When stressed, we reach for quick fixes – stimulants like coffee, or foods high in fat or sugar. But this diet compounds the problem. Chocolate gives an initial sugar and caffeine buzz, but leaves you weary. Salty crisps dehydrate the body and brain and bring on fatigue. High fat meals raise stress hormones and keep them high.
Sugar, nicotine and alcohol also stimulate adrenaline in the body, another hormone released to prepare you for fight or flight. Chocolate contains sugar and caffeine – a double hit! Such stimulants can trigger a stress reaction even when no major external stress is present; so try to avoid stimulants.
If you want to deal with stress, drink water. It hydrates every part of the body and brain and helps you to better cope with stressful situations. A good rule is to take a few sips every 15 minutes. The best source is room-temperature still water bought in glass bottles (some plastic bottles can leach chemicals into the water inside) or use a jug filter system that you fill from the tap.
Don’t go more than four hours without eating; your body’s metabolism will start to slow. Eat before you’re hungry to avoid overeating when you do sit down for a meal. And don’t skip meals. All you’re doing is disrupting your blood sugar levels, slowing down your metabolic rate and setting yourself up for binges and sweet cravings.
Purity Bread can help. It is cultured for 8 hours, giving it a slight hint of sourdough flavor, while making it easier to digest. It is a low stress food, giving you more energy than it takes to digest it.
Purity Bread is the first whole grain, complete protein bread on the market that is gluten free, low carb, sweet free, yeast free and wheat fee, with sprouted beans. It is moist inside and chewy on the outside, made in a gluten free, non-contaminated environment.
Now there is a bread for Diabetics, Celiacs, those with Candida and Hypoglycemia, or those who just want a healthier gluten free bread, with no refined ingredients.
Purity Bread is made with raw buckwheat, millet, short grain brown rice, teff (from the Central Delta of Ethiopia) and freshly ground flaxseed (for maximum nutrition), providing high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans, which increases the fiber and protein for digestion, while the fiber lowers the carbs. Onion, guar gum and sea salt round out the ingredients’ list.
Buckwheat is ideal for people who struggle with wheat allergies and gluten intolerance. It has plenty of protein and B vitamins and is rich in phosphorus, potassium, iron, and calcium.
You don’t have to be stressed to love this bread. There’s nothing else like it on the market. You’ve got to try this one!
Enjoy, Samantha
Sunday, August 16, 2009
Thursday, August 6, 2009
Gluten Free PURITY BREAD COMPLIMENTS WHEAT BERRY SALAD
Julian Bakery’s new Gluten Free Purity Bread, with its light sourdough flavor and hint of onion will surely be a hit matched with this salad, which is wonderful as a meal or as a side dish to roasted turkey, grilled chicken breast or pan-roasted pork chops.
Purity Bread is made with raw buckwheat, millet, short grain brown rice, teff (from the Central Delta of Ethiopia) and freshly ground flaxseed (for maximum nutrition), providing high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans, which increases the fiber and protein for digestion, while the fiber lowers the carbs. Onion, guar gum and sea salt round out the ingredients’ list.
1-cup organic hard red winter wheat berries
1 1/2 cup chicken broth, vegetable stock or cold water
1/8 cup dried cranberries, chopped
1/8 cup dried apricots, chopped
1/3-cup whole organic walnuts
6 Tbsp. Extra Virgin Olive Oil
3 Tbsp. White Balsamic Vinegar
1 tsp. Dijon Mustard
1 clove garlic, chopped
1 Tbsp. fresh rosemary, chopped
1/2 tsp. freshly ground pepper
1 tsp. sea salt
1 bunch organic green onions, finely diced
4 butter lettuce “cups”
4 oz. Cracked Pepper Chevre (goat cheese), crumbled
8 slices Julian Bakery Purity Bread (cut with a sharp, serrated knife), toasted and buttered
Rinse wheat berries and place in a saucepan. Add broth or water. Cover and bring to a boil. Turn down to a simmer and cook for about an hour or until the wheat berries are soft. Remove from heat and stir in cranberries and apricots. Cover and let sit for 10 minutes. Chill in refrigerator until ready to use.
Place walnuts in a skillet. Heat over medium heat and they smell toasty. Toss to evenly toast and to keep the walnuts from burning. Remove from pan, allow to cool and chop. Set aside.
