#rice malt syrup

[morethansalad]

Vegan Korean Street Toast (Vegan Isaac Toast)

#vegan #breakfast #korean cuisine #east asian cuisine #sandwiches #breakfast sandwich #isaac toast #veganized #sauces #kiwi #pineapple #onion #rice malt syrup #vegan mayo #sea salt #bread #cabbage #vegan egg #vegan cheese #corn #pickles #vegan butter #black salt #kala namak

[wastelesspantry]

Embracing Rice Malt Syrup in Your Diet

In the world of alternative sweeteners, rice malt syrup emerges as a golden elixir, offering a healthier alternative to traditional sugars. Derived from fermented cooked rice, this natural sweetener is gaining traction among health-conscious individuals looking to reduce their refined sugar intake without compromising on taste. Let's delve into the wonders of rice malt syrup and how you can embrace it in your diet for a sweeter, healthier lifestyle.

Health Benefits Of Rice Malt Syrup

Low Glycemic Index (GI): One of the primary advantages of rice malt syrup is its low glycemic index. Unlike refined sugars that cause rapid spikes and crashes in blood sugar levels, rice malt syrup releases glucose into the bloodstream more gradually, providing sustained energy without the rollercoaster effect.

Nutrient-Rich: While rice malt syrup is primarily composed of carbohydrates, it contains small amounts of minerals such as potassium, magnesium, and manganese, which are essential for various bodily functions. Additionally, it lacks the empty calories and harmful additives often found in refined sugars.

Gut-Friendly: The fermentation process involved in producing rice malt syrup can result in the formation of beneficial probiotics and prebiotics, which support gut health. These compounds promote the growth of beneficial bacteria in the digestive system, aiding in digestion and overall gut function.

Allergen-Friendly: Rice malt syrup is naturally gluten-free and does not contain common allergens such as dairy, soy, or nuts, making it suitable for individuals with food sensitivities or allergies.

How To Incorporate Rice Malt Syrup Into Your Diet

Sweetening Beverages: Use rice malt syrup as a natural sweetener for beverages such as tea, coffee, or homemade lemonade. Its mild flavor complements a wide range of drinks without overpowering them.

Baking and Cooking: Substitute rice malt syrup for refined sugars in your favorite recipes for baked goods, sauces, and marinades. It provides moisture, sweetness, and a subtle caramel-like flavor to dishes, enhancing their taste and texture.

Drizzling and Dipping: Drizzle rice malt syrup over pancakes, waffles, or oatmeal for a deliciously sweet breakfast treat. You can also use it as a dip for fresh fruit or a topping for yogurt and ice cream.

Energy Bars and Snacks: Make homemade energy bars, granola, or trail mix using rice malt syrup as a binding agent and sweetener. Its slow-release carbohydrates provide a steady source of energy for sustained activity.

Tips For Using Rice Malt Syrup Wisely

Moderation is Key: While rice malt syrup offers several health benefits, it is still a concentrated source of carbohydrates and calories. Use it in moderation as part of a balanced diet to avoid excessive sugar intake.

Read Labels: When purchasing rice malt syrup, opt for organic varieties free from additives, preservatives, or artificial flavors. Reading labels can help you make informed choices and select high-quality products.

Combine with Other Sweeteners: Experiment with combining rice malt syrup with other natural sweeteners such as honey, maple syrup, or stevia to create unique flavor profiles and balance sweetness levels.

Final Thoughts

In a world where sugar-laden foods and beverages dominate the market, rice malt syrup offers a refreshing alternative for those seeking a healthier sweetener option. Its low glycemic index, nutrient-rich composition, and versatility make it a valuable addition to any diet. By embracing rice malt syrup, you can indulge your sweet tooth guilt-free while nourishing your body with wholesome goodness. So why not give it a try and embark on a sweet journey to better health?

