Wednesday, July 11, 2012

A Gluten free Lifestyle should be for EVERYONE

Hello readers it has been a while since I have done any blogging well I'm back and it is time to educate allergy sufferers again. This is one of my older post's but it is time to bring the topic up again because to many people do not understand a gluten free diet.

I hope that everyone learns this week of what a gluten free diet truly is and how for the majority of humans how a gluten free diet will change your health for the better. I'm positive that those of you who are not gluten free will start thinking of making some changes especially if you are over the age of 30.

Unless you're shopping at stores like Trader Joe's or Whole Foods — grocery stores that indicate which products are gluten-free — it can be difficult to figure out what is and isn't free of gluten, not to mention, time consuming! Here are some tips to make gluten-free shopping a bit easier. Become a label reader! This is the most important tip, which is why it's number one

 For anyone with celiac disease — or an allergy, intolerance, or sensitivity to gluten — the six-letter word "gluten" most likely has a prominent place in their daily conversations. I try my hardest not to be that annoying friend who grills the waiter about every item on the menu. But gluten is no laughing matter, especially if your body can't process it and you are trying to adhere to a gluten-free diet — which is why you need to be armed with the right information before dining out or even going to the grocery store.

 A protein found in wheat, rye and barley, gluten is usually the main ingredient in grain-based products like breads and pastries since it allows flour to rise. When I first went gluten-free, my rule of thumb was this: the doughier the item, the more harmful it is for me. The usual suspects include bread, crackers, cookies, biscuits, breaded meat, croutons, pasta, pizza crust, noodles, muffins, noodles, and cake.

 Here's a list of foods that I would have never expected to contain gluten. Do keep in mind that some companies offer gluten-free variations of some of these items. Always make sure to read ingredient labels thoroughly. But it's all about arming yourself with information, so without further ado . . .

  • Twizzlers licorice
  • Malt vinegar
  • Pickles
  • Blue cheese
  • Couscous
  • Hot dogs
  • Gravy powders
  • Root beer
  • Cold-cut meats
  • Canned baked beans
  • Pudding
  • Boxed soups
  • Soy sauce
  • Farina
  • Dry mustard powder
  • Salad dressings
  • Tabbouleh
  • Lower end brands of chocolate
  • Communion wafers
  • Sausages
  • Curry powder
  • Beer

This list has quite a few surprises to it so it is very important to truly read labels on a consistent basis. Now time for today's allergy free recipe.

Egg-Free, Soy-Free, Dairy-Free Vegan Potato Salad

Traditional potato salad is loaded with mayonnaise, which contains several big eight allergens. Try this lighter, fresher version and enjoy potato salad that is allergen-free.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 10 servings


  • 1 1/2 pounds red-skinned or Yukon gold potatoes
  • 3 Tablespoons fresh-squeezed lemon juice (about 2 lemons)
  • 3 Tablespoons olive oil
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon thyme
  • fresh ground pepper to taste
  • 1 bunch fresh flat-leaf parsley, finely minced (about 1/2 cup)


Bring water to boiling in a large stock pot. While you are waiting for the water to boil, scrub potatoes and chop into roughly 1-inch cubes.
Whisk together lemon juice, salt, garlic, thyme, and pepper and set aside.
When potatoes are fork-tender, drain and rinse under cold water. Dump into a large serving bowl and toss with the lemon-shallot mixture and the parsley.
Serve immediately or chill for an hour to overnight to allow the flavors to mingle. Serve cold or at room temperature.

Till next time on Life Around The Allergies  and thank you all for reading my blog.

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