Gluten is a protein in wheat, barley, rye, and similar grains. Gluten-free grains include amaranth, buckwheat, corn, and other grains. According to one estimate, about one-third of Americans avoidgluten. Most people know wheat contains gluten, but they may wonder: Is barley gluten-free? The...
The article discusses the truth behind consuming gluten and grains, a topic tackled during a conference sponsored by nonprofit nutrition education organization Oldways in Boston, Massachusetts in November 2014. Topics discussed include the confusion behind claims that gluten-free diet improves a person'...
However, before we dig deeper, we think it’s important to reiterate that not all grains are gluten free, and not everyone needs to (or should) follow a gluten free diet. In general, consuming whole grains (gluten free or not) is considered to be healthy and beneficial for the average ...
You hear about them all the time: those nutritious whole grains you should be eating every day if your goals include being slim and healthy — and whose goals don’t include that? Do whole grains live up to their reputation as a superfood? Let’s take a closer look at the scientific ...
Generally, whole grains are safe to consume. However, people with celiac disease cannot eat some types of whole grains. Wheat, rye, and barley are sources of gluten. Gluten triggers an immune response that damages the small intestine in people with celiac disease. Celiac disease causes symptoms...
Many people worry that adding more whole grains will cause weight gain or blood sugar spikes. Here are some tips to help you. Keep portion size in mind. Examples of smart portions per meal include 1-2 slices of bread, ½ cup of cooked oatmeal, whole-grain pasta, or brown rice, and ...
Rye –dark, heavy, and sweet flavor that is somewhat grassy and fruity Sorghum –similar to wheat, but a bit sweeter Teff –strong, malty flavor Wheat –sweet and nutty Note: With the exception of rye and wheat, everything else is gluten-free. When purchasing grain flours or products with...
Is Gluten Really the Problem? The same is true of “grains,” where a component of most wheat-like grains, “gluten” is now blamed for many diseases, so that grains are categorically condemned as an “anti-nutrient” by some modern dietary thinking. ...
While many people think buckwheat is a cereal grain, it’s actually a fruit seed related to rhubarb and sorrel, making it suitable for people sensitive to wheat or other gluten-containing grains. Buckwheat contains various flavonoids, such as rutin, that help lower blood lipids. It’s a good...
Grains contain other substances toxic to the body such as: oxalate, tannins, trypsin inhibitors, enzyme inhibitors, lecitin, protease inhibitors, gluten, Alpha-Amylase Inhibitors, and Alkylresorcinols. I am certain that not just grains, but nuts, seeds, beans, and tubers contain a variety of ...