Gluten Free Living

Food allergy remains one of the most persistent forms of allergic reaction. No one knows why people have certain allergic responses to different types of food. But it is a fact that once a person is exposed to the food allergen, the symptoms will surely follow.
Gluten allergy is a food allergy that makes the sufferer [...]

We need to consume carbohydrates, proteins, vitamins
, and even some fat to remain healthy and active. However, once certain diseases set it we may have to cut down or eliminate certain foods from our diet. This is a difficult process both because we need to control our urge to eat and because we need to [...]

Celieac disease, or an inability to digest the protein gluten, found in grain food products, even wheat flour, is a growing problem that affects millions of Americans and others worldwide. As you can see, people with this condition are not free to eat whatever they want.
Before you put anything into your mouth, you need to [...]

GLUTEN FREE WINE, GLUTEN FREE BEER and GLUTEN FREE LIQUOR, Does it matter?
Eating only gluten free products is vital to any celiac or gluten intolerant person, so what about alcohol in general?
Firstly it appears that there are three distinct types: General liquor, gluten free beer and gluten free wines.
GLUTEN FREE ALCOHOL
Many articles suggest that as [...]

Have you recently discovered you’re experiencing gluten intolerance symptoms? Discovering this can create a lot of uncertainty and confusion about how to deal with it. After all we love our carbs, and some of the ones we love the most — like bread, pasta and baked goodies — suddenly become off limits when diagnosed with [...]

Television viewers know Elisabeth Hasselbeck as a spitfire co-host on the popular daytime chatfest “The View.” But what they may not realize is that Hasselbeck, who is expecting her third child later this year, has an aversion to gluten — the binding element in wheat.
Learn more about celiac desease in the interview with Elisabeth Hasselbeck [...]

Gluten is a composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in the endosperms of some grass-related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, [...]