HealthPerch May 2014
Of all the foods predicted to trend in 2014, wheat is not one of them, says the National Restaurant Association. Consumers instead are giving up gluten—a protein found in wheat, barley and rye—as well as eating more locally sourced and sustainable seafood, meats and produce.
You might recall a gluten-free diet being all the rage last year as celebrities, including Miley Cyrus and Gwyneth Paltrow, began to tout its benefits. Though not eating gluten is more than just cutting out bread and pasta. In fact, surprising sources can include everything from cereal, to herbal tea, soup and salad dressing.
More importantly, the diet is designed for people with an autoimmune disorder called celiac disease (CD). When those with CD eat foods containing gluten, their immune system forms antibodies to gluten, which then attack intestinal lining and may eventually cause malnourishment, says The Cleveland Clinic, as well as anemia, osteoporosis, and cancer.
That’s not to say a gluten-free diet should be limited to those with the disease. According to research published in the American Journal of Gastroenterology, of the 1.8 million Americans who suffer from an intolerance or sensitivity, only 1.4 million know it.
Part of my research to become self-reliant is learning how to use the items I have on hand and adapt my cooking style to reflect those changes. A question that has pondered me lately is what would I do when my wheat stores are depleted. How will I make bread and baked goods without wheat? Well, here’s the zinger – you don’t need wheat to make baked goods. Those who have gluten-free diets have proved that. I have plenty of