Add more veg to smoothies. What about leftover steamed beets or carrots? Cauliflower and zucchini work surprisingly well in smoothies as does cooked sweet potato. Toss a whole bunch of parsley or cilantro into a meal. And they melt well into dishes when you chop them up finely. Stir into chili, soup, stews and even pasta at the end of cooking. Make a blender soup. Grab some stock, a handful of cashews, add quartered onion, whole garlic, broccoli florets, green onion, some nutritional yeast and a few spices.
Blend until hot! This works so well for leftover veg. And you can make a soups out of a can of pumpkin too! Why are we so lactose intolerant anyways? In order to absorb it, our bodies needs the lactase enzyme to break lactose into its single sugar molecules.
Having friends over this weekend? Make this! It tastes really good. The information on this site is intended as educational only and cannot replace one-on-one consultation with a registered dietitian. All Rights Reserved. Design by Purr. Mobile Menu Trigger. Subscribe to our newsletter:.
What is gluten? Is gluten bad for you? Does gluten cause leaky gut? Gluten and Joint Pain If you have joint pain, will cutting out gluten help?
Do you need a gluten free diet for inflammation? Does gluten actually cause inflammation? Looking to learn more about inflammation? What Exactly is an Anti-Inflammatory Diet? You'll Also Love:. You asked, I answered: What is inflammation? What is Mindfulness Anti Inflammatory Diet Gut Health.
Leave a Comment Cancel reply Your email address will not be published. Join the list. For example, I am impressed by the evidence supporting the Mediterranean diet as a healthy option. As each one of us is different, the "ideal diet" may not be the same for each person. But the interest and enthusiasm surrounding the gluten-free food movement in recent years has been remarkable.
Not so long ago, relatively few people had ever heard of gluten. And it certainly wasn't the "food movement" it has recently become. If you're considering limiting your consumption of gluten, you're certainly not alone. But the question is: Will restricting the gluten you eat improve your health? And will it make you feel better? It's appealing to think so. Gluten is a protein found in many grains, including wheat, barley and rye.
It's common in foods such as bread, pasta, pizza and cereal. Gluten provides no essential nutrients. People with celiac disease have an immune reaction that is triggered by eating gluten. They develop inflammation and damage in their intestinal tracts and other parts of the body when they eat foods containing gluten.
A gluten-free diet is necessary to eliminate the inflammation , as well as the symptoms. Grocery stores and restaurants now offer gluten-free options that rival conventional foods in taste and quality; in years past, it was much harder to maintain a gluten-free diet. So, maybe it should come as no surprise that people would embrace the gluten-free mantra.
And embrace it they have. And up to a third of Americans are cutting back on it in the hope that it will improve their health or prevent disease. To call something a myth, it's important to define the term. My non-scientific definition of a health myth requires most of the following:.
From this definition, the notion that a gluten-free diet will improve health is a certifiable health myth for most people. There is at least some truth to the idea that gluten can be harmful. As mentioned, people with celiac disease avoid sickness and maintain much better health if they follow a gluten-free diet.
For them, a gluten-free diet is nothing short of essential. And then there are people described as "gluten-sensitive. One cause is wheat allergy, a disorder that can be diagnosed by skin testing. But for many, the diagnosis remains uncertain. You can see it in action whenever you get a cut or splinter and the surrounding area gets all red and tender.
The most famous case is the inflammation caused by gluten in people with celiac disease or non-celiac gluten sensitivity. Amylase trypsin inhibitors ATIs for short that can provoke an inflammatory immune response in the GI tract by stimulating immune cells.
Inflammation in the gut contributes to a problem called intestinal permeability. Every day, you swallow millions of random viruses, bacteria, indigestible molecules like dust, and other stuff that needs to go out the other end, not into your bloodstream.
Inflammation in the gut messes up that system of border control. It loosens the junctions between cells in the gut wall so too much stuff can pass through. On top of inflammation leading to increased permeability, gluten accelerates this process by stimulating the release of a protein called zonulin. Zonulin independently contributes to loosening the junctions between cells in the gut. Add together the inflammation and the zonulin, and wheat has a powerful effect on gut permeability, which is really a problem.
Again, this is totally separate from the problem of gluten. Included in that stuff is…gluten! Specifically, gliadin, which is a component of gluten. Molecular mimicry works like this: some foreign thing gets into the bloodstream. The immune system forms antibodies against it.
Molecular mimicry may be the reason why people with celiac disease mount an attack on their own gut cells : to your immune system, gliadin looks a lot like the cells lining the gut.
The common factor here might be the gluten. In this study , feeding mice a gluten-free diet reduced the rate of Type 1 diabetes in their children. Hey, by the way, guess what other common health problems have an autoimmune component?
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