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For individuals practicing a low-carbohydrate eating style or want to try an alternative flour, can incorporating almond flour help in their wellness journey? Almond Flour Almond flour and almond meal are gluten-free alternatives to wheat products in certain recipes. They are made by grinding almonds and can be bought prepared or made at home with a food processor or grinder. The flour is higher in protein and lower in starch than other gluten-free flour. Almond Flour and Almond Meal The flour is made with blanched almonds, meaning the skin has been removed. Almond meal is made with whole or blanched almonds. The consistency for both is more like corn meal than wheat flour. They can usually be used interchangeably, although using the blanched flour will produce a more refined, less grainy result. Superfine almond flour is great for baking cakes but is difficult to make at home. It can be found at grocery stores or ordered online. Carbohydrates and Calories A half cup of commercially prepared flour contains about: - The glycemic index of almond flour is less than 1, which means it should have little effect on raising blood glucose levels.
- The high glycemic index of whole wheat flour is 71, and rice flour is 98.
Using Almond Flour It is recommended for making gluten-free quick bread recipes, such as gluten-free: - Muffins
- Pumpkin bread
- Pancakes
- Some cake recipes
Individuals are recommended to start with a recipe already adapted for almond flour and then make their own. A cup of wheat flour weighs around 3 ounces, while a cup of almond flour weighs almost 4 ounces. This will make a significant difference in baked goods. The flour is beneficial for adding nutrients to foods. Almond Meal - Almond meal can be cooked as polenta or grits such as shrimp and grits.
- Cookies can be made gluten-free with almond meal.
- Almond meal biscuits can be made, but pay attention to the recipe.
- Almond meal can be used to bread fish and other fried foods, but it must be taken care of so as not to burn.
- Almond meal is not recommended for breads that require true dough with a developed gluten structure, like wheat flour.
- More eggs are needed when baking with almond meal to provide the structure gluten in flour creates.
Adapting recipes to substitute almond meal for wheat flour can be a challenge that requires plenty of trial and error. Sensitivities Almonds are a tree nut, one of the eight most common food allergies. (Anaphylaxis UK. 2023) While peanuts are not tree nuts, many with peanut allergies can also have an almond allergy. Making Your Own It can be made in a blender or food processor. - Care must be taken not to grind it too long, or it will become almond butter, which can also be used.
- Add a little at a time and pulse until it is ground into meal.
- Store unused flour immediately in the refrigerator or freezer because it will go rancid quickly if left out.
- Almonds are shelf-stable, and almond flour is not, so it is recommended that you grind only what is needed for the recipe.
Store Bought Most health food stores sell almond flour, and more supermarkets are stocking it as it has become a popular gluten-free product. Packaged flour and meal will also go rancid after opening and should be kept in the refrigerator or freezer after opening. General Disclaimer * The information herein is not intended to replace a one-on-one relationship with a qualified healthcare professional or licensed physician and is not medical advice. We encourage you to make healthcare decisions based on your research and partnership with a qualified healthcare professional. Our information scope is limited to chiropractic, musculoskeletal, physical medicines, wellness, sensitive health issues, functional medicine articles, topics, and discussions. We provide and present clinical collaboration with specialists from various disciplines. Each specialist is governed by their professional scope of practice and their jurisdiction of licensure. We use functional health & wellness protocols to treat and support care for the injuries or disorders of the musculoskeletal system. Our videos, posts, topics, subjects, and insights cover clinical matters, issues, and topics that relate to and directly or indirectly support our clinical scope of practice.* Our office has reasonably attempted to provide supportive citations and identified the relevant research studies or studies supporting our posts. We provide copies of supporting research studies available to regulatory boards and the public upon request. We understand that we cover matters that require an additional explanation of how it may assist in a particular care plan or treatment protocol; therefore, to further discuss the subject matter above, don't hesitate to contact Dr. Alex Jimenez or contact us at 915-850-0900. Dr. Alex Jimenez DC, MSACP, CCST, IFMCP*, CIFM*, ATN* email: coach@elpasofunctionalmedicine.com Licensed in: Texas & New Mexico* References USDA FoodData Central. (2019). Almond Flour. Retrieved from https://fdc.nal.usda.gov/fdc-app.html#/food-details/603980/nutrients Anaphylaxis UK. (2023). Allergy Factsheets (Anaphylaxis UK A brighter future for people with serious allergies, Issue. https://www.anaphylaxis.org.uk/factsheets/ Atkinson, F. S., Brand-Miller, J. C., Foster-Powell, K., Buyken, A. E., & Goletzke, J. (2021). International tables of glycemic index and glycemic load values 2021: a systematic review. The American journal of clinical nutrition, 114(5), 1625–1632. https://doi.org/10.1093/ajcn/nqab233