#bulk food store #wasteless pantry mundaring #bulk food online australia #bulk food stores #bulk food store perth #bulk food stores near me #bulk food stores online #buy bulk food online australia #sale #rice malt syrup

[gulshanindia001]

Choose The Best Rice Malt Syrup | Gulshan Polyols

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#Rice Syrup #rice malt syrup

[lordansketil]

okay i have checked and unfortunately fructose still makes me incredibly sick. going to have to keep writing about fictional sweets because oh god.

#stupid body can't process fructose #its just me and my rice malt syrup and frozen bananas #stevia can go fuck herself #i feel so sick right now rip marbled cheesecake bleeeeh

[alexanderdanesblog]

Sprouting brown rice

#brown rice #brown rice malt #glutenfree #enzymes #brown rice syrup

[faithhopeloveandtherapy]

What I ate today:

Pre run: 2 mini malt loaf bars spread with margarine

Immediately post run: spoonful of marmite peanut butter, mini bag of maryland cookies

2 poached eggs on 3 slices buttered toast, spoonful of biscoff

2 rice cakes, large bite of blue cheese

Gousto box: full portion of salmon puff pastry tart, roast potatoes and rocket salad, dark chocolate kitkat, glass of white wine (tried to resist and failed 😱)

Yoghurt with granola and drizzle of maple syrup

2 squares of dark chocolate

The supermarket shop is due tomorrow so we are really low on supplies in the kitchen and my graze box and marmite cashew nut supply have run out. I don’t know why I made this list other than out of interest. My instinct looking at it is that it wasn’t quite enough with the big run this morning, so maybe I’ll be super hungry tomorrow. I just kind of eat to my hunger cues these days and don’t think about it too much. T would probably have suggested I have a milky hot chocolate in there. I could bear that in mind tomorrow if I’m extra hungry before the food delivery arrives. Eggs on toast is my staple meal.

#random post on eating

[theonlinevegan]

What’s wrong with eating honey?

Unfortunately, like factory farmers, many beekeepers take inhumane steps to ensure personal safety and reach production quotas. It’s not unusual for larger honey producers to cut off the queen bee’s wings so that she can’t leave the colony or to have her artificially inseminated on a bee-sized version of the factory farm “rape rack.” When the keeper wants to move a queen to a new colony, she is carried with “bodyguard” bees, all of whom—if they survive transport—will be killed by bees in the new colony. Bees may be killed or have their wings and legs torn off by haphazard handling.

According to the Cook-DuPage Beekeepers Association, humans have been using honey since about 15,000 B.C., but it wasn’t until the 20th century that people turned bees into factory-farmed animals. Happily, many sweeteners are made without killing bees: Rice syrup, molasses, sorghum, Sucanat, barley malt, maple syrup, organic cane sugar, and dried fruit or fruit concentrates can replace honey in recipes. Using these will keep your diet bee-free.

#honey #syrup #bee #bees #vegan #beekeepers #beekeeping #govegan #ditch honey #what's wrong with honey #honeybee #animal rights #theft

[sweetcherryslim]

Healthy Chocolate And Peanut Butter Cookies - 123 kcal

Servings: 8-10 cookies - 123kcal per cookie

Biscuits

3/4 cup rolled oats

3/4 cup wholemeal spelt flour

3/4 cup almond meal

1/3 cup cocoa powder

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 cup almond milk

1/4 cup apple sauce

1/4 cup rice bran oil

1 tsp vanilla extract

1/4 cup rice malt syrup

1 tbsp stevia powder

1 egg lightly beaten

Peanut Butter Glaze

1 tbsp rice malt

1/4 cup natural smooth peanut butter

Pinch of salt

Preheat an oven to 180C (fan-forced), line a large cookie tray with baking paper.

In a food processor place the oats and grind until a fine flour is formed. Tip the oat flour into a large bowl along with the spelt flour, almond flour, cocoa, salt, baking powder and baking soda. Give a quick stir to incorporate the ingredients together.

Gently heat the rice malt syrup in the microwave for 20-30 seconds until it is runny. Add to the dry ingredients along with the apple sauce, oil, vanilla, egg and almond milk. Mix the ingredients together until a stiff dough is formed. Let the mixture sit for 5 minutes to firm up.

