Johnson - Gluten-Free To GO

By: Jackie Johnson

www.BetterLivingIdeas.org

Gluten-Free To Go 35+ Delicious Healthy Recipes From MyKitchen To Yours

2013 Jackie Johnson. All Rights Reserved.

No part of this book may be reproduced in any formwithout written permission from the author, with the exception of very briefexcerpts in reviews.

Neither the author nor the publisher assumes anyresponsibility for any errors, omissions or contrary interpretations of thissubject matter.

This book is intended for general information. Viewsexpressed are those of the author alone, and are not intended as expertinstruction, nor as guidance or diagnosis of any condition or problem.

The reader is reminded that any food or substance canelicit an allergic or negative reaction, particularly in combination withcertain medications and that individuals react to different foods, medications,food supplements etc. in different ways. The reader is responsible for his orher own actions and health.

Adherence to all applicable laws and regulations,including international, federal, state, provincial and local, in Canada,United States, Great Britain and all other countries is the sole responsibilityof the purchaser or reader.

Neither the author nor the publisher assumes anyresponsibility or liability whatsoever on behalf of the purchaser or reader ofthis book.

As my mother frequently reminded us, we werent one of thoseallergy families, constantly going to doctors for any little ache or pain.

In fact, bursting with good health most of the time, we veryrarely went to doctors at all.

So, by the time my sisters and I grew up and became parentsourselves, we pretty much took it for granted that allergies are, for the mostpart, something that would rather avoid us (the one exception was the sisterwho has to steer clear of bees).

But for me, that all changed the day a decade ago or so whenI suddenly had the worst stomach pain Ive ever had to endure.

If you have any form of food intolerance, including Celiac,IBS or a gluten allergy, you already know this pain is like hot knives plunginginto your lower gut.

When it mysteriously just went away in a few hours, I wasenormously relieved. And more than willing to believe it was some sort of weirdstomach ache or maybe a touch of food poisoning (we had eaten at a restaurantthat day, one I vowed to never eat at again).

Then, came a repeat attack. No restaurant to blame thistime.

My doctor was all-too-ready to dismiss it as upset stomachand recommend the usual seltzer concoctions you can get OTC, but they did exactlynothing to help.

This set me on the path to find out what was causing thismysterious problem that would strike with lightning force, then graduallyrecede, but that always got in the way of whatever I wanted to do that day.

As a health and lifestyle reporter, I just did what Iveoften done to research an article, or get ready for an interview, but thistime, the subject was personal. I needed prevention, if not a cure.

Though my own research and a process of elimination, I wouldeventually work out what this pain was, by first understanding what it probablycouldnt be not a rogue germ or virus, not a bacteria and certainly not just abad restaurant meal.

As the first step in this process, various possible medicalproblems (the scary ones) were ruled out (and I changed doctors).

Eventually, I got to the answer, mainly by a process ofstriking a certain food off the menu and watching for what happened next (notdairy, not caffeine, not chocolate, not peanuts)

As it turned out, the culprit is wheat. Specifically, thegluten in modern and highly-hybridized wheat, which many people have difficultydigesting, and some experts claim is probably best avoided by most women.

This misery it is much worse than simple discomfort - isentirely preventable, simply by protecting your gut from gluten encounters which, it turns out, is even simpler than avoiding bees.

Gluten reactions and all the pain - are entirelydetermined by what you choose to put in your mouth. Or on your skin.

Still, if you learn you need to switch to a gluten-freelifestyle (because of celiac, or because of general sensitivity to gluten), itcan seem as if all the foods you know and love are suddenly off the menu.

No wheat and it is remarkable how many foods in additionto breads, cakes, pasta, cookies, pie, donuts and other treats ALSO containgluten and gluten products, such as the widely-used flavor enhancer monosodiumglutamate, or MSG. The American Food And Drug Administration calls it safe,but thats simply not true for the millions of people who are sensitive togluten.

Theres also a lot of misinformation out there some of iteven showing up in respected media sources, calling gluten allergy a fad orstating that mostly children get wheat allergy, but they outgrow it, asrecently reported by a story on the CBS News website. You can find a link tothis article from the resources page on our website here: http://bit.ly/Xco8NN

It can seem overwhelming, trying to figure out what youllbe able to eat, pain-free.

It is an adjustment, no doubt about that.

However, on the up-side, it turns out that eatinggluten-free is eating healthier. It can also help you get rid of extra fat andmaintain the best weight for you while getting the nutrients you need.

And maybe dodge the diabetes/metabolic disease/heart diseasebullets, along with the belly fat.

But, like any effective new and better eating plan, eatinggluten-free will take you outside your comfort zone.

As a fairly lazy cook, but a committed researcher andgluten-free convert, I can tell you that there is still LOTS to eat that istasty, healthy, fits with other diets and health needs (such as low-sugar orpromoting weight loss) and also doesnt bend the budget out of shape.

PLUS, major bonus, gets you out of the kitchen fast andmaybe even the occasional round of applause from grateful and amazed family andguests.

OK, that might be a rare thing but how good you will feeleating this way isnt!

You can eat very well, and be abundantly healthy wheneating gluten-free.

You dont need to order strange and pricey ingredientsonline, dont need to shop at those chi chi health-foods stores exclusively, oreat strange unfamiliar things, dont need to give up on taste, and also dontneed to fear that next gluten attack.

It DOES mean you have to learn to recognize gluten andsometimes, it can be sneaky, in foods you wouldnt expect to be harboring theenemy.

Breakfast cereals for example. Sauces. Frozen meals. Snackfoods. Even some dairy products.

Just about everything prepared, processed or that comes in abox, a bottle or a can.

So that is the starting point for this book all the good,satisfying and nourishing foods you CAN eat and what youd best avoid if youwant to stay friends with your gut.

Then we get into how to combine the good ingredients intomeals that are fast and easy to prepare on the go and may also go with you to school, to the office, and everywhere a full life takes you!

No dull diet meals here these 35+ gluten-free snacks,meals and desserts are so good my family is happy to see these come to thetable, while I know that were eating better than we used to (and we owe it allto the gluten warning!).

If you have digestion problems there are many things itcould be, some of them quite serious. I urge you to see your doctor, and if heor she will not take your complaints seriously, get another opinion.

If you have already been diagnosed with celiac or a wheat orgluten allergy, chances are you have been given a diet to follow, or at leastsome nutrition guidelines. If so, this book will give you more deliciousrecipes.