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Friday, February 14, 2014

Why We Stuck With Gluten and Dairy

A few days ago Courtney wrote about why she went gluten free. After some research and looking into my own diet, preferences and possible sensitivities, I personally went a slightly different route. I stuck with gluten (wheat and sprouted grains) and dairy (raw). I know not everyone is wanting or ready to go gluten or dairy free, so here is why I eat it and what I use.

On Gluten
Now, I do still find it important to limit wheat products. This is an instance where too much of it is not a good thing. It can lead to weight gain, insomnia, headaches, brain fogs... But in small doses, I enjoy it. I always have Annie's Mac n' Cheese on hand. I only get the organic white cheddar and whole wheat. Some days I do not feel like cooking. This is my go to. Add some sausage to it.... yum!

I also enjoy bread. It's never been a weakness for me (like Courtney), so I feel some freedom in having it here and there. Bethany especially loves toast. I buy Ezekiel Sprouted Bread. I love Ezekiel because they never use any GMO's, no refined sugars, and no preservatives. They use a slow-bake process to preserve the natural bran and fiber benefits of grains. (PS, their cereals are also awesome!)

But why don't you eat traditional bread, Kelsy? Because traditional bread is highly processed, bleached, lacking in nutrients and hard to digest. Sprouted grain breads has already been broken down due to the enzymes that exist in the living sprouted grain. Nutrients are able to be absorbed immediately into the body. One study found that eating sprouted grain breads reduced the blood sugar response and increases the glucagon response when compared to eating unsprouted breads. Awesome!

**Disclaimer: If you do have a moderate/severe sensitivity to gluten or Celiac, please remember that even sprouted bread naturally contains gluten. It may be a better option, but for sensitivities, no gluten in the best option!

On Dairy:
I do not drink milk, there is no need for it, and water is more beneficial. I love it all forms of dairy. Cheese, cheese and more cheese. I looove to cook with cream. I put butter on anything I can. Yogurt is delicious and great for gut health! Yay, dairy!

But the difference in my dairy products? It is all real, raw, and from grass fed cows. Want to know about raw milk and if it is safe? Go here. For milk, I have found trustworthy distributors (SO important!). I personally love Mill King milk. It is available in some Whole Foods locations. It is able to be sold because they do a low and slow heat process that kills any bad bacteria, while saving the good. Keep in mind, it is not considered "raw" anymore with the heating process, but it is as close as they can get and be able to sell through a store. For those that are weary of raw, this is a good option.

It is easy to find raw cheese in most stores. I look to make sure it says “from cows not treated with rbST”. For butter, I did plenty of research to find the best butter option available to me. Look for grass fed butter. For yogurt, I only buy Stonyfield. I found them to be a very trustworthy company. I think knowing where a food comes from and knowing about those that make it is essential to finding the best foods for you!

Soon, I plan on making my own yogurt and butter. It's fast and easy, and I will make sure to document the adventure when I do!

One last note: I want to add, I used to have a moderate dairy sensitivity. But since I made the switch to raw, I have seen it completely disappear. And apparently, I am not the only one

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