A healthy, risk-free gluten-free diet

I’ve already told you about it many times : gluten free is a trend that should only interest celiacs, full stop . There is no scientific evidence that carbohydrates from cereals with gluten are bad, indeed: many rural tribes ate cereals with gluten for about 75% of their diet, without gaining weight or having problems with blood sugar, intestinal disorders or other. The so-called gluten sensitivity is certainly something that people are suffering from more and more apart from celiacs, but the responsible for this sensitivity is not gluten in the strict sense, but all those products in which gluten has been forcibly added.as a thickener. Add to this the fact that the bakery industry has become clever: more resistant wheat with a higher gluten content, as well as poor quality, it is used for our pasta, the baker’s bread, not to mention biscuits. , snacks and so on. It is clear that this bombardment of gluten (which is not the only ingredient of which we unknowingly ingest alarming quantities every day: just think of fructose, of all the chemistry, of the vegetable oils that stuff us with omega6) does something to us. However, the problem at the origin is industry, not gluten: the same industry that has now gotten smart and produces a range of gluten-free foods that are making people fat, chock full of starches, refined rice and corn flours, glucose syrups and hydrogenated oils to enhance their taste and texture , depleted of vitamins, minerals and proteins. Not to mention the damage caused by Manitoba and Khamut flours.
So, to recap: if everyone ate good durum wheat whole wheat pasta, brown rice, whole grains (perhaps making them sprout) and organic whole flours instead of eating junk, no one or almost no one would have the problem of gluten sensitivity

But let’s say that despite this you want to have a healthy gluten free diet: because you are celiac or because you are sensitive to gluten. Below are some rules for a gluten-free diet that won’t make you stuffed with crap and eat real food, leaving the gluten-free industry to die that won’t make any money on your health (argh, argh, argh!) .
GLUTEN FREE DIET: HOW TO MAKE IT WITHOUT LOSING HEALTH
Pasta: yes to brown rice and multigrain pasta such as quinoa and organic corn. Here is a great company . Remember: integral. Brown rice. Quinoa. Organic corn. Even when you go to the organic near the house try to read the label!
Bread:bread for celiacs, like bread for everyone, must be wholemeal. Make it yourself to save money by using blends with brown rice flour, starch or tapioca, organic corn flour, and adding more nutrients with buckwheat, hemp flour, oilseeds or nut flours (almond flour). After shopping for flour, you can prepare your own bread and here I give you a fantastic recipe . Let’s say you don’t have time or desire: here too the choice falls on organic, choosing wholemeal bread made with 100% wholemeal flours in a mixture (rice, quinoa, corn, tapioca, buckwheat) or with two or three flours.
Buckwheat or quinoa porridge:ideal for breakfast instead of oats. Quinoa or buckwheat porridge is great. Quinoa is made by cooking the quinoa for a long time in water and milk, or whole milk or vegetable milk, until you have a cream. Buckwheat is soaked the night before in a little water (until it is covered), then smoothed with ripe fruit, chia seeds, nuts, a little vegetable milk. It’s practically raw food porridge.
Other cereals, pseudocereals: always choose them in the most authentic form. Not puffed for breakfast (puffed amaranth: basically sugar), but real millet, real amaranth, etc. Here, too, organic is almost a must, but the large hypermarket is fine too.
Ok, but what can we buy at the supermarket, let’s say under the house?
Easy:potatoes, brown rice, corn polenta, buckwheat, legume flours to make farinata (chickpea farinata, excellent). In this way, you can alternate carbohydrates, with simple cooking. Cookies, cakes, etc.? Make them yourself with wholemeal flours, walnut and almond flours, but also with legumes. If you have never tried the black bean and chocolate cake you are missing out on a memorable dessert, but there are also desserts made with chickpeas and pea flour.