Using therapeutic food as medicine is an essential factor when introducing patients to the Mito food plan. As previously stated, the mito food plan aims to improve mitochondrial function, improve neural communication, and reduce symptoms of pain and fatigue. Indeed, these improvements are made possible with the help of different macronutrient distribution, which increases the percentage of ingested lipids while reducing carbohydrates and keeping a standard supply of proteins. Therefore, it is critical to introduce anti-inflammatory and antioxidant foods of high quality to ensure the therapeutic effects on mitochondrial function. The mito food plan’s low-glycemic impact is present due to its macronutrient distribution that favors lipid ingestion and utilization. In addition, this feature allows the stabilization of blood glucose while keeping the patient satiated for a more extended period and keeping cravings at bay. Furthermore, the mito food plan can be considered a ketogenic diet or evolve to this dietary modality if your medical provider recommends it or a ketogenic diet fits the patient’s needs. The mito food plan can improve the well-being of patients dealing with seizures due to its ketogenic composition. Furthermore, this food plan is characterized by its fluidity, as it can be modified to fit a low- carbohydrate diet or a more strict ketogenic diet. For instance, recommending 20 grams of carbohydrate with a mito food plan approach can ease seizures in patients dealing with this disorder and reduce weight in those patients starting a weight loss program. In addition, this ketogenic modality associate with improved energy levels, fat loss, enhanced muscle strength, and neuronal function. On the other hand, a milder ketogenic approach allowing up to 40 or 50 grams of carbohydrate can be applied in those cases where the patient is struggling to comply with a strict ketogenic distribution. In addition, this distribution can increase to 60-80 grams of carbohydrate and still improve cognitive function and brain protection. How to comply with a low-carbohydrate diet? It might seem contradictory that the recommended ingestion of phytonutrient-rich vegetables is 8-12 servings per day when you need to follow a low-carb diet. Nevertheless, the mito food plan follows a grain and gluten-free approach that allows this high amount of vegetable servings. While the mito food plan is considered a low-carb diet, it is not a high protein diet as the percentage of the ingested protein is 20% of the total calories. Furthermore, the benefits of consuming this amount of protein are the sense of satiety they provide while minimizing hunger and cravings. How to comply with this plan’s protein intake? It is crucial fulfilling the patient’s needs and dietary preferences. Therefore, protein options depend primarily on if our patient is vegan, vegetarian, or eats an omnivore diet. Some of the options included in this pattern are: - legumes and soy options.
- Eggs and dairy products.
- High biological quality (animal) proteins: grass-fed organic meat, buffalo meat, poultry, and fish from wild-caught sources.
Furthermore, if an autoimmune disease or allergic reaction is suspected in our patient is crucial to determine which foods might cause these reactions and avoid them. In which case, your practitioner might recommend avoiding dairy products like cow’s milk yogurt. Therefore, milk alternatives like soy, coconut, almond yogurt, and kefir are advised to supply probiotics to maintain gut health. An additional piece of advice is to make sure that these products are labeled as unsweetened. The fat distribution of the mito food plan can be changed to fit the patient’s lifestyle or condition. These are the macronutrient distributions considered in the mito food plan: - 30% protein, 30% fat, and 40% carbohydrate. This modality can be easily followed by those individuals who struggle with ketosis or are highly active.
- 15% protein. 80% fat and 5% carbohydrate.
- 20% protein, 60% fat, and 20% carbohydrate.
Dietary fats may come from different food options, mostly from oils, nuts, fats, and seeds. These food groups allow this diet to be diverse and provide multiple sources of essential fatty acids while contributing to the phytonutrient content and supply micronutrients. Furthermore, the seeds, nuts, and fats included in this diet have the dual property of supplying sufficient energy while having therapeutic anti-inflammatory and antioxidant effects. Some of the recommended foods are: - Almonds, cashews, brazil nuts, pine nuts, pecans, and peanuts.
- Dried coconut.
- Hemp, chia, and flax seeds.
- Avocado.
- Olives.
- Oils coming from avocado, coconut, olives, grape seed, and sunflower.
- Ghee.
- Coconut milk (canned).
