Newsletter Masthead Tiffin Logo
Newsletter Feature Image

Gluten

Dotted Line Horizontal Rule

Gluten intolerances have become much more prevalent in recent years. As a matter of fact, celiac disease is thought to affect 1 in 33 people. Celiac disease and gluten intolerances are due to an inflammatory response to a protein called gluten, which is found in wheat, rye, barley and, sometimes, oats. It is this protein that makes breads and pastas chewy.

When someone who has celiac disease or is sensitive to gluten consumes gluten-containing foods, antibodies that attack intestinal microvilli are attacked. As a result, nutrient absorption is impaired. People may suffer from diarrhea, weight loss, malnutrition, migraines, infertility and osteoporosis, and other inflammatory conditions.

No one really knows why but one of the reasons may be that we are no longer consuming the same types of wheat that our ancestors consumed. Another reason may be that, because people are consuming more refined grain products (such as white flour), they may have reduced ability to digest gluten, which is found in the endosperm of seeds (a part that is usually removed from the grain when it is refined). It might also be because much of the wheat produced today is genetically modified. As was noted in a previous newsletter, genetically modified foods may cause allergies because the process of crossing genes from one species to another creates allergens, or can create new allergies.

People who have celiac disease or intolerance to gluten need to eliminate all gluten-containing foods from their diet. The best grains to use instead of wheat, rye, and barley are:

  • Quinoa
  • Brown rice
  • Gluten-free oats
  • Millet
  • Buckwheat (related to rhubarb and not wheat)
  • Non-GMO corn

Back to Top

Quote of the Month

Dotted Line Horizontal Rule

“Luck is like having a rice dumpling fly into your mouth.”

—Japanese Proverb

Back to Top

Upcoming Events Headline

Dotted Line Horizontal Rule

Events to look forward to in August and September:

Organic Singapore
New to Singapore or just want to find out more about where to find organic foods? Join me for a tour of some local organic stores, a wholesale market and an organic restaurant.

Top 20 Healing Foods
Did you ever wonder what kuzu root or ghee are good for? Join me for a class on which foods are crucial to good health. We’ll talk about the top 20 healing foods and how these can be incorporated into your diet.

Eat to Beat Inflammation
What is inflammation and what does it do to our body? More importantly, what foods can we eat to prevent inflammation in our body? Join me for a class where we will discuss on of the leading causes of contemporary diseases and what foods we can incorporate into our diet to minimize inflammation and build up our immune system.

Back to Top

All events are located in Singapore unless otherwise noted. For more information
and a complete listing of upcoming events, visit healthytiffin.net/events.html

Rachel Khanna photograph

About Me Headline

I am the mother of four daughters and a Certified Health Counselor, as well as a passionate advocate of organic and local food and a healthy lifestyle. I decided to become a health counselor to fulfill my passion of working with children and parents to improve their health and family life. Learn more about me at healthytiffin.net/about.html

Call to action: Want more information? Visit www.healthytiffin.net for recipes, resources, events, and to learn about our individual and group programs. Click here now!
In this issue:

Recipes

Homemade Energy Bars (yields 1 baking sheet)

  • ¼ cup blanched and slivered almonds
  • 1 ½ cups rolled oats
  • 1 cup puffed brown rice cereal
  • 1 ½ cups dried apricots, chopped
  • 1 ½ cups currants, raisins or cranberries
  • 1 cup brown rice syrup
  • ½ cup maple syrup
  • ½ cup almond butter or sunflower seed butter (sunbutter)
  • 1 ½ tsp vanilla extract
  • ½ tsp cinnamon
  1. Preheat oven to 350º F. Spread almonds, oats and cereal on baking sheet. Bake 15 minutes, until toasted.
  2. In large bowl, combine apricots, currants, and cinnamon. Toss to mix. Add toasted nuts, oats and cereal and mix again.
  3. Combine rice syrup and maple syrup in a saucepan. Bring to a boil over medium heat. Reduce heat to low and stir in almond butter and vanilla. Quickly pour syrup over oatmeal mixture and stir well.
  4. With a spatula, spread the warm mixture on a baking sheet lined with parchment paper. Press into even, thin layer. Place another piece of parchment on top. Work quickly to prevent mixture from cooling. Chill 2 hours, then cut into squares. Bars can be refrigerated.

Click here
for more recipes
on healthytiffin.net

Dotted Line Horizontal Rule

Tiffin LLC · Rachel@Healthytiffin.net

This newsletter and its content copyright © The Picky Foodie 2010. All rights reserved.
Any redistribution or reproduction of part or all of the contents in any form without prior consent is prohibited.