Why gluten may be a problem.

Why would someone want to restrict gluten in their diet? Although human beings have lived on the planet for about 100,000 years, wheat has only recently come to play such an important role in filling our bellies. Our ancestors spent most of their time hunting, fishing and gathering nuts, fruit, herbs, and roots. Unless your ancestors lived in Southwest Asia, wheat was not a part of their diet. In fact, Southwest Asian farmers brought wheat to the Mediterranean, Europe, and Africa less than five thousand years ago. Moreover, it was only within the last century that wheat with a super-high gluten content was human-engineered for improved commercial bread-baking. But our bodies have not adapted quickly enough to easily digest the gluten protein found in wheat. Wheat is, in fact, making many of us sick. Gluten intolerance or not, if you think about it, there might be a reason other than weight loss to explain why people feel so good when they start the Atkins and other low-carb diets: they are restricting their intake of wheat! We probably should not be eating all those wheat-based breads, muffins, pastas, cakes and snacks, or the processed foods that contain wheat (wheat is the second largest additive to processed food, after sugar). Our bodies cannot tolerate it.

What can eating gluten do to our bodies? Some individuals develop full-blown celiac disease from eating gluten; in fact, one in 100 people has celiac. Many will develop one or more of its many symptoms: stomach aches, intestinal maladies of all kinds, bloating, headaches, fatigue, learning problems, ADHD, ADD, depression, anxiety, seizures, joint pain, arthritis, osteoporosis, skin rashes, autoimmune diseases, thyroid disease, female infertility, recurrent fetal loss, short stature in children, and peripheral neuropathy (numbness). Almost 30 percent will have no apparent symptoms. A gluten-free diet is the only possible cure for those with celiac. For others, a gluten-free diet may help to reduce the severity of or even eliminate health-related problems. (For example, autism is emerging as a syndrome that may improve with a gluten-free diet).

http://www.foodphilosopher.com/assets/docs/classic.cfm

 Tests for gluten intolerance:

http://www.wrongdiagnosis.com/c/celiac_disease/tests.htm

Egg replacer in baking

Egg replacer

15ml flax seeds (linseed)
115ml of water
Simmer for 5 mins and add to mixture

Recipe taken from Babara Cousins ‘Cooking Without’

(I can only guess that the Linseed needs to be toasted first, and then ground).

Raw Passion Bars

Raw Passion Bars
1cup almonds
1cup dried figs
1cup dried dates
1cup pumpkin seeds
soak separately in water for at least an hour
1cup of shredded coconut
1/2 cup water
1/4 cup cocoa
4 drops vanilla essence

Drain the almonds and pumpkin seeds and grind them up in a blender then put aside. Put the dates in the blender with the water and cocoa and blend until smooth add the figs and blend some more then add all the other ingredients
and blend together. Form into small squares and roll in shredded coconut..
Decorate the top with two pumpkin seeds arranged to form a heart shape, chill in fridge for at least an hour before serving.
www.unicorn-grocery.co.uk

Almonds are associated with passion and fertility and their aroma is said to induce passion in women. Chocolate is one of the kings of aphrodisiacs, and has been used to stoke the flames of passion all over the world Casanova was a serious chocolate addict. Dates in Iran are used to help people whose sex life is withering. Figs are one of the sexiest fruits on the planet, a symbol of luscious fertility and one of the oldest edible plants. Pumpkin seeds are one of the richest sources of zinc very nourishing to the relevant organs. Vanilla, its aroma is believed to increase lust so dab some behind the ears while you bake!