(NaturalNews) Most folks turn to a gluten-free diet because of various gastrointestinal reactions to grains that contain gluten. Gluten is an elastic protein that contains very little nutritional value, but it is a part of several grains that are delicious and nutritious.
Gluten sensitivity or intolerance includes a variety of disorders ranging from celiac, an extreme autoimmune disease in which gluten corrupts small intestines to the point where absorption of nutrients is dangerously minimized.
Irritable bowel syndrome is another outcome from gluten intolerance. All gluten intolerance issues cause discomfort, excess gas, malaise, bloating diarrhea, low energy and perhaps pains not normally associated with abdominal disorders.
The gluten grains are: Wheat, rye, barley, durum, einkorn, graham, semolina, bulgur wheat, spelt, farro, kamut and triticale.
Commercial oats are controversial because they are contaminated with gluten from other grain products processed by the same milling machinery. But there are gluten-free oats available in health food stores.
Gluten free grains include: Buckwheat, quinoa, millet, sorghum, amaranth, corn (non-GMO), all rices, and a variety of flours made from other non-grain sources.
The full spectrum of gluten sensitivity intolerance can be tested by medical professionals.
But if you don't have the wherewithal for medical testing, going on a gluten-free diet after a gluten-free detox cleanse could be a way to help determine your situation, especially if or when you return to your previous diet.
A gluten detox as a trial run for a gluten-free diet
Schar, a gluten-free food producer, promotes a detox protocol of fruits and vegetables, cooked or raw, with the green light to eat as much as you want. Of course, they should be organic.
The people at Schar recommend this diet for a week with a few of their products to help one ween from heavy grains. Without knowing enough about their products, Natural News can't recommend that.
But the vegetables and fruits they chose are designed to help flush metabolic waste residues from liver, kidney, gastrointestinal tract and associated organs.
Their vegetable list includes artichokes, kale, asparagus, tomatoes and psyllium (or chia seeds perhaps). Recommended fruits: papaya, pineapple, pears, apples and blueberries.
Instead of buying (literally) into Schar's product line, anyone can take their basic scheme and choose whatever non-gluten products they want for the sake of variety.
If you don't make your own tasty gluten-free treats with gluten-free grains, scrutinizing gluten-fee product labels is in a must for excluding often used harmful ingredients and GMO corn, covered completely here (http://www.naturalnews.com).
A few gluten-free recipes to help enjoy abstaining from most grains
For those "let's have pancakes" mornings, here's a nifty recipe using buckwheat, which of course is not wheat. Check out the first comment for a variation of the article's offered recipe (http://www.naturalnews.com).
Here's a recipe to make a bean salad that includes healthy gluten-free quinoa. As with any other bean salad, it can be kept in the fridge and pulled out for meals or munchies anytime (http://www.naturalnews.com).
This recipe, "Superfood Spirulina Quinoa with Goji Berries, Fennel and Shredded Coconut," comes from MindBodyGreen.com. It can be used as a one time salad for a few folks or refrigerated for a little while and used as leftovers (http://www.mindbodygreen.com).
Here's a tasty gluten-free superfood treat recipe directly from the Health Ranger, Mike Adams: "Gluten-Free, Organic Blueberry Coconut Superfood Muffins" (http://www.naturalnews.com).
There are many other gluten-free recipes available online. But remember, many of those are put together by the GMO and pesticide ignorant. Stay with organic and non-GMO.
Ayurveda recommends parboiled white basmati rice from India for optimum digestion and nutrition with a lower glycemic rating, if you can find it.
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