Not necessarily. Look, I want to go on record as a gluten fan. I love whole wheat flours; I love baking bread and sweet treats. Sure I can work within gluten-free guidelines and a generous percentage of our at-home macrobiotic diet is naturally gluten-free. I also think there’s a real role for gluten in a healthy diet (should your condition allow for it).
(Note from me: As many of you know, I am a deeply committed advocate of Vitamin B-12 and have written about my own experiences on several occasions. I decided to ask an expert to give us his thinking about this vitamin so essential to human health.)
A half-century ago, doctors commonly administered vitamin B12 shots to their patients. As prescription drug development and use increased, vitamin B12 use declined.
Now before I give you fodder to give up gluten ‘just because,’ let me go on record as saying that I think we eat way too much of this protein in our modern diets (just like we do with most protein…). In the macrobiotic way of eating, flour products are considered supplementary to our daily fare of whole grains, veggies, beans,
One of the questions I am most asked is how to convert gluten-containing desserts into gluten-free treats that…well, not to put too fine a point on it, actually taste great. We have all had those gluten-free desserts that taste like sand or glue…or have a completely unpleasant aftertaste from all the gums used to hold the pastry together. It’s enough to make you swear off sweets!
With about 30% of Americans indicating that they feel like they should “cut down or be free of gluten” (according to a survey), it’s important to make sure your nutrient intake is sufficient and your diet balanced should you decide to take this on. So before you ditch bread and pasta, consider this.