May is Celiac Awareness Month!
About 1 in 133 people are affected by celiac disease, an autoimmune disorder that causes the brush border of the small intestine to be damaged by gluten, a protein found in some grains like wheat, rye, barley and triticale. This leaves the small intestine with less surface area to absorb nutrients. Because the symptoms of celiac disease can vary from person to person – from digestive problems to skin rashes to no symptoms at all – it is very difficult to diagnose. A recent survey conducted by the Canadian Celiac Association found that on average, it took its members 11 years before they received a diagnosis!
There is currently no cure for celiac disease; the only treatment available is to remain on a gluten-free diet for life. Fortunately, eating gluten-free is becoming easier as more gluten-free products become available and more people are becoming aware of the diet. Now, many people who don't have celiac disease are going gluten-free, claiming that it's better for your health. This issue is discussed in our article, Is Gluten-Free Right for Me?
Instead of lamenting over not being able to eat bread or pasta, many people with celiac disease are embracing it as an opportunity to try foods that they would otherwise have never tried. Whether you eat gluten-free or not, Read on to find out about some healthy gluten-free grains and check out our gluten-free Recipe of the Month!
To Your Health,
Your FitNut Consulting Team
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Is Gluten-Free Right for Me?
 Gluten is an obvious no-no for someone with celiac disease, but can it improve everyone's health? Many alternative health practitioners think so, often recommending that their clients eliminate gluten (along with dairy, sugar, alcohol, caffeine…) from their diet, saying that it's hard to digest and that going gluten-free can solve a host of health problems.
For those of us without celiac, it's hard to not be curious whether we are missing out when we don't go gluten-free.
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4 Healthy Gluten-Free Grains You Should Know
 Gluten-free eating doesn't mean living off of rice and potatoes, or heavily processed gluten-free products. Find out about four healthy, tasty, locally-produced grains that everyone should try!
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Recipe of the Month: Breakfast Quinoa with Mango, Dried Fruit & Pumpkin Seeds
 This is a hearty breakfast bowl, lightened up with the summery flavours and bright colours of sweet mangoes and tart dried berries.
The possibilities with breakfast quinoa are endless, but the toppings here are as nutritious as they are delicious – the vitamin C in the mangoes and dried fruit helps your body to absorb the iron in the pumpkin seeds and quinoa.
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