Yes, that’s me. I am gluten free and so happy that I discovered a diet that works for me. I have more energy, my weight is easily maintained, my muscles and joints function as well as ever, and I have clarity of thought. I am gluten sensitive. If exposed even to the smallest amount within in a half hour I feel nauseous. If I have a large exposure I feel truly poisoned. My whole nervous system is affected. It’s difficult to speak, add two plus two, and sometimes even raise my arms for a hug. It takes days to cleanse my body and return to normal.
I am definitely not alone. One in a hundred people have Celiac’s disease and about one in ten has sensitivity. There is a growing number of awareness about gluten and how it affects us. Most people know of Celiac’s disease, which is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages. Symptoms include pain and discomfort in the digestive tract, chronic constipation and diarrhea, failure to thrive (in children), anemia and fatigue, but these may be absent, and symptoms in other organ systems have been described. Vitamin deficiencies are often accompanied secondary to the reduced ability of the small intestine to properly absorb nutrients. If you have Celiac’s or a true wheat allergy there is no better option but to be gluten free.
This is not a fad diet for many of us, even though more and more I hear of it this manner. There are purest professionals in the field of nutrition and medicine that believe that a diagnosis should be made prior to beginning a gluten free diet. The problem is many people are sensitive to gluten but this isn’t always something lab work can show. There are many theories being tossed around out there these days as to the growing number of people say they feel better for some reason when they don’t eat it. How strange it is that so many people are jumping on the gluten free trend and why are so many people affected now that weren’t 50 years ago? Is it a change in the molecular structure of our bodies or the wheat products we consume? Is it a question of genetically modified wheat or that the wheat we eat these days is different in other ways from its original form?
The truth is I don’t know and there is scientific research looking at this and many variables. For me, I feel so much better when it’s not in my system that the reason for my sensitivity seems irrelevant. A recent article in The New Yorker focuses on gluten and really gives a nice discussion about it. One of the things that struck a cord with me though was one traditional medical doctor’s point of view that the gluten free diet shouldn’t be prescribed by just any one. Most medical doctors don’t have a lot of education in nutrition. I had a short semester in my early years of medical school, which wasn’t enough for me in light of what I enjoy doing now. The point is that there are many people in health and wellness that have more education and knowledge about nutrition than some of us who are traditionally trained, and that taking advice from some of these people may be the best way to discover what really works for each of us. All of us are unique and in the same way that we all look different from one another, our dietary needs may vary just as much.
If you are interested in how gluten affects you, I encourage you to do challenge your body. Eliminate it from your diet for 6 weeks then reintroduce it and see how you feel. It takes a long time to really cleanse your body from the substance and being gluten free during the week and eating what you like on the weekend won’t lead you to the answer. Please know that being gluten free and feeling great is also about eating healthy. There are now plenty of junk food items that are gluten free. A diet rich in fruits, vegetables, and whole grains can really make you feel great and look great. What are the gluten free grains? Amaranth, buckwheat, rice (preferably brown), oats, corn, quinoa, millet, teff, and sorghum.
Yes, I know it is the holidays, but trust me when I say I had an incredible gluten free Thanksgiving meal with my family, and I feel great! So, are you up for the challenge? I would love to hear from you. Take the challenge and let me know how it goes. See below for a wonderful gluten free Cauliflower crust pizza compliments of my friend and fellow health coach Tammy Hobson.
Wishing you a happy and healthy holiday season,
Dr. Heidi
[email protected]
www.drheidiburry.com
Cauliflower Crust Hawaiian Pizza
Yield: One 9 to 12-inch pizza (feeds 2 to 3 people)
CRUST:
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt
TOPPINGS:
1/2 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup finely shredded mozzarella cheese
3 slices Canadian bacon, cut into strips
1/2 cup pineapple tidbits
1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes. Give the cauliflower a chance to cool. (If you do not have a microwave you can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating).
2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.
*Other topping ideas:
Marinara or pizza sauce with your favorite toppings
Pesto with thin sliced tomato and fresh mozzarella
Barbecue sauce with shredded chicken, green onions and smoked gouda
References:
http://wholegrainscouncil.org/whole-grains-101
http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease
http://en.wikipedia.org/wiki/Coeliac_disease
Spector, M. (Nov 3, 2014). Against The Grain. The New Yorker, pp.58-67
Tammy Hobson | Business Mentor & Nutritional Lifestyle Expert
Board Certified Holistic Health Counselor (AADP)
(805) 320-5370
[email protected] ~ www.livewell-everyday.com
I am definitely not alone. One in a hundred people have Celiac’s disease and about one in ten has sensitivity. There is a growing number of awareness about gluten and how it affects us. Most people know of Celiac’s disease, which is an autoimmune disorder of the small intestine that occurs in genetically predisposed people of all ages. Symptoms include pain and discomfort in the digestive tract, chronic constipation and diarrhea, failure to thrive (in children), anemia and fatigue, but these may be absent, and symptoms in other organ systems have been described. Vitamin deficiencies are often accompanied secondary to the reduced ability of the small intestine to properly absorb nutrients. If you have Celiac’s or a true wheat allergy there is no better option but to be gluten free.
