Looking for a few more facts you may not know about wheat or the gluten-free lifestyle? Click through our slideshow.
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Why You Should Eliminate Wheat from Your Diet
Mixed Green Salad with Grapefruit & Cranberries
Grapefruit juice is the base for the tangy vinaigrette on this salad studded with grapefruit segments and dried cranberries. It serves 12 as a starter or about 6 if you’d like a large portion per person.
Want the recipe? Click here: Mixed Green Salad with Grapefruit & Cranberries
Mexican Bison Stew
Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher cuts of bison, such as chuck or brisket, is flavored with chili powder, cumin and tequila.
Want the recipe? Click here: Mexican Bison Stew
Moroccan-Style Stuffed Peppers
Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.
Want the recipe? Click here: Moroccan-Style Stuffed Peppers
Part of HuffPost Food Group
At first, we thought there may be a possibility that those who are eating gluten-free were simply riding the recent trend wave. Turns out, there's a bit more to the story.
Wheat and grain-based products are loved by many people around the world. We can't get enough of crackers, bread, cereals and (let's not forget one of our favorites) pasta. The thought of a warm bowl of pasta slathered in homemade tomato sauce with a sprinkling of parmesan cheese tickles our fancy, but the results are in, and let's just say they are not pretty.
Gluten, a protein composite of gliadin and glutenin found in wheat and grains, may be addictive. Perhaps this explains the uncontrollable cravings for carbs many of us experience. This news was hard for us to digest, but not nearly as hard as gluten is on our intestines.
Since the 1950s, when scientists began cross-breeding wheat to make it grow faster, we've seen a few issues arise. Wheat is not as healthy as it used to be. U.S. plant scientist, Norman Borlaug, who won the the Nobel Prize for his work in wheat hybridization may have introduced some compounds that aren't exactly friendly to our bodies. In fact, there are proteins found in today's wheat that scientists can't trace back to the original plant.
What could this mean for you? Unfortunately, digestion issues along with a slew of potential diseases, such as celiac disease, rheumatoid arthritis, and IBS. These problems can pertain to anyone, not just to those with severe gluten reactions or celiac disease.
A reported 1.8 million Americans suffer from celiac disease, with an additional 1.6 million undiagnosed and 18 million who have extreme gluten sensitivity, also known as "non-celiac gluten sensitivity." Gluten: we hate to love it and we love to hate it. It helps give so many of the foods we love that sensational chewy texture, but is it really worth it?
For more wheat and gluten-free facts, check out our slideshow above.