Place the mixture into a piping bag with a large end.

Pipe donut size circles onto the lined cookie tray. Smooth any edges or bumps on the top with a spatula. Place into the oven and bake for 10-12 minutes or until a skewer comes out clean. Let the cookies completely cool before icing.

Peanut Butter Glaze

In a microwave safe bowl add the peanut butter, salt and rice malt syrup. Heat in the microwave for 30 - 40 seconds or until runny enough to drizzle.

Stir together and drizzle over the cooled cookies.

#low cal food #low calorie food #low cal dessert #low calorie dessert #low cal recipe #low calorie recipe #cookies #low cal cookie #low calorie cookie #chocolate #peanut butter #low cal snack #low calorie snack #vegetarian #vegan

[tastesoftamriel]

I don't remember seeing any asks about solely fish based foods across tamriel, so what are the most popular fish based foods around the provinces?

Fish and seafood are much beloved by every Tamrielic race, but what sort they consume is entirely dependent on geographical access to bodies of water. Whether it's oceans or lakes and rivers, there's a dish for every fish lover out there.

Altmer

Summerset inhabitants are spoiled for choice when it comes to fish, as they are not only surrounded by the ocean, but also have access to bodies of fresh water like the Clott River. One of the most traditional fish dishes, said to be passed on from the Aldmer, combines ocean fish with river crawfish in a delightfully flavourful stew served with rice, somewhat similar to coastal Imperial paella. The seafood is stewed in Russafeld Heights white wine with herbs and spices, and the boiling mixture is poured over rice and left to cook on low temperature until the rice is creamy and tender. You can also find more Altmeri seafood inspiration at the Anchors Aweigh Inn!

Argonians

The stereotypes are true: Saxhleel cuisine is, where possible, primarily seafood-based. Whether it's Blackwood Stuffed Banana Leaves or baked clams in coconut sauce, there's a little something for every seafood lover out there in Black Marsh. Most importantly, everything must be as fresh as possible; no pickled fish! Be sure to try the Lilmoth specialty of whole coconut coal-grilled snapper and king prawns, served with calamansi sambal and coconut rice.

Bosmer

Fish are most certainly Green Pact compliant, but many people seem to forget that the Bosmeri diet consists of far more than just meat! Both river and ocean fish and crustaceans are beloved across Valenwood, and popular seafood dishes include things like timber mammoth cheese-baked mudcrab, fishcakes served with crispy bacon, and creamy molten scampi baked with witchetty grub "rice" . Rich, filling, and delicious!

Bretons

Seafood is much beloved by coastal Bretons, and there are many ways to serve it in High Rock! From smoked and breaded herring roe to fish pies and soups, Breton seafood dishes are renowned for being mild yet flavourful. Aside from the ubiquitous crisp fish and chips (always served with plenty of salt and malt vinegar), fans of fried seafood can also enjoy a whole range of battered delights, from cod bites to prawns, mussels, squid, and crab claws when visiting any Breton street food or beach stall. Don't forget the lemon aioli!

Dunmer

Seeing as Morrowind and Solstheim are both islands, there is an abundance of fish dishes featured in Dunmeri cuisine that are often overlooked in favour of more exciting meats like nix-hound or guar. However, one can't call themselves a true seafood connoisseur without trying a Narsis favourite: a flavoursome seafood broth thickened with saltrice, brimming with generous slices of Resdaynian Sailfin, Shalk-Brother Crayfish, steamed hackle-lo, and kwama egg drops. Simple, satisfying, and very tasty.

Imperials

The Gold Coast is renowned across Tamriel for its delightful fresh seafood, and takes special pride in featuring it in small sampler plates known as tapas. Squid ink paella, boiled cold octopus with lemon, grilled fish sausages, and scallops in brown butter sauce are some classics that will whet your appetite! Of course, don't forget to pair it with your favourite white wine, in true Cyrodiilic fashion.

