Gluten Intolerance - Wheat-Free Living & Dealing With Long Term Allergies

Many people have more complex allergies to foods like dairy, sugar and wheat. Sometimes, even after doing comprehensive work to introduce allergens into your diet, you may find that there are some foods that you still can't eat without a reaction. If you are one of these people, you may have to eliminate these allergens from your diet completely. With the so many resources right at your fingertips, there is plenty of information and support for living a dairy-free, sugar-free or wheat-free lifestyle.

Now we will go into detail about striving for a wheat-free lifestyle.

Wheat Bread

Wheat-Free Living

If you have a long-term allergic reaction to wheat products, there are some good alternatives to use. First, you'll have to determine whether you just have a wheat allergy, or if you are allergic to gluten as well. Gluten is a protein found in wheat and many other grains. To test your allergies, try eating alternative grains like barley or oat flour. If you can eat these without reaction, then wheat and not gluten is your culprit.

Since wheat is in virtually all carbohydrate products on the market, packaged bread, pasta and cookies are out immediately. You will also need to read the labels on canned or bottled sauces. Rice is a better carbohydrate substitute. If you are used to having rolls or bread with dinner, try using brown rice instead. Rice flour and rice noodles are also good substitutes for some of your favorite wheat products.

You can try some of the ancient grains like spelt and kamut to get a wheat texture without the allergic reaction. These grains are used in whole form, but are also used to make cereals, pasta and baked foods. Kamut makes better pasta and flat breads than spelt. Refined spelt flour is excellent in baking.

Sprouted wheat flour is also an option for some people. Some wheat sensitive people are able to eat products made from sprouted wheat, like Ezekiel and Essence brand breads. When wheat has been sprouted, your digestive system is able to digest it as a vegetable sugar instead of starch molecules.

Barley, corn, millet, oats, rye and sorghum are all in the same grain family as wheat (the cereal grain family). However, they are generally safe for wheat sensitive people to eat. Non-cereal grains like amaranth, quinoa and buckwheat are all gluten-free and make great cookies.

Ground nut flour is also a good substitute for wheat intolerant individuals. Nuts make a rich flour substitute that is suitable for cakes and cookies.

With a little planning, careful label reading and preparation, you can eat wheat-free with one or several of these alternatives. Afterward you can begin to feel better sooner with a gluten free diet and begin to lose weight.

It is important to understand where you are and where you want to be, especially when it comes to losing weight and following the gluten free diet. To learn more about what you can start doing today, visit Diana Walker's Blog post on Five Reasons To Eat A Gluten Free Diet.

Gluten Intolerance - Wheat-Free Living & Dealing With Long Term Allergies

Are cravings for carbs, wheat, sugar, salt, junk food, sodas, and coffee running your life? For over 20 years, Diana Walker has assisted people like you in using natural, safe options for creating vibrant health. Learn how to gain more energy and mental clarity with natural solutions, subscribe to Diana's Healthy Lifestyles newsletter at http://www.Diana1.com.

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