Many of us have been hearing all the buzz about gluten sensitivity and dietary issues. It's been said any and all us can benefit from a diet low in or free from gluten. This new thought has many of us scratching our heads wondering how to eat gluten free. It's really not hard once you get the facts in hand. A good cook book will teach you everything you need to know about eating and cooking gluten free. I've brought together my favorites when it comes to cooking gluten free painlessly creating delicious foods that won't cost a lot yet in fact save you money.
The Best Gluten Free Cook Books
by katiem2
Removing gluten from your diet can eliminate many painful misdiagnosed symptoms plus aid in weight loss . Eating and cooking gluten free is easy with the good cook books we offer.
How to go Gluten Free
A good basic cook book is a much needed tool to get the hang of cooking and eating gluten free.
In no time gluten free cooking will be second nature and your health we be much improved.
Eliminating gluten from your diet eliminates the 14 symptoms of gluten intolerance commonly misdiagnosed and aid in weight loss.
This is good news for everyone.
The cookbook to your right is a favorite and easy to follow gluten free cooking guide.
The best way to get started on a gluten free life is the G free diet cookbook.
The difference you will enjoy in your overall well being and health will have you eager to stick to it.
Going Gluten Free
Eliminating or reducing gluten from our diet is proving to be a wise healthy choice.
As we become aware of the overall effects of gluten and the inflammation it causes in our bodies we understand the need to reduce or even eliminate gluten. There is a difference between those who suffer with celiac disease and those who are gluten sensitive. Those with celiac cannot eat gluten period. There are those of us who are gluten intolerant that note significant annoyances in our daily lives more so now than ever as they are pointed out to us as gluten culprits. We go on to learn we can eliminate many annoying issues by eliminating gluten.
Why Gluten is Bad
Why all the sudden are we experiencing all these issues surrounding gluten?
After all we've been eating wheat grain and breads for the entirety of our existence. There are two reasons; one we are learning more about this connection due to science advancements, second wheat is being processed much differently now than in years past. The methods by which wheat is processed into breads and grain products have increased at a rate of speed changing the level of gluten remaining in the final products. In the past breads and the like took a lot longer to make. The leavening process worked much more of the gluten from the final product than the more fast paced processes we use today. We are also adding much more gluten to our diets by way of convenient and frozen foods. Gluten is added to sauces, dressings, frozen foods and on and on. This leads to more gluten intake into our bodies.
How Wheat is Grown
Today's wheat has more gluten and is therefore causing more issues in more people.
The process by which we make gluten products and the wider range of products available including gluten are adding high levels of a richer gluten in our bodies. This proves to create a great degree of inflammation in our bodies. Inflammation has long been proven to be the root cause of a great and vast number of disease and illness. Reducing inflammation by eliminating gluten is showing fantastic results in our over all health. An effort very much worth the effort and change.
The Signs of Gluten Intolerance
The Signs and Symptoms of Gluten Intorerance
Many symptoms that were once thought to be irritable bowel syndrome have now been shown to be signs of gluten intolerance. Who wouldn't want to rid themselves of such awful symptoms by simply removing gluten from their diet?
The 14 Symptoms of Gluten Intolerance
- Aching joints
- Depression
- Eczema
- Head aches
- Exhaustion
- Irritability and behavioural changes
- Infertility, irregular menstrual cycle and miscarriage
- Cramps, tingling and numbness
- Slow infant and child growth
- Decline in dental health
- Weight gain or weight loss
- Nutritional deficiencies such as low iron levels
- Indigestion issues such as (bloating, pain, gas, constipation, diarrhea
- Floating stools from high levels of fat due to poor digestion
My Favorite Gluten Free Cookbook
Elizabeth Hasselbeck is a great gluten free cookbook author.
She grew up in a large family who routinely gathered around the dinner table much like myself I relate to her. She enjoyed great Italian dishes such as lasagna, ziti and pierogies.
Elizabeth would be diagnosed with celiac disease finding her beloved family favorites a big no no. She has such a love for rich and tasty foods she found a way to make the most delicious all the while being gluten free. If you love great food you will love her cook books.
I love her book of tasty gluten free dishes. I can take them to family gatherings and no one notices the absence of gluten in my dishes.
Lose Weight Going Gluten Free
One of the most popular side effects of a gluten free diet is the weight loss so many people enjoy.
This is a great cookbook that highlights the aspect of weight loss. The delicious gluten free diet rids the body of the bloating, inflammation and lack of proper absorption all of which contributes to weight gain. Eliminate the problem and you eliminate the effects of said problem. Enjoy eating delicious and feeling amazing with you new collection of gluten free cookbooks.
Updated: 05/23/2013, katiem2
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The Best Gluten Free Cook Books Chat
Derdriu, I find I feel much better and in fact really good when I avoid as much gluten as possible. I simply believe to many carbs are bad for us, hence the gluten in most carbs, white carbs.
katiem2, Thank you for the information -- particularly about the increased gluten residue from modern wheat processing methods -- and the product lines. The Fenster and Hasselbeck books give me the alternatives to, and the Davis book the arguments against, gluten-filled meals.
Tolavaj, It's very interesting the methods by which flour, and gluten products are brought to use from seed to flour to finished products. The speed at which we accelerate the process is both unnatural and creates the negative gluten making for the perfect storm causing so many health issues in so many and undoubtedly all of us. Its not the there is a irrational fear of gluten it is that gluten is no longer farmed and produced in a manner that is healthy to the humans bodily functions.
Mira, You will be glad you made the attempt to eliminate gluten.
Pam, I find I feel much better and my body performs at peak standards when I avoid gluten.
Gluten free recipes are in high demand right now and if this contributes to more varied diet and healthier lifestyle, I can only applaud.
I'm looking at eating healthier and varying my diet more. As I do that and read more about gluten-free diets, I figure less gluten will probably do me good, even as I am pretty tolerant of it. But so were many other people, I imagine, before the gluten became too much for their system.
I will check out Elisabeth Hasselbeck's books. Glad to hear you like them.
Going gluten free is not only good for people with obvious problems, but for all of us, as you have mentioned. I am just beginning to see this, and change my eating habits. I was searching for a gluten free cookbook when I found your excellent page.
Mira, You bring up a good point, waiter sometimes give us what they think won't be noted or matter, wrong!
I had no idea gluten could cause so many problems to people with celiac disease! I happened the other day on an article where one of Jamie Oliver's restaurants was fined for giving regular pasta to a customer who had specifically requested, several times, gluten-free pasta. I can't believe restaurant waiters could be so careless.