Whats all the Gluten talk about?

So for the past few years I've been hearing more and more about people being gluten free or gluten intolerant. I'm always looking for new ways to become healthier so I thought I'd do a little research on what gluten is all about.

What in the world is Gluten you ask?
"Gluten is a protein composite that appears in foods processed from wheat and related species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture. Gluten is the composite of a prolamine and gluteline, conjoined with starch, in the endosperm of various grass-related grains. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods lacking sufficient protein."

So.... what is Gluten you ask again?
Gluten is the glue that builds up in your gut, intestines, lymphatic system, sinus and even your joints. This creates inflammation, which causes pain and even contributes to health-related issues such as fibromyalagia, arthritis, asthma, ADD, irritable bowel, migraines and cancer. Gluten is used to preserve food for a longer shelf life.

Are you consuming Gluten?
OF COARSE YOU ARE! This sticky stuff is in all of our favorite foods- cookies, cakes, pastas, pretzels, pizza, and most bread.

After researching how terrible Gluten is, I came across 4 facts to get Gluten-Free:

1. You need a certain amount of carbohydrates for brain development. These can be attained by eating greens and high quality animal protein/fat. You could live the rest of your life and never eat another packaged carbohydrate containing wheat and gluten. You wouldn’t miss it and you’d be a lot healthier.
2. Carbohydrates are more addicting than cocaine or heroine. The rush you get from a sticky, gooey cinnamon bun can create such a high, you might do whatever it takes to get another one in a few hours. The sad part is that you’ll never be satiated by this empty relationship. Carbs can have such catastrophic side effects including permanently slowing your metabolism, numbing your senses and preventing healthy brain development.
3. Every popular diet today is all about eliminating killer carbs and adding the fat back. You need good quality fats such as avocados and olive oil for your body and brain to work most efficiently. You will never need pasta or cereal (packaged carbohydrates).
4. Until the government began making recommendations for your daily diet requirements by telling you that your diet should be made up of 45-65% carbs, your ancestors lived healthy, happy lives as hunters and gatherers who ate meat, fish, veggies, and fruit.   

Here's a yummy Gluten-Free recipe to try...
Eggplant Parmesan

• 1 small eggplant
• 1 cup Braggs liquid aminos
• 1 cup nutritional yeast
• 1/2 cup cornstarch
• 1/4 cup canola oil
• 12 ounces gluten-free spaghetti
• 14 ounces spaghetti sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon basil
• 1/4 teaspoon oregano
• vegan parmesan cheese or nutritional yeast, for serving

Directions:

1. Start boiling water for pasta. Whenever it boils, cook the pasta according to the package directions.
2. Meanwhile, start heating spaghetti sauce in a saucepan. Add garlic powder, onion powder, basil, and oregano, and any other seasonings you like. Fresh herbs are even better if you have them. Be sure to stir occasionally.
3. While the water is coming to a boil and the sauce is heating, also heat oil in a frying pan. Use enough to cover the bottom of the pan with about 1/4 inch of oil. Don't skimp. Mix nutritional yeast and cornstarch. Slice eggplant. Dip each slice in Bragg liquid aminos then in yeast mixture. Fry coated eggplant slices in oil. Note: if oil is not hot when you add the eggplant, you will have soggy eggplant. You may have to fry the eggplant in 2-3 batches depending on the size of your frying pan. Set the cooked slices aside on a plate covered with a paper towel. Add more oil in between batches if necessary, but be sure to heat it before adding more eggplant.
4. When everything is cooked, add a little pasta and a few eggplant slices to each plate. Top with spaghetti sauce and sprinkle with vegan parmesan or more nutritional yeast. If you use pretty plates and garnish with a little fresh parsley or fresh basil, people with think you were in the kitchen all day.

Read more: http://italian.food.com/recipe/not-my-moms-eggplant-parmesan-vegan-and-gluten-free-313683#ixzz20JkCeCbk

xoxo,

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