CHAPEL HILL, N.C. (Ivanhoe Newswire) -- Out of necessity or as a way to lose weight, it seems a lot of people are going gluten-free. But taking out gluten doesn't mean you have to take out taste.
Allergy tests showed Daniel is allergic to a lot of foods. Now, he’s on a strict gluten-free diet. “Basically [it means] no wheat, no bread, no crackers, no goodness," Daniel was quoted as saying.
Giving up gluten is common for people with certain food allergies or celiac disease. A recent study, by the American Journal of Gastroenterology, found one in 144 Americans have the digestive disorder. And it can make meal time a tough task.
Dietitian Amanda Holliday says giving up gluten means you just have to readjust some core ingredients.
“There are so many grains that are gluten-free, there are more grains that are gluten-free than have gluten. It's just a typical American diet doesn't know about them," Amanda Holliday LDN, RN, at the University of North Carolina at Chapel Hill, was quoted as saying.
Holliday offers a gluten-free dinner recipe.
First grab some Quinoa. “Quinoa is an interesting grain, because it’s very high in protein, we think of protein only coming from animal product," Holliday explained.
It’s also high in fiber and vitamins. Boil it, reduce the heat, and simmer for about 15 minutes. You can even boil it in stock rather than just water.
Remember gluten free doesn’t mean meat-free, so chop up some veggies, mix lemon and lime juice, garlic and add some gluten-free soy sauce.
For this recipe try baked salmon. Serve it on top of your Quinoa salad.
Holliday's gluten-free dish has 100 calories, three and a half grams of fiber and four grams of protein per serving. For details on this recipe log on to www.chetday.com/quinoa.
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FOR MORE INFORMATION, CONTACT:
Amanda S. Holliday
Clinical Assistant Professor
The University of North Carolina at Chapel Hill
Gillings School of Global Public Health and UNC School of Medicine