Blood Sugar Levels Mmol L

** 1-5-2015: When I first wrote this article four years ago, my position on wheat products was very different from what it is now. Today, I don’t feel that we should be eating much wheat at all and I tend to avoid it in most cases. It isn’t just gluten. It is the whole wheat plant that tends to keep us diseased.**

 There appears to be a growing disdain for wheat products here in America that may or may not be a good thing. I always felt that people should cut back on their wheat intake, for reasons such as weight loss and to control blood sugar spikes (not just a concern in type 2 diabetes). I cut back on my wheat intake years ago and lost a ton of weight while lowering my blood pressure and elevating my self esteem. However the villain in this show is not wheat itself but the product Gluten that is really getting the blame.

**Again, I believe that I was very wrong as wheat, rice and corn were the foundation of my “fat-free” healthy diet. During that point in my life when I hate a diet of healthy carbs, I was over 300 pounds.**

 Gluten is needed for the creation of dough products. It provides many important factors to bread. Gluten keeps the gases that are released during fermentation in the dough, so the bread is able to rise before it is baked. In addition, gluten firms up when it is cooked and, with the help of starch, helps ensure the bread maintains its proper shape. Processed and refined wheat products can cause a spike in blood sugar, followed by a drop that can also make people feel ill. For this reason, a market has been created for people wanting gluten-free products. Marketers estimate that 15% to 25% of consumers want gluten-free foods, though doctors estimate just 1% of them actually have celiac disease.

**Wheat is very pro-inflammatory and should be eaten only in moderation if at all. Inflammation is at the root of most cases of Heart disease and Cancer. Eating it regularly has been connected with high blood sugar levels and possibly obesity.**

 There is no question that eating gluten causes a great discomfort for people with celiac disease, an autoimmune disease that damages the small intestine and interferes with absorption of nutrients. In 2003, just 40,000 Americans had been diagnosed with celiac disease; today, it’s 130,000. With increased awareness, more people have begun to suspect that they have celiac disease or some milder form of gluten intolerance and decide to eliminate wheat from their diet. It is recommended that you discuss your concerns with your healthcare provider so that proper testing can be done for correct diagnosis.

 The following recipe is wheat-free. Remember that the point should not be to avoid gluten. The point is to avoid all wheat.

GLUTEN-FREE PANCAKES

Ingredients

• 1 cup amaranth flour or gluten free alternative
• 1/2 cup arrowroot powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/4 cups water
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 tablespoons honey

Directions

In a large bowl, combine amaranth flour, arrowroot, almonds, baking soda and cinnamon. In a separate bowl, combine water, lemon juice, oil and honey; mix well. Stir liquids into flour mixture; mix well. Heat a lightly oiled griddle or frying pan over medium high heat. Drop the batter by spoonfuls onto the griddle, using approximately 2 tablespoons for each pancake. Brown on both sides and serve hot.

 Eating gluten-free does have its health benefits even if you do not have Celiac disease. By eating more veggies and fruits in place of all those wheat products would have an effect on your waistline and blood sugar levels. The human body performs much better when your blood sugar levels are not high. Reducing your waist measurements is a big step toward lowering blood pressure and lowering the odds of developing Diabetes in the future. This method of eating combined with consumption of an abundance of Alkaline foods can be the answer to health and weight loss that many have been searching for.

 Randy Powell, Eating-Veggies.com