This is not a fad diet for many of us, even though more and more I hear of it this manner. There are purest professionals in the field of nutrition and medicine that believe that a diagnosis should be made prior to beginning a gluten free diet. The problem is many people are sensitive to gluten but this isn’t always something lab work can show. There are many theories being tossed around out there these days as to the growing number of people say they feel better for some reason when they don’t eat it. How strange it is that so many people are jumping on the gluten free trend and why are so many people affected now that weren’t 50 years ago? Is it a change in the molecular structure of our bodies or the wheat products we consume? Is it a question of genetically modified wheat or that the wheat we eat these days is different in other ways from its original form?
The truth is I don’t know and there is scientific research looking at this and many variables. For me, I feel so much better when it’s not in my system that the reason for my sensitivity seems irrelevant. A recent article in The New Yorker focuses on gluten and really gives a nice discussion about it. One of the things that struck a cord with me though was one traditional medical doctor’s point of view that the gluten free diet shouldn’t be prescribed by just any one. Most medical doctors don’t have a lot of education in nutrition. I had a short semester in my early years of medical school, which wasn’t enough for me in light of what I enjoy doing now. The point is that there are many people in health and wellness that have more education and knowledge about nutrition than some of us who are traditionally trained, and that taking advice from some of these people may be the best way to discover what really works for each of us. All of us are unique and in the same way that we all look different from one another, our dietary needs may vary just as much.
If you are interested in how gluten affects you, I encourage you to do challenge your body. Eliminate it from your diet for 6 weeks then reintroduce it and see how you feel. It takes a long time to really cleanse your body from the substance and being gluten free during the week and eating what you like on the weekend won’t lead you to the answer. Please know that being gluten free and feeling great is also about eating healthy. There are now plenty of junk food items that are gluten free. A diet rich in fruits, vegetables, and whole grains can really make you feel great and look great. What are the gluten free grains? Amaranth, buckwheat, rice (preferably brown), oats, corn, quinoa, millet, teff, and sorghum.
Yes, I know it is the holidays, but trust me when I say I had an incredible gluten free Thanksgiving meal with my family, and I feel great! So, are you up for the challenge? I would love to hear from you. Take the challenge and let me know how it goes. See below for a wonderful gluten free Cauliflower crust pizza compliments of my friend and fellow health coach Tammy Hobson.
Wishing you a happy and healthy holiday season,
Dr. Heidi
[email protected]
www.drheidiburry.com
Cauliflower Crust Hawaiian Pizza
Yield: One 9 to 12-inch pizza (feeds 2 to 3 people)
CRUST:
1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower)
1 large egg
1 cup finely shredded mozzarella cheese (or try another kind!)
1 teaspoon dried oregano
1/2 teaspoon dried minced garlic (or fresh garlic)
1/2 teaspoon onion salt
TOPPINGS:
1/2 cup tomato-basil marinara sauce (or pizza sauce)
1/2 cup finely shredded mozzarella cheese
3 slices Canadian bacon, cut into strips
1/2 cup pineapple tidbits
1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes. Give the cauliflower a chance to cool. (If you do not have a microwave you can steam the florets just until they are tender (not mushy) on the stove and then let them cool before grating).
2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil.
3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately.
*Other topping ideas:
Marinara or pizza sauce with your favorite toppings
Pesto with thin sliced tomato and fresh mozzarella
Barbecue sauce with shredded chicken, green onions and smoked gouda
References:
http://wholegrainscouncil.org/whole-grains-101
http://www.webmd.com/digestive-disorders/celiac-disease/celiac-disease
http://en.wikipedia.org/wiki/Coeliac_disease
Spector, M. (Nov 3, 2014). Against The Grain. The New Yorker, pp.58-67
Tammy Hobson | Business Mentor & Nutritional Lifestyle Expert
Board Certified Holistic Health Counselor (AADP)
(805) 320-5370
[email protected] ~ www.livewell-everyday.com