Celiac Disease and Why Gluten Free

We have heard of the words 'gluten free' time and again, but do we really know what it means?

Posted on

5 May 2015

Posted by

ewfood

Going “gluten free” is not just about a fad nor is it about a diet that has become popular to lose weight. Going “gluten free” simply means that these food products are safe for those who are suffering from Celiac Disease.

Celiac Disease is an auto-immune disorder.

“Auto-immune” means that the body is attacking itself. In the case of Celiac Disease, there is an immune response of the body to attack the small intestine whenever people consume gluten (a protein commonly found in wheat, barley and rye). The small intestine contains villi, it is a fingerlike projection that line the intestine. Frequent attacks lead to damage of these villi in the small intestine, which causes the small intestine to not absorb necessary nutrients into the body.

Who is predisposed to get Celiac Disease?

Unfortunately, it is both an autoimmune and a hereditary disorder. Genetically, it can be passed on in the family. Studies show that 1 in 100 people around the world suffer from Celiac Disease. If not properly diagnosed and managed properly, there can be serious long term effects. Having a family member who has this disease, whether a parent, child or sibling, gives you a risk of 1 in 10 of developing Celiac Disease.

What happens if intestinal damage occurs?

Symptoms such as bloating, sometimes diarrhea and weight loss will occur. Vital nourishment will also be deprived from the brain, nervous system, bones, liver and other major organs. Children may also experience pain especially after eating because of the intestinal irritation.

What are the long term effects?

Long term side effects of Celiac Disease if not managed properly can include the following:

Gall bladder malfunction.
Early onset osteoporosis or ostepenia.
Nervous system disorders (centreal and peripheral).
Pancreatic insufficiency.
Certain cancers such as gastrointestinal and intestinal lymphomas.
Neurological problems such as migraine, neuropathy, dimentia, ataxia, epileptic seizures, myopathy and multifocal leucoencephalopathy.

Is there a cure for Celiac Disease?

Unfortunately, there is none at the moment. It can only be managed to prevent symptoms. This means going on a strict gluten=free diet in order to prevent intestinal irritation and eventually promote healing if there is one.

If you have Celiac Disease, find out where gluten-free products are available and have a list of gluten-free restaurants and café with you. Fortunately for those living with Celiac Disease, a number of gluten-free places have popped up making gluten-free products widely available for everyone.

Here are some gluten-free favorites of chicken and a delicious flourless chocolate cake!

Roasted Chicken Breast with Cherry Tomatoes & Asparagus

Make this recipe for one in a snug¬fitting baking dish or to save on washing¬up, a little tinfoil tray

Ingredients

1 higherwelfare chicken

breast

8 sticks asparagus,

trimmed

6 cherry tomatoes

2 sprigs rosemary

1 pinch sea salt

1 pinch freshly ground

black pepper

olive oil

white wine

balsamic vinegar

Method

1. Preheat the oven to 200°C/400°F/gas 6.
2. Put 1 chicken breast, with its skin left on, in a

bowl.
3. Add 8 trimmed sticks of asparagus, 6 halved cherry tomatoes and the leaves from 1

sprig of fresh rosemary plus a whole sprig of rosemary as well.
4. Toss everything together with a pinch of sea salt and freshly ground black pepper and a drizzle of olive oil.
5. Put the veg into a tinfoil tray and place the chicken and rosemary sprig on top. Season well.
6. Add somewhite wine and cook in the middle of the oven for 25 to 35 minutes. Serve drizzled with

balsamic vinegar

(Source)

Chicken-Fried Steak with Soy Milk Gravy

Be sure to buy regular soy milk, not light, for the best results. You can also use cow's milk or hemp milk in this recipe.

Ingredients

1 cup Basic Breading Mix for Fried Foods

2 cups plain soy milk, divided

2 large eggs

4 (4-ounce) cubed steaks

Cooking spray

2 tablespoons canola oil, divided

1 tablespoon cornstarch

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 teaspoons chopped fresh parsley

Method

1. Place Basic Breading Mix for Fried Foods in a shallow bowl. Combine 1/2 cup soy milk and eggs in a separate shallow bowl, stirring with a whisk. Dredge steaks in breading mix. Dip in egg mixture; dredge again in breading mix.

2. Coat a large skillet with cooking spray. Add 1 tablespoon oil; place over medium-high heat until hot. Fry 2 steaks in hot oil 4 minutes on each side or until golden brown. Transfer steaks to a platter. Repeat procedure with remaining 1 tablespoon oil and remaining 2 steaks, reserving drippings in pan.

3. Combine remaining 1 1/2 cups soy milk, cornstarch, salt, and pepper in a 2-cup glass measure, stirring with a whisk until smooth. Stir milk mixture into drippings in pan. Bring to a boil over medium-high heat; cook, stirring constantly, 1 minute or until thickened. Spoon gravy over steaks. Sprinkle evenly with parsley.

(Source)

Flourless Chocolate Cake

Ingredients

1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 1/4 cups heavy cream 8 ounces bittersweet chocolate chopped
5 large eggs
1 cup granulated sugar
1/2 cup crème fraîche or sour cream
1/4 cup confectioners’ sugar, plus more for dusting

Directions

1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.

2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.

4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.

5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.

(Source: Sara Quessenberry)