“I’m trying to be healthy so I’m eating a gluten free diet” 🛑 S.T.O.P. .
Gluten = a type of protein found in #wheat, #rye, and #barley. It gives bread the chewy soft texture.
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Some people have a serious auto-immune disease (#CeliacDisease). When they eat gluten, their immune system attacks their small intestine and their body can no longer properly absorb nutrients.
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For all of our friends who have been diagnosed with #Celiacs, it is amazing that there are so many incredible #GlutenFree products on the market. For those of us trying to live a more nutritious lifestyle, enjoy your #gluten & 🍞 (your body needs carbs) but avoid the refined carbohydrates such as sugar, white bread, etc.
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Cooking for a friend who has Celiacs Disease? Make sure all the foods you’re using (including sauces, alcoholic beverages, etc.) are truly gluten free. 1️⃣ Check for the “gluten free” label, this is regulated by the FDA and means that the food has less than 20 parts per million (ppm) of gluten. 2️⃣ Check the ‘ingredient list’, ‘contains statement,’ the ‘allergen list,’ and the ‘made in a facility that also processes ____’ lists 3️⃣ Be super cautious of cross-contamination…clean everything. Don’t use a pan, spatula, or cutting board that was recently used for gluten products.
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Gluten-free #grains: rice, sorghum, quinoa, millet, buckwheat, oats (but only the ones labels ‘gluten free’ because often oats are grown in fields next to wheat..so cross contamination can be a real concern here). #NoshItFoodFacts
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