People who are gluten intolerant, or allergic to gluten, need to avoid grains that contain it. It is important to carefully read all product labels because products labeled wheat-free are not necessarily gluten-free.
Grains that contain gluten include: wheat, rye, oats, barley and spelt. In addition, durham flour, couscous, semolina, spelt, kamut, bulgur and triticale (a grain crossbred from wheat and rye) are all names for certain kinds of wheat. These grains contain gluten.
Despite these restrictions, people with gluten intolerance can eat a well-balanced diet with a variety of foods, including bread and pasta made with special flours. Gluten free grain products and flours that can be enjoyed include:
- Amaranth
- Buckwheat
- Corn
- Lentil flour
- Millet
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- Quinoa
- Rice (any kind)
- Soya
- Teff
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TWO WONDERFUL GRAINS YOU’LL LOVE
Quinoa, pronounced KEEN-wa, is a very nutritious and delicious grain that has a light taste and a delicate, fluffy texture. It was once a staple of the Inca culture. Those who are allergic to wheat or corn will likely find this grain easy to digest. Quinoa Contains 50 percent more protein than most other grains, as well as higher levels of calcium, phosphorus, iron and B vitamins.
Ingredients:
1 cup quinoa
2 1/8 cups filtered water
1 pinch salt (Celtic sea salt is highly recommended)
1. Rinse quinoa
2. Boil water and salt in a pot
3. Add quinoa, reduce heat to low flame, cover and simmer until all water is absorbed and grain has a fluffy, translucent quality (15-25) minutes.
Quinoa is fine to eat in moderation during a Candida Cleanse or a Seven Point Detoxification Cleanse unless otherwise instructed.
Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. The Hunzas -- who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity -- enjoy millet as a staple in their diet. Millet is rich in B vitamins and minerals, especially niacin, B6, folate, calcium, iron, potassium, magnesium, and zinc.
Ingredients:
1 cup millet
3 cups filtered water
Pinch of sea salt (Celtic sea salt is highly recommended)
1. Wash and drain millet
2. Boil water and sea salt in a pot
3. Add millet, cover, reduce heat to low, and simmer for 25- 35 minutes.
Millet is O.K. to eat during Candida and Seven Point Detoxification Cleansing Programs unless otherwise instructed.
Millet and Quinoa can be added to casseroles, breads, soups, stews, soufflés, pilaf and stuffing. The can be used as side dishes or served under sautéed vegetables.
Gluten-Free Cereals
Nature’s Path, Erewhon, and Health Valley have a wide have a variety of cereals that are gluten-free. These brands are found in most health-food stores.
Arrowhead Mills has a wonderful selection of Puffed Millet, Puffed Rice or
Puffed Amaranth.
These cereals can be mixed with Almond or Rice Milk (Rice Dream and Pacific are brands that have organic, sugar-free varieties) and your favorite berries nuts and seeds (blueberries, blackberries, raspberries, sunflower seeds, pumpkin seeds, almonds, pecans, cashews).
Gluten-Free Pasta
Rice pasta is gluten-free. The brand I recommend is Tinkyada.
Quinoa pasta is now available in many health-food stores. The brand I recommend is Ancient Harvest.
Dr. Salzarulo offers detoxification, clinical nutrition and holistic health programs in Manhattan. His office is located at 304 Park Ave South, New York City. Please call 212.475.2222 for an appointment. |