Khajiit

Southern Elsweyr is known for its delicious seafood, and if there's one cohesive theme there, it's the spice! You can expect any Khajiiti fish dish to be loaded with flavour and an appropriate amount of tear-jerking spices. I'm a huge fan of grilled lobster tails topped with loads of chunky fried chilis in sweet moon sugar syrup, Pellitine Tilapia red curry with coconut rice, crunchy baby squid in moon sugar saltrice sauce, and crispy fried Khaj'Roh (something of a cross between an eel and a catfish) salad with sour young papaya.

Nords

People love picking on Nords for our pickled fish, but always forget that Skyrim has access to rivers, lakes, and the Sea of Ghosts, thus making seafood one of the backbones of Nord cuisine. Whether it's smoked fish roe paste on rye bread for breakfast, mudcrab salad for lunch, or baked salmon with potatoes and leeks for dinner, you'll find no shortage of fishy delights all day, every day.

Orcs

Wrothgarian Orsimer have greater access to the coast, and as a result have a more seafood-heavy diet than their inland kin. Blood cockle omelette, made with chub loon eggs, is a favourite dish in the region, and is served with frost mirriam-infused echatere cream cheese. Another local specialty are savoury, cake-like octopus balls served with a sweet and spicy mayonnaise dressing, and topped with crispy dried whitebait and shaved bonito (the latter being a curious import made popular by Baandari travellers).

Redguards

You won't find much in the way of fish in the desert, but Redguards from Sentinel, Hew's Bane, and Stros M'Kai love their seafood! Curries are one of the most common ways to serve fish and crustaceans, and they range from mild and creamy to spicy and pungent. In addition, prawns and crawfish with sweet goat's butter sauce topped with crisp cereal flakes, fried fishcakes with shredded coconut and chilis, and bread rolls stuffed with curried potato and mudcrab are just a few of the delicious things you can try on the region.

#Asks #world building #worldbuilding #the elder scrolls #tes #cooking #food #Fish #Seafood

[stargazeraldroth]

I like to imagine that the Stars specialize in cooking the cuisines of the cultures or ethnicities they’re associated with, either via general aesthetics or because of their creator’s ethnicity or native culture- If, uh, that makes sense, haha. Hope you don’t mind me ramblinggg- Also Ink gets more because he’s got two cultures I associate him with whoops-

Like! I think Ink would be good with French and Japanese cuisine, since Comyet has stated he’s french and his aesthetic is largely based on Japan, I believe? Or maybe just eastern Asian culture, but I’ve largely seen most people specifics Japan. From French cuisine, I really enjoy the idea of him making, like, macarons and crêpes (both French and Japanese styles!), as well as more savory stuff, like aligot and gougère (both involve cheese because for some reason Ink strikes me as the type to enjoy cheese???). He also strikes me as the sort to like drinks with fun names, like rinquinquin (a peach flavored alcoholic beverage!). From Japanese cuisine, I could see him loving mizu manjū (very pretty clear buns with a bunch of different fillings, they’re gorgeous and very artsy looking!) and shirokuma (shaved ice mixed with condensed milk and decorated to look like a bear!), and I could see him really enjoying age-onigiri (rice ball that’s been fried!) and takoyaki. Drink wise, since Comyet says he likes burnt food, I could see him enjoying akumochizake (sweet rice wine made with charcoal or ash), or maybe matatabicha (tea made from silver vine, because Ink has big cat vibes haha).

Dream would be good with Spanish cuisine (though I imagine he specializes in sweet no matter where they come from, but that! Isn’t! What I’m focusing on!). If we’re talking Spanish sweets, I see him being good at most of them, but I think he’d like smaller stuff or handheld foods the most, like pionono (small cylindrical pastry soaked with syrups and topped with toasted cream) or churros (which are actually commonly a breakfast item in Spain, he’d love it!), and for savory food, I could see him enjoying stuff easy to eat on the go, like pinchos morunos (skewers of diced pork or chicken marinated with olive oil and other spices) or pa amb tomàquet (toasted bread rubbed with tomato and seasoned with olive oil and sea salt!). For drinks, I could see him liking agua de cebada (malted barley mixed with sugar and lemon!) or calimocho (red wine mixed with cola).