Food’s therapeutic role should always be accompanied by an adequate calorie quantity and the proper macronutrient distribution. Furthermore, the mito food plan’s macronutrient distribution favors fat ingestion because it can improve mitochondrial function by reducing oxidative stress derived from a high-carbohydrate diet. The combination of these factors will create the health enhancement we are looking for. – Ana Paola Rodríguez Arciniega, MS References: The Institute of Functional Medicine (2020). “Mito Food Plan Comprehensive Guide.” Additional Online Links & Resources (Available 24/7) Online Appointments or Consultations: https://bit.ly/Book-Online-Appointment Online Physical Injury / Accident Intake Form: https://bit.ly/Fill-Out-Your-Online-History Online Functional Medicine Assessment: https://bit.ly/functionmed General Disclaimer * The information herein is not intended to replace a one-on-one relationship with a qualified health care professional, licensed physician, and is not medical advice. We encourage you to make your own health care decisions based on your research and partnership with a qualified health care professional. Our information scope is limited to chiropractic, musculoskeletal, physical medicines, wellness, sensitive health issues, functional medicine articles, topics, and discussions. We provide and present clinical collaboration with specialists from a wide array of disciplines. Each specialist is governed by their professional scope of practice and their jurisdiction of licensure. We use functional health & wellness protocols to treat and support care for the injuries or disorders of the musculoskeletal system. Our videos, posts, topics, subjects, and insights cover clinical matters, issues, and topics that relate to and support, directly or indirectly, our clinical scope of practice.* Our office has made a reasonable attempt to provide supportive citations and has identified the relevant research study or studies supporting our posts. We provide copies of supporting research studies available to regulatory boards and the public upon request. We understand that we cover matters that require an additional explanation of how it may assist in a particular care plan or treatment protocol; therefore, to further discuss the subject matter above, please feel free to ask Dr. Alex Jimenez or contact us at 915-850-0900. Dr. Alex Jimenez DC, MSACP, CCST, IFMCP*, CIFM*, ATN* email: coach@elpasofunctionalmedicine.com Licensed in: Texas & New Mexico*
A grocery-store Pariah with potentially disastrous repercussions
Trump appointees to head the Department of Energy and the Environmental Protection Agency to the contrary, the war on science isn’t limited to conservatives. Liberals have their own anti-science biases. Where conservatives often reject science based on their literal interpretation of the Bible or due to an abhorrence of federal regulations, liberals appear to be motivated by a belief that all things natural are good, anything with a chemical name is bad, and everything that profits an industry is really bad (unless that industry makes dietary supplements).
If you don’t believe in the existence of the anti-science left, just walk into a Whole Foods store. At Whole Foods, you can buy products guaranteed to be free of: (1) one of the most important scientific advances in the 20th century (“GMO-free”); (2) a chemical resin that the Food and Drug Administration as well as every other regulatory agency that has weighed in on this subject has declared safe (“BPA-free”); and (3) a component of wheat that causes a disease that affects about 1 percent of the American population (“gluten-free”).
The Gluten-Free Is Probably The Most Destructive
In 1947, Willem-Karel Dicke, a Dutch pediatrician, was studying a mysterious condition of children with symptoms that included diarrhea, anemia, poor appetite, abdominal pain, bloating, and growth failure. Dicke was certain that these children were eating something harmful. He just couldn’t figure out what it was. Then a tragic event gave him the clue that he needed.
At the end of World War II, Holland experienced its hongerwinter (“winter of starvation”); many foods, especially breads, became unavailable. While most people in Holland were starving, children with Dicke’s unusual disease—called celiac disease—thrived. In 1953, at a meeting of pediatricians in New York City, Dicke presented evidence that wheat products were causing an intense autoimmune reaction in the intestine of people with celiac disease, later tracing the problem to one specific nutrient: gluten, the component of bread that gives it an elastic quality.
As described in Alan Levinovitz’s The Gluten Lie: And Other Myths About What You Eat, it didn’t take long for health hucksters to weigh in, warning the public that gluten caused not only celiac disease, but a wide range of other diseases.