Place olive oil, vinegar, mustard, garlic and rosemary in a blender. Pulse to combine. Add salt and pepper to taste.
Place cooled wheat berries in a bowl. Mix in walnuts, onions and just enough dressing to hold everything together. Place in butter lettuce cups and garnish with crumbled chevre.
Serve with toasted, buttered slices of Julian Bakery Purity Bread.
TIP: To cut cooking time, soak wheat berries in water overnight.
Serves 4.
Enjoy, Samantha
Buy Online: http://www.JulianBakery.com
Purity Bread is made with raw buckwheat, millet, short grain brown rice, teff (from the Central Delta of Ethiopia) and freshly ground flaxseed (for maximum nutrition), providing high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans, which increases the fiber and protein for digestion, while the fiber lowers the carbs. Onion, guar gum and sea salt round out the ingredients’ list.
1-cup organic hard red winter wheat berries
1 1/2 cup chicken broth, vegetable stock or cold water
1/8 cup dried cranberries, chopped
1/8 cup dried apricots, chopped
1/3-cup whole organic walnuts
6 Tbsp. Extra Virgin Olive Oil
3 Tbsp. White Balsamic Vinegar
1 tsp. Dijon Mustard
1 clove garlic, chopped
1 Tbsp. fresh rosemary, chopped
1/2 tsp. freshly ground pepper
1 tsp. sea salt
1 bunch organic green onions, finely diced
4 butter lettuce “cups”
4 oz. Cracked Pepper Chevre (goat cheese), crumbled
8 slices Julian Bakery Purity Bread (cut with a sharp, serrated knife), toasted and buttered
Rinse wheat berries and place in a saucepan. Add broth or water. Cover and bring to a boil. Turn down to a simmer and cook for about an hour or until the wheat berries are soft. Remove from heat and stir in cranberries and apricots. Cover and let sit for 10 minutes. Chill in refrigerator until ready to use.
Place walnuts in a skillet. Heat over medium heat and they smell toasty. Toss to evenly toast and to keep the walnuts from burning. Remove from pan, allow to cool and chop. Set aside.
Place olive oil, vinegar, mustard, garlic and rosemary in a blender. Pulse to combine. Add salt and pepper to taste.
Place cooled wheat berries in a bowl. Mix in walnuts, onions and just enough dressing to hold everything together. Place in butter lettuce cups and garnish with crumbled chevre.
Serve with toasted, buttered slices of Julian Bakery Purity Bread.
TIP: To cut cooking time, soak wheat berries in water overnight.
Serves 4.
Enjoy, Samantha
Buy Online: http://www.JulianBakery.com
Thursday, July 30, 2009
Gluten Free Purity Bread Makes Incredible Sandwiches
The slices from Purity Bread may be smaller than a normal sandwich, but size doesn’t matter….flavor does, and believe me…Purity Bread has flavor that will make the below described Shrimp sandwich burst with flavor.
This is the first whole grain, complete protein bread on the market that is gluten free, low carb, sweet free, yeast free and wheat fee, with sprouted beans. It is moist inside and chewy on the outside, made in a gluten free, non-contaminated environment.
Now there is a bread for Diabetics, Celiacs, those with Candida and Hypoglycemia, or those who just want a healthier gluten free bread, with no refined ingredients.
Purity Bread is made with raw buckwheat, millet, short grain brown rice, teff (from the Central Delta of Ethiopia) and freshly ground flaxseed (for maximum nutrition), providing high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans, which increases the fiber and protein for digestion, while the fiber lowers the carbs. Onion, guar gum and sea salt round out the ingredients’ list.
Purity Bread is cultured for 8 hours, giving it a slight hint of sourdough flavor, while making it easier to digest. It is a low stress food, giving you more energy than it takes to digest it.
PURITY MINI SHRIMP SANDWICHES
1/4 cup mayonnaise
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon hot pepper sauce
12 slices of Purity Bread (slice with a sharp, serrated knife)
1 pound cooked, deveined, large shrimp, cut horizontally in half
2 Tomatoes, sliced
Lettuce
1. Mix together mayonnaise, dill, lemon juice and hot sauce in small bowl; set aside.
2. Lightly sprinkle with salt and pepper if desired.
3. Toast bread slices.
4. Butter toasted bread slices.
5. Spread mayonnaise mixture over 6 pieces of toast.
6. Divide the ingredients among sandwiches, starting with the shrimp, tomato and lettuce.
7. Cover with remaining toast slices and serve.
Enjoy, Samantha
Buy Online: http://www.JulianBakery.com
This is the first whole grain, complete protein bread on the market that is gluten free, low carb, sweet free, yeast free and wheat fee, with sprouted beans. It is moist inside and chewy on the outside, made in a gluten free, non-contaminated environment.
