Food Fair: Glorious Gluten-Free Food

Food, Glorious Gluten-Free Food

Have you been introduced to “gluten-free” food yet?  We changed our diet to wheat-free over two years ago and discovered it to be more holistic than we expected.  Did we change because a doctor advised it? Actually … no.  We were simply curious. So we tried it. The effect on our body, including our skin, brain, joints, and digestion surprised us. Yet, despite how important it is to choose food to contribute to your entire being, most people we meet struggle with the idea.

“Gee, it tastes good!”

Friends are many times aghast when we serve a lovely, delicious meal and tell them it is gluten-free.  Our colleagues interested in focusing on the importance of taking care of their whole being (body, mind and spirit) have never tried it. Yet, when introduced in an esoteric way, a special and rare treat, they pick up on the new trend of gluten-free, and want to share it with people they meet.

Give up bagels?!

Some of our students discuss the true value and ask if these new “healthier” products are just new money making potential for expensive new age stores. The bourgeois followers of the standards and conventions in their social circles fear they may have to give up their morning bagel or toast or sandwiches to conform.

So why do it?

Advantages that can be yours when you make this simple change can include dropping weight, rashes going away, joints feeling better, and thinking more clearly.  How many of us are aware of a “brain fog” that hits after a bowl of cereal or a plate of pasta?  You might remember finishing a plate of pasta, and wanting to simply relax and take a nap after eating.  Yet, having a clear head is so appealing that my clients do consider it, and sometimes pull out their smart phone to look up what else they might have to “give up” to join the gluten-free, clear-thinking shift. Hey, it’s a start.
The pragmatic view of eating so much wheat comes from years of living in a society that includes breads, cakes and cookies in celebrations, meals, and meetings.  We’ve learned to use wheat in cooking as well as in products like sauces, lotions and even make-up. Yet, there are many foods you can enjoy.

Gluten-free and delicious

Here is a list of some gluten-free items (many more exist):

• Fruits, Vegetables
• Nuts (unprocessed), seeds, beans
• Eggs, Dairy (check label)
• Meats, fish, poultry (watch the batter-coated and marinated)
• Grains including: Corn, Flax, Buckwheat, Arrowroot, Amaranth, rice, soy, millet, Quinoa, sorghum, tapioca and Teff

There are many wonderful recipes where wheat is excluded and tastes great.

Want to try it?

Making a shift from wheat to gluten-free is best when you give yourself three weeks to a month. Consider it a healthy vacation. You might come out of the experience feeling better and more conscious of eating. This healthy advice comes with one minor caveat: You may feel so good, you might live longer and happier.

Gluten-free Fair

A “Gluten-free Fair” is being held in Portland today, Saturday, May 18th at the MJCC. Who knows… they may have “Gluten-free” bagels. If you’re curious, try it. You’ll like it.