Is Wheat Killing You?

Description

Ishi Khosla was recently listed as being among the twenty-five most powerful women in the country in her domain of expertise by the India Today Group. Her latest book, Is Wheat Killing You?, will help not only the millions of people with gluten/ whet intolerance, also known as celiac disease, but all those who prefer to avoid wheat. With the alarming rise in the incidence of celiac disease, this book is a boon as it provides information on the disease and how to manage it without having to give up any favourite foods. Most people with celiac disease who follow a gluten-free diet have a complete and rapid recovery.This complete guide to gluten-free living is based on scientifically established principles of healthy eating and includes essential facts about a balanced diet that are of interest to all. The book features nearly 200 quick, easy-to-follow, practical and delicious recipes- pan-Indian, Oriental and Continental. Additionally, Is Wheat Killing You? integrates gluten-free cooking with mainstream cooking so those who cannot eat gluten can lead normal social lives. Ishi Khosla explains how grains can affect your health and profiles those at risk for gluten sensitivity.

Informations

• Publié par: Penguin Books India Pvt Ltd
• Date de parution: 09 mars 2011
• Nombre de lectures: 0
• EAN13: 9789352140930
• Langue: English

Extrait

Ishi Khosla

Is Wheat Killing You?
The essential cookbook and guide to a wheat-free life
Contents
About the Author
Dedication
Introduction
Celiac Disease
Coping with Celiac Disease
Ongoing Research: A Hope for the Future
Case Studies
Recipes
Flours and Flour Mixes
Breakfast Cereals
Breads
Rotis
Rice
Snacks
Cookies
Soups
Salads and Salad Dressings
Main Course
Cakes, Continental Desserts and Cake Toppings
Indian Desserts
Illustrations
Author s Note
Annexures
Annexure 1: Screening Tool for Celiac Disease
Annexure 2: Suggested Follow-up Protocol
Annexure 3: Gluten-free Grains and Flours
Annexure 4: Guide to Safe and Unsafe Ingredients
Annexure 5: Shopping for Gluten-free Products
Annexure 6: Foods to be Included in a Gluten-free Diet
Annexure 7: Stocking Gluten-free Products
Annexure 8: Substituting Ingredients
Annexure 9: Baking without Eggs
Annexure 10: Permissible Medications and Those to be Avoided
Annexure 11: Frequently Asked Questions
Annexure 12: The Role of Celiac Societies
Acknowledgements
Follow Penguin
Copyright
PENGUIN BOOKS
IS WHEAT KILLING YOU?
Ishi Khosla is a practising clinical nutritionist, consultant, columnist, researcher, writer and an entrepreneur. She is actively involved in clinical practice at the Centre for Dietary Counselling in Delhi, where she deals with a wide range of nutrition-related health problems including cardiovascular disease, diabetes, hypertension, obesity, gastrointestinal problems, allergies, etc. She started her career with the All India Institute of Medical Science, and later was with the Sitaram Bhartia Institute, Delhi. She was the head of the Nutrition Department of Preventive Cardiology at the Escorts Heart Institute and Research Centre, New Delhi, for several years.
As a nutrition expert, she is frequently invited on radio and television shows. Passionate about nutrition and a strong believer in the power of foods, she spearheaded a health food company, Whole Foods India, which is in the business of producing and retailing health foods and operating health caf s. As part of her commitment towards community nutrition and public health, Ishi Khosla founded The Celiac Society for Delhi, the first of its kind in India, in 2006, to spread awareness about celiac disease, a condition caused by wheat intolerance.
This book is dedicated to my family-my parents, Kanta Mehta and the late Parshotam Mehta, my late in-laws, Kanta and Virendra Khosla, my husband Gagan, and my wonderful sons Karan Vir and Dev Aditya
Introduction
Is Wheat Killing You? provides general information about celiac disease, its changing presentation, symptoms, prevalence, causes, diagnostic methods, complications, psychosocial implications and management, along with gluten-free recipes. The book proposes to create awareness about the condition among clinicians and the public, to empower those diagnosed with the disease to lead normal, healthy lives.
Perhaps the first of its kind in India, Is Wheat Killing You? was born of a genuine need to help those who cannot tolerate gluten, a protein found commonly in wheat, oats, barley, rye and some other grains. A condition where gluten damages the intestinal lining leading to malabsorption of nutrients is called celiac disease. Untreated or undiagnosed celiac disease can cause serious illness.
Till recently, celiac disease was believed to be a rare condition, both by health professionals and the general public. While in the Western world it is beginning to get more attention than before, in India it is just getting recognized.
Lifelong and strict avoidance of gluten-containing grains, including wheat-a grain that has the highest level of consumption in the world-can be restrictive to say the least. Parents and caretakers of individuals suffering from this disease also go through difficult situations when breads, roti, noodles, pasta, momos, burgers, pizzas, samosa, upma, semolina, sandwiches, wraps, cakes, cookies and rusks become taboo. In India, the food industry and restaurants have so far hardly acknowledged gluten-free foods.
Gluten gives the flour its strength and elasticity, and lends texture and lightness to dough. Therefore, cooking and baking without gluten can be challenging. The good news is that just about everything can be prepared using alternatives to wheat flour. The best part of Is Wheat Killing You? is that the recipes provided are simple to follow and easy to make. A wide range of recipes from rustic rotis to exotic cakes and desserts have been included.
Most of the recipes require gluten-free flours which are locally available including those made from white or brown rice, corn, potatoes, millets, etc. Wherever required, possible alternatives and options have been given.
Gluten-free cooking can indeed become a pleasure once you have learnt to use and feel at home with new ingredients. Flours which are not made of wheat have a variety of unique characteristics. With time and practice they can be easily adapted to any of your favourite recipes. You may be able to procure commercially available blended gluten-free flours which lend themselves well to most preparations.
If you have multiple food allergies or sensitivities like lactose intolerance, egg allergy, nut allergy, etc., you will need to substitute these ingredients with appropriate alternatives. Because lactose intolerance is one of the most common food sensitivities, especially during the early recovery stages after a gluten-free diet has been started and the intestines begin to heal, suggestions for substitutes for milk, butter and cheese, have been offered. Some celiac individuals may also have associated conditions like diabetes, which may require further modifications. These have been listed with individual recipes where appropriate.
One of the spin-offs of using alternative grains is the nutritional advantage gained by the inclusion of many traditional and rarely used grains. Millets (ragi, bajra), amaranth (ramdana) and brown rice are exceptional in their nutrient content, particularly proteins, calcium, iron and fibre. Eating a variety of foods ensures that the body gets all the nutrients it needs. Further, this also means staying away from refined flours like maida, extensively used in normal diets. A comprehensive list of gluten-free grains is given in Annexure 3 (pp. 251-56).
Eating home-cooked fare also largely protects celiac individuals from toxic fats-trans-fats-which clog arteries and increase the risk of coronary artery disease (CAD). Trans-fats are commonly found in commercially prepared bakery items and fried foods. Eating home-made snacks are any day better than the commercially prepared burgers, pizzas, biscuits, oil-laden halwas and deep-fried patties and samosas!
Besides those suffering from celiac disease, several other people report feeling better without wheat intake. They may be wheat-sensitive. Several common non-specific digestive complaints like bloating, flatulence, irritable bowel syndrome and hyperacidity in these people are relieved by stopping or reducing wheat intake. However, celiac disease is a specific condition and it must never be self-diagnosed. Consult your physician before you go gluten-free.
Other conditions, where a gluten-free diet is reported to be beneficial include various autoimmune conditions such as multiple sclerosis, rheumatoid arthritis, lupus (a chronic inflammatory disease that can affect various parts of the body, especially the skin, joints, blood and kidneys), food-triggered asthma, hyperactivity and autism (a lifelong neurological disorder) and gluten ataxia (loss of coordination due to gluten sensitivity). Physicians advocate a gluten-free and casein-free diet (casein is a milk protein), as eliminating these two proteins is found to improve symptoms in autistic persons.
While Is Wheat Killing You? was formulated especially for celiac individuals, the nutritious and delicious recipes provided here can be enjoyed by all.
Celiac Disease

