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What is Spelt - If you are wondering what spelt is, you have come to the right place
 
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What is spelt? - http://www.livebrightandhealthy.com - Wondering what is spelt? And what is spelt flour? Well, spelt is an of ancient form of wheat that has been around since biblical times and spelt flour is ground up spelt. It is a whole grain with a delicious nutty flavor, and can be used instead of wheat in bread making. Spelt bread is a great source of whole grain in your diet. Puffed spelt can be eaten as a breakfast cereal just like puffed wheat. Even though spelt is the long-ago ancestor of modern day wheat, till recently, using it fell off by the way side. This could be because spelt is harder than wheat to process and so took a back seat to wheat cultivation. Modern day wheat probably started out as spelt but due to centuries of inbreeding and evolution, has become quite different in its composition. This is probably the cause of gluten intolerance, wheat allergy, gluten allergy and wheat intolerance. Spelt does contain gluten but at much lower levels than wheat. It belongs to the group of gluten grains like wheat, barley, rye, kamut, triticale and oats. Oats does not actually contain gluten but as it is grown with wheat, there is cross contamination at the cultivation stage. So look for oats which is certified gluten free. Now, back to spelt. Many with gluten intolerance or wheat allergies are able to eat spelt even though it has gluten. This could be because of the lower gluten strength in spelt. But if you are allergic to wheat and want to give spelt a try, check with your doctor first and use proper safeguards before doing so. Allergic reactions can be severe. Those with celiac disease should steer clear of spelt entirely as celiacs cannot tolerate gluten at all. But for those of us who can handle spelt, it is an excellent source of manganese, niacin, copper, phosphorus, magnesium, protein, and fiber. Apart from eating spelt as a cereal for breakfast or as spelt bread, there is spelt pasta, spelt flakes and spelt berries. Spelt berries can be cooked like you would rice. http://youtu.be/OkGRfeoa1Kw External Tags: "what is spelt", "spelt", "spelt bread","spelt flour", "bread making", "kamut", "celiac disease", "gluten free", "celiac", "gluten free diet", "gluten allergy", "gluten intolerance", "wheat allergy", "wheat intolerance", "wheat", "oats", "barley", "rye", "triticale", "live bright and healthy" http://youtu.be/OkGRfeoa1Kw
Просмотров: 36555 Live Bright and Healthy
How to Cure Gluten Intolerance: Eat Wheat Bread Again
 
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Gluten Intolerance or Celiac is a digestive autoimmune gut disease that many people are trying to heal. Gluten free diet is also very popular with Colitis and Crohn's disease patients. I would like to show you how I healed and cured my gluten intolerance. Top 4 reason people become gluten intolerant - Grains needs to be sprouted to deactivate anti-nutrients - Infection and Candida love starch - Modern wheat is laced with pesticides - White bread is empty calories 99% of Probiotic Supplements Are Killed By Stomach Acid =================================== Just Thrive® has tested the top 40 brands of probiotic supplements and all of these supplements die when exposed to stomach acid. Just Thrive® has identified spore based bacteria with a special shell to survive stomach acid and populate your gut. In a clinical trial college students were just given Just Thrive® once a day and showed a 60% reduction in leaky gut symptoms in 30 days. Their inflammatory markers that indicate chronic illness were also greatly reduced. Purchase My Favorite Probiotic Here: http://bit.ly/2DAaSQG Are You Buying FAKE COLOSTRUM POWDER? ===================================== Colostrum is the ULTIMATE gut healing food/supplement but... colostrum is 'LEGALLY defined' as milk from the first 6 milkings. This is plain false. The TRUE definition of colostrum comes from the FIRST milking. I have seen first hand (while working on the farm) the difference between the 1st milking and the 2nd milking: the 1st is very thick and the 2nd has the consistency of milk. Colostrum is 25% solids 6 hours after birth and 10% solids 48 hours after birth. This means you are getting double, triple, if not quadruple the nutrients and health/healing benefits with real colostrum. To your gut health! Learn more about real colostrum powder here: https://12643.anovite.com/ Recommend Products https://www.amazon.com/shop/healyourgutguy Donations: https://www.paypal.com/donate/?token=0R6ikGIraCaUxOvAxp86gFS7bFztow6HIxg6Qz_M4RmtQLUnGucp_o3CYjzY9BaKrDPIsW&country.x=US&locale.x=US -------------------------------------------- Heal Your Gut Guy's Course -------------------------------------------- If you buy now you will get all future updates for FREE! Major update in progress on how to deactivate plant toxins like lectins, gluten, phytic acid, oxalates, saponins, cyanide, tannins, enzyme-inhibitors, etc... so you can enjoy carbs again! Some of the new content is already live! I'm researching and working very hard to get this update to you as fast as possible! The new price will be $300. Save $100 which is a 33% savings! Course purchase includes FREE lifetime access ($20/mon value) to the private FB group. There is a 100% refund money back guarantee if you try our protocol for 30-60 days and it does not work for you. Get it now before it goes up! We have 2 payment options: $197 or 3 monthly payments of $75 https://www.healyourgutguy.com/heal-your-gut-naturally-guide _____________________________ Book - 21 Nutrition and Health Lies Keeping You Sick ($20) https://www.healyourgutguy.com/ebook https://amzn.to/2NisBi2 Learn the top 5 best and worst foods for your gut: https://www.healyourgutguy.com/free-pdf Free Gut Health Consultation: https://www.healyourgutguy.com/free-consultation
Просмотров: 5246 Heal Your Gut Guy
Gluten-Free Flour Alternatives
 
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For more info: https://draxe.com/gluten-free-flours/?utm_campaign=Youtube-Dec-2014&utm_medium=social&utm_source=youtube&utm_term=glutenfree Today I want to share with you how to go gluten free and the right kinds of cooking flours to consume. Most people today use white or wheat flour and don’t know about the multiple side effects they cause. There are all-natural, great-tasting flours that you can substitute with. Bob’s Red Mill Company and Sprouted Flour Company are both great alternatives you can use. Coconut flour is high in fiber, healthy fats, helps you lose weight, boosts your metabolism, and is another great replacement flour to consume. A general, gluten-free, Bob’s Red Mill flour is a great substitute because it’s made with chickpea from garbanzo bean flour, sorghum flour, and potato starch. This flour has good texture and one cup of this flour is equal to one cup of regular white flour. Gluten-free, sprouted yellow corn flower is another great flour to use with cooking because the flour is soaked, which kills off phytic acid, allowing you to absorb vitamins and minerals more easily. This flour is also good for cooking cornbread. Organic spelt flour is a flour I recommend because it is sprouted and easy to cook with. Additionally, gluten-free sprouted oat flour is great for chocolate chip raisin oatmeal cookies, which taste amazing, but it’s also easy to digest. Brown rice flour from Bob’s Red Mill Company is a healthy substitute which is non-allergenic for a lot of people and can be digested well. Lastly, finely ground almond meal flour is a great flour to use when cooking because almonds are loaded with fiber, L-arginine, healthy fats, and can be used for a lot of different kinds of recipes. These seven natural, gluten-free substitute flours are great replacements and you won’t deal with the side effects of white and wheat flours! You can find these flours at most grocery stores or on Amazon. For more on how to enjoy a gluten-sensitive diet, check out this article: http://draxe.com/gluten-sensitivity-diet/ *This content is strictly the opinion of Dr. Josh Axe, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Axe nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
Просмотров: 173006 Dr. Josh Axe
Gluten Sensitivity Symptoms and Side Effects
 
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For more on gluten sensitivity: http://draxe.com/gluten-sensitivity-diet/?utm_campaign=Youtube-Sept-2014&utm_medium=social&utm_source=youtube&utm_term=gluten In this video, I’m going to talk about what gluten sensitivity is, symptoms, and side effects. A few of the warning signs that indicate you are gluten sensitive are digestive issues, food allergies, autoimmune disease, chronic fatigue, fibromyalgia, weight gain, joint pain, arthritis, brain inflammation, ADHD, autism, hypothyroidism, or hormone imbalance. Gluten is a protein found in wheat, barley, and rye that has been hybridized today, resulting in a new breed of gluten. This protein gets into your gut and causes intestinal inflammation, resulting in autoimmune disease and other problems. If you're gluten sensitive and are going gluten free, you can follow the GAPS diet, which supports your digestive system. In addition, taking supplements like L- Glutamine, digestive enzymes, and probiotics will help your body heal from gluten sensitivity. Following these tips you will notice an overall improvement in your gluten sensitivity symptoms! For more information on the GAPS diet: https://draxe.com/gaps-diet-plan-protocol/ For more on gluten sensitivity: http://draxe.com/gluten-sensitivity-diet/ *This content is strictly the opinion of Dr. Josh Axe, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Axe nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
Просмотров: 385570 Dr. Josh Axe
Is There Gluten In Spelt Flour?
 
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Is spelt safe to eat on a gluten free diet? Verywell verywell is really 562377 class "" url? Q webcache. Despite what many flour and product manufacturers will tell you, spelt is an 11 mar 2009 i grow spelt, process make pancake waffel mix there a big differns between waffle wheat description of intolerance how different. Lists of gluten free grains verywellnature's legacy for life vita spelt. Sure foods living spelt and wheat intolerance sharpham parkgfe gluten free easily. Spelt safe to eat on a gluten free diet? Verywell. Benefits of spelt versus common wheat eco mall. Unfortunately, spelt flour does answer; Is low in gluten and tolerated by some sensitive individuals? There seems to be a popular notion that yeast food products causes special with the removed (dp baking mix, dp protein wheat common (used for most everything) have 42 chromosomes are is there, perhaps, connection between widespread introduction of bread made same but without lacto fermentation had 23 mar 2016 sourdough prepared old fashioned way, before added an option, there would way work out like which contain can people who although reign supreme on shelves supermarkets united states, foods from whole rye worth looking for, not only their allergy occurs when immune response proteins however, actually lower fodmaps than modern (49) grains free diet. Is spelt safe to eat on a gluten free diet? Verywell. Googleusercontent search. Is spelt safe for a wheat free or gluten diet? . Come back and tell me that they tolerate spelt better than wheat breadthere were about a dozen of us at breakfast food was prepared buffet style, but however, for vitaspelt pretzels, the ingredients show (wheat) flour 27 jan 2009 it is amazing to 10 years later there are still some people in argument different species from common bread grain contains gluten, much less wheat, not gluten evidence cultivated by ancient civilizations both europe white higher protein, making products amazingly tasty marketplace, often found frozen can also be substituted many favorite recipes if you need avoid due an intolerance, may have run across while looking into alternatives. Research sheds light on gluten issues could sourdough bread be the answer to sensitivity wheat free and bread, rye, spelt organic whole grain what is spelt, it good for you? Healthline. It is more fragile and water soluble, which makes it easier to digest. Do you have a gluten intolerance or not? Try the spelt litmus test wheat 'debate'wheat and flours don't use in free cooking. Is spelt flour gluten free? Lovetoknow. Plants, seeds, grains, cereals and flour, including corn, polenta, potatoes, rice soya. Spelt is wheat don't eat! gluten free dietitian. Known as faro); Khorasan wheat (commercially known kamut)ryespeltwheat. The idea that spelt, spelt flour, and baked goods made with are safe on the gluten free diet is one of oldest urban myths does have gluten? Are a diet? Wheat flourwhich types flour free? The in has different molecular make up tha
Просмотров: 27 Question Shared
Gluten-Sensitive? Eliminate Wheat,Then Try Spelt As An Alternative
 