Now there is a bread for Diabetics, Celiacs, those with Candida and Hypoglycemia, or those who just want a healthier gluten free bread, with no refined ingredients.
Purity Bread is made with raw buckwheat, millet, short grain brown rice, teff (from the Central Delta of Ethiopia) and freshly ground flaxseed (for maximum nutrition), providing high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans, which increases the fiber and protein for digestion, while the fiber lowers the carbs. Onion, guar gum and sea salt round out the ingredients’ list.
Purity Bread is cultured for 8 hours, giving it a slight hint of sourdough flavor, while making it easier to digest. It is a low stress food, giving you more energy than it takes to digest it.
PURITY MINI SHRIMP SANDWICHES
1/4 cup mayonnaise
2 teaspoons chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon hot pepper sauce
12 slices of Purity Bread (slice with a sharp, serrated knife)
1 pound cooked, deveined, large shrimp, cut horizontally in half
2 Tomatoes, sliced
Lettuce
1. Mix together mayonnaise, dill, lemon juice and hot sauce in small bowl; set aside.
2. Lightly sprinkle with salt and pepper if desired.
3. Toast bread slices.
4. Butter toasted bread slices.
5. Spread mayonnaise mixture over 6 pieces of toast.
6. Divide the ingredients among sandwiches, starting with the shrimp, tomato and lettuce.
7. Cover with remaining toast slices and serve.
Enjoy, Samantha
Buy Online: http://www.JulianBakery.com
Monday, July 27, 2009
CELIACS WILL LOVE JULIAN BAKERY’S NEW PURITY BREAD
This is the first whole grain, complete protein bread on the market that is gluten free, low carb, sweet free, yeast free and wheat fee, with sprouted beans. It is moist inside and chewy on the outside, made in a gluten free, non-contaminated environment.
Now there is a bread for Diabetics, Celiacs, those with Candida and Hypoglycemia, or those who just want a healthier gluten free bread, with no refined ingredients.
Purity Bread is made with raw buckwheat, millet, short grain brown rice, teff (from the Central Delta of Ethiopia) and freshly ground flaxseed (for maximum nutrition), providing high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans, which increases the fiber and protein for digestion, while the fiber lowers the carbs. Onion, guar gum and sea salt round out the ingredients’ list.
Buckwheat is ideal for people who struggle with wheat allergies and gluten intolerance. It has plenty of protein and B vitamins and is rich in phosphorus, potassium, iron, and calcium.
According to Newsmax.com Health Alerts, contrary to popular belief, Celiac is not a rare disease but is, in fact, one of the most common autoimmune diseases. Some estimates put it at 1 out of every 100 people.
Like many such diseases, celiac results from an inherited weakness. The bad gene responsible doesn’t cause problems unless the person is exposed to a protein called “gluten.”
Gluten can be found in certain grains such as wheat, rye, and barley. When people with this genetic weakness eat foods containing gluten (and one of its proteins called gliadin), the toxic protein gets trapped under cells lining the gastrointestinal tract. The immune system tries valiantly to remove this trapped protein. The ensuing immune attack in the wall of the intestine results in a blazing fire of inflammation that smolders for very long periods of time. Because each meal contains this same protein, the attack can continue for a lifetime.
You naturally would think that the major symptoms of such a disorder would be related to the gastrointestinal tract, and you would be right. But only 1 in 6 people diagnosed actually exhibits these symptoms, which include:
Intestinal cramping
Bloating
Recurrent diarrhea
Weight loss from impaired nutrient absorption
Most victims of celiac disease have symptoms completely unrelated to the gastrointestinal tract or have no observable symptoms at all.
Victims of undiagnosed celiac disease can experience a long list of symptoms, including the following:
Sudden hair loss
Severe hypothyroidism or even hyperthyroidism (Graves disease)
Dementia
Loss of balance (ataxia)
Seizures
Recurrent pneumonia or meningitis from a loss of adrenal gland function (Addison’s disease)
Various deadly cancers
One of the most devastating effects of celiac disease is the malabsorption of nutrients from foods. Various food components, such as calcium, vitamins, and iron are absorbed from special segments of the gastrointestinal tract.
