So much has been written and talked about recently how the G-F lifestyle is the new approach to eating or dieting. The dieting claim was quickly dismissed, but there are still those talking about the energy boost from eliminating gluten from one’s diet. Of course, there are those who need to eliminate gluten, those with Celiac Disease and some with other auto-immune issues. Their needs are not trendy nor lifestyle driven, but medically sound responses to health issues.
G-F as a mainstream discussion! Whew, who woulda figured that! For some, substituting G-F bread/starch products does the trick, and the new energy high and stomach relief are accurate signals that a simple food-driven switch proves valuable. If you study the grocery aisles, you’ll quickly realize that markets, even small ones, have figured out they need to stock at least some of the newly-found bounty of product choices. Product growth has clearly been documented, and seems to be prevalent throughout the shopping experience and no longer limited to a small section of an aisle. Some stores make it easy either by tag identification (Whole Foods) or by providing a master list (Trader Joe’s) of these products. Just wait as the product numbers continue to grow and more people find relief from G-F foods.
Every once in a while a book finds its way to my desk and is so chock full of information that it needs a major mention. From the author of the 1,000 Gluten-Free Recipes comes a more manageable tome entitled 100 Best Gluten-Free Recipes. Carol Fenster’s latest book makes the switch over to G-F an easy, understandable transition. For those already following this approach, the recipes and alternate suggestions make cooking fun again. No longer does an adherent have to skip pies, cakes, or pizza. All the details are well-written and easy-to-follow. For those new to a gluten-free existence or those looking to substitute parts of their meals, they have an almost immediate understanding of how to make changes. Challenges can quickly be eliminated and become solutions.
BTW, have you noticed the increase in restaurants serving G-F dishes? How about the pizza parlor getting in on the bandwagon! That makes dining out an ever more approachable existence.
For those who have struggled with recipes or finding the right foods, so much has changed. The growth in the industry has proven itself a mainstream contender.
Bites.
If ours is a fusion food world, then we need to know which foods are best for those who want to taste specialty dishes when they travel or in their home environs. Not everyone needs a gluten-free lifestyle, but more attention is being focused on simpler diets and fewer grains. Besides resorting to the caveman approach, there are options for the adventuresome.