There really is a huge movement to find ingredients that work well in replacing wheat flour (barley and rye as well) where it has always held the monopoly in taste and texture. What in the not too distant past was tough to find, is now readily available for both the home cook and the ready-to-eat purchaser.
Gluten intolerance and the more serious condition known as celiac disease has been with us since antiquity but not understand and often misdiagnosed. Research has intensified in the past 10 years and this situation is now recognized as a swelling problem in the gluten ingesting populace. Although most don’t know what is wrong with them, about 1 percent of the world population has celiac disease, scientists claim. Anyone dealing with the misery and continuous symptoms knows firsthand the ramifications of what is now being labeled as an autoimmune disease.
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A recent issue of Scientific American written by Alessio Fasano, MD, professor of pediatrics, medicine and physiology and director of the Mucosal Biology Research Center and the Center for Celiac Research at the University of Maryland School of Medicine shares some important facts he and his team have identified. We know that this disease is 100 times more common than was thought and this has been confirmed by researchers around the world, with no continent being spared. The disorders develops when a person exposed to gluten, also has a genetic susceptibility to celiac disease and an unusually permeable intestinal wall or a “leaky gut”. What is amazing is that this trio, an environmental trigger, a genetic susceptibility and a “leaky gut” seems to be the basis for other autoimmune disorders as well. This is very exciting news! This could have enormous impact on creating new treatments when we consider that type 1 diabetes, multiple sclerosis and rheumatoid arthritis not to mention Krohn’s Disease and inflammatory bowel disease are all autoimmune disorders.
Removing gluten from the diet allows the intestinal tract damage to heal and prevents continued complications from nutrients being hijacked. Many people have poured their efforts into creating a wonderful array of gluten free recipes and gluten free cooking that will be highlighted in this blog. What pleases our palates will also soothe our stomachs!
Continuously searching and sharing – Mary Ann Huddle
Gluten free Gasoline
Image by swanksalot Reflection in a store window
Jalepeno Poppers (Gluten Free)
Image by lydiajoy1
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