Diet Health Gluten Free Grains

To have celiac disease, or gluten intolerance, in the United States would be like being allergic to rice in China. Why? Because in the us grains like wheat, rye, oats, and barley are accustomed to make almost all of the popular foods like pasta, pizza, and bread.

As most folks know, diet health is vital for the well-being. These major grains listed above contain natural carbohydrates, which give the body energy, or fuel. Without eating any grains you will see yourself feeling lethargic.

This obviously can make some frustration for all those which are gluten intolerant. However, you can find ways around it. You merely need to keep yourself well-informed and learn what other things you can use to substitute into your daily diet for the major Western grains. A few of these alternative grains are healthier anyway.

Gluten-Free Grains FOR THE Diet Health

As the following grains are gluten-free by using them as substitutes in what you eat the taste of what you prepare will change slightly from the initial. But with time and experimenting with things such as spices and flavorings you can find your gluten-free meals to taste equally as good as anything else.

You will be able to find these grains in most supermarkets, specialty super markets, and health food stores. The initial gluten-free grain is buckwheat.

I know it really is confusing, but "Buckwheat" does not have any wheat in it. Buckwheat can be found at most food markets and health food stores. Buckwheat could be a great substitute in waffles and pancakes.

The next gluten-free grain is quinoa. Quinoa is a rice-like grain from SOUTH USA which you can use as a substitute in any couscous, rice, or pasta recipe. Be aware that cooking with quinoa and learning the proper portions takes some used to.

The next gluten-free grain is one the initial ever cultivated grains. It is known as millet. This grain is inexpensive and should be easy to find at your local health food store. You should also manage to easily find millet bread. This bread is delicious and makes a great substitute.

You then have corn. Obviously you can just eat it as is or you can use corn flour as a substitute for regular flour. Corn starch is another type of gluten-free grain substitute.

The final common grain substitute is Sorghum. Sorghum appears like sugar cane, can be utilized as a sweetener, and can be used to create gluten-free beer. It is also used being an ingredient in ice cream.

Less Known Grains

Various other grains, although more difficult to find may also be gluten-free and can be used as wheat substitutes for the diet health. They include:

* Amaranth

* Teff (a small Ethiopian grain found within the ancient Pyramids but still used as a primary dinner ingredient in Egypt)

* Montina (sometimes called Indian rice grass)

* Wild Rice

Your best place to find these grains is at some form of specialty ethnic grocery store or market. For anyone who is gluten intolerant I hope you can use a few of the above suggestions to help you find gluten-free substitutes for your diet health.

Brue M. Baker, is an expert on natural health and fitness who has helped people from across the world sky-rocket their health insurance and well-being. Rather than hitting your head against a wall trying to find unbiased health information let Brue take you by the hand and present you the best natural health information and resources on the web. Visit DietHealthAndFitness.com for more information.