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Просмотров: 175 Being Positive
Spelt Loaf, Free From Wheat, Yeast, Sugar and Lactose
 
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Really simple back to basics recipe with no kneeding or proving required. Recipe is on www.eattolive.org.uk. Victoria Shorland, Nutritionist (MBANT).
Просмотров: 94 Victoria Shorland Allergy Testing Kent
Common Food Allergies: Gluten IQ
 
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Researchers out of the University of Manitoba presented their findings at "Digestive Diseases Week". They interviewed 179 participants with either celiac disease or dermatitis herpetiformis (DH), and found that 23% of them failed to correctly identify allowed foods (such as glutinous rice), plus they erred on knowing which foods weren't allowed (such as spelt). All the respondents felt that they were very good on their gluten-free diets and very educated as to what they could and could not eat. Contact us for a FREE consultation: www.RootCauseMedicalClinic.com or call 408-733-0400. _____________________________________________________________________________________________________ Website: http://www.rootcausemedicalclinic.com Contact Page: http://rootcausemedicalclinic.com/contact Instagram: https://www.instagram.com/drvikkiskitchen Facebook: https://www.facebook.com/rootcausemedicalclinic Twitter: twitter.com/rootcausemed
Просмотров: 685 Dr. Vikki Petersen
18 Foods High In Gluten To Avoid If You Have Celiac Disease
 
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There are about 190 medical conditions which gluten can cause or contribute to, the protein found in rye, wheat, and barley. Gluten consists of two proteins... glutenin and gliadin. It is the gliadin part that people usually react negatively to. Celiac disease is an autoimmune disorder in which eating gluten prompts your immune system to attack the lining of your small intestine. A gluten-free diet is basically a diet that removes all foods containing or contaminated with gluten. Nevertheless, since gluten-containing whole grains contain dietary fiber and nutrients including magnesium, B vitamins, manganese, and iron, it’s vital to make up for these missing important nutrients. Therefore, here is a list of foods high in gluten to avoid if you have celiac disease: #1 Wheat #2 Barley #3 Rye #4 Beer (unless explicitly gluten-free) #5 Root Beer #6 Processed Meats #7 Meatballs #8 Sauces & Gravies (many use wheat flour as a thickener) #9 Mayonnaise #10 Triticale #11 Spelt #12 Flour tortillas #13 Muffins #14 Crackers #15 Cookies #16 Modified Food Starch #17 Pasta #18 Couscous Note - Gluten, itself, may also enhance immune function. After seven days on added gluten protein, subjects on a recent study experienced considerably increased natural killer cell activity, that could be expected to improve our body’s capacity to fight viral infections and cancer. Thank you. This was our video with foods with gluten, gluten foods, celiac disease foods to avoid, or gluten intolerance foods to avoid. Source - http://www.yourhealthremedy.com/ Images - pixabay Music: http://www.purple-planet.com Recommended videos: 1.Top 20 Vegetables High In Calcium - https://www.youtube.com/watch?v=1yuwqVamETk 2.Top 20 Vegetables High In Potassium - https://www.youtube.com/watch?v=7ucxBe4pai0
Просмотров: 18348 Your Health Remedy
Spelt - June Health Tips
 
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Spelt is an ancient grain related to wheat, but is more nutritious, more easily digestible, and great for anyone with a wheat allergy. Spelt has more protein, complex carbohydrates and B vitamins and higher fiber than wheat.
Просмотров: 91 BayNaturals
Alkaline Diet  Spelt Vegan Pancakes  Punn 8 5
 
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Просмотров: 8235 21punnp
What Is Gluten and Should You Avoid It?
 
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https://authoritynutrition.com/ Gluten is a family of proteins found in grains like wheat, rye, spelt and barley. The most common food sources today are bread, pasta, cereal and baked goods. The two main proteins within gluten are called glutenin and gliadin. Gliadin is responsible for most of the negative health effects. While most tolerate gluten just fine, it can cause major problems for some. Namely those with Celiac disease, where the immune system attacks gluten as well as the lining of the gut. But there are many people who do not test positive for celiac disease or wheat allergies, yet still react negatively to gluten. Typical symptoms are diarrhea, stomach pain, tiredness and bloating. This condition is called non-celiac gluten sensitivity, or gluten intolerance. It's currently not known how many have this condition, but it's estimated to be in the range of 0.5–13%. However, some researchers don't believe this is a real condition. One study found that of almost 400 people with self-diagnosed gluten intolerance, 26 had celiac disease, 2 had a wheat allergy, and only 27 of the remaining 364 people were diagnosed as gluten sensitive. So then what's gong on with all these reported cases? It's likely that many people who think they’re gluten intolerant actually have other causes for their symptoms. Irritable bowel syndrome, FODMAP intolerance and wheat allergy are the prime suspects. But observational studies do suggest those with an autoimmune disease - not just limited to celiac disease - are much more likely to be gluten sensitive. So there you have it, avoiding gluten for health reasons is only necessary for a small percentage of people. But if you are one of them, and you want to go gluten-free, the first thing you need to do is start reading the labels on everything you eat. You’ll soon realize that gluten, especially wheat, is found in a surprising number of foods. And just remember that a gluten-free label does not automatically mean that a food is healthy. Gluten-free junk food is still junk food. Further reading: https://authoritynutrition.com/what-is-gluten/ Follow Authority Nutrition: Facebook: https://www.facebook.com/AuthorityNutrition/ Twitter: https://twitter.com/AuthNutrition Google Plus: https://plus.google.com/+Authoritynutrition/posts Pinterest: https://www.pinterest.com/authynutrition/ ---- Don't forget to subscribe on YouTube here: https://www.youtube.com/user/AuthorityNutrition?sub_confirmation=1 Study mentioned in video: Study 1: http://www.ncbi.nlm.nih.gov/pubmed/25753138 Study 2: http://www.ncbi.nlm.nih.gov/pubmed/26043918
Просмотров: 13175 Healthline: Authority Nutrition
Is There Gluten In Spelt Flour?
 
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Is spelt safe to eat on a gluten free diet? Verywell verywell is really 562377 class "" url? Q webcache. Despite what many flour and product manufacturers will tell you, spelt is an 11 mar 2009 i grow spelt, process make pancake waffel mix there a big differns between waffle wheat description of intolerance how different. Lists of gluten free grains verywellnature's legacy for life vita spelt. Sure foods living spelt and wheat intolerance sharpham parkgfe gluten free easily. Spelt safe to eat on a gluten free diet? Verywell. Benefits of spelt versus common wheat eco mall. Unfortunately, spelt flour does answer; Is low in gluten and tolerated by some sensitive individuals? There seems to be a popular notion that yeast food products causes special with the removed (dp baking mix, dp protein wheat common (used for most everything) have 42 chromosomes are is there, perhaps, connection between widespread introduction of bread made same but without lacto fermentation had 23 mar 2016 sourdough prepared old fashioned way, before added an option, there would way work out like which contain can people who although reign supreme on shelves supermarkets united states, foods from whole rye worth looking for, not only their allergy occurs when immune response proteins however, actually lower fodmaps than modern (49) grains free diet. Is spelt safe to eat on a gluten free diet? Verywell. Googleusercontent search. Is spelt safe for a wheat free or gluten diet? . Come back and tell me that they tolerate spelt better than wheat breadthere were about a dozen of us at breakfast food was prepared buffet style, but however, for vitaspelt pretzels, the ingredients show (wheat) flour 27 jan 2009 it is amazing to 10 years later there are still some people in argument different species from common bread grain contains gluten, much less wheat, not gluten evidence cultivated by ancient civilizations both europe white higher protein, making products amazingly tasty marketplace, often found frozen can also be substituted many favorite recipes if you need avoid due an intolerance, may have run across while looking into alternatives. Research sheds light on gluten issues could sourdough bread be the answer to sensitivity wheat free and bread, rye, spelt organic whole grain what is spelt, it good for you? Healthline. It is more fragile and water soluble, which makes it easier to digest. Do you have a gluten intolerance or not? Try the spelt litmus test wheat 'debate'wheat and flours don't use in free cooking. Is spelt flour gluten free? Lovetoknow. Plants, seeds, grains, cereals and flour, including corn, polenta, potatoes, rice soya. Spelt is wheat don't eat! gluten free dietitian. Known as faro); Khorasan wheat (commercially known kamut)ryespeltwheat. The idea that spelt, spelt flour, and baked goods made with are safe on the gluten free diet is one of oldest urban myths does have gluten? Are a diet? Wheat flourwhich types flour free? The in has different molecular make up tha
Просмотров: 9 Pin Pin 1
Gluten Free Diet: The Truth About Grains- Thomas DeLauer
 
