and choose products that state they are produced in a certified gluten-free facility. Even if a product is gluten-free, if it is produced in a facility that also processes gluten-containing products, there is a chance of cross-contamination—and that could spell trouble for you if you are gluten intolerant.
Finally, don't forget to check out non-food products, such as the personal care items you apply to your skin and hair. Many beauty products contain wheat, barley, and/or wheat germ. If you see any of these ingredients on the label, it might be worth skipping—your body can react to wheat and gluten even on your skin and scalp. Plus, there are many gluten-free beauty products on the market so finding a suitable (or better!) alternative shouldn't be difficult. Medications and vitamins can contain gluten too, so it is important to check these labels and consult with your doctor if you are unsure.
One of the most inconspicuous locations for gluten is the glue on envelopes and stamps; for kids, hidden gluten exists in play dough and glue. By the time you learn all the sources of gluten and wheat, and check the products in your cupboards and fridge, you may discover the reason that you've been feeling sick: Gluten is everywhere! As you start replacing products with wheat- and gluten-free alternatives, you'll effectively decrease your exposure while decreasing inflammation throughout your body—and you can get on with being a happier, healthier you.
Dr. Donielle (Doni) Wilson, a nationally celebrated naturopathic doctor, teaches women, men, and children how to make life-changing differences to improve their health using natural approaches. Visit Dr. Doni online at doctordoni.com.
MORE ONLINE! For more gluten-free recipes, head to alternativemedicine.com! and type "gluten-free" in the search bar. Going gluten-free doesn't mean you need to sacrifice pizza! Top this homemade crust with your favorite veggies for a thin, crispy, and healthy pizza.
½ cup water ⅓ cup extra-virgin olive oil or
palm shortening 1 teaspoon sea salt 1 teaspoon garlic powder ½ teaspoon dried basil 1½ cups tapioca flour 1 large egg, beaten 2 tablespoons coconut flour
Preheat the oven to 350 degrees. In a large saucepan over medium heat, bring the water, olive oil, salt, garlic powder, and basil to a boil. Add the tapioca flour and immediately remove from the heat. Mix in the tapioca flour and keep stirring until you have a sticky dough. Let the dough cool for 2 to 3 minutes and then place it in a medium mixing bowl. Add the egg and coconut flour. Mix and let sit for 1 minute to allow the coconut flour to thicken. Once thickened, stir until it forms a uniform, soft dough that pulls away from the bowl. Place the dough on a piece of parchment paper and knead until it forms a ball. Place a second sheet of parchment paper on top and roll the dough into a ¼-inch thick, 10-inch circle. Remove the top sheet of parchment paper and place the crust and bottom piece of parchment on a rimmed baking sheet. Bake 20 minutes, or until light golden brown. Remove from the oven and top with your favorite toppings. Return to the oven and bake for an additional 10 minutes. Source: Paleo Eats: 111 Comforting Gluten-Free, Grain-Free, and Dairy-Free Recipes for the Foodie in You by Kelly Bejelly