Blue is difficult for me because I can’t find anything solid about associated cultures or where his creator might be from, so I usually imagine he specializes in Mexican foods (with a bit of American), mainly because he’s so associated with tacos and also I like doing research on different cuisines. Obviously there’s his aforementioned tacos, but I could also see him being very good with stuff like enchiladas or machacado con huevo (eggs scrambled with shredded dry beef!), and for sweets, I could see him making stuff like hot milk cake (butter sponge cake made with scalded milk) and marquesitas (a crêpe that’s been rolled like a taco and filled with a variety of sweet things). For drinks, I could see him making café de olla (coffee made with cinnamon and unrefined whole cane sugar which is specifically prepared in an earthen clay pot- Blue seems like a coffee drinker to me, haha).

This got too long but I wanted to ramble so I hope! You don’t! Mind!!!

My brain's only processing half of this but yes, I agree! I don't really imagine Ink as someone who drinks alcohol very often, but I also imagine he has a higher tolerance for it than most people. Dream also has a higher alcohol tolerance, but through self-conditioning rather than naturally high tolerance. I headcanon Blue and Stretch as Canadian, but it's interesting to see your headcanon too!

I imagine Dream as the main baker of the group, so I can see Ink going to him like "I wanna try this!" and showing (well, more like describing) the food or drink to Dream. And you can bet your entire bank account that Dream has snatched recipes from the two, particularly dessert recipes. I don't make the rules (yes I do).

#anonymous asks #ink sans #dream sans #swap sans #blue sans #character headcanons

[morethansalad]

Vegan Whipped Feta Dip with Spiced "Honey"

#vegan #dips #snacks #mediterranean cuisine #whipped feta #tofu #vegan yogurt #vegan feta #rice malt syrup #olive oil #garlic #lemon #chili #rosemary #za'atar #black pepper #sea salt #pita

[thessalian]

Thess vs Missing Bits

Well. Not doing that again if I can possibly avoid it.

Today was grocery arrival day, and as usual, I’d forgotten a few things. I could have waited, but it turned out that the bin liners I picked up on one shopping trip didn’t fit my kitchen bin (though they’re perfect for the swing bin in the bathroom, so at least they won’t go to waste). I never remember the measurements right because I’m not always great about remembering numbers, but I did remember one thing: what the last ones I got that fit looked like, and where I got them. Thankfully Sainsbury’s colour-codes its bin liners, so I figured I’d just pop out and get those, along with a couple of other things I’d forgotten about - shampoo, garlic puree, gluten-free pasta that’s not the grossness of Tesco’s version... Stuff like that.

A thought that should have occurred to me was this: a lot of people do their grocery shopping on Saturday, and the P13 is one of only two buses that stops directly in the Sainsbury’s car park. The company that operates the P13 was on strike Friday and yesterday. So it would probably make sense that everyone who would normally have done their grocery shopping yesterday would just do it today instead. Also the big Sainbury’s has rather curtailed opening hours - from 12-6pm. That tends to compress people. Summary: the place was heaving. I mean, I hate grocery shopping in person anyway - it’s painful and it’s a struggle. But the more people I have to try to manoeuvre around, the more painful and more of a struggle it is, especially when most people are being absolutely oblivious and selfish about their shopping experience - for instance, parking their trolley crossways to block the whole damn aisle.

Also it was raining and a bit cold. My pain is always worse when it’s raining and cold. So as you can imagine, I had zero fun.

Worst of all, they were out of some things I actually wanted. Thankfully not any of the things I needed? But still, things I wanted. Like mini-marshmallows for my hot chocolate, and for the potential of making gluten-free rice krispie treats. Or the gluten-free chocolate-chip cookies that only Sainsbury’s does in a way that I like. So that was depressing.

