These days, a growing number of individuals opt out of gluten consumption, a protein abundant in wheat and consequently present in all wheat-based products.
The gluten-free diet has gained popularity for several reasons but the top is that there's a growing awareness of gluten intolerance and celiac disease, both of which require strict avoidance of gluten-containing foods for health reasons.
On the other side of the trend, some argue that gluten avoidance is merely a and that while many people believe that cutting out gluten can lead to weight loss and improved digestion, scientific evidence supporting these claims is limited.
Haya Al Doseri, an environmental consultant and plant-based coach, attributes the genesis of the gluten conversation to the modification of modern wheat in soil, wherein its gluten content has been genetically enhanced to yield softer bread and foster consumer addiction. The outcome? Bread that is irresistibly soft and perpetually enticing, keeping us ensnared in the cycle of bakery indulgence.
She further explained that this genetic alteration triggers significant inflammation in our bodies, particularly in the stomach, where it weakens the intestinal lining and allows undigested food to leak into the bloodstream. This condition, known as "leaky gut," carries various health implications because the body perceives undigested food in the bloodstream as a threat or invading pathogen. Consequently, the immune system begins to assail and harm our bodies from within, leading to the development of numerous autoimmune conditions such as acne, eczema, brain fog, psoriasis, and even rheumatoid arthritis.
You could have grown up eating bread with no problems at all and not suddenly start getting all kinds of reactions when you eat a little pastry as an adult.
"The truth is, our bodies didn’t change. Rather, wheat has been altered to become an unhealthy food due to modern agricultural methods like genetic modification, spraying pesticides and herbicides, and using chemical fertilizers. This is why when people omit gluten or mainly wheat from their diets, they feel better than ever," she pointed out.
Haya mentioned that she has been on a whole food, gluten-free diet for the last eight years and she enjoys the health benefits like having clear skin, no bloating, better focus, easier digestion and faster weight loss.
"I consume naturally gluten-free starches like potatoes, brown rice, corn, sweet potatoes. I am also making gluten-free bread at home using easy recipes. I was confused at first but slowly learned my way around this diet,” she noted.
Now assisting her clients in transitioning to nourishing whole food, gluten-free diet for weight loss and improved health, Haya observed, "I've witnessed remarkable transformations in numerous individuals, particularly children, including the healing of severe eczema, reduced menstrual discomfort, clearer skin, and easier weight loss."
YouTube offers numerous simple recipes for gluten-free bread. "My personal favourite is gluten-free oat bread, which I relish with cashew cheese and lettuce or crunchy tofu and sriracha. This bread makes an excellent addition to your kids' lunchboxes, paired with hummus and cucumbers," she recommended.
Despite the prevalence of wheat-based products in most cafes and restaurants, gluten-free alternatives have begun to emerge in response to the increasing demand. Samya Al Shukaili, an Omani woman who suffers from Celiac disease (gluten sensitivity), was compelled to master the art of crafting gluten-free products. She generously shares her knowledge and recipes with her followers on Instagram (@samya_glutenfree).
Explaining the nature of gluten, she noted, "Gluten, a protein naturally found in wheat and barley, is prevalent in various foods such as bread, pasta, and pastries, posing harm to the small intestine lining of Celiac patients. Additionally, gluten lurks in numerous everyday products like packaged foods, lip balms, lipsticks, toothpaste, vitamins, and nutritional supplements, and is occasionally present in medications."
For individuals with Celiac disease, even a small bite of wheat bread or inadvertent exposure to gluten during food preparation or baking can trigger health issues. "Symptoms vary among affected individuals, but commonly include diarrhoea, severe abdominal pain, and deficiencies in iron and essential nutrients, leading to weakness, fatigue, and lethargy," she explained.
Samia is hopeful that the Ministry of Health will take proactive steps to support Celiac patients by offering financial assistance or providing them with suitable food options instead of relying solely on medication. "Unfortunately, there is no cure for this condition, but adhering to a gluten-free diet can effectively manage symptoms and prevent long-term complications," she emphasized. However, not all individuals with celiac disease can afford the expenses associated with this diet due to its high costs and limited availability. For instance, the price of 1 kg of gluten-free flour can reach approximately five OMR, and it may not always be readily accessible in the market.
Samia intends to share her expertise in this area through upcoming training courses, which she will announce on her Instagram account. "I've learned to create proper bread using various types of flour and more affordable ingredients than those found in large stores. These courses will enable others to do the same. Additionally, I've developed recipes for many dishes using diet-compatible ingredients, including the popular local meal Harees, which maintains its traditional flavour," she revealed.
Recently, numerous local initiatives have surfaced, utilizing natural yeast in the production of bread made from regular wheat, commonly known as sourdough bread. "Through natural fermentation, gluten in the bread is broken down, resulting in a lighter and more easily digestible product," she explained. "This bread possesses several properties beneficial for individuals with digestive disorders and various other ailments, aiding in the body's recovery. However, it remains unsuitable for individuals with Celiac disease unless gluten-free flour is employed."
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