Celiac Disease Is a lifelong condition Is genetically predisposed Requires gluten to manifest itself Can manifest with wide-ranging symptoms (intestinal or extra-intestinal) Has an age of onset ranging from early childhood through late adulthood Is autoimmune in nature Is common, affecting approximately one in a hundred people (Caucasians, Middle Easterners, West Asians, Indians and Pakistanis) Remains undiagnosed in 97 per cent of cases.
What Is Celiac Disease?
Celiac disease was first recognized by the Greeks in the second century AD and the word celiac is derived from koiliaks , a Greek word meaning suffering of the bowels . It is caused by an immune reaction (hypersensitivity) to gluten, the main storage protein found in wheat and certain other cereal grains including rye, barley, oats, triticale, spelt and kamut. The most toxic component of gluten in celiac disease is gliadin (an alcohol-soluble component of gluten). Others are secalins from rye and hordeins from barley.
Celiac disease is a permanent condition that damages the lining of the small intestines. This limits the absorption of nutrients, particularly iron, folate, calcium and vitamin D. It also increases intestinal permeability which permits entry of other toxins, which could induce autoimmune diseases. Being autoimmune in nature, failure to recognize celiac disease in time, can lead to serious complications, including cancer. Usually, one does not outgrow the disease and it requires lifelong management.
What Happens in Celiac Disease?
In an individual with a healthy digestive system, food that has been broken down in the stomach and duodenum passes through the small intestines, where finger-like folds (villi) absorb the essential nutrients.
When a celiac individual consumes food containing gluten, the intestine responds to the food as if it were a foreign body, and produces an immune reaction causing inflammatory damage to t