Tag Archives: gluten free

Going Gluten-Free: What Foods to Avoid

Going gluten-free means avoiding foods made from certain grains, including barley, rye, and wheat. Certain types of grains contain gluten, a compound that affects digestion and causes intestinal inflammation among those afflicted with celiac disease. If you are going gluten-free, make sure to avoid these foods at all cost: Creamy Soups Did you know that most creamy soups contain flour? …

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Transition to a Gluten-Free Diet with These Simple Tips

Coeliac disease is a type of autoimmune disease that affects the small intestines. This condition is triggered by a reaction to gluten. Gluten is a byproduct of wheat and other grains. This compound gums up the intestines, causing abdominal distention, malabsorption of nutrients, loss of appetite, and diarrhea. To reduce the symptoms of coeliac disease, you have to avoid gluten. …

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Healthiest Items to Get in Your Local Bakery

You do not have to avoid your local bakery like a plague if you are watching what you eat! You can get so many healthy, low-calorie items in a bakery! As long as you pick the right item while keeping an eye on its caloric content, then you can add plenty of varieties of bread to your diet. After all, …

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5 Gluten-Free Sweet Treats for Dessert Lovers

Staying away from gluten doesn’t mean depriving yourself of yummy desserts! Finish off a meal on a sweet note by indulging on these healthy, gluten-free desserts: 1. Chocolate Cups You will need: 2/3 cup granulated sugar 2 tablespoons cornstarch 1/8 teaspoon kosher salt 3 cups whole milk 4 large egg yolks ½ teaspoon pure vanilla extract 6 ounces bittersweet chocolate, …

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6 Reasons to Add Teff Grain To Your Diet

Teff or lovegrass is a species of grass native to the northern Ethiopian Highlands and Eritrean Highlands of the Horn of Africa. This plant is cultivated for its grains. In cooking, teff grains are similar to millet or quinoa. Teff is also popular among individuals sensitive to gluten. Gluten is a compound found in whole grains. Sensitivity to gluten leads …

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