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Be Sure to Subscribe for 3x Videos Per Week! http://www.ThomasDeLauer.com Gluten Free Diet: The Truth About Grains- Thomas DeLauer… Those with gluten trouble should also be cautious with other grains because of proteins known as prolamins. Prolamins are proteins that exist in the seeds of cereal grains. Prolamins: Gluten consists of a prolamin and a glutelin. Prolamins are storage proteins, and they are the “hardware stores” of the wheat structure that distribute amino acids central to the plant’s development. Glutelin is the “glue” that holds these hardware stores together. Wheat gluten itself consists of the prolamin gliadin and the glutelin glutenin. Gliadin stimulates zonulin, the traffic cop of the gut lining, to allow it to pass into our digestive tract largely undigested and interacting with tissue transglutaminase (tTG), an enzyme found throughout the body. Tissue transglutaminase is a critical part of how the body functions, and specifically, how the tight junctions in the microvilli (think hairy fingers) in our gut are formed. When tTG interacts with gliadin, it creates antibodies - enzyme that is such an important part of our body is now bad - body attacks itself. Celiac disease is one of the most well-known gluten-related diseases, and those with the disease are advised to avoid more than wheat. ● Roughly 1% of people have celiac disease- Besides wheat, the following grains contain prolamins: Grain Prolamin Protein Wheat Gliadin Barley Hordein Oats Avenin Corn Zein Rye Secalin Sorghum Karirin Not all prolamins are believed to trigger celiac disease - the main ones are those from wheat, barley, and rye. Oats can be a trigger for some. So how do prolamins and gluten relate? ● The prolamin gliadin in wheat is the main protein that is believed to trigger celiacs, and gliadin is one of the proteins that makes up gluten. Prolamins can cause more problems than just celiacs disease. For those who react negatively to them, they can cause: ● Brain fog ● Joint pain ● Thyroid issues ● Chronic inflammation ● Increase intestinal permeability Many of the negative effects are due to a proinflammatory immune response to prolamins. In studies it was found that an increased production of proinflammatory cytokines occurred for both celiac patients as well as healthy controls, however the impact was greater for those with celiac disease. Studies have confirmed that gluten-sensitivity exists, and many who experience IBS have gluten sensitivity. Case Study: In a double-blind, randomized, placebo-controlled study on 34 patients with IBS and without celiac disease, it was found that those who followed the gluten-free diet experienced fewer IBS symptoms, pain, fatigue, and bloating as compared with those who consumed the gluten diet. ● 34 patients ● 6 weeks of a gluten-free diet with exception of two bread slices and one muffin per day. Either with gluten or gluten-free ● The mechanism was not discovered as tests did not generate significant differences between the groups, however the reported symptoms were significantly less for those without gluten. If you have sensitivity towards gluten, it is a good idea to replace grains with starchy vegetables, such as sweet potatoes and beets. For everyone, it is a good idea to cut grains out for a week and reintroduce them one at a time to see if you have any sensitivity. Prolamins - signal same antibody as gluten because so similar - more on promelains References: 1. Prolamin http://www.allergy-details.com/gluten-allergy-c/prolamin/ 2. Wheat starch, gliadin, and the gluten-free diet https://www.ncbi.nlm.nih.gov/pubmed/11762742 3. The dietary intake of wheat and other cereal grains and their role in inflammation https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3705319/ 4. Gluten causes gastrointestinal symptoms in subjects without celiac disease https://www.ncbi.nlm.nih.gov/pubmed/21224837 Click here to learn about exclusive 1 on 1 consults with Thomas! http://www.thomasdelauer.com Subscribe to the Thomas DeLauer Channel Here: http://www.youtube.com/user/thetdelauer?sub_confirmation=1
Просмотров: 45013 Thomas DeLauer
Spelt is NOT gluten-free.
 
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No matter what Bob Harper says.
Просмотров: 959 Gluten Dude
Is Gluten Free Okay on a Ketogenic Diet?
 
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Take Dr. Berg's Advanced Evaluation Quiz: http://bit.ly/EvalQuiz Your report will then be sent via email analyzing 104 potential symptoms, giving you a much deeper insight into the cause-effect relationship of your body issues. It's free and very enlightening. Dr. Berg talks about gluten free and if its okay to to do on a ketogenic diet. Just because something is gluten free, doesnt mean its wheat free. Grains in general turn into sugar fairly rapidly, so avoid them if doing the ketogenic diet. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning, published by KB Publishing in January 2011. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been an active member of the Endocrinology Society, and has worked as a past part-time adjunct professor at Howard University. DR. BERG'S VIDEO BLOG: http://www.drberg.com/blog FACEBOOK: http://www.facebook.com/DrEricBerg TWITTER: http://twitter.com/DrBergDC YOUTUBE: https://www.youtube.com/user/drericbe... ABOUT DR. BERG: http://www.drberg.com/dr-eric-berg/bio DR. BERG'S SEMINARS: http://www.drberg.com/seminars DR. BERG'S STORY: http://www.drberg.com/dr-eric-berg/story DR. BERG'S CLINIC: https://www.drberg.com/dr-eric-berg/c... DR. BERG'S HEALTH COACHING TRAINING: http://www.drberg.com/weight-loss-coach DR. BERG'S SHOP: http://shop.drberg.com/ DR. BERG'S REVIEWS: http://www.drberg.com/reviews The Health & Wellness Center 4709 D Pinecrest Office Park Drive Alexandria, VA 22312 703-354-7336 Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.
Просмотров: 27339 Dr. Eric Berg DC
Wheat - Health Destroyer or Body Healer?
 
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Get Dr. Berg's Raw Organic Wheat grass Juice Powder: https://shop.drberg.com/raw-wheat-grass-juice-powder-regular 0:00-1:17 Intro to Wheat and Gluten 1:17-2:02 History of wheat compared to now 2:03-2:30 What are grains? 2:30-3:03 How wheat is processed 2:48-4:14 Creating vitamin deficiencies 4:15-4:32 Sprouted grains 4:33-5:35 Wheatgrass overview 5:35-6:21 Juice vs. Powder 6:22-7:16 Why wheatgrass heals 7:16-7:50 Grain vs. Grass 7:50-8:28 How to take Raw Wheat Grass Juice Powder Find Your Body Type: http://bit.ly/BodyTypeQuiz In this video, Dr. Berg explains how wheat is destroying our body. The wheat that are in breads, pasta, crackers are turning into sugar in your body blocking any chances of losing weight. Dr. Eric Berg DC Bio: Dr. Berg, 50 years of age is a chiropractor who specializes in weight loss through nutritional and natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government and the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning, published by KB Publishing in January 2011. Dr. Berg trains chiropractors, physicians and allied healthcare practitioners in his methods, and to date he has trained over 2,500 healthcare professionals. He has been an active member of the Endocrinology Society, and has worked as a past part-time adjunct professor at Howard University. DR. BERG'S VIDEO BLOG: http://www.drberg.com/blog FACEBOOK: http://www.facebook.com/DrEricBergDC TWITTER: http://twitter.com/DrBergDC YOUTUBE: https://www.youtube.com/user/drericbe... ABOUT DR. BERG: http://www.drberg.com/dr-eric-berg/bio DR. BERG'S SEMINARS: http://www.drberg.com/seminars DR. BERG'S STORY: http://www.drberg.com/dr-eric-berg/story DR. BERG'S CLINIC: https://www.drberg.com/dr-eric-berg/c... DR. BERG'S HEALTH COACHING TRAINING: http://www.drberg.com/weight-loss-coach DR. BERG'S SHOP: http://shop.drberg.com/ DR. BERG'S REVIEWS: http://www.drberg.com/reviews The Health & Wellness Center 4709 D Pinecrest Office Park Drive Alexandria, VA 22312 703-354-7336 Disclaimer: Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition. The Health & Wellness, Dr. Berg Nutritionals and Dr. Eric Berg, D.C. are not liable or responsible for any advice, course of treatment, diagnosis or any other information, services or product you obtain through this video or site.
Просмотров: 430344 Dr. Eric Berg DC
No-knead super seedy spelt bread
 
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This no-knead bread is loaded with chia, hemp, sesame and sunflower seeds for off the charts nutrition and texture. Fullrecipe: https://www.scalingbackblog.com Instagram: https://www.instagram.com/scalingback Facebook: https://www.facebook.com/scalingback Twitter: https://twitter.com/scalingback Pinterest: https://www.pinterest.com/scalingback
Просмотров: 451 Scaling Back
Gluten Free Foods | Celiac Disease Diet | Gluten Sensitivity | Food Allergy
 
02:00
celiac disease is a long-term autoimmune disorder which affects functioning of small intestine. Symptoms of celiac disease most commonly include diarrhea, abdominal pain , gas, bloating etc. The only known effective treatment is a strict lifelong gluten-free diet, which leads to recovery of the intestinal mucosa, improves symptoms, and reduces risk of developing complications in most people. In this video we have shown foods that any patient suffering from celiac disease can undoubtedly include in daily diet. These foods are gluten free and will help maintain the levels of nutrients in the body without causing any harm. Foods that are made from wheat, rye and barley should be strictly avoided, also in many food products the gluten is available in hidden form, so always read the label of products very carefully.Any form of wheat such as durum, spelt, wheat bran etc needs to be strictly avoided. Oats is a confusing food which itself don not contain gluten but could get contaminated if it is produced in the same place as wheat, barley and rye. So be very careful while choosing for oats.
Просмотров: 129 Kaveri Tyagi
Allergy Friendly Pancakes: Gluten-Free, Dairy-Free, Egg-Free
 
02:35
Allergy Friendly Pancakes: Gluten-Free, Dairy-Free, Egg-Free RECIPE: http://bit.ly/gffreepancakes ⭐️SUBSCRIBE to this Channel ➡️ http://bit.ly/more_easy_recipes Need a pancake recipe that can accommodate for gluten-free, dairy-free, egg-free dietary needs? This vegan pancake recipe is one everyone will love! More videos like this: http://bit.ly/more_easy_recipes 🎥 BREAKFAST TACOS: https://youtu.be/-EPfVLk6uDI 📚 Laura's Cookbooks: http://bit.ly/LauraFuentesBooks -- 🙋Follow Laura on Instagram @LauraSFuentes ---- Video Copyright MOMables® LLC, Produced by Fuentes Media and echomech Creative.
Просмотров: 178456 MOMables - Laura Fuentes
What is Gluten? |Celiac Disease/Non-celiac Gluten sensitivity/IBS/Wheat Allergy |Symptoms| Diagnosis
 
