You are here

Gluten Intolerance

June 1, 2009

Have you noticed how more people are adopting the gluten-free diet lately?

For a long time there wasn’t a clear test to diagnose this food allergy, but now doctors can do blood work to see if people have an autoimmune disorder to this protein found in wheat flour. The symptoms show up as skin rashes, runny noses or even anaphylactic shock.

As more people are being diagnosed with this food allergy restaurants and diet books are following this trend. It may seem impossible to find foods without this protein, but they are out there. While you still should check food labels for any possibility of cross-contamination: buckwheat, rice and  chickpeas are a great alternative. Oats are also good, but some are made in the same factory as other products with gluten, so be sure to check the labels.

You may not have a gluten intolerance, but many people feel better by eliminating or decreasing the amount of bread or pasta they eat. Try it for a few days and see if you feel clearer or experience better digestion.

Here’s a great gluten-free recipe:

Buckwheat with Carrot and Arame

Prep Time: 5 minutes
Cooking Time: 25 minutes
Yields: 4 servings


1/2 cup arame
1 cup raw buckwheat
1 2/3 cups water
1 large carrot, shredded


1) Soak arame and rinse.
2) Dry-toast buckwheat until its nutty and golden brown.
3) Bring water to boil.
4) Slowly add buckwheat and bring back to a boil.
5) Reduce heat and cover. Simmer for 15 minutes.
6) Remove pot from heat and let sit for 5 minutes.
7) Combine all ingredients in a large bowl.

About the author

Joshua Rosenthal is the Founder and Director of the Institute for Integrative Nutrition. He has worked in the nutrition field for more than 25 years, teaching at the school alongside health leaders including Andrew Weil, Deepak Chopra and Barry Sears. At Integrative Nutrition students are trained as Health Coaches, receiving the holistic nutrition education necessary for them go out into the world and help others improve their health and happiness.