Peanuts can lurk in the most unexpected sources, such as gravy and sauces, salad dressings, puddings, cookies, pancakes, chocolate, candy, pizza, breads and rolls, and many Asian and Mexican dishes (it can also be present in some body products). Peanuts go by many names, such as ground nuts, beer nuts, and monkey nuts, and warning labels are not a legal requirement on food packaging in the United States, so if a label doesn’t carry a warning, it’s not necessarily nut-free.
Food from manufacturing plants which process a range of products including nut-based products should be approached with caution in general, so it’s important to find and build relationships with manufacturers of peanut free and gluten free breads and other products that guarantee their premises are completely free of nuts.
My six-year-old son was recently diagnosed as having Celiac disease, which came as a shock to the whole family. This news turned our world upside; wheat, rye and barley were what we ate every day, but now my son would need gluten free baked goods.
As well as being intolerant to gluten, my son was also allergic to nuts and peanuts, so I was going to have to be particularly careful when cooking. One of my biggest worries was that my son would no longer be able to enjoy the same treats as my other two kids: I’d regularly whip up batches of chocolate cookies and cakes for the whole family.
I needn’t have worried, though. I quickly found out about a range of gluten free baked goods companies which are 100% gluten free and guarantee their premises are gluten-free, wheat-free, nut-free, lactose-free, chemicals-free, preservatives-free and casein-free, so they’re safe for my son.
The best thing is, the chocolate chip gluten free cookies are so delicious that my other two kids love and want to eat them, too, which means that my kids can still eat many of the same foods, after all.
Welcome to The Heaven Mills Blog! Whether you suffer from food allergens or just want to improve your health, this is the place you’ll find delicious recipes using gluten-free ingredients, without sacrificing taste! We’ll equip you with tips, advice, and methods to improve your health, accommodate your love one’s diets, and so much more!
Those stricken from Celiac disease are unable to process gluten products, but there’s an alternative that doesn’t force its victims to sacrifice anything! In addition, we’ll discuss other topics aside from gluten free alternatives. From everything to handling a child’s peanut allergy to revamping your dining and dieting routine, The Heaven Mills Blog will provide you with the right tools to help improve the way you eat and live your life.
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