Still, at least I got all the things I needed, and some things I hadn’t thought about until I passed them in the aisle. For instance, when I need something quick to eat (because I don’t have the spoons to cook or because I need something that’s more than just a handful of peanuts to generate the spoons to cook), I tend to like ... well, essentially open-face corn thin sandwiches. Just corn thins spread with the sort of “I Can’t Believe It’s Not Butter” stuff and topped with slices of lunch meat. At least corn thins aren’t as disappointing as gluten-free bread. So I got a couple of packs of corn thins and some lunch meat, along with my pasta and garlic puree and the right size bin liners and some shampoo. And in a brilliant stroke of luck, the in-store pharmacy was actually open, so I could stock up on mallet meds - I had some at home, but this way I don’t have to go out again at least until Wednesday for my one day a week at the office (I know it’s Thursday, but the buses here are going on strike again).

I did forget fresh dill, though. I ordered some in the big shop but I guess it wasn’t available. I remembered in the queue, but the queue was massive and growing all the time and I couldn’t face more wait. I’ll go out again tomorrow. Maybe they’ll have the chocolate chip cookies and marshmallows tomorrow. If there are marshmallows, I will buy a lot of marshmallows and there will be gluten-free rice krispie treats. Yes, I do have to specify, because Kellogg’s Rice Krispies are not gluten-free because of being made with malt syrup, and thus barley. There are gluten-free alternatives, though, so that’s okay.

Oh, another unpleasant thing I’m discovering - they warned me about this in my fibromyalgia management group in the early days but I didn’t really think about it - is that yeah, like a lot of fibro sufferers, I’ve got issues with IBS. One of the things that kicks it off? Tomatoes. I did some reading because I am not giving up tomatoes - I would sooner die, and anyway, tomatoes are a base in too many of my favourite dishes (dishes that are easy to make in quantity, no less) to cut it out of my diet entirely. Turns out I should be okay if I keep to small amounts and not two or more days in a row. Plus antacids should help the worst of it. Honestly, this explain a lot, but since it’s not doing damage to my insides the way gluten apparently is, I’ll do the same workarounds I do for lactose, thanks.

#Thess has fibromyalgia

[gulshanindia001]

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#Rice Syrup #rice malt syrup

[minecrussy]

that “recipe” by some vegan blogger for 3 ingredient chocolate w/ cacao powder, coconut oil n rice malt syrup genuinely did damage to my brain. like I can feel the cells in particular that remember when we settled our feelings as chimps by beating whatever w/ our fists starting to proliferate whenever I remember it like the joker makeup starts phasing biologically onto my face when I’m reminded it exists

#everything about it makes me want to off myself in front of her and change the trajectory of her life

[elemental-queen-writes]

So, as someone who's gluten intolerant, I get asked a LOT what foods I can eat.

I've also had people flat out tell me that foods that ARE safe for me to eat, aren't.

So, here's a handy little basic guide for all you people out there who don't know much about this, but are curious:

What Is Gluten?

Gluten is the name of a group of proteins often found in wheat, and some other grains. It's also the thing that makes your bread stick together and give that bready goodness, and help your foods stick together, like a kind of glue.

Foods That Contain Gluten:

Wheat

Wheat varieties and products like spelt, durum, semolina, couscous, farina, farrow, kamut, einekorn, wheat bran, wheat germ, emmer, seitan

Rye

Barley

Triticale

Malts (From barley)

Anything made with flour from the above grains.

Alcoholic beverages made with the above grains. (Most distilled drinks are fine, however, but that needs to be checked out on a case by case basis)

Crumbed and battered foods with the above grains.

Yeast, depending on source.

Foods That DON'T Contain Gluten:

Fresh fruits and vegetables.

Potatoes

Beans, seeds, legumes and nuts that are unprocessed.

Rice

Amaranth

Arrowroot

Buckwheat

Corn — cornmeal, grits and polenta labeled gluten-free

Flax

Hominy (corn)

Millet

Quinoa

Rice

Sorghum

Soy

Tapioca (cassava root)

Teff

Unprocessed meats. Like steak, chicken, pork...

