The Top 3 Gluten-Free Grains
Every year, more and more people are looking for gluten-free grain options and for good reasons. A decade ago comparatively few people realized the problems that gluten could be causing for them in their diets. For people with gluten issues gluten causes inflammation, often throughout the body. For individuals suffering from gluten sensitivity or those with inflammation diseases like crohn's disease, gluten in all its forms can be an extremely serious problem.
Many individuals have noted that they simply feel better when they are able to avoid gluten. This has no doubt fueled the rapid growth in gluten-free products. Today, gluten-free products are seemingly everywhere, but it is important for dieters and those looking to avoid gluten to realize that simply just because a food is gluten-free doesn't mean that it is healthy. It certainly doesn’t mean the food is calorie free. Yet, the increasingly array of gluten-free offerings have no doubt made life a great deal easier for countless people around the world. The top three gluten-free grains that are in use today are quinoa, buckwheat and brown rice. Let's take a look at these three gluten-free grain alternatives.
Quinoa is an ancient grain that has been cultivated and consumed for thousands of years. Those opting to consume quinoa in a non-processed form should realize that quinoa must be rinsed with water before consuming. Part of what makes quinoa such a fantastic gluten-free grain is the fact that it is both high in protein and serves as a complete protein as well. Additionally, quinoa's nutritional spread could be defined as being nothing less than spectacular as quinoa is rich in everything from B vitamins to minerals such as magnesium, zinc and iron.
Quinoa is also extremely diverse in terms of how it can be used in the cooking process. Many people opt for quinoa as part of their breakfast and use it as a replacement for other cereals.
Buckwheat is another gluten-free grain alternative that has become very popular. Buckwheat may have "wheat" in its name, but this gluten-free replacement is actually related to rhubarb and other similar plants and not wheat. While quinoa can be used to make a variety of traditionally wheat type foods, such as breads, noodles and pancakes, buckwheat has enjoyed much more success in this regards as gluten-free buckwheat is often the foundation of gluten-free breads, noodles and other dishes. For example, buckwheat noodles are extremely popular in Japan.
Brown rice is also a very popular gluten-free alternative to wheat and has been consumed globally for centuries. In fact, a large percentage of gluten-free products use brown rice as a key ingredient, if not the key ingredient.
These three gluten-free alternatives together can be used to allow those with gluten sensitivities to enjoy the wheat-based foods that are so commonly consumed around the world everyday. Increasingly, more and more gluten-free products are available, but consumers need to remember that "gluten-free" is not a code word for healthy. All gluten-free means is that the food or drink is, of course, free of gluten.