Studies show that 97 percent of people with celiac disease go undiagnosed for much of their lives. The average time of diagnosis for even moderately severe cases is nine years.
Making the diagnosis of celiac requires a high index of suspicion — if you suspect you may have this disorder, discuss it with your doctor. If necessary, seek a specialist who treats celiac disease. Gastroenterologists consider an intestinal biopsy as the definitive test, which can be done rather simply as an outpatient procedure.
Julian Bakery is proud to announce its newest product, PURITY BREAD, even pure enough for Celiacs.
Enjoy, Samantha
Buy Online: http://wwww.julianbakery.com/glutenfree_bread.html
Now there is a bread for Diabetics, Celiacs, those with Candida and Hypoglycemia, or those who just want a healthier gluten free bread, with no refined ingredients.
Purity Bread is made with raw buckwheat, millet, short grain brown rice, teff (from the Central Delta of Ethiopia) and freshly ground flaxseed (for maximum nutrition), providing high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans, which increases the fiber and protein for digestion, while the fiber lowers the carbs. Onion, guar gum and sea salt round out the ingredients’ list.
Buckwheat is ideal for people who struggle with wheat allergies and gluten intolerance. It has plenty of protein and B vitamins and is rich in phosphorus, potassium, iron, and calcium.
According to Newsmax.com Health Alerts, contrary to popular belief, Celiac is not a rare disease but is, in fact, one of the most common autoimmune diseases. Some estimates put it at 1 out of every 100 people.
Like many such diseases, celiac results from an inherited weakness. The bad gene responsible doesn’t cause problems unless the person is exposed to a protein called “gluten.”
Gluten can be found in certain grains such as wheat, rye, and barley. When people with this genetic weakness eat foods containing gluten (and one of its proteins called gliadin), the toxic protein gets trapped under cells lining the gastrointestinal tract. The immune system tries valiantly to remove this trapped protein. The ensuing immune attack in the wall of the intestine results in a blazing fire of inflammation that smolders for very long periods of time. Because each meal contains this same protein, the attack can continue for a lifetime.
You naturally would think that the major symptoms of such a disorder would be related to the gastrointestinal tract, and you would be right. But only 1 in 6 people diagnosed actually exhibits these symptoms, which include:
Intestinal cramping
Bloating
Recurrent diarrhea
Weight loss from impaired nutrient absorption
Most victims of celiac disease have symptoms completely unrelated to the gastrointestinal tract or have no observable symptoms at all.
Victims of undiagnosed celiac disease can experience a long list of symptoms, including the following:
Sudden hair loss
Severe hypothyroidism or even hyperthyroidism (Graves disease)
Dementia
Loss of balance (ataxia)
Seizures
Recurrent pneumonia or meningitis from a loss of adrenal gland function (Addison’s disease)
Various deadly cancers
One of the most devastating effects of celiac disease is the malabsorption of nutrients from foods. Various food components, such as calcium, vitamins, and iron are absorbed from special segments of the gastrointestinal tract.
Studies show that 97 percent of people with celiac disease go undiagnosed for much of their lives. The average time of diagnosis for even moderately severe cases is nine years.
Making the diagnosis of celiac requires a high index of suspicion — if you suspect you may have this disorder, discuss it with your doctor. If necessary, seek a specialist who treats celiac disease. Gastroenterologists consider an intestinal biopsy as the definitive test, which can be done rather simply as an outpatient procedure.
Julian Bakery is proud to announce its newest product, PURITY BREAD, even pure enough for Celiacs.
Enjoy, Samantha
Buy Online: http://wwww.julianbakery.com/glutenfree_bread.html
Wednesday, July 22, 2009
Simply The Best Gluten Free Bread - Purity Bread
JULIAN BAKERY INTRODUCES ITS NEWEST BREAD – “PURITY BREAD”
A Moist, Gluten Free, Wheat Free, Sweet Free and Yeast Free Bread
Yes, you read it correctly. Julian Bakery has just come out with its newest bread called Purity Bread. It is a moist, gluten free bread that is also wheat free, sweet free and yeast free. Its name says it all!
