Gluten Free Is a Diet Free of What?

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The gluten free diet has many positive effects on our lives but it can also have some negative implications. Many people will select a certain diet for weight loss. If you are thinking of a diet for weight loss, please check for side effects and do not forget the daily-required amount of vitamins and minerals we should have daily.

If you have celiac disease, you should select gluten free to avoid digestive problems. There is more to the disease then just not having gluten in their diet and the Mayo Clinic states about 1 percent of the population has celiac disease. At present, there is no medication or cure other than a gluten free diet. I believe my Mother’s side of the family has the disease but it was not recognized 80 years ago. Even today no one has diagnosed the relatives with the Celiac disease but the symptoms are there. Since I started Mom on a non dairy, gluten free diet and probiotics she is doing very well. I make sure she has her protein, vitamins and minerals daily. She will be 90 in December and is doing very well.

Having gluten free meals can reduce the high-calorie carbohydrates, which will help in weight loss. The part of a gluten free diet you have to watch is the amount of calcium, zinc, vitamin B, iron and niacin in your diet. A good menu would consist of veggies, seeds, nuts, brown rice, fruits, fish, eggs, meat and some milk products.

A good gluten free alternative is brown rice pasta. Brown rice is less processed than white rice and is an excellent source of manganese and selenium. Just one cup will provide 88 percent of the daily-required amount of manganese. Manganese is a mineral that helps digest fats, proteins and carbohydrates.

Having a good, healthy diet does help to have a good day.

Here is a very good gluten free Spagetti recipe

1 lb. rice spaghetti

2 tsp extra-virgin olive oil

1 large onion, finely chopped

1 large carrot, finely chopped

1 stalk celery, finely chopped

4 cloves garlic, minced

1 Tbsp Italian seasoning

1 lb. lean ground beef

1 28-ounce can crushed tomatoes

¼ cup chopped flat-leaf parsley

½ cup grated Parmesan cheese

½ tsp salt

Cook pasta according to package directions. Drain. Heat oil in a large skillet over medium heat. Add onion, carrot, and celery and cook, until the onion is beginning to brown, 5-8 minutes, stirring occasionally. Stir in Italian seasoning and garlic; cook about 30 seconds. Add beef and cook, stirring until no longer pink. Increase heat to high. Stir in tomatoes and cook until thickened, 4-6 minutes. Stir in parsley and salt. Serve the sauce over the rice pasta, sprinkled with cheese.