Healthy lettuce wraps: Wave ‘bye-bye’ to bread!

wheat gluten, gliadin, lettuce wrap, wheat sensitivity, grain

My wife doesn’t eat much bread these days. I congratulate her for it. Bread is made from refined grains and can raise your blood sugar too quickly. It can also affect you because of the wheat gluten itself. And, I have my doubts about how healthy yeast is.

There are though glutens in other grains like barley, rye and corn. All grains have their own gluten like wheat where it is called ‘gliadin’. So, when you hear something is ‘gluten free’, beware. The term is kind of a misnomer.

Many noodles have corn in them. Well, corn has it’s own gluten and is sometimes just as bad a culprit as wheat to those who have a ‘sensitivity’.

I eat spaghetti on occasion, but I eat a certain type. It is pasta made from quinoa and flax seed. It is similar to wheat, but doesn’t have exactly the same texture or taste. For example, what I put in it is…

As for sandwiches, you can use a lettuce leaf. This can be iceberg lettuce or romaine. For my cabbage rolls, I use cabbage leaves that I boil first so they are soft.

If you can, try to get away from eating bread. It's not that nutritious or as healthy as they want you to believe...

It is low nutrition and better food is found elsewhere. But, this is a hard one, as everything seems like it is made from wheat or some other grain like corn. Yet, you can make a burrito with a lettuce leaf or a lettuce wrap sandwich.

It’s a different life without bread, but I believe it’s worthwhile from a health standpoint to simply get rid of it. It’s sort of weird at first, but you get used to feeling better without most grain. I use only quinoa, millet, basmati and brown rice.

Whole grains such as these will help you lose weight. On the other hand, too much bread, crackers and pastry, etc. can make you gain weight.

‘Gluten is a protein found in wheat, barley, rye, and sometimes oats—ingredients often used in breads, pastas, and desserts. Some people get gas, diarrhea, or bloating after eating gluten. These symptoms could be caused by intolerance to the protein or a wheat allergy, but celiac disease is different [1 newsinhealth.nih.gov]’.

Source-

1 URL newsinhealth.nih.gov/2016/05/going-gluten-free
Website Title National Institutes of Health
Article Title Going Gluten Free?
Date Published July 19, 2017
Date Accessed April 10, 2018

Note- consult your doctor before you change your diet.

 

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Author: Steven Humphreys

I have long been married and currently write health and wellness articles and poetry posts. I have authored several books currently for sale at most popular outlets. I hope you like my blog finding it informative and meaningful as well as entertaining. Let me know what you think. You can read more 'about me' on this site. Thanks for stopping by!

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