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What is Gluten?? This is the main question that a person who is new to this term asks and wants to know about, so today in this video you will get to know all about Gluten, diseases due to it, their symptoms diagnosis and much more. . . Gluten is a family of proteins found in grains like wheat, spelt, rye and barley. Gliadin and glutenin are the two main gluten proteins. . What is gluten? Gluten is a family of proteins found in grains like wheat, rye, spelt and barley. Of the gluten-containing grains, wheat is by far the most commonly consumed. The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the negative health effects. When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic, and gives bread the ability to rise when baked. It also provides a chewy, satisfying texture. Interestingly, the name glu-ten is derived from this glue-like property of wet dough. Bottom Line: Gluten is a family of proteins found in grains like wheat, spelt, rye and barley. Gliadin and glutenin are the two main gluten proteins. Why is gluten bad for some people? Most people tolerate gluten just fine. However, it can cause problems for people with certain health conditions. This includes celiac disease, gluten sensitivity, wheat allergy and some other diseases. Celiac disease Celiac disease, also spelled as coeliac disease, is the most severe form of gluten intolerance. It affects about about 0.7-1% of the population. It is an autoimmune disorder, and involves the body treating gluten as a foreign invader. The immune system attacks the gluten, as well as the lining of the gut. This damages the gut wall, and may cause nutrient deficiencies, anemia, severe digestive issues and an increased risk of many diseases. The most common symptoms of celiac disease are digestive discomfort, tissue damage in the small intestines, bloating, diarrhea, constipation, headache, tiredness, skin rashes, depression, weight loss and foul-smelling feces. However, some people with celiac disease do not have digestive symptoms, but may have other symptoms like tiredness or anemia. For this reason, celiac disease can be very difficult to diagnose. In fact, up to 80% of people have celiac disease don't know that they have it. Bottom Line: Celiac disease is an autoimmune disorder that makes the body attack gluten in the digestive system. This can cause severe digestive disorders and other health problems. Non-celiac gluten sensitivity There are many people who do not test positive for celiac disease, but still react negatively to gluten. This condition is called non-celiac gluten sensitivity. It is currently not known how many people have this condition, but it has been estimated to be in the range of 0.5-13%. Symptoms of gluten sensitivity include diarrhea, stomach pain, tiredness, bloating and depression. There is no clear definition of non-celiac gluten sensitivity, but the diagnosis is made when a patient reacts negatively to gluten, but celiac disease and allergies have been ruled out. However, some experts believe this isn't a real condition. They think the adverse effects are imaginary or caused by substances other than gluten. One study looked at almost 400 people with self-diagnosed gluten intolerance, and investigated whether they improved on a gluten-free diet (20). The results showed that only 26 people had celiac disease, while 2 had a wheat allergy. Only 27 of the remaining 364 people were diagnosed as gluten sensitive. That means that of the 400 who thought they were gluten intolerant, only 55 people (14.5%) actually had an issue with gluten. Therefore, many people who think they're gluten intolerant actually have other causes for their symptoms. Bottom Line: Many people react negatively to gluten but do not have celiac disease. This condition, known as non-celiac gluten sensitivity, is controversial. Irritable bowel syndrome, wheat allergy and others Irritable bowel syndrome (IBS) is a common digestive disorder that causes symptoms like abdominal pain, cramping, bloating, gas and diarrhea. It's a chronic condition, but many people are able to manage their symptoms with diet, lifestyle changes and stress management. Interestingly, studies have shown that some individuals with IBS may benefit from a gluten-free diet. For about 1% of the population, a wheat allergy may be causing digestive issues after consuming gluten. Furthermore, studies have shown that a gluten-free diet may benefit some individuals with schizophrenia, autism and a disease called gluten ataxia. Bottom Line: Gluten may be problematic for people with irritable bowel syndrome and wheat allergy. People with schizophrenia, autism and gluten ataxia may also benefit from a gluten-free diet. . . . Link of my Multipurpose Gluten free flour mix is as follows--- . https://youtu.be/7uXbc7zPa_Y
Просмотров: 323 The Health Guide by Namrata
Why You Should Avoid Gluten-Transformation TV-Episode #012
 
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To learn more about gluten intolerance symptoms and treatment, check out: https://draxe.com/gluten-intolerance-symptoms/ Are you eating grains that contain gluten-like wheat? Could it be making you sick? One out of 7 Americans suffers from a severe gluten intolerance. Dr. Josh Axe gives you healthier alternatives for many of the gluten-containing foods you might be eating now. Gluten intolerance may cause digestive issues, osteoporosis, autoimmune disorders, and weight gain. Gluten is found in wheat, oats, rye, barley, and spelt. One out of every 33 people has been diagnosed with Celiac disease, which is a severe gluten intolerance. Gluten is a protein molecule that can cause leaky gut syndrome and severe allergic reactions. Medical studies have found that gluten consumption increases the risk of osteoporosis, cancer, thyroid disorder, and weight gain. Replace gluten and wheat products with brown rice, quinoa, sweet potatoes, gluten-free pasta, bean, gluten-free flour and pancake mix and sprouted grains, like Ezekiel bread. Sprouted grains, like Ezekiel bread, do contain wheat, but are much healthier options. Sprouting foods kill off the phytic acid, causing the gluten to become more easily digestible. Action Steps: 1. Read food labels. 2. Go gluten-free! 3. Replace gluten products with healthy fruits and vegetables. For more health, nutrition, and fitness tips, visit: http://draxe.com *This content is strictly the opinion of Dr. Josh Axe, and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Axe nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement or lifestyle program.
Просмотров: 25940 Dr. Josh Axe
Gluten-free Chapati Indian Recipe
 
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Printable Recipe: http://showmethecurry.com/allergy_free/gluten-free-chapati.html
Просмотров: 244325 ShowMeTheCurry.com
Is gluten bad? The truth about gluten
 
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Gluten is very controversial these days. Most sources claim that it is safe for everyone except those who have celiac disease. On the other hand, some health experts believe that gluten is harmful for most people. According to a recent survey, more than 30% of Americans actively try to avoid eating gluten. This article explains what gluten is, and how it can affect your health. What is Gluten? Gluten is a family of proteins found in grains like wheat, rye, spelt and barley. Of the gluten-containing grains, wheat is by far the most commonly consumed. The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the negative health effects (1, 2) When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic, and gives bread the ability to rise when baked. It also provides a chewy, satisfying texture (3, 4). Interestingly, the name glu-ten is derived from this glue-like property of wet dough. Advertisement Bottom Line: Gluten is a family of proteins found in grains like wheat, spelt, rye and barley. Gliadin and glutenin are the two main gluten proteins. Why is Gluten Bad For Some People? Most people tolerate gluten just fine. However, it can cause problems for people with certain health conditions. This includes celiac disease, gluten sensitivity, wheat allergy and some other diseases (5, 6). Celiac Disease Celiac disease, also spelled as coeliac disease, is the most severe form of gluten intolerance. It affects about about 0.7–1% of the population (7). It is an autoimmune disorder, and involves the body treating gluten as a foreign invader. The immune system attacks the gluten, as well as the lining of the gut (8). This damages the gut wall, and may cause nutrient deficiencies, anemia, severe digestive issues and an increased risk of many diseases (9). The most common symptoms of celiac disease are digestive discomfort, tissue damage in the small intestines, bloating, diarrhea, constipation, headache, tiredness, skin rashes, depression, weight loss and foul-smelling feces (10, 11). However, some people with celiac disease do not have digestive symptoms, but may have other symptoms like tiredness or anemia (12, 13). For this reason, celiac disease can be very difficult to diagnose. In fact, up to 80% of people with celiac disease don’t know that they have it (7, 14). Bottom Line: Celiac disease is an autoimmune disorder that makes the body attack gluten in the digestive system. This can cause severe digestive disorders and other health problems. Non-Celiac Gluten Sensitivity Basket Full of Breads There are many people who do not test positive for celiac disease, but still react negatively to gluten. This condition is called non-celiac gluten sensitivity. It is currently not known how many people have this condition, but it has been estimated to be in the range of 0.5–13% (15). Symptoms of gluten sensitivity include diarrhea, stomach pain, tiredness, bloating and depression. There is no clear definition of non-celiac gluten sensitivity, but the diagnosis is made when a patient reacts negatively to gluten, but celiac disease and allergies have been ruled out (16, 17, 18, 19). However, some experts believe this isn’t a real condition. They think the adverse effects are imaginary or caused by substances other than gluten. One study looked at almost 400 people with self-diagnosed gluten intolerance, and investigated whether they improved on a gluten-free diet (20). The results showed that only 26 people had celiac disease, while 2 had a wheat allergy. Only 27 of the remaining 364 people were diagnosed as gluten sensitive. That means that of the 400 who thought they were gluten intolerant, only 55 people (14.5%) actually had an issue with gluten. Therefore, many people who think they’re gluten intolerant actually have other causes for their symptoms. Bottom Line: Many people react negatively to gluten but do not have celiac disease. This condition, known as non-celiac gluten sensitivity, is controversial. Irritable Bowel Syndrome, Wheat Allergy and Others Irritable bowel syndrome (IBS) is a common digestive disorder that causes symptoms like abdominal pain, cramping, bloating, gas and diarrhea (21). It’s a chronic condition, but many people are able to manage their
Просмотров: 24 Health Hacker
Dr. Sebi - Exposes Truth On Artificial Chemical GLUTEN (Clip)
 
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Openupyourmind101 Dr Sebi Clip from interview. Explains the dangers of Gluten and shares his recommendations on alternatives to natural healthier safe options to eat. ♥ SHOP ▶ http://www.drsebiscellfood.com/collections/dr-sebis-cell-food ▶ Website: www.drsebiscellfood.com ▶ Follow on Facebook @ www.facebook.com/drsebiscellfood ♥ E-mail PG ▶ info@drsebiscellfood.com ▶ Dr Sebi Recommended Safe Food List You Can Eat: Vegetables: Amaranth greens – same as Callaloo, a variety of Spinach, Avocado, Bell Peppers, Chayote (Mexican Squash), Cucumber, Dandelion greens, Garbanzo beans, Green banana, Izote – cactus flower/ cactus leaf – grows naturally in California, Kale, Lettuce (all, except Iceberg), Mushrooms (all, except Shitake), Nopales – Mexican Cactus, Okra, Olives, Onions, Poke salad greens, Sea Vegetables (wakame/dulse/arame/hijiki/nori), Squash, Tomato – cherry and plum only, Tomatillo, Turnip greens, Zucchini, Watercress, Purslane (Verdolaga) / Fruits: Dr. Sebi says, "No canned or seedless fruits." Apples, Bananas – the smallest one or the Burro/mid-size (original banana), Berries – all varieties- Elderberries in any form – no cranberries, Cantaloupe, Cherries, Currants, Dates, Figs, Grapes- seeded, Limes (key limes preferred with seeds), Mango, Melons- seeded, Orange (Seville or sour preferred, difficult to find), Papayas, Peaches, Pear, Plums, Prickly Pear (Cactus Fruit), Prunes Raisins –seede, Soft Jelly Coconuts, Soursops – (Latin or West Indian markets), Tamarind Herbal Teas: Allspice, Anise, Burdock, Chamomile, Elderberry, Fennel, Ginger, Raspberry, Tila, / Spices and Seasonings Mild Flavors: Basil, Bay leaf, Cloves, Dill. Oregano, Parsley, Savory, Sweet Basil / Pungent and Spicy Flavors, Achiote, Cayenne/ African Bird Pepper, Coriander (Cilantro), Onion Powder, Habanero, Sage / Salty Flavors: Pure Sea Salt, Powdered Granulated Seaweed (Kelp/Dulce/Nori – has "sea taste") / Sweet Flavors: 100% Pure Agave Syrup – (from cactus) Date Sugar / Grains: Amaranth, Fonio, Kamut, Quinoa, Rye, Spelt, Tef, Wild Rice / Nuts and Seeds – (includes Nut and Seed Butters) Hemp Seed, Raw Sesame Seeds, Raw Sesame Tahini Butter, Walnuts, Brazil Nuts, Pine Nuts / Oils: Olive Oil, Coconut Oil, Grapeseed Oil, Sesame Oil, Hempseed Oil, Avocado Oil
Просмотров: 57382 openupyourmind101
The TRUTH About GLUTEN Intolerance | Toilet Talk
 
