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The Gluten Free Difference?

By Laurel House
Posted On Feb 07, 2013


Three years ago, my neighbor and I sat in the kitchen and watched her little girl eating in her high chair. She didn’t have the vocabulary of most children her age and she did not have control over her motor functions.

My neighbor and I cried while we talked about autism as the possible source of her daughter’s developmental woes. Autism seemed too big a word for such a small, innocent child.

After the shock subsided, my friend took her daughter to a specialist. She started her on a gluten free/casein free diet, and within three months her little girl began to grow. She stopped jiggling her hands uncontrollably, and began using new vocabulary.

Nutritional therapy can be a huge game changer for many families. Although it does not work for everybody, research shows that the benefits of incorporating a diet based on brain function, detoxification, gastrointestinal health and immune system function can bring about long term health benefits.

Gluten is the protein found in wheat, barley, spelt, rye, commercial oats and kamut, and casein is the protein found in milk and all dairy products. For some, the digestive system cannot break down these proteins properly. They form opioids, which are opiate or morphine-like compounds in the body, and cause symptoms such as inattentiveness, foggy thinking, bloating, gas, diarrhea and constipation for any eater – a veritable minefield for gastrointestinal health.

Regardless of the benefits, remember that going gluten/casein free requires a concerted personal effort as well as guidance from a qualified physician. The key is to use as many fresh unprocessed ingredients as possible.

Here’s a guide to one full day of gluten/casein living to get you started!

Breakfast: Mediterranean breakfast wrap

Gluten Free

1 Gluten Free Tortilla
1 Sweet Yellow Onion
1 Green Pepper
1 Red Pepper
1 Yellow Pepper
1 tbsp. Fresh Cilantro
3 Eggs
2 tbsp. Olive Oil
Dairy Free Shredded Cheddar Cheese
Kosher Salt
White Pepper
Hot Sauce (optional)

These can be wrapped and frozen! Steak or shrimp are also great additions!

Lunch: Coconut Chicken Fingers

1 Skinless Boneless Chicken Breast
1 cup Panko Style GF Bread Crumbs
1 tsp Fresh Chopped Rosemary
1/4 cup GF Organic Shredded Coconut
2 Eggs
pinch of Salt
pinch of White pepper
1 cup of Coconut or Canola Oil for frying

Dip the chicken strips in the eggs and then dredge through the bread crumb mixture. Gently drop the strips into the heated oil and cook on each side for 2 to 3 minutes.

Dinner: Wild Alaskan salmon with ginger

Gluten Free

4 Wild Alaskan Salmon Filets (skin on)
1 Lemon
1 Knob of Fresh Ginger
Kosher Salt
White Pepper
1 tbsp. Olive Oil

Bake at 425 degrees Fahrenheit for 25 to 30 minutes until fish is firm but not overcooked. Try serving with wild rice and steamed asparagus!