104. Wheat Info Part 4

ALTERNATIVE FOODS YOU CAN EAT

BREADS: Rice cakes, ryvita, oatcakes, 100% rye bread, wheat free bread, corn bread, pumpernickel and corn crisp breads, and gluten free breads and crackers.
FLOURS: Corn flour, maize meal, polenta, barley flour, rye flour, rice four, potato flour,
soya flour, buckwheat flour, gram (chickpea) flour, and stamp collection multi-purpose flour.
Potassium bicarbonate: wheat free baking powder.
barley flakes, rye flakes, buckwheat flakes, tapioca flakes, and gluten free muesli.
PASTA: Corn pasta, rice pasta, rye pasta, buckwheat pasta, and rice noodles.
GRAINS: Brown rice is higher in fibre and more nutritious, however white rice is suitable. Quinoa, millet, buckwheat, and tapioca, make good alternative grains.
CONDIMENTS: Apple cider vinegar, tamari soy sauce, miso, gluten free gravy mix, stock
cubes, ketchup and sauces

103. Wheat Info Part 3

COMMON WHEAT FOODS TO AVOID

All wheat flours, wholemeal, granary, and plain white flour.
Baking powder.
Most bread, cakes, and pastries.
Wheat based breakfast cereals, like muesli, bran, bran flakes, bran sticks, wheat germ, weetabix, and shredded wheat.
All pasta.
Cous cous, semolina, and bulgar wheat.
Any convenience foods containing wheat starch (look out for modified starch)

Some sauces contain wheat, such as mustards, malt vinegar, soy sauce, and tomato ketchup, stock and gravy mixes.
Sausages and burgers often contain wheat rusk, as filling agents.
Some drinking chocolate and malted drinks.
Wheat based alcohols, such as whiskey, gin, larger, and beer.
anything in batter, or with a crumble topping.

102. Wheat Info Part 2

Wheat also has high levels of gluten, which is a protein found naturally in wheat and other grains.
Gluten is a sticky glue-like substance, and in our digestive tracts this substance can interfere with the digestion and absorption of nutrients.

Also because gluten is so sticky and difficult to digest, it can encourage the growth of unfriendly bacteria's such as Candida albicans. A lot of people with an intolerance to wheat and gluten can benefit from an anti candida diet that cuts out sugar and yeast as well as wheat and gluten.

101. Wheat Info Part 1

Wheat is generally considered a nutritious food, as it is rich in vitamin C, B vitamins, zinc and iron, as well as having a high fibre content. This is why wheat is the most widely used cereal in the western world, and as a consequence for many individuals (including many who are totally unaware) wheat can actually be causing them problems.

Some symptoms of wheat intolerance are constipation, diarrhoea, bloating, flatulence, indigestion, lethargy, irritability and depression. Wheat can also aggravate other diseases such as arthritis, eczema, psoriasis, and irritable bowel syndrome. It also seems to have a suppressive action on the liver, so even people who appear to tolerate it well, can slow down the rate at which they eliminate toxins, by eating too much wheat.