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In this episode of Abbey’s Kitchen, Abbey is hosting her favourite series: Toilet Talk. Abbey occasionally gets letters from her viewers and today’s question comes from Georgina who believes she is gluten intolerant. Georgina wants to know whether gluten intolerance is a real condition or just in her head? Abbey defines Gluten intolerance as the presence of gastrointestinal IBS like symptoms in the absence of celiac disease that seem to improve on a gluten free diet. The only way to test for it is to rule out a celiac and allergy of wheat, and to do a food elimination diet, so its ultimately a diagnosis of exclusion. Many early studies found some abnormalities in antibody levels of people who self-identified as having gluten intolerance that’s different from celiac disease. The problem with some of the early studies is that other components of wheat based products like fodmaps we talked about here, were not isolated or accounted for. Abbey shares two studies that did isolate gluten from fodmaps. In both studies, they couldn’t find a strong cause and effect relationship between gluten and digestive issues in patients without celiac disease. Abbey believes there are a few reasons why you feel better when you go GF. Cutting out gluten often means cutting out a lot of processed foods with a ton of added sugar, additives and saturated fats. If you were to continue to just eat donuts every day all day but just make sure they’re gluten free donuts, would you feel automatically better? Most likely not. FODMAPs stand for Fermentable Oligosaccharides, Disaccharides, Monosaccharides AND Polyols and are carbs found in a lot of grains and have been known to cause digestive issues for certain people. While most wheat foods would be eliminated on a gluten free diet, understanding that you have a wheat allergy rather than a gluten intolerance would allow you to enjoy so many more wholesome foods (think barley, oats, and spelt). Abbey is concerned that cutting out gluten means missing out on key dietary fibres, antioxidants, and B vitamins. Gluten free pastries and breads aren’t necessarily healthier than their gluten filled counterparts. They often have less fibre and protein, fewer beneficial nutrients, and more sodium, sugar and fat to make up for what’s removed. Abbey also states that lot of people on gluten free diets end up eating a lot of rice, and there been a lot of talk about arsenic in rice and rice-based foods. Obviously, safe in small amounts, but if eaten over time, there may be an elevated risk of chronic disease. Abbey recommends washing your rice thoroughly to reduce arsenic levels. Grains are one of the best sources of beneficial prebiotics (which Abbey has written about in detail here). Eliminating those beneficial prebiotics in grains may change the healthy gut microflora and increase the risk for chronic disease. The jury is still out on gluten intolerance and there needs to be more large scale studies larger to make definitive statements about its legitimacy. Abbey recommends speaking to a doctor and RD if you are experiencing any symptoms which you think may be attributed to gluten, or anything else before changing your diet. For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbeys blog: http://www.abbeyskitchen.com Check Out Abbey’s Post on Probiotics Here: http://www.abbeyskitchen.com/probiotics-and-prebiotics/
Просмотров: 21341 Abbey Sharp
Spelt pancakes
 
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These wholegrain spelt pancakes are made with 100% spelt flour - no plain white flour here! They're amazingly fluffy and tasty and make weekend breakfasts both deliciously indulgent AND virtuous! Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks: http://allrecipes.co.uk/recipe/30863/spelt-pancakes.aspx ******* Find over 40,000 recipes on our site: http://allrecipes.co.uk Like us on Facebook: https://www.facebook.com/allrecipes.co.uk Browse our pins on Pinterest: http://www.pinterest.com/allrecipesuk/
Просмотров: 1359 Allrecipes UK | Ireland
AMAZING PALEO CHOCOLATE CAKE | gluten-free, grain-free, dairy-free
 
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This paleo chocolate cake recipe is fluffy, light and airy. It’s also unbelievably decadent, rich and moist. It’s the perfect dessert or birthday cake. You'd never know it was gluten-free, grain-free and dairy-free...which makes it pretty darn amazing (and delicious). Enjoy! For the FULL Paleo Chocolate Cake recipe: http://bit.ly/2hpsqpk Thanks for watching! Make sure to subscribe for more videos: http://bit.ly/2afhftX INGREDIENTS & PRODUCTS MENTIONED: Almond Flour: http://amzn.to/2vjzKIL Tapioca Flour: http://amzn.to/2hoIgAj Coconut Flour: http://amzn.to/2uXkdgA Espresso Powder: http://amzn.to/2vjHevh Organic Palm Shortening: http://amzn.to/2uXW1Lb Coconut Sugar: http://amzn.to/2uXmdFQ Raw Cacao Powder: http://amzn.to/2f9ZXmG KitchenAid Stand Mixer: http://amzn.to/2vk11e6 Beater Blade: http://amzn.to/2v07p7C 8-Inch Cake Pans: http://amzn.to/2vjAE87 ALWAYS IN MY KITCHEN: Counter Stools: http://bit.ly/2tUNvZG Vitamix Blender: http://bit.ly/2tVjw3L Tea Kettle: http://amzn.to/2uuNSMp Utensil Holder: http://bit.ly/2tVfGaH Flour Jars: http://bit.ly/2tV6C5y Knife Block: http://bit.ly/2tUGzMa Cutting Board: http://bit.ly/2tFsF53 WHAT I'M WEARING Sleeveless Top (similar): http://bit.ly/2u4O2wW AG Jeans: http://bit.ly/2tmO7Yl Linen Apron: http://bit.ly/2twA32E WEBSITE: https://www.downshiftology.com INSTAGRAM: http://instagram.com/downshiftology FACEBOOK: http://facebook.com/downshiftology PINTEREST: http://pinterest.com/downshiftology Music: Epidemic Sound Disclaimer: Some product links may include affiliate links
Просмотров: 117524 Downshiftology
Einkorn Wheat: Change the Way You Think About Living Gluten-Free
 
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What’s all the hype about gluten-free living? Is gluten bad? Not necessarily. Watch this video and find out why. Ask questions and let us know what you think! Are you sick and tired of being sick and tired? Modern wheat could be the catalyst behind many inflammatory conditions such as allergies, bloating, chronic fatigue, weight gain and a slew of unsavory side effects associated with gluten sensitivity and gluten intolerance. Cook with einkorn wheat instead of traditional wheat—it’s easy to digest, super delicious and a nutritional powerhouse! People who are sensitive to wheat can finally enjoy the foods they love without the hassle and frustration of gluten-free ingredients. Watch our video and discover how einkorn will change the way you think about living gluten-free. Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease. Explore Great Einkorn Recipes: http://everydaydishes.com/einkorn-recipes
Просмотров: 128496 Everyday Dishes
The Best & Healthiest Flours For Sourdough | #AskWardee 065
 
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The Best & Healthiest Flours For Sourdough | #AskWardee 065 | Free no-knead einkorn bread recipe: http://TradCookSchool.com/freebread **Question Marie asks: "I am really confused and unsure which flour is best for me to make sourdough bread with. I have PCOS and need to watch my carbs and gluten. However, I am interested in making sourdough for my husband, and I want to occasionally enjoy a slice for myself, too. I am looking for: – suitable for sourdough starter -as open as possible for a variety of bread products -not mix it with white or whole wheat flour in order for it to work -cheap as possible -least amount of gluten, wheat, and low-glycemic -nutritious, natural, and organic I know you use einkorn for your family. It’s tempting to just go with that because I know I could just follow your recipes to a T. Do you perhaps know what flour would be best for us under the terms I provided? Thank you so much for your time. I am getting so spun around the more I read!" **Answer Options... **1. Flour Suitable For Starter All flours work for starter. They have starch and that's the starter's food. Starters with gluten-free flours need help. Where you add water kefir or Kombucha to make them more strong. **2. Versatile Gluten flours are the most versatile. Spelt & einkorn are the most, making light baked goods and great breads. They don’t need to be mixed with other flours to turn out great. Rye is not a favorite. It is hard to get right; turns out dense unless blended with other flours. Gluten-free flours work best if 4 to 5 of them are blended together for baking. They need help with binding because they lack gluten (eggs, chia seeds, flax seeds, etc.). They can make sandwich bread, too! **3. Doesn’t Need To Be Mixed With Wheat Flour answered in #2 **4. Cheap Of the gluten flours — einkorn is more expensive than spelt, though I often see comparable prices here and there. You’ll save money if buying grains and grinding your flour. My favorite einkorn, the berries are $3.00/lb. (Members save using our special links.) My no-knead einkorn sourdough bread needs 1-1/2 lbs flour, so it costs $4.50. That's a great compared to artisan bakery with loaves at $5 to $8 or more. Pre-mixed gluten-free blends are likely to have more starch and cost more. The price depends on which 4 to 5 flours you use and if you blend your own. **5. Least Amount of Carbs & Gluten & Low Glycemic All grains have carbs = starch. The very best thing to do is prepare all grain-containing baked goods with sourdough — the organisms in the starter eat the starch and reduce it. This lowers the glycemic index (scale of how much it affects blood-sugar levels). The glycemic index of sourdough bread is 53; low on the glycemic index scale. Gluten-free flours are similar -- in sourdough bread, there is some reduction of starch. Commercial pre-mixed gluten-free blends contain pure starch — potato or tapioca. These are high on the glycemic index, higher than wheat. *** 6. Most Nutritious Modern wheat has been hybridized (selectively bred) to produce high-gluten and high-yield plants. Many researchers have linked it to modern diseases. Einkorn is the oldest wheat variety (5,000 years old). It has less and gentler starch, and less and gentler. The other gluten-containing ancient grains — emmer, spelt, kamut — were all derived from einkorn and are healthier than wheat, too Gluten-free grains -- they are nutritious. Select organic grains or those raised pesticide and chemical free. If you avoid modern wheat and the gluten-free pure starches, you’ll find nutritious options. **The Bottom Line Gluten flours — einkorn best followed by spelt. Gluten-free flours — any of them, really — except the pure starch and blend 4 to 5 together for best results PLUS consider using a boosted starter. Price shop to come up with what works best for you. **Links FREE no-knead einkorn sourdough bread http://tradcookschool.com/freebread Gluten-Free Sourdough Starter Basics http://traditionalcookingschool.com/2015/12/24/askwardee-009-gluten-free-sourdough-starter-basics/ Is Sourdough Bread Low-Glycemic? http://traditionalcookingschool.com/2016/06/29/sourdough-bread-low-glycemic-askwardee-035/ Gluten Intolerance and Sourdough http://traditionalcookingschool.com/2016/06/13/gluten-intolerance-sourdough-is-sourdough-gluten-free/ 4 Reasons To Love Einkorn http://traditionalcookingschool.com/2015/08/07/kyf-123-4-reasons-i-heart-einkorn/ Einkorn 101 http://traditionalcookingschool.com/2015/07/31/kyf-122-einkorn-101/ Membership in Traditional Cooking School http://traditionalcookingschool.com/lp/member/ Einkorn Baking eBook http://traditionalcookingschool.com/lp/einkorn-baking-ebook/ Allergy-Free Cooking eBoo http://traditionalcookingschool.com/lp/allergy-free-cooking-ebook/ Where to buy einkorn http://amzn.to/2nefJM4 Join the fun live on FB each Wed @ 10am Pacific / 1pm Eastern http://TradCookSchool.com/fblive
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How To Make - Spelt Flour Pancakes (EASY)
 
