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consciouseating


by Judith Fertig A


lthough following a diet without gluten has become easier due to increased availability and labeling of gluten-free foods, we still need to know how to make


sure which foods strictly qualify. We always have more control in our own kitchen, yet we’re not always eating at home. Natural Awakenings asked experts to comment on reasons for the demand and offer practical tips and tactics for healthy eating on the go.


According to the Center for Celiac Coming Next Month


GREEN LIVING IS HEALTHY LIVING


28 Natural Awakenings San Antonio


Research & Treatment, 18 million Americans are now gluten sensitive, 3 million more suffer from celiac disease, and the numbers continue to skyrocket, says Dr. David Perlmutter, a neurologist and author of Grain Brain. Gluten, a naturally occurring protein in wheat, barley and rye, is prevalent in the modern American diet. Perlmutter points to new wheat hybrids and increasing amounts of gluten in processed foods as exacerbating the problem. He particularly cites today’s overuse of antibiotics and anti-inflammatory medications as contributors to “inappropriate and excessive reactions to what might otherwise have represented a non- threatening protein like gluten.”


Solutions at Work Jules Shepard, a mother of two in Washington, D.C., and author of Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy who also shares recipes at Blog. JulesGlutenFree.com, remembers when going out for a gluten-free lunch was difficult. “The friendly lunch spots my coworkers and I used to enjoy on a weekly and sometimes even daily basis were no longer friendly


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