Book suggestions? I think The Complete Book of Raw Foods by Baird Rodwell is a decent one, if they have that. Rawsome looks good, but I haven't actually tried any of the recipes. I use http://www.goneraw.com/ for recipes most often. I haven't done any gluten-free cookbook stuff, just adapting recipes on my own.
My understanding is that gluten-free is not actually beneficial to people who don't have a sensitivity to it of some sort, but that it's a good step to take for people suffering from autoimmune problems or other health problems of unknown cause.
Most freshly prepared food that doesn't contain wheat is gluten free (or low enough as far as we're concerned), really. Much processed food does - it's used for binding and texture.
There are two different concerns with the casein-free. Mariel is sensitive to it in the way autistic people often are - it causes behavioral problems. Astrid had/has digestive issues with dairy, and, by extension, I can't eat much either. When she was little, even trace amounts in my diet were a problem. She seems to be outgrowing that, but we still try to limit it.
Most processed foods contain some sort of dairy. It's often used as a filler or for texture or flavor. This even includes things like most types of non-dairy creamer, margarine, and non-dairy cheeses - their focus tends to be the lactose intolerant, not people who are sensitive to other parts of milk. Common hidden names are things like caseinate, lactose, whey protein, lecithin (unless it's soy lecithin), various colorings and flavorings. I'm going to guess the average person in the US has some form of dairy in 75%-90% of what they eat, though I'm not sure what the actual percentage of the diet would be, since some of that would be very small quantities.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
branchandroot
no subject
Date: 2007-12-12 07:38 pm (UTC)My understanding is that gluten-free is not actually beneficial to people who don't have a sensitivity to it of some sort, but that it's a good step to take for people suffering from autoimmune problems or other health problems of unknown cause.
Most freshly prepared food that doesn't contain wheat is gluten free (or low enough as far as we're concerned), really. Much processed food does - it's used for binding and texture.
There are two different concerns with the casein-free. Mariel is sensitive to it in the way autistic people often are - it causes behavioral problems. Astrid had/has digestive issues with dairy, and, by extension, I can't eat much either. When she was little, even trace amounts in my diet were a problem. She seems to be outgrowing that, but we still try to limit it.
Most processed foods contain some sort of dairy. It's often used as a filler or for texture or flavor. This even includes things like most types of non-dairy creamer, margarine, and non-dairy cheeses - their focus tends to be the lactose intolerant, not people who are sensitive to other parts of milk. Common hidden names are things like caseinate, lactose, whey protein, lecithin (unless it's soy lecithin), various colorings and flavorings. I'm going to guess the average person in the US has some form of dairy in 75%-90% of what they eat, though I'm not sure what the actual percentage of the diet would be, since some of that would be very small quantities.