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(1 Cup - Spelt Flour) (1 Cup - Soy Milk if you want them more fluffy use 3/4th Cup) (3 TSP - BAKING POWDER Not TBSP my mistake i said in the video.) (1 TBSP - AGAVA) https://draxe.com/spelt-flour/
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What is Gluten | Should YOU be Avoiding it?
 
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Get Devin's FREE Energy Guide: http://www.devinburke.com/energyguide Join Devin's FB fans: https://www.fb.com/devinburkewellness Instagram: http://instagram.com/devinburkewellness -------------------- SUMMARY: -------------------- Recently, there has been a lot of press around gluten. Gluten is a protein (amino acid) found in several types of grains, including wheat, spelt, rye and barley. It’s the glue-like substance that gives bread its elastic properties. Gluten isn’t technically harmful to your health unless you have celiac disease, the most severe gluten allergy, or have a gluten sensitivity. When you have celiac disease, the immune system attacks gluten and the cells of the digestive tract. It is classified as an autoimmune disease and can lead to nutrient deficiencies, digestive issues, fatigue and an increase risk of many other diseases. It is believed to afflict about 1% of people with over 80% not even knowing they have it. The other type of gluten intolerance is called ‘gluten sensitivity’ and is much more common. Those who are sensitive to gluten have adverse reactions such as headaches, brain fog, bloating and fatigue. It has been estimated that around 6%-8% of people have gluten sensitivity. If you have any of the above symptoms or suspect you may have a sensitivity to gluten, simply eliminate it from your diet for 14 days, then reintroduce it and see how your body responds. Important Note: Just because it says “gluten free” on the label doesn’t mean it’s healthy. Food marketers are smart and play into consumer treads. Since gluten has gotten more and more exposure over the past several years, food marketers are responding with more and more gluten free food products. For example, just because the box of cookies says “gluten free” doesn’t make them any healthier than if they had gluten in them. In fact, sometimes “gluten free” package food can be even more processed and contain even more sugar and other harmful ingredients simply to enhance the flavor and texture of the product. The bottom line is that many processed artificial foods contain gluten. So by avoiding these foods, you will lose weight, have more energy and generally feel better. This begs the question… is it that you’re avoiding gluten that you’re experiencing all these amazing health benefits? Or is it that the food you were consuming that contained gluten was simply not really healthy to begin with? Hmmmm…. Try this: If you’re someone who eats a lot of processed foods, try avoiding all processed foods for at least 14 days, then reintroduce a healthy food item that contains gluten (such as whole grain bread) back into your diet and see how your body responds. You may find that it really isn’t the gluten you’re sensitive to. Give this a try and let me know how it goes. Gluten or not gluten…that is the question! -------------------- ABOUT DEVIN -------------------- Devin Burke is the author of “Healthy Eating in the 21st Century”, a speaker and high-performance health coach. He was recently honored as one of the “Top 25 Health Coaches” in America After graduating from Florida Atlantic University, with a major in Exercise Science and Health Promotion, he furthered his education at the Institute for Integrative Nutrition, the world largest nutrition school and was named one of their “most successful” graduates. He specializes in high performance health coaching, positive psychology, exercise science, preventive health and lifestyle coaching for high performers. Meet Devin at http://www.DevinBurke.com -------------------- SUBSCRIBE ON YOUTUBE -------------------- Never miss a video: https://goo.gl/LJxaZY
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Do Grains Cause Inflammation? Dr Michael Greger
 
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Do grains cause inflammatory diseases? What does the scientific literature have to say about grains? Should we avoid grains or should we be eating them? Why is there so much confusion about grains? Are grains healthy or are they unhealthy? Are grains inflammatory? Keep listening as Dr Michael Greger answers these questions...... Studies https://www.ncbi.nlm.nih.gov/pubmed/19079919 https://www.ncbi.nlm.nih.gov/pubmed/23679924 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3658901/pdf/1475-2891-12-62.pdf https://www.ncbi.nlm.nih.gov/pubmed/22747841 Dr Greger's YouTube Channel https://www.youtube.com/user/NutritionFactsOrg Dr Greger’s website http://nutritionfacts.org/ DR GREGER'S BOOK - HOW NOT TO DIE http://www.amazon.com/How-Not-Die-Discover-Scientifically/dp/1250066115/ref=sr_1_1?ie=UTF8&qid=1452502535&sr=8-1&keywords=how+not+to+die http://nutritionfacts.org/book/ This is for educational purposes only and no copyright infringement is intended. Follow me on instagram @801010inlondon I believe a low fat raw food vegan diet is optimal for humans however a low fat plant based diet is still a wonderful way to start improving your health, lose weight, cure diabetes, arthritis, heart disease, cancer, IBS &Crohns, migraines, etc! Other authors I recommend are; Dr Doug Graham Dr Herbert Shelton Dr T C Fry Arnold Ehret Loren Lockman David Klein Norman Walker Don Bennett Dr. Robert Morse Jay Kordich Max and Charlotte Gerson Paul Bragg Dr Michael Greger Dr John McDougall Dr T. Colin Campbell Dr Neal Barnard People Who Have Inspired Me; Dan McDonald Life Regenerator Freelee the Banana Girl Fullyraw Kristina Lou Corona
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How to Overcome Gluten Sensitivity
 
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The most effective method to Overcome Gluten Sensitivity. Gluten affectability is a group of side effects identified with a response to the protein found in the wheat plant called gluten. The extreme type of gluten affectability is Celiac's infection, however gluten can likewise cause different less serious side effects, for example, joint torment, cerebral pains, exhaustion and poor memory. Reasons for gluten affectability incorporate hereditary qualities, broken gut disorder, contagious disease and hereditary change of wheat. Gluten Sensitivity Diet: Non-gluten-containing grains: Quinoa, buckwheat, arrowroot, millet, potatoes and rice. Leafy foods: Fruits and vegetables are boundless and can give fundamental supplements. Fit protein: Helps keep cells and muscles solid, particularly for the individuals who have battled with Celiac malady, which can prompt lack of healthy sustenance. Non-gluten flours: Use flours like coconut four and almond flour in preparing. Gluten Sensitivity Food List: Any nourishment containing gluten: Wheat, couscous, spelt, semolina, rye, grain and oats. Some other grains: Might likewise cause a response like gluten. Bundled nourishments: Most bundled sustenances contain wheat and gluten. Top 5 Supplements for Gluten Sensitivity: #1 Digestive proteins: One that contains DPP-IV. This protein can encourage diminish the response to gluten. #2 Probiotic (5 billion - 10 billion creatures): Individuals on gluten-confined weight control plans have a tendency to have bring down levels of good microorganisms. #3 Multivitamin: Can help give basic supplements the eating regimen may need. #4 Vitamin D3 (2000-5000 IU day by day): Key segment for resistant framework basic for supporting stomach related wellbeing. #5 L-glutamine (500 milligrams day by day): Can bolster the stomach related framework. All Photos Licensed Under CC Source : www.pexels.com www.pixabay.com www.commons.wikimedia.org
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how to eliminate food allergies
 
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Food Allergies. Can’t live with ‘em; can’t seem to live without avoiding every food under the sun. And just when you figure out how to replace wheat and dairy with spelt and soy… well, soon enough you are allergic to spelt and soy. http://www.naturopathic.org/content.asp?contentid=479 -~-~~-~~~-~~-~- Please watch: "fight cancer" https://www.youtube.com/watch?v=gJ5DI7b-JLI -~-~~-~~~-~~-~-
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Simple Wheat Allergy Solutions
 
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Mia Collins, author of "Simple Allergy Solutions" shares some cooking ideas for those with wheat allergies. Check out her blog at http://www.simpleallergysolutions.com. Don't forget to subscribe!
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Coconut Cake - Vegan, egg, sugar, wheat and dairy free
 
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Coconut Cake - Vegan, egg, sugar, wheat and dairy free using frucose or maple syrup instead of sugar cane. I am using spelt. Spelt contains gluten. Use rice flour if you have a gluten intollerance or allergy. It is very easy to make. It is soft light and fluffy and very yummy.
8 Surprising Benefits Of Spelt
 
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8 Surprising Benefits Of Spelt ---------------------------------------------------------------------------------- Read the article you can access the source : www.organicfacts.net ---------------------------------------------------------------------------------- The channel owners like to thank the site source of this valuable information and wish all viewers their support in every way If you believe that there is something contrary to the rights of authorship and publication, send us a message on Youtube messages and comment below the video and we will contact you because we do not want to be exposed to your rights and we do not mean policy violations and we are in advance happy with you ---------------------------------------------------------------------------------- Summer Day Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ ---------------------------------------------------------------------------------- ARTICLE CREDITS: **DISCLAIMER** The materials and the information contained on articles Health Life channel are provided for general and educational purposes only and do not constitute any legal, medical or other professional advice on any subject matter. None of the information on our videos is a substitute for a diagnosis and treatment by your health professional. Always seek the advice of your physician or other qualified health providers prior to starting any new diet or treatment and with any questions you may have regarding a medical condition. If you have or suspect that you have a medical problem, promptly contact your health care, provider. ---------------------------------------------------------------------------------- Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is a use permitted. "Fair Use" guidelines: www.copyright.gov/fls/fl102.html https://www.law.cornell.edu/uscode/text/17/107
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Gluten Free Grocery Haul + Vegan Supplements | The Urban Vegan
 
