Cooking Blog — Gluten Free

What is a gluten-free diet

• A Gluten-free diet does not include the grains wheat, barley, rye, or hybrids of these grains. This includes all varieties and forms of these grain, such as spelt (a type of wheat) and malt (made from barley)
• It called gluten-free diet because the grains that must be avoided all contain a protein called gluten.
• Most people who follow gluten free diet have Celiac disease.

From draxe.com

From pinterest.ca

What is Celiac Disease

• Celiac disease is a serious autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.
• Celiac disease can develop at any age after people start eating food or medicines that contain gluten. Celiac disease can lead to additional serious health problems.
• These include the development of other autoimmune disorders like Type I diabetes and multiple sclerosis (MS), dermatitis herpetiformis (an itchy skin rash), anemia, osteoporosis, infertility and miscarriage, neurological conditions like epilepsy and migraines, short stature, and intestinal cancers.

From Gluten-free living

What are some reasons people decide to follow a gluten-free diet?

• People with celiac disease should avoid everything contained gluten or may contained gluten. They should request food be cooked in separate pan , use separate oil and cooking utensils and separate surfaces.
• People with gluten sensitive will regular a gluten-free meal, but may or may not worry about cross-contamination. Their symptoms are real, and gluten makes them ill, but the amount required to do so varies from person to person.
• People with wheat allergy usually advised to carry an epi-pen for emergency situations
• People who chose gluten-free diet to improve their general health do not tend to maintain the diet for any duration or to a strict level. They tend to not worry about cross-contamination and do not have any obvious symptom from eating gluten

From printesest.com

How to dealing and avoiding cross-contact.

• Before dining in any restaurant, you will need to have a discussion about cross-contact with one of the restaurant employees. Food allergies are commonly understood, but the term of cross-contact is fairly new.
• Separate cutting boards, utensils, area when prepare food.
• Food items should be labeled correctly.

My experience.

I used to work at Jugo Juice, they have the one call P&B Protein, which include frozen banana, peanut butter, unsweetened chocolate milk, and chocolate protein. We have