In 2011, William Davis, a cardiologist, published Wheat Belly. Davis argued that wheat was a modern-day poison, even though it is no different from the wheat that was harvested 10,000 years ago. In 2013, David Perlmutter, a neurologist, published Grain Brain. Davis and Perlmutter claimed that gluten was causing autism, arthritis, Alzheimer’s disease, chronic headaches, fibromyalgia, chronic fatigue syndrome, depression, epilepsy, excessive moodiness, cancer, heart disease, obesity, and schizophrenia. Wheat Belly and Grain Brain shared several features: both books were enormously popular; both dramatically expanded the market for gluten-free foods; and both contained not a shred of evidence proving that their contentions were correct (assuming that you don’t count testimonials from Jennifer Aniston, Victoria Beckham, Gwyneth Paltrow, Miley Cyrus, and Oprah Winfrey as evidence).
Davis and Perlmutter ignited a firestorm. Now people with diseases not caused by gluten believed that gluten was their problem. Some, who had undiagnosed celiac disease, benefited. (Only about 15 percent of people with celiac disease in the United States know that they have it; many are incorrectly diagnosed with irritable bowel syndrome.) Others, who were now eating diets richer in fruits and vegetables, also benefited. Most people who embraced the gluten-free mantra, however, were doing nothing to promote their health. And they were spending a fortune to do it. A typical basket of gluten-free food costs almost three times more than other food.
Today 20 Million Americans Claim To Be Allergic To Gluten When only about 3 million actually are, you can buy gluten-free hair products, gluten-free food for your pets, and go on gluten-free vacations. In 2014, the global market for gluten-free products totaled $4 billion a year; by 2019, it will be closer to $7 billion.
Although the harm of the gluten-free craze isn’t immediately obvious, it’s there. Imagine trying to avoid all foods containing wheat or related grains, including raviolis, dumplings, couscous, gnocchi, croissants, pita, naan, bagels, corn bread, muffins, doughnuts, pretzels, graham crackers, cakes, cookies, pies, brownies, pancakes, waffles, French toast, crepes, croutons, soy sauce, cream sauces, noodles, and beer as well as other foods that might contain gluten like potato chips, tortilla chips, salad dressings, french fries, meat substitutes, and cheesecake. Apart from trying to find meaning in a life that doesn’t include brownies or beer, staying within the ever-narrowing lines of the gluten-free maze can be a crushing experience.
The most unfortunate outcome of the gluten-free revolution is that demonizing food can lead to food fetishes or food phobias causing bulimia and anorexia, which affect about 2 percent of the United States population. These disorders aren’t trivial. Anorexia and bulimia have a mortality rate of about 4 percent. In fact, more people die every year from eating disorders than from all food allergies combined.
The cure for celiac disease is avoidance of gluten. The cure for gluten mania, on the other hand, remains elusive.
Paul A. Offit, MD is a professor of pediatrics and director of the Vaccine Education Center at the Children’s Hospital of Philadelphia and the author of Pandora’s Lab: Seven Stories of Science Gone Wrong (National Geographic, April 2017).
Gluten-Free Diets May Be Doing More Harm Than Good
Gluten-free #Diets have gained popularity throughout the years. Notable celebrities have gone gluten-free, and this includes Victoria Beckham and Gwyneth Paltrow. Millions of regular people around the world don’t eat foods with gluten.
However, there’s now evidence that suggests that no-gluten diets may increase the risk of cancer. It also enhances the risk of other chronic illnesses. This is because gluten-free foods contain high levels of toxic metals.
Two studies in the United States found that people who ate gluten-free foods had two-times the amount of arsenic in their urine, compared to those who eat foods with gluten. The studies also found that the gluten-free folk had 70 percent more mercury in their blood, as well as high levels of lead and cadmium.
The studies were carried out by #Researchers at the University of Illinois. People between the ages of 6-80 on gluten-free diets were looked at. They tested their urine and blood to come to their conclusion.
Scientists Give Warning
In the report, which was published in the journal Epidemiology, scientists warned that an increased risk of cancer and other chronic diseases might be associated with low-level arsenic and mercury exposure. However, the scientists did say the effects of the exposure from food sources were not certain. As for how contamination can happen, it’s mainly from rice flour, which is used as a substitute for cereals, bread, and pasta. Other Products Gluten Free Linked To: Parents around the world have been warned for awhile now about giving toddlers rice milk instead of cows’ milk. This is because of the dangers associated with it. However, repeatedly consuming gluten-free products have been linked to weight loss, skin lesions, and muscle wasting. It has also been linked to conditions such as diabetes and high-blood pressure.
Gluten can cause issues for certain people. Those with celiac disease or gluten sensitivity may experience issues if they consume gluten. The same goes for those who have a wheat allergy.