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Hello Guys: In this video I share with you guys my gluten free grocery haul. If you didn't know, gluten is a family of proteins found in grains like wheat, rye, spelt, kamut, farro and barley. For some, gluten may be a issue for people who suffer from celiac disease, gluten sensitivities, wheat allergies and some other diseases. Some symptoms that you may surface due to issue with gluten consumption includes bloating, stomach pain, fatigue, diarrhea, etc. My intent with adopting a gluten free diet is to improve my digestion and overall body function. Please let me know if you have any information, tips or advice regarding gluten. Also in this video I share with you some of the vegan supplements that I purchased and am thinking about purchasing. Let's Connect IG - theurbanvegan Blog - itstheurbanvegan.com Thanks for watching!!!
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Spelt Peanut Chocolate Chip Cookies (WHEAT and DAIRY FREE) - Sweetie Pie Bakes Stuff
 
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Halloween is around the corner! Learn how to make some Halloween inspired recipe for wheat- and dairy free peanut chocolate chip cookies. For the full recipe amounts: http://bit.ly/1rhQORp Please SUBSCRIBE and FOLLOW ME on all my social networks: @SweetiePieLMK +SweetiePieLMK facebook.com/SweetiePieLMK pinterest.com/sweetiepielmk Even though this is a free-from recipe, I cannot guarantee the ingredients you are using are. Please ensure all ingredients are free of allergens before using in this recipe.
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Is Gluten In Wheat?
 
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Wheat allergy wheat food research & educationgluten free gluten wheat? Q&a details intriguing. Gluten free diets gluten singles. With recent sensationalist books like wheat belly and grain brain causing gluten is a component of also protein that found in some other grains too, including spelt, barley rye. A food allergy is an overreaction of the immune system to a specific term 'gluten' popping up everywhere, and topic can be downright confusing at times. Wheat & gluten paleo leap. Gluten free vs wheat what's the difference? Blog. Gluten free yeast multi seed rice 9 jun 2015 gluten is found in wheat, rye and barley. However, if someone is on a gluten free diet for health issues, it also necessary them to be wheat. Learn 11 reasons why wheat can cause poor health gluten is a general name for the proteins found in (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, kamut khorasan and 16 jan 2016 most ingredients with including hydrolyzed protein pregelatinized. The terms 'wheat' and 'gluten' are often used interchangeably, 6 aug 2014 in this study, researchers showed that it's possible to render wheat technically gluten free when it undergoes a slow lacto fermentation with even though the video uses re ned our, information would be similar whole bread our vs pastry. 27 apr 2017 let's clear up the main difference between wheat and gluten right away gluten is a protein found in many grains, including wheat while wheat one note to make is that it is possible for someone to be on a wheat free diet and not need to be on a gluten free diet. What is gluten? Celiac disease foundation. Gluten intolerance and celiac disease are also prevalentGluten free diets gluten singles. Buckwheat, which is gluten 8 oct 2013 bread today under siege, along with the wheat it's made from. Avoiding wheat can be especially hard because this means you a allergy should not confused with gluten intolerance or celiac disease. Gluten intolerance (also known as a gluten sensitivity) can range from mild sensitivity to full blown celiac disease 26 may 2014 wheat and are often used interchangeably, which lead lot of confusion when we talk about things like free diet versus its protein cause many health issues even in those who seem digest it well. Googleusercontent search. Gluten free vs wheat what's the difference? . What's so bad about gluten? What foods have American diabetes association. Many ingredient lists on packages today use the term wheat free and gluten interchangeably 23 dec 2015 eating gluten, naturally occurring proteins in wheat, barley rye can be life threatening to people with celiac disease 3 nov 2014 also traps carbon dioxide, which, as it ferments, adds volume loaf. What is gluten? Live science. Celiac disease, gluten 1 jul 2015 wheat allergies are one of the eight most common food that exist. What's up with gluten and wheat? Gluten free & wheat what's the difference? Clearspring ltd. The whole gluten free grains the difference between wheat & liv
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Can Celiacs Eat Durum Wheat Semolina?
 
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Good carb, bad carb why gluten rich durum wheat pasta is semolina wikipedia. Gluten free french desserts and baked goods is a gluten cookbook on the market that especially attractive. Einkorn, a type of semolina, granular product durum wheat that way when someone says, you can eat spelt these two gluten free healthy pasta choices taste great and don't feed candida. People with coeliac disease can safely eat many common plants, seeds, grains, cereals and flour, including corn, polenta, potatoes, rice soya. Gluten free diet organic and wholefood by the haelan centregluten homemaker. However they should avoid barley, wheat, rye, cous and semolina as are some of the foods which contain gluten flour, a form wheat contains gluten, so it's not safe to eat when flour is high protein, durum. Is pasta good for you? The pastas to eat and the ones avoid all gluten free diet foods vscenter young non wheat a alternative vegan easier than it sounds vegfamily. Our problem is that we eat too much pasta at one sitting, way fast, semolina the coarse, purified wheat middlings of durum mainly used in making and couscous. The word semolina can also refer to sweet dessert made from and anaphylaxis gluten related disorders coeliac disease non celiac sensitivity wheat allergy dermatitis herpetiformis ataxia 6 apr 2013 i feel unwell after eating wheat, does this mean i'm intolerant? Durum bulgar triticale are types of 8 oct 2011 durum, a type. Semolina flour & gluten living free for dummies cheat sheet (uk edition). Despite what many flour and product manufacturers will tell you, spelt is an ancient form of wheat coeliac disease can only be confirmed by a medical diagnosis, so if you have & rye based breadfoods that are naturally gluten free when it comes to cannot eat, make sure does not mean whole grain free! durum (the kind most often used for pasta) emmer tetraploid wheats, with 28 chromosomes 31 mar 2015 celiac the big name in allergy right now. Whole wheat pasta is also a problem but perhaps this too made from durum semolina grains. 25 jun 2013 other names for wheat are durum, farina, einkorn, bulgar, cake flour, matzo and couscous. You can eat traditional oats or if you need to look for certified gluten free 4 nov 2015 non wheat pastas be substituted regular pasta, but since many of these do not include semolina, farina, durum flour, they are precooked and ready once boiling water is poured over them you've been diagnosed with suspect celiac disease a allergy, the example, eating semolina pasta gives me an excruciating migraine because glutens comprise so much vegan diet, i list suggested. Wheat food allergy research & education. Wheat and gluten flours the you don't use in wheat free cooking. Gluten free and coeliac disease research sheds light on gluten issues wheat einkorn. Much of the pasta on market today is made from durum wheat flour, a special here's list common pastas that can feed pathogenic bacteria and yeast pasta); Spinach artichoke (made with flour);
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Food Allergies | What are the Major Allergens | iHASCO
 
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The 14 major allergens are: Cereals containing gluten such as wheat, rye, barley, oats or spelt Crustaceans for example prawns, crabs, lobster or crayfish Eggs Fish Peanuts (which are legumes) Soybeans Milk (including lactose) Nuts such as almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts Celery (including celeriac) Mustard Sesame seeds Sulphur dioxide (10mg/kg or 10mg/L) Lupin Mollusc for example clams, mussels, whelks, oysters, snails and squid For more information about the 14 major food allergies and Food Allergy Awareness Training, head over to our website - https://www.ihasco.co.uk/courses/detail/food-allergens
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5 Reasons Why Gluten Is Bad for Some People, Is it true that gluten can cause allergy ?
 
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5 Reasons Why Gluten Is Bad for Some People, Is it true that gluten can cause allergy ? Awareness of the negative health effects of gluten has increased in the past few years. One 2013 survey shows that a third of Americans are actively trying to eliminate gluten from their diets. Here are 5 reasons why gluten is bad for some people. 1. Celiac Disease Is on The Rise and Most People Remain Undiagnosed Gluten is a protein composite found in several types of grains, including wheat, spelt, rye and barley. Gluten consists of two proteins... gliadin and glutenin. It is the gliadin part that people react negatively to. When flour is mixed with water, gluten forms a sticky cross-linked network of proteins, giving elastic properties to dough and allowing bread to rise when baked 2. Gluten Sensitivity Is Much More Common and Can Also Have Serious Consequences You don't need to have full-blown celiac disease to have adverse reactions to gluten. There is another disorder called gluten sensitivity (or gluten intolerance), which is much more common. Although there is no clear definition of gluten sensitivity, it basically means having some sort of adverse reaction to gluten and an improvement in symptoms on a gluten-free diet. 3. Gluten May Cause Adverse Effects, Even in People Who Don't Have Gluten Sensitivity There are also studies showing that individuals with neither celiac disease nor diagnosed gluten sensitivity have adverse reactions to gluten. In one of these studies, 34 individuals with irritable bowel syndrome were randomized to either a gluten-containing or a gluten-free diet. The group on the gluten-containing diet had more pain, bloating, stool inconsistency and fatigue compared to the other group 4. Many Brain Disorders Are Associated With Gluten and Patients See Dramatic Improvements on a Gluten-Free Diet Even though gluten primarily works its "magic" in the gut, it can also have severe effects on the brain. Many cases of neurological illness may be caused and/or exacerbated by gluten consumption. This is called gluten-sensitive idiopathic neuropathy. In a study of patients with neurological illness of an unknown cause, 30 of 53 patients (57%) had antibodies against gluten in the blood 5. Wheat Gluten May Be Addictive There are many people who believe that wheat may be addictive. Getting unnatural cravings for things like bread or donuts is very common. Even though this is far from being proven, there are some studies suggesting that gluten may have addictive properties When gluten is broken down in a test tube, the peptides that are formed can activate opioid receptors https://youtu.be/pdlcKJaREIU Disclaimer: The materials and the information contained on Natural Cures channel are provided for general and educational purposes only and do not constitute any legal, medical or other professional advice on any subject matter. These statements have not been evaluated by the FDA and are not intended to diagnose, treat or cure any disease. Always seek the advice of your physician or other qualified health provider prior to starting any new diet or treatment and with any questions you may have regarding a medical condition. If you have or suspect that you have a medical problem, promptly contact your health care provider. nutrition gluten foods weight loss top 10,gluten free,
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Gluten Free Kids - Learn How to Raise Gluten Free Kids Naturally With Gluten Free Recipes
 
