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(HealthNewsDigest.com) – USANA Health Sciences’ naturopathic physician Dr. Nancy Steely is checking in to shed light on what many perceive to be a “fad” diet, rather than something to be sensitive to.
Dr. Steely shares that those with Celiac Disease experience an immune reaction to gluten (a protein found in wheat, rye, and barley) that causes damage to their small intestine and poor absorption of nutrients. This is in addition to a wide range of seemingly random symptoms, such as muscle cramping, diarrhea or constipation, fatigue, skin rashes, joint pain and so on that can also occur.Why are the symptoms so varied? Dr. Steely explained it’s because Celiac Disease is an auto-immune condition in which your body attacks your own cells, so how it manifests in each person is different. That’s also why it’s often misdiagnosed. In fact, according to the National Foundation for Celiac Awareness, people usually go 6-10 years before they’re correctly diagnosed and about 95% of celiacs today are undiagnosed or misdiagnosed with other conditions.
A patient diagnosed with Celiac Disease is different from someone who simply has gluten sensitivities, where negative reactions to gluten exist without visible damage to the small intestines. The numbers suggest that about 3 million Americans have CD while another 40 million Americans have gluten sensitivities. “Many people find it difficult to digest gluten, and they simply feel better by eating a gluten-free diet,” explains Dr. Steely. If there is anything to gather this month it is to recognize that if you have a chronic health condition that doctors cannot seem to diagnose, get tested for Celiac Disease. It’s better to rule it out than suffer longer than you need to.
In honor of National Celiac Awareness Month, below are Dr. Nancy Steely’s Gluten- Free recipes for Frozen Tropical Chocolate Smoothie and Gluten-Free Chocolate Cake (made with pureed garbanzo beans). For more information visit usana.com.
DR. NANCY STEELY’S GLUTEN FREE DESSERT RECIPES:
USANA Gluten-Free Chocolate Cake
Ingredients
§ 1-1/2 cups semisweet chocolate or carob chips
§ 2 cups cooked garbanzo beans (rinse and drain, if using canned)
§ 4 eggs or equivalent egg white substitute
§ 2/3 cup ultra-fine cane sugar or low-glycemic equivalent, such as Stevia for Baking
§ 1/2 tsp baking powder
§ 2 Tbs Chocolate Whey Nutrimeal
§ 1/2 Tbs Fibergy Plus
§ 1 cup sliced fresh strawberries or preferred fruit
§ (optional) 1 Tbs confectioners’ sugar for dusting
Preparation
1. Preheat the oven to 350 degrees F. Grease a 9-inch cake pan.
2. Melt the chocolate chips in a double boiler or in the microwave on medium, stirring frequently.
3. Combine the beans and eggs in a blender or food processor; process until smooth.
4. In a large bowl, combine bean mash, sugar, baking powder, Nutrimeal and Fibergy Plus; whisk until thoroughly combined.
5. Stir in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
6. Bake for 35 minutes in the preheated oven or until toothpick inserted into the center of the cake comes out clean.
7. Cool for 10 minutes before inverting onto a serving plate; cover with desired fruit and dust with confectioners’ sugar, if desired, just before serving.
Frozen Tropical Chocolate Smoothie
Ingredients
§ 2 scoops Chocolate Whey Nutrimeal
§ 1 banana
§ 1 cup coconut milk
§ 1/2 cup water
§ 1 cup ice
Preparation
Blend all ingredients at high speed until creamy.
Dr. Nancy Steely, USANA Health Sciences’ Naturopathic Physician
Dr. Nancy Steely is a licensed Naturopathic Physician–a graduate of world-renowned Bastyr University. Her focus is on education to prevent illness and foster optimal health. Nancy has taught health-related seminars throughout the Las Vegas area and currently writes and consults for the nutraceutical, cosmeceutical and wellness industries.
For more information, go to: www.usana.com
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