When you are just starting out it may seem gluten is everywhere, hiding in everything. The good news is it’s not. However, finding those places where gluten is not may seem overwhelming.
I suggest starting with groups of naturally gluten free foods.
- Fruits and vegetables are a wonderful place to start.
- They are not only good, but good for you, packed with valuable nutrients and fiber.
- Learn new ways to use these foods raw as well as new ways to cook and serve them.
- As you learn more about where gluten is and is not you may start adding meat and other ingredients.
You’re not limited to only fruits and vegetables by any means, but don’t overlook these important gluten free foods. You need them to be healthy.
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Rogene Robbins is the author of The Gluten Free Good Life and other books available at Espirational Books and Amazon.com’s Kindle Store. Please visit her My Gluten Free Life Page to get better acquainted with her.
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A lot of people seem to have gluten intolerance, I had to exclude gluten 2 years but I discovered two things:
Taking high strength good quality probotics for two weeks reduced symptoms enormously, if you have been on a course of antibiotics they kill off all the bacteria in the gut, so your digestive system is seriously compromised.
My problem was not wheat but the disgraceful bread processing methods used in the UK. I could eat bread and pasta quite happily in France and Italy without any symptoms. In France it is illegal to put preservatives in bread – here most of the bread is made using the ‘Chorley Wood’ method – using chemicals and preservatives to either speed up the process or slow it down. It is these chemicals that cause terrible stomach problems.
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Interesting. I know the over use of antibiotics did a lot of damage in several ways before doctors figured it out.
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