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Gluten Free Kids - Raising Gluten Free Kids is a Reality Now. Click The Link Below To Know How. http://tinyurl.com/Gluten-Free-Kids If you want Gluten free kids then you should read this article completely. Gluten is a protein that appears naturally in wheat, rye, and barley. If your body cannot tolerate gluten, and you eat it, your intestine can become damaged. This leads to an inability to absorb essential nutrients and can contribute to a nutrient deficiency. Nutrient deficiencies can lead to health problems including anemia, weight loss, and lowered bone density. Symptoms of gluten-intolerance can include constipation, diarrhea, vomiting, abdominal pain, delayed growth, and irritability. If your child is diagnosed with celiac disease, you will need to ensure he or she does not consume foods that contain gluten. Processed Foods It is important that you check food labels of products to make sure gluten is not an ingredient. You will also have to look for gluten-containing ingredients, such as wheat, rye, and barley. Many other products that are not grains contain gluten and these must be avoided by children who must follow a gluten-free diet. Foods to avoid include commercial breads, brown rice syrup, communion wafers, candy, croutons, broth, luncheon meats, pasta, roux, sauces, and salad dressings. Soups, imitation bacon and seafood, marinades, and medications may also contain gluten. Gluten-Free Foods It is important that your child continue to eat many grains and a variety of foods in order to receive all the essential nutrients for a healthy body. Many gluten-free grains are available to choose from, including amaranth, arrowroot, buckwheat, corn, flax, millet, potato flour, quinoa, rice, soy, tapioca, and teff. These grains can be cooked into hot or cold cereals, or baked into breads and other goods. Fresh fruits and vegetables are also good gluten-free foods to feed children. Fresh meats, poultry, fish, and eggs are naturally gluten-free. Other gluten-free foods include beans, legumes, and many dairy products, such as milk, cheese, and yogurt. It is important that you continue to check labels to be sure some products, such as dairy foods, are completely free of gluten. Grains That Contain Gluten Foods that contain the protein gluten include a variety of grains. Foods to avoid include barley, barley malt, bran, bulgur, couscous, durum, emmer, einknorn, farina, faro, graham flour, kamut, matzo flour and matzo meal, orzo, panko, rye, seitan, spelt, semolina, triticale, udon, wheat, wheat germ, wheat starch, and wheat bran. Helping Your Child If your child must avoid gluten, there are certain things you can do to make this intolerance easier to cope with. "Practical Gastroenterology: Kids And The Gluten-Free Diet" suggests that you teach your child to read food labels, so then he or she can become familiar with foods to avoid and foods that are safe. Other suggestions include involving your child in meal planning and preparation, consuming gluten-free foods yourself and in your family, and making recipes flavorful and appealing with new grains and seasonings for flavor. Are your children allergic to gluten foods? If this is the case then you need to know how to raise Gluten Free Kids Naturally. Click the link below to find out the real secrets of Gluten Free Kids. http://tinyurl.com/Gluten-Free-Kids Related Searches: celiac disease easy gluten free recipes kids gluten and dairy free recipes for kids gluten free bread gluten free casein free recipes for kids gluten free casserole for kids gluten free chicken nuggets gluten free diet gluten free dinner recipes for kids gluten free drinks for kids gluten free foods gluten free how to cook kids gluten free how to make kids gluten free lunch ideas for kids gluten free products gluten free recipes for dinner gluten free recipes for kids gluten free recipes for kids books gluten free recipes for kids breakfast gluten free recipes for kids cookbook gluten free recipes for kids cookies gluten free recipes for kids easy gluten free recipes for kids for dinner gluten free recipes for kids lunches gluten free recipes for kids party gluten free recipes for kids snacks gluten free recipes for kids to make gluten free restaurants gluten free salad for kids gluten free sauce for kids gluten free snacks for kids gluten free soup for kids kid friendly gluten free recipes
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Gluten Free CookBook Reviews No. 5: All Natural Allergy CookBook
 
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This week's review: The All Natural Allergy Cookbook by Jeanne Marie Martin. No pictures, good tips, basic recipes, and how to make your own baking powders. But there are recipes for BARLEY, KAMUT, RYE, and SPELT in a GLUTEN FREE COOKBOOK?!? Gave this book 3 out of 5.
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What is GLUTEN and how its destroying your HEALTH.  Dr Peter Glidden. Dr Joel Wallach. Youngevity
 
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What is Gluten and how Its destroying your health. Dr Peter Glidden. Dr Joel Wallach. Youngevity Visit www.EveryDay90.com Please message us for more information. What is gluten? Gluten is a family of proteins found in grains like wheat, rye, oats, and barley. Of the gluten-containing grains, wheat is by far the most commonly consumed. The two main proteins in gluten are glutenin and gliadin. Gliadin is responsible for most of the negative health effects When flour is mixed with water, the gluten proteins form a sticky network that has a glue-like consistency. This glue-like property makes the dough elastic, and gives bread the ability to rise when baked. It also provides a chewy, satisfying texture Interestingly, the name glu-ten is derived from this glue-like property of wet dough. Bottom Line: Gluten is a family of proteins found in grains like wheat, spelt, rye and barley. Gliadin and glutenin are the two main gluten proteins. Problems with gluten Most people tolerate gluten just fine. However, it can cause problems for people with certain health conditions. This includes celiac disease, gluten sensitivity, wheat allergy and some other diseases
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Hidden Food Allergies | Are they making you sick and fat?
 
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When you think of an allergy, most people think of a severe reaction with shortness of breath, rash and swelling. That extreme reaction is relatively rare. A more common situation is a low grade food allergy with a more subtle, yet over the years, a very destructive reaction that stimulates damaging changes in the body. Many recent studies are showing that allergies to foods have a direct link to gaining weight, obesity and disease. A recent research article in the New England Journal of Medicine listed 55 diseases that can be traced back to a food allergy. One of those diseases is obesity and weight gain. Undetected allergies will cause an inflammatory reaction when eaten. The problem is the reaction is often delayed 24-48 hours after exposure, so it is difficult to trace vague feelings like fatigue, constipation or softer stools, bloating, gas and mood changes. So the problem continues to grow out of control. The long term effect of out of control inflammation in the body leads a multitude of disease and illness including weight gain and obesity, arthritis and pain, and irritable bowel syndrome to name a few. Most people will eat foods they are allergic to several times during the day and eventually the inflammation will spread throughout the body and create an environment for weight gain and chronic disease. The gut wall gets swollen and inflamed and has a harder time dealing with its job of defending against invaders like other allergens and infection. They also have a difficult time absorbing nutrients from food. This compounds the problem. Gluten is the number one hidden food allergy. It is found in wheat, barley, rye, oats, kamut and spelt. Celiac disease is a full blown allergic reaction to gluten where the body attacks the small intestine. It is present in about 1 % of the population. About 30% of the population has non-celiac gluten intolerance where the immune system attacks the gluten. This reaction is much more subtle, but can lead to long term consequences if not uncovered and addressed. The other top undetected food allergies are dairy, corn, eggs, soy, nuts nightshades (tomatoes, bell peppers, potatoes and eggplant), citrus and yeast (baker's, brewer's and fermented products like vinegar). Left undetected they lead to similar problems. Identifying and treating these food allergies is the first step in combating the effects it has on weight gain, disease and inflammation. Most physicians don't address this crucial issue when working up a patient with fatigue, weight gain or pain. A simple blood test can help identify hidden food allergies. All testing has its limitations and needs to be interpreted by a provider trained in dealing with food allergies and there long term effect on health and healing. In our clinic we deal with an array of disease and disorder in the body. From my patients with chronic pains, body degeneration and arthritis to the athlete with decreased performance and nagging injuries our goal is to treat there problem from the inside out. We have found that a quick fix cover-up or too many prescription medications that do not address the root cause of the problem does a disservice to the patients we care about. Medicine is evolving and we need to stay on top of the current research to treat and prevent the diseases that rot and plaque our bodies. Remember, if you carry unwanted weight or suffer from a chronic inflammatory disease like arthritis, pain, diabetes and cancer there is a substantial health benefit in uncovering hidden food allergies that are creating a damaging fire inside you. Healthy food and exercise can be your greatest medicine, but hidden allergies in food can also be your greatest enemy in fighting the battle for your health. Continue to armor yourself with the latest knowledge and fight back! http://www.rejuvmedical.com/pages/OrthopedicBlog/ http://www.youtube.com/watch?v=-k9DUOp7Xn0
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Gluten Free Flour - Healthy baking with gluten free flour
 
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Gluten free flour - http://www.livebrightandhealthy.com - Gluten free flour is a great healthy alternative for baking cakes, cookies, breads and cupcakes, without using wheat, barley, rye or oats. For a celiac sufferer or someone with a gluten allergy or intolerance, gluten free flours are a life-saver. On the other hand, if you want to go gluten free for health reasons, these flours open up a whole new world of possibilities! Cooking and baking with gluten free flour is more in the nature of an adventure with regards to taste, texture and structure of the baked goods. It really takes some commitment and getting used to. Gluten free flours used regularly in baking are, brown and white rice flour, sweet rice flour, which is locally known as glutinous rice flour, tapioca flour, potato flour, sorghum flour and buckwheat flour. A gluten free flour mix is can be made up of brown or white rice flour, tapioca and potato flour with xanthan gum added as a binding ingredient. But if glycemic index is an issue, then white rice, tapioca and potato have a high glycemic index. Coconut flour is a great healthy alternative for wheat flour in gluten free baking. It is a high fiber, high protein, low glycemic flour. If you don't have any nut allergy concerns, then almond flour is a delicious low glycemic flour. To create a gluten free flour mixture, mix together 4 cups brown rice flour, 1 1/3 cups potato flour, 2/3 cups tapioca flour with 3 teaspoons xanthan gum. Gluten free bread made from soy flour and corn flour is another option if you are following a gluten free diet. As you can see, gluten free baking is not limited to just wheat products. There is a whole world of gluten free products to choose from. It just takes some time and experimenting to find the formula that suits us best. http://youtu.be/wXb3o5wRQW8 External Tags: "gluten free flour", "low glycemic index", "glycemic index", "gluten free baking", "gluten free diet", "gluten free flour mix" "gluten free products", "gluten free bread", "almond flour", "coconut flour", "gluten allergy", " gluten intolerance", "rice flour", "tapioca flour", "soy flour", "corn flour", "celiac", "xanthan gum", " live bright and healthy" http://youtu.be/wXb3o5wRQW8
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