Food-Free-Gluten

Try this great ebook to assist you with your gluten intolerance issues. Food-Free-Gluten

Monday, November 06, 2006

Becoming A Healthy Eater

Being a healthy eater requires you to become both
educated and smart about what healthy eating
actually is. Being food smart isn't about
learning to calculate grams or fat, or is it
about studying labels and counting calories.

Healthy eating is all about balanced and moderate
eating, consisting of healthy meals at least
three times per day. Healthy eaters eat many
different types of foods, not limiting themselves
to one specific food type or food group.

Eating healthy requires quite a bit of leeway. You
might eat too much or not enough, consume
foods that are sometimes more or less nutritious.
However, you should always fuel your body and
your brain regularly with enough food to keep
both your mind and body strong and alert.

A healthy eater is a good problem solver. Healthy
eaters have learned to take care of themselves
and their eating with sound judgement and making
wise decisions. Healthy eaters are always aware
of what they eat, and know the effect that it
will have on their bodies.

When someone is unable to take control of their
eating, they are also likely to get out of control
with other aspects of life as well. They could
end up spending too much, talking too much, even
going to bed later and later.

You should always remember that restricting food
in any way is always a bad thing. Healthy eating
is a way of life, something that you can do to
enhance your body or your lifestyle. If you've
thought about making your life better, healthy
eating is just the place to start. You'll make
life easier for yourself, those around you, and
even your family.

Tuesday, March 28, 2006

Food-Free-Gluten

Here is a list of names associated with celiac disease. This list will assist you in your search for additional information on gluten intolerance.
Coeliac Disease
The Celiac Syndrome
The Celiac Condition
The Celiac Affection
Nontropical Sprue
Malabsorption Syndrome
Intestinal Infantilism
Idiopathic Steatorrhea
Gluten Sensitivity
Gluten Senstive Enteropathy
Gluten Intolerance
Gee-Herter's syndrome
Celiacs
Celiac Sprue
Celiac Disease

Some History on Celiac Disease

The first recordings of this disease were recorded by Vincent Ketelaer, a Dutch physician, in 1669. Gluten was not determined to be the problem at this time. What he noticed was a failure to thrive in some children. It was not until Holland's supply of cereal grains were scarce after World War II, that some of these Dutch children that failed to thrive, started to show improvement. They gained weight and strength. The link between celiac disease and diet was made when the supplies of cereal grain returned to normal and those same children began to show signs of deteriorating again.
Who is at Risk?

Celiac Disease was once thought that it affected mainly whites of North Western European ancestery. But recent studies show that it also affects Hispanic, Black and Asian populations
Celiac Disease affects twice as many females as males
People with or who have had an over exposure to wheat
People who are experiencing severe stress or emotional and physical trauma
People recently out of surgery, or recovering from a viral infection

Other reasons why someone may develop celiac disease can be attributed to a variety of factors:
Your environment
Your life sytle
Your physical condition

Celiac disease is a digestive disorder that you will need to be fully aware of for the rest of your life.
You are not alone! There is an ever increasing number of people facing this same situation. That means that more people and organizations are working to develop products, create support groups and look for possible cures for celiac disease.

Thursday, March 09, 2006

Food-Free-Gluten: Food-Free-Gluten

Food-Free-Gluten: Food-Free-Gluten

Food-Free-Gluten

"The Essential Gluten Free Guide" is a complete resource guide, but more than that, it leads you by the hand through a life changing, step by step action plan. Inspired by listening to the difficulties of celiac sufferers, the book provides you with a totally new way in dealing with the sensitivities of gluten and wheat.