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Improving mitochondrial function can be done through different mechanisms. Indeed, the use of supplements, cold showers, exercise, and even when we ingest our meals directly affects our mitochondrial health. Nevertheless, when it comes to sustainable measures to increase this organelle function, we need to think about food and its therapeutic application. Mito food plan’s therapeutic foods: The main features of this therapeutic food plan are crucial to sustaining mitochondrial function whiles providing food as medicine, connection, information, and energy. To achieve this improvement, the mito food plan integrates the following features: - Use therapeutic foods to provide energy.
- The mito food plan promotes the use of protective antioxidants.
- Increase the number of anti-inflammatory nutrients.
- Improve the use of high-quality dietary fats.
- This dietary approach has a low glycemic impact.
- Low-grain and gluten-free.
- Intermittent fasting and calorie restriction.
- Offer the option to follow a ketogenic option, and it is considered a low-carbohydrate diet.
The mito food plan’s main objective is to maintain proper blood sugar levels while promoting inflammatory balance. Indeed, this objective can only be achieved with the appropriate use of therapeutic foods. In turn, these foods are meant to provide satiety, variety (in terms of micronutrient composition), and energy to our patients. Mito food plan shopping list: Protein: Protein is crucial to maintaining proper glucose levels, reducing cravings, promoting satiety signals, and improving brain health. Some of the therapeutic foods listed in the protein section are Wild Alaskan salmon, mackerel, sardines, cod, elk, venison and grass-fed lamb, beef, and buffalo. In addition, poultry, turkey, eggs, and cheese are also encouraged to be used according to the patients’ preferences. However, several vegetarian options such as Spirulina, Tempeh, tofu, and powdered vegan protein can be included too. Legumes: This food group is an essential complement for protein intake, especially if our patient is vegan or vegetarian. Indeed, legumes have a high protein and vitamin B content and are a source of complex carbohydrates and fiber. Foods like beans, hummus, edamame, lentils, and cooked green peas are included in the mito food plan. Nevertheless, it is essential to know that the recommended legume servings should be one per day to maintain this diet’s low-carbohydrate and low-glycemic-index qualities. Dairy and alternatives: Dairy products such as cow’s milk are commonly avoided due to their high inflammatory impact and high carbohydrate content. Furthermore, lactose intolerant patients may choose to discard this food group to avoid gastrointestinal issues. Furthermore, we can recommend specific alternatives such as almond, hemp, oat, coconut, and soy milk to include in this dietary plan. In addition, the ingestion of kefir and yogurt can provide gastrointestinal benefits to those patients who can tolerate them. These products can also be derived from alternative sources such as soy, almond, and coconut. Nuts and seeds: This food group is crucial for providing high-quality fats, as they provide MTC and omega-3 fatty acids. Therapeutic foods included in this category are almonds, walnuts, coconut, flaxseeds, chia seeds, hemp seeds, and pumpkin seeds. In addition, nut butter is easily introduced in this dietary approach as part of a snack. The seeds found in this group, such as flax and chia seeds, provide fiber and antioxidants, both essential features of the mito food plan. Fats and oils: As stated before, the mito food plan can be set to follow a ketogenic diet approach. To do this, the introduction of good quality fats is vital to promote balanced inflammatory processes. Ketogenic Diet The use of avocado, extra virgin olive oil (EVOO), flaxseed oil, coconut butter, ghee, coconut milk, and butter of grass-fed cows has the double purpose of providing phytonutrient dense foods and supplying energy. Furthermore, the use of these foods improves the taste and variety of our foods and recipes. To be continued… Supporting mitochondrial health can be done through several lifestyle modifications. Nevertheless, improving our dietary intake and incorporating therapeutic foods is a sustainable way to guarantee mitochondrial function. Furthermore, the medicinal attributes of these foods are key players to maintain brain health, support pain reduction as they protect against aging and sarcopenia.