The Cook Book You Need

.

Have Fun Making Yummy, Gourmet Tasting,

Gluten-Free,

Low-Glycemic

Meals the Quick and Easy Way. Delicious Desserts Too!

This is the first Cook-Book of its kind! Every Recipe is Completely Gluten-Free, Sugar-Free (except fruit), Digestion-Friendly, Allergy-Friendly and Low Glycemic with Meat, Poultry, Fish meals and Tree-Nut-Free, Dairy-Free, Vegan and Vegetarian Options for most recipes.

Every single recipe in this book covers all three issues at the same time and are still incredibly yummy, satisfying, and fulfilling. None of the recipes use corn, soy - except for one special, safe, non-GMO, very easy-to-digest liquid form - or even rice (high-glycemic), or flour of any kind, except seed or nut flours. Delicious dairy-free alternatives are also given. Very few allergens are used, and alternatives given for most known allergens, including certain recipes that give alternatives to tree nuts.

Discover a new world of yummy, satisfying food that is fun to cook and eat, such as:
  • How you can make Cream Soups and sauces with or without real cream and very low-glycemic thickeners.
  • Enjoy Hearty Stews without flour or potatoes!
  • Hide your Vegetables and get more flavor -But without having to even think about it; this book will give you simple instructions, quick and easy.
  • Learn to make easy, Quick Desserts that use no flour, but have more flavor. Cakes, tarts, truffles and pies all made with no flour!
  • Make rich, filling Ice-Cream and alternative with nuts (no dairy, no rice, no soy)!
  • Learn a safe, very-low-glycemic Proprietary Blend to Sweeten nearly anything to taste like sugar, with no sugar or refined sweeteners of any kind!
  • Learn to make simple, quick Salad Dressings that people came to the restaurant just to get. A blender is all you need for most recipes, including homemade salad dressings that are to-die-for or better yet; to-live-for!
  • Discover the secrets to making all food Taste Superb. Simple tricks for spicing up anything with natural, primal flavor!
  • Use Less effort than a typical recipe in many cases.

Click Here to read more!!

Thursday, April 28, 2011

A recent study published in the American Journal of Gastroenterology finds that more than 30% of patients with celiac disease following a gluten free (GF) diet fail to exhibit recovery of intestinal damage after 5 years on the medical necessary diet.

The authors state that recovery of intestinal damage was absent in a "substantial portion" of patients with celiac disease. The actual number of patients not improved after 5 years was 34%.

This is not the first study to illustrate such an alarming statistic. Another research study published last year found that more than 80% of patients on a gluten free diet failed to demonstrate healing in their intestinal wall. But the big question is why are these patients failing to heal?

So many chronically sick people are getting a diagnosis of gluten sensitivity or intolerance and turning to a GF diet. Unfortunately, these individuals are being directed toward replacements foods that are:

* extremely unhealthy
* are not gluten free
* are highly processed and disease promoting
* over priced

The gluten free food industry made over 2 billion dollars in 2010. It is the fastest growing sector of the food industry, and sadly, most of what is produced and sold to the public is counter productive to health restoration. For example - trading out brownies for "gluten free" brownies does not accomplish what the patient has set out to do - recover from years of food induced damage.

Doctors and nutritionists are part of the problem!

Instead of educating gluten sensitive patients about the health detriment of these "gluten free" food alternatives, they promote them. Ever go to a GF support group? Many of them are sponsored by doctors or hospitals. The bulk of the food being brought in is typically cakes, cookies, processed cereals, crackers, etc. How can a person with severe illness ever hope to recover eating these types of foods. It is no wonder that researchers are publishing findings like the ones above.

Many Gluten Free Food Items Are Not Gluten Free!

Gluten is a family of proteins that share a similar structure. It has always been assumed that wheat, barley, rye, and oats (depending on who you ask) were the only culprit grains for those with gluten issues. However, studies have linked corn gluten to problems in those with celiac disease. Additionally, new research in 2010 identified 400 new gluten proteins - many of which were shown to cause damage in patients with gluten sensitivity. That is why we specify between the "traditional" gluten free diet and a TRUE gluten free diet. One will guarantee a lack of healing while the other will allow your health to flourish.

If you are on a "traditional" gluten free diet and still having health issues, it's time to go TRUE gluten free. If you need help, learn about my new Glutenology Health Matrix Program below.

Dr. Peter Osborne is the clinical director of Town Center Wellness in Sugar Land, TX. His practice focuses on integrative holistic care to include chiropractic, decompression, lifestyle coaching, as well as treating complex medical problems by identifying an individuals genetic variations, and correcting nutritional deficiencies through the use of specialized laboratory testing. Dr. Osborne has recently created an online program to help the chronically ill go TRUE gluten free - http://www.glutenology.net/gluten-free-society-membership-sp1/

Dr. Osborne is also the founder of http://www.glutenfreesociety.org

Article Source: http://EzineArticles.com/?expert=Peter_Osborne

Posted by at No comments:
Labels:
Subscribe to: Posts (Atom)