Fw: gluten free grains

[Guest guest]

I've been eating quinoa for breakfast and it is pretty yummy! I found this article and wanted to highlight some of the items that I found very important, and share them with you. I've suspected a problem with some grains before, but never fully investigated it on myself by eliminating them completely. It is really hard! I've stuck with the whole wheat, but I have never fully cut out the gluten containing grains, and this article makes me think twice about it, especially the comment about the Hashimoto's, which I have. One of my goals is to eat only whole grains, fruits, vegetables, nuts or seeds, and free range meats this year, and given this information, I think it may be a great idea for me to see what happens if I cut out the gluten containing grains completely. I've been feeling great, but I want to see what I can do about this Hashimoto's!

http://www.glycohealthservice.com/s-nutritionals.htm

Where does one get these essential amino acids? In industrialized countries, a deficiency of protein is rare because we are huge meat eaters, however, one suggestion is to remove all the unhealthy white flour products and integrate your own homemade spelt flour products; i.e., bread and pizza dough, and any processed goods that have flour as an ingredient. Spelt is over 5000 years old and is better tolerated than any other grass family grain. Spelt is the only grain that contains mucopolysaccharides that have been shown to increase the master antioxidant of the body, glutathione. Increasing glutathione levels is a very difficult task, with only a handful of supplements being scientifically validated to do so. Spelt has more protein than wheat, and contains all the essential amino acids that are needed in the daily diet to insure proper cell maintenance. Whole spelt flour can be found in most health food stores. Spelt is still a gluten containing grain, thus is not suitable for those with a gluten sensitivity or celiac disease. Further, according to a pre-release version of the book, Dangerous Grains, (to be released in July 2002) gluten-containing grains have been linked to over 225 different symptoms and diseases, and should be considered a 'missing link' for dieticians, nutritionists and consumers of the world. Some of the many reasons to steer clear of gluten are depression, autism, schizophrenia, type I diabetes, Hashimoto's, Down's syndrome, failure to thrive, rheumatoid arthritis, lupus, scleroderma, hives, recurrent urinary tract infections, kidney stones, chronic fatigue syndrome, gallbladder malfunction, recurrent canker sores, celiac disease, constipation, ulcerative colitis, etc. Are we getting the picture? Gluten-containing grains have the potential to cause symptoms and diseases unrelated to the intestines, and could be one of many underlying causes of modern day chronic degenerative diseases. In my opinion, spelt is the only gluten-containing grain that should be eaten, however, not as a mainstay. Spelt is a 'catch 22' because it contains both gluten and mucopolysaccharides. If concerned about gluten sensitivity, the most sensitive and specific blood test is called the tissue transgluaminase (tTG) test. To find a doctor that uses the tTG test contact the American for Advancement in Medicine. ACAM) at 1-800-532-3688 or http://www.acam.org/. The gluten containing grains are wheat, rye, barley, triticale, and possibly oats. The wheat grains include spelt, kamut, club, durum, bulgur, einkorn, and semolina. Oats have a substance similar to gluten and do not really contain gluten at all. Oats do not appear to cause problems for people with celiac disease. Gluten free diets are needed for those with celiac disease. Strict adherence to NO GLUTEN (wheat, rye, barley, triticale) must be followed and that includes any processed foods that any of these products are added to. Triticale is a hybrid between wheat and rye. Excellent grains that are complete proteins (contain all of the essential amino acids) and are gluten free are: quinoa, millet, amaranth, and buckwheat. These can be found in most health food stores and are delicious and nutritious, however, will take some getting used to. I suggest these grains over any other, as they are better tolerated and more nutritious than the gluten-containing and grass family grains. Another excellent food to include in the diet is kefir, as it provides all the essential amino acids as well as many beneficial bacteria. Meat and eggs are usually laden with pesticides, hormones, and antibiotics, if not organic and free range, thus be wise when choosing what meats you will consume. It is possible to decrease meat and egg consumption by eating high-purine protein non-meat foods that include: bee pollen, brewer's yeast, chlorella, blue-green algae and hempseeds. Moderate-purine protein non-meat foods include: whole ancient grains (einkorn, amaranth, quinoa, spelt, kamut and buckwheat), asparagus, cauliflower, mushrooms, peas and nuts and seeds (almonds and hazelnuts). Fermented soy products also contain substantial amounts of protein and include foods such as tempeh, miso, natto, and either tamari or shoyu soy sauce. Superfoods like Pure-Synergy, Dr. Schulze's Superfood, and Nature's First Food (contact Millennial Wellness) are also a good means for acquiring protein in the diet, as well as many other excellent nutrients and healing benefits. Our life depends on glutathione and we literally cannot survive without it. Glutathione is a regenerator of immune cells and is involved in DNA synthesis and repair, as well as protein synthesis. It is obvious that glutathione is an invaluable naturally occurring protein that protects every cell, tissue, and organ from free radicals and disease.