This is the first whole grain, complete protein bread on the market that is gluten free, wheat fee, sweet free and yeast free, with sprouted beans. It is moist inside and chewy on the outside, made in a gluten free environment.
Now there is a bread for Diabetics, Celiacs, those with Candida and Hypoglycemia, or those who just want a healthier gluten free bread, with no refined ingredients.
Purity Bread is cultured for 8 hours, giving it a slight hint of sourdough flavor, while making it easier to digest and a low stress food. You get more energy out of it than it takes to digest it.
Purity Bread is made with raw buckwheat, millet, freshly ground flax seed for maximum nutrition and short grain brown rice from the central delta of Ethiopia, combined with white and brown peff to provide high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans for even more protein, lentils, garbanzo beans, onion, sea salt and guar gum.
For people who struggle with wheat allergies and gluten intolerance, buckwheat is ideal. It has plenty of protein and B vitamins and is rich in phosphorus, potassium, iron, and calcium.
You heard it here first. This amazing, delicious bread from Julian Bakery is presently only available on a made-to-order basis. If you would like to place an order for this moist, gluten free bread before it becomes available on our website, you may call the bakery directly at 800-982-7323.
Enjoy, Samantha
http://www.julianbakery.com
A Moist, Gluten Free, Wheat Free, Sweet Free and Yeast Free Bread
Yes, you read it correctly. Julian Bakery has just come out with its newest bread called Purity Bread. It is a moist, gluten free bread that is also wheat free, sweet free and yeast free. Its name says it all!
This is the first whole grain, complete protein bread on the market that is gluten free, wheat fee, sweet free and yeast free, with sprouted beans. It is moist inside and chewy on the outside, made in a gluten free environment.
Now there is a bread for Diabetics, Celiacs, those with Candida and Hypoglycemia, or those who just want a healthier gluten free bread, with no refined ingredients.
Purity Bread is cultured for 8 hours, giving it a slight hint of sourdough flavor, while making it easier to digest and a low stress food. You get more energy out of it than it takes to digest it.
Purity Bread is made with raw buckwheat, millet, freshly ground flax seed for maximum nutrition and short grain brown rice from the central delta of Ethiopia, combined with white and brown peff to provide high fiber protein and good quality carbohydrates. It also has 13 sprouted, ground beans for even more protein, lentils, garbanzo beans, onion, sea salt and guar gum.
For people who struggle with wheat allergies and gluten intolerance, buckwheat is ideal. It has plenty of protein and B vitamins and is rich in phosphorus, potassium, iron, and calcium.
You heard it here first. This amazing, delicious bread from Julian Bakery is presently only available on a made-to-order basis. If you would like to place an order for this moist, gluten free bread before it becomes available on our website, you may call the bakery directly at 800-982-7323.
Enjoy, Samantha
http://www.julianbakery.com
Wednesday, June 17, 2009
Simply The Best Gluten Free Bean Bread
Julian Bakery’s Bean Bread is gluten free, sweetened with honey and yeast risen. It is very high in protein and fiber for those wanting to lose a few extra pounds or just wanting to maintain a healthy body.
It is made from fresh, stone ground, whole grains of brown rice, millet, buckwheat, pinto beans, eggs, onions, guar gum, honey, yeast and sea salt.
The difference between brown rice and white rice is not just color. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain, a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel, making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey.
Combine the creamy pink texture of pinto beans with a whole grain such as brown rice and you have a virtually fat-free high quality protein meal. Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains, such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate and manganese, and a good source of protein and vitamin B1, as well as the minerals phosphorus, iron, magnesium, potassium, and copper.
Given the ingredients of Julian Bakery’s Bean Bread, no wonder it is an awesome bread for maintaining a healthy body.
Enjoy, Samantha
Buy Our Gluten Free Bean Bread http://www.julianbakery.com
It is made from fresh, stone ground, whole grains of brown rice, millet, buckwheat, pinto beans, eggs, onions, guar gum, honey, yeast and sea salt.
The difference between brown rice and white rice is not just color. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain, a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
While many people think that buckwheat is a cereal grain, it is actually a fruit seed that is related to rhubarb and sorrel, making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens. Buckwheat flowers are very fragrant and are attractive to bees that use them to produce a special, strongly flavored, dark honey.
Combine the creamy pink texture of pinto beans with a whole grain such as brown rice and you have a virtually fat-free high quality protein meal. Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains, such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate and manganese, and a good source of protein and vitamin B1, as well as the minerals phosphorus, iron, magnesium, potassium, and copper.
