No Gluten? No Dairy? No Problem!
For most people, these two food groups can pose uncomfortable and even serious long term health effects.
In fact, gluten (the protein found in grains including wheat, barley, rye, spelt, kamut and oats) and casein (the protein found in dairy products) cause or contribute to a laundry list of health problems for many people, including: depression, anxiety, schizophrenia, OCD, autism, autoimmune disorders and dementia, not to mention bloating, fatigue, gastrointestinal distress, nutrient deficiencies, respiratory difficulties, systemic inflammation and more.
But why do these comfort foods cause us so much discomfort?
When we eat foods containing gluten or casein, we get a temporary “feel-good” effect. That’s because these compounds produce morphine-like substances aptly named gluteo- and caseo-morphins.
However, these proteins have been introduced into our diet only recently in the evolutionary timeline, and our bodies are not adept at handling these proteins.
Our vigilant immune system works to protect us against foreign invaders, mounting a response that causes an inflammatory cascade. And the effects aren’t just felt in the belly, but in the brain too. The problem is that for many people, our immune system identifies these common foods as invaders.
If you suffer from any of the above listed conditions, seriously consider eliminating gluten and dairy from your diet for a few weeks and see how your body responds. Make a journal. Try Healing Gourmet’s healthy grain and dairy-free alternatives. And consider getting a full allergen panel to nail down which food allergies and intolerances may be keeping you from enjoying a vibrant, healthy, disease-free life.
Here are the specific criteria that make a recipe a “Gluten and Dairy Free Recipe” at Healing Gourmet:
- No Gluten
- No Dairy
And to learn more about creating your own personalized gluten free dairy free diet, go here.
“Raw” Granola (Gluten Free, Grain Free)
- Place nuts and seeds in a large bowl, cover with filtered or spring water and soak overnight.
- Place raisins in a separate bowl, cover with filtered or spring water and soak overnight.
- Add the raisins, with their soaking water, to a food processor and puree until smooth.
- Drain and rinse the nuts and seeds and discard the soaking water.
- Add nuts and seeds to raisin puree in food processor. Pulse until coarsely chopped. Add vanilla, cinnamon and salt and pulse briefly to incorporate.
- Transfer mixture to an oiled or unbleached parchment lined baking sheet.
- For “raw” granola, place in the oven on the lowest setting (typically 135 degrees F) for 24 hours. Otherwise, bake 45 minutes in the oven at 250 degrees F .
- Keep refrigerated.