Could 2011 be Gluten Free for You?
In the past few months gluten has come more and more to my attention along with corn. I’ve spent a bit of time observing. One thing I keep noticing is that those with a gluten intolerance recently diagnosed are often holding an extreme amount of weight and those who have been gluten free a while are often weigh less. I’ve also noticed that it often appears these new gluten sensitives appear to be holding not true weight but water weight.
Gluten, the protein found in wheat, rye, and barley, is the common denominator in most of the grain-based products we eat, such as cereals, breads, and pasta.
Web MD talks in depth about gluten and can share insight. Gluten free bakeries are becoming more and more common as well. My local bakery (BlissBakery) recommended The Gluten Free Lab Blog to me. Within it’s folds delights untold unfold all gluten free. The city guides also are a wondrous tool.
Tomorrow my day will include ensuring a fourth grader can celebrate equally at the school holiday party. Thankfully one local pizza outfit (Mary’s Pizza Shack) has gluten free pizza! Believe it or not this poor child is also dairy sensitive so it was just wonderful that the team at Mary’s Pizza were willing and able to create a Hawaiian pizza for us gluten and dairy free. Now despite her sensitivities a happy 5th grader can participate in the holiday fun!
I hope everyone has a wonderful holiday season and when the parties unfold don’t neglect those gluten sensitive friends and make some holiday cheer for them as well!