Photo: laurafuentes.com
At this point, it’s probably impossible not to know about the gluten-free craze sweeping the nation. If you don’t quite understand it, you’re not alone! Let us talk about the gluten facts. Gluten is a protein found in most significant grains containing wheat (bulgur, spelled, farro, semolina, etc.), barley, and rye. However, don’t forget that gluten is present in more than just bread-like foods! It can also be found in many processed foods (like chocolate, deli meat, salad dressing, soy sauce, and even toothpaste). Unless you have celiac disease, gluten is not bad for you, in moderation. It’s not something to fear! It’s better to be gluten-aware than gluten-phobic. That said, cutting down on how much you eat will help balance your diet and regulate your digestive system.
You might be wondering exactly how our bodies process gluten. As the food you eat hits your intestines, tTG, an enzyme, begins to break down the gluten into smaller proteins (glutenin and gliadin). As they go through the digestive system, the proteins are absorbed. Your body gains nutrients from gluten but doesn’t need that many proteins (and can only absorb so much). It can ‘clog up your digestive tract, not allowing other good nutrients to help your system. Too much gluten in any diet can cause bloating, constipation, weight loss/gain, and malnutrition.
Food has changed over the years. It is no longer as clean and chemical-free as it once was (from bug-resisting spray to drought-resistant plant evolution), yet our bodies still function the same. Cutting out as much processed food and harmful proteins/chemicals can significantly help your health, from complexion to cholesterol.
Check out this delicious gluten-free (and egg-free) pancake recipe from laurafuentes.com (and momables.com)!
What You Need:
How to Make It:
Total time: 15 min (prep: 5-7 min; cook: 10 min)