Given the ingredients of Julian Bakery’s Bean Bread, no wonder it is an awesome bread for maintaining a healthy body.
Enjoy, Samantha
Buy Our Gluten Free Bean Bread http://www.julianbakery.com
Tuesday, May 12, 2009
Article On Celiacs and Gluten Free Bread
Excerpted from CeliacPlus.com:
Celiac Disease is a digestive disorder. People who have Celiac Disease have problems eating gluten, a protein found in cereal grains, such as wheat, rye, and barley. Flour and other products of wheat also contain gluten. Many soups, sauces, cold cuts, and gravy contain gluten as well, so it's important to read food labels.
When people with Celiac Disease eat gluten, a response is triggered by the body’s immune system that damages the lining of the small intestine. Over time, this interferes with the absorption of nutrients and can lead to a wide range of serious problems. Because of this, people with Celiac Disease must avoid eating anything that contains gluten.
Some of the symptoms of Celiac Disease are like those of many other digestive disorders. For this reason, people with Celiac Disease often go undiagnosed and untreated for many years. It’s estimated that nearly 3 million Americans have the disease, but only about 100,000 are diagnosed. Celiac Disease runs in families and occurs in both children and adults.
Most people with Celiac Disease have one or more of the following symptoms, although some people don’t notice any symptoms. Please confer with your doctor if you have any concerns.
• Intestinal gas, bloating, and abdominal cramping
• Diarrhea or bloody diarrhea
• Fatty stools
• Constipation
• Anemia
• Weight loss
• Slowed growth in children
• Osteoporosis (brittle bones)
• Itchy, bumpy skin rash
• Infertility
• Anorexia
• Vitamin deficiencies
• Delayed puberty
• Inflammatory bowel disease
• Irritable bowel disorder
For most people, eating a gluten-free diet will stop symptoms, heal existing intestinal damage, and prevent further damage.
How can Julian Bakery help Celiacs? By offering Gluten-Free breads that will round out your diet…no need to sacrifice your bread cravings.
The Bean Bread is sweetened with honey and yeast risen. It is very high in protein and fiber and tastes fantastic.
The Southern Corn Bread is fresh stone ground corn, brown rice, millet, eggs, buttermilk, honey, yeast, guar gum and sea salt for a taste treat you will love.
Enjoy, Samantha
Celiac Disease is a digestive disorder. People who have Celiac Disease have problems eating gluten, a protein found in cereal grains, such as wheat, rye, and barley. Flour and other products of wheat also contain gluten. Many soups, sauces, cold cuts, and gravy contain gluten as well, so it's important to read food labels.
When people with Celiac Disease eat gluten, a response is triggered by the body’s immune system that damages the lining of the small intestine. Over time, this interferes with the absorption of nutrients and can lead to a wide range of serious problems. Because of this, people with Celiac Disease must avoid eating anything that contains gluten.
Some of the symptoms of Celiac Disease are like those of many other digestive disorders. For this reason, people with Celiac Disease often go undiagnosed and untreated for many years. It’s estimated that nearly 3 million Americans have the disease, but only about 100,000 are diagnosed. Celiac Disease runs in families and occurs in both children and adults.
Most people with Celiac Disease have one or more of the following symptoms, although some people don’t notice any symptoms. Please confer with your doctor if you have any concerns.
• Intestinal gas, bloating, and abdominal cramping
• Diarrhea or bloody diarrhea
• Fatty stools
• Constipation
• Anemia
• Weight loss
• Slowed growth in children
• Osteoporosis (brittle bones)
• Itchy, bumpy skin rash
• Infertility
• Anorexia
• Vitamin deficiencies
• Delayed puberty
• Inflammatory bowel disease
• Irritable bowel disorder
For most people, eating a gluten-free diet will stop symptoms, heal existing intestinal damage, and prevent further damage.
How can Julian Bakery help Celiacs? By offering Gluten-Free breads that will round out your diet…no need to sacrifice your bread cravings.
The Bean Bread is sweetened with honey and yeast risen. It is very high in protein and fiber and tastes fantastic.
The Southern Corn Bread is fresh stone ground corn, brown rice, millet, eggs, buttermilk, honey, yeast, guar gum and sea salt for a taste treat you will love.
Enjoy, Samantha
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