My home-made multi whole grains cereal (also including nuts, seeds and beans) in powder form prepared on 2013-07-13

My home-made multi whole grains cereal (also containing nuts, seeds and beans)  in powder form prepared on 2013-07-13 for cooking later. 

The ingredients are:

hard red wheat, rye, triticale, oat bran, oats, corn, barley, soy beans, brown rice, millet, buckwheat, polenta, black glutinous rice, farina wheat,  almond, Brazil nuts, walnut, pumpkin seeds, sunflower seeds, oat brans.

The bowl below contains 600 grams of the home-made cereal. The energy per 100 grams is about 360 kcal. In each meal I eat 150 grams of the cereal. So I packed the 600-gram cereal in 4 small plastic bags.

My 2013-07-09 easy-to-make healthy and nutritious plant-based multi whole grains+nuts+seeds cereal (or called porridge

My 2013-07-09 easy-to-make healthy and nutritious plant-based multi whole grains+nuts+seeds cereal (or called porridge) . 

14 ingredients: hard red wheat, rye, triticale, oat bran, oats, corn, barley, soy beans, brown rice, millet, buckwheat, almond, walnut and black sesame powder. Total net weight 150 grams. Energy: about 530 kcal. 

Added 2 cups of plain water and then cooked by microwave oven. 3 to 6 minutes only. 

No added sugar. No added salt. No added oil. 

Taste: Very good. You may add some  fresh fruits or dried fruits and any other ingredients. 

 

Bread and Gluten Intolerance

Info source:

http://www.m.webmd.com/diet/features/truth-about-bread-and-diet?page=4

Bread and Gluten Intolerance

"Bread has been getting a bad rap for a long time," says Shelley Case, RD, nutrition consultant and author of Gluten-Free Diet: A Comprehensive Resource Guide. "It's worse now because there's so much negative press about gluten, the protein found in wheat, rye, and barley." 

Some people cannot tolerate gluten because they have celiac disease. In celiac disease, the immune system mistakenly identifies gluten as dangerous, triggering a reaction that causes an attack on the body's own tissues. That damages tiny finger-like structures called villi in the intestines, making it hard to absorb nutrients from food. For people with celiac disease, avoiding any source of gluten -- found in many products besides bread -- is an absolute must.

Celiac disease is getting diagnosed more often these days. But many more people link their health problems, including stomach upset and fatigue, to gluten. A sensitivity to gluten, also known as gluten intolerance, may involve bloating, abdominal pain, and fatigue. But there aren't reliable medical tests for it.

It may be tempting to stop eating bread and other gluten-containing foods if you suspect they're bothering you. But it's important to first find out if you have celiac disease, and going gluten-free makes it harder to diagnose celiac disease, Case advises. If you're having symptoms that make you suspect that you can't tolerate gluten, tell your health care provider, and if you are considering going gluten-free, a registered dietitian can help you make sure you don't miss out on nutrients.