- Ana Paola Rodríguez Arciniega, MS References: The Institute of Functional Medicine (2020). “Mito Food Plan Comprehensive Guide.” Additional Online Links & Resources (Available 24/7) Online Appointments or Consultations: https://bit.ly/Book-Online-Appointment Online Physical Injury / Accident Intake Form: https://bit.ly/Fill-Out-Your-Online-History Online Functional Medicine Assessment: https://bit.ly/functionmed General Disclaimer * The information herein is not intended to replace a one-on-one relationship with a qualified health care professional, licensed physician and is not medical advice. We encourage you to make your own health care decisions based on your research and partnership with a qualified health care professional. Our information scope is limited to chiropractic, musculoskeletal, physical medicines, wellness, sensitive health issues, functional medicine articles, topics, and discussions. We provide and present clinical collaboration with specialists from a wide array of disciplines. Each specialist is governed by their professional scope of practice and their jurisdiction of licensure. We use functional health & wellness protocols to treat and support care for the injuries or disorders of the musculoskeletal system. Our videos, posts, topics, subjects, and insights cover clinical matters, issues, and topics that relate to and support, directly or indirectly, our clinical scope of practice.* Our office has made a reasonable attempt to provide supportive citations and has identified the relevant research study or studies supporting our posts. We provide copies of supporting research studies available to regulatory boards and the public upon request. We understand that we cover matters that require an additional explanation of how it may assist in a particular care plan or treatment protocol; therefore, to further discuss the subject matter above, please feel free to ask Dr. Alex Jimenez or contact us at 915-850-0900. Dr. Alex Jimenez DC, MSACP, CCST, IFMCP*, CIFM*, ATN* email: coach@elpasofunctionalmedicine.com Licensed in: Texas & New Mexico*
Gluten Free: During a visit to my orthopedist I made a confession: “I stopped eating gluten and—this might sound a little crazy, but—a lot of my joint pain disappeared. She smiled broadly and said, “You’re not the first person to say that.” See How Gluten Can Cause Joint Pain Giving up gluten may be difficult, but it could lead to less joint pain. Learn more: What Are Anti-Inflammatory Foods?[ I stopped eating gluten because couple of friends suggested it might relieve some unexplained symptoms I was experiencing, like fatigue and mild joint pain. I had strong doubts, but my primary care doctor and I had run out of ideas (I was waiting to see a specialist), so I figured I had nothing to lose. See Rheumatoid Arthritis and Fatigue Within a week of going on a gluten-free diet, my fatigue, joint pain, and many other symptoms disappeared. The Connection Between Gluten & Joint PainIt turns out, researchers have long known that people with autoimmune forms of arthritis, such as rheumatoid arthritis and psoriatic arthritis, are at higher risk for celiac disease,1, 2 an autoimmune disorder triggered by gluten. See Inflammatory Arthritis More recently, medical experts have begun to acknowledge the connection between gluten and joint pain described as non-pathologic (unrelated to disease). Both my orthopedist and primary care provider agree that my gluten-free diet is probably keeping my joint pain and other symptoms of inflammation in check. See An Anti-Inflammatory Diet for Arthritis Wait, Don’t Go Gluten Free Yet…Before you throw away your pasta and cereal in search of joint pain relief, consider these factors: - Going gluten free isn’t for everyone.
Whole grains are a recommended part of a healthy diet. No research suggests everyone should start eating a gluten free diet. But for people experiencing painful joint inflammation, eliminating gluten and other “pro-inflammatory” foods may be one treatment approach to consider.
See The Ins and Outs of an Anti-Inflammatory Diet - Food products labeled “gluten free” aren’t necessarily healthy.
It’s almost always better to eat whole foods as opposed to processed foods that are gluten-free, but still full of sugar or saturated fats. For example, skip the gluten-free sugar cereal and make yourself a bowl of gluten-free oatmeal or a fruit smoothie for breakfast. - Eating a gluten-free diet isn’t a magic bullet.
Adopting other healthy habits, such as making time for exercise, is essential to eliminating joint pain.
See Managing RA Fatigue Through Diet and Exercise - A health professional can help.It’s always a good idea to tell yourdoctor about lifestyle changes, including achange in diet. A doctor may refer you to a registered dietician who can recommend certain foods, helping ensure you get enough nutrients and fiber in your gluten-free diet.
See Arthritis Treatment Specialists - You might experience gluten withdrawal.Many people report that their inflammatory symptoms initially got worse after starting their gluten free diet. This withdrawal stage can last days or even weeks, so you may not want to go gluten free right before a big event, like a vacation, holiday, or the start of a newjob.
No single treatment or lifestyle habit can eliminate the symptoms of arthritis, but going gluten-free may be an option worth trying as part of your overall treatment plan. By Jennifer Flynn Learn MoreTurmeric and Curcumin for Arthritis Dietary Supplements for Treating Arthritis References
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Looking for gluten-free alternatives? Try almond flour and almond meal. Learn how they're made and how to use them in your favorite recipes. For answers to any questions you may have, call Dr. Jimenez at 915-850-0900 or 915-412-6677