Bacon.

Milk.

Foods That May Cause A Reaction:

Oats.

Yep, oats, while in themselves gluten free, (and apart from cross contamination issues, which can occur with all the above grains), have a protein called Avenin, which is similar to gluten, and can cause a reaction in some people like gluten would.

Seems easy enough to get around, right?

Wrong.

Remember I said above gluten acts like a glue?

Wheat flour is cheap.

Wheat flour is a very common thickener. I've personally seen it in ice cream, soups, stews, even soy sauce.

It's also used in a lot of corn or rice products, like crackers, tortillas, corn chips, noodles (yes, I've seen it in rice noodles), and sometimes the seasoning on potato chips. (There is nothing more infuriating than finding rice noodles containing wheat. It's just cost cutting, and stupid.)

Some of these products don't need wheat flour to hold them together, but wheat is cheap, and can bulk out other foods. It can also make sauces look better, and give a nice texture.

It's used in a lot of packet gravy mixes.

Barley is a commonly used flavouring. I've seen it in soups, stews, chocolate...

Yeasts can also contain wheat traces.

Even foods that don't have wheat as an ingredient, can contain traces.

A lot of processed foods have wheat in them. Again, cheap and glue.

Glucose syrup can be gluten free, depending on the source.

So basically, I have to read every label. Some products are gluten free, and then the company decides nah, and doesn't change the label (This has happened to me). Thankfully a lot of gluten free products label as such, so if you've seen foods you're sure are gluten free labelled that way, this is why. It encourages gluten free people to buy it, and the buyer doesn't have to read every freaking list of ingredients. Which is exhausting.

Things I've Had Ignorant People Argue With Me Over

You didn't think I was going to make a post like this without some humour in it, did you? Of course not! So here's the dishonour list, of conversations I've had.

"All potato chips contain gluten."

"Not the ones marked."

"Are you sure?"

"What if they're just saying it?"

"They won't."

"Are you sure?"

"They'd get fined and/or sued. All allergens have to be listed by law."

"Rice isn't gluten free."

"Yeah it is."

"Nope, all grains contain gluten."

"Not all grains. Trust me, rice is gluten free."

"No, it isn't."

"Ok, I've researched the shit out of this, are you telling me I'm wrong?"

"Rice isn't gluten free."

"Oh."

"Yeah. Listen to me next time."

"Are you sure that avocado is gluten free?"

-blinking in astonishment- "Yes."

"You're sure?"

"Yes!" -pause- "Do you want me to google it for you?"

"No, I'm good."

"Vegemite is gluten free, they don't need to bring a gluten free version out."

"It's the yeast."

"They're just doing it to charge more."

"...They're the same price..."

"Yeast is gluten free though."

-three linked articles later-

"Oh. Why did you just tell me that?"

"Because you were arguing with me again, and it's more fun this way."

"Gluten free is healthier."

-extended laughter- "Nope. There's a lot of additions to try and mimic what gluten does."

"But it's all natural ingredients."

"Where did you hear that?"

"Everyone knows it. Because gluten free people like to be healthier."

"Trust me, it's not true."

"Everyone says gluten free is healthier."

"They're full of bullshit."

Sources for this post:

#gluten free #gluten free foods #coeliac #celiac #gluten intolerance #gluten sensitivity

[dietdrclinic]

Gluten-free food options

Ever wondered if that ice-cold Coco-Cola you were eying up is gluten-free? Ever wanted to know if pizza and pasta are gluten-free? How about your favorite cheeseburger and fries? How about the Vodka and Beer? Whatever it is that you are looking for, we got you covered in this list of gluten-free foods. A gluten-free foods list can be a valuable resource. You have been spending hours and hours navigating stores and restaurants to find gluten-free food options and it may be really challenging at times. Therefore on hand, the gluten-free foods list below might help you know what to look for (and what to look out for) when choosing grains and other foods that may contain gluten. Below are a few things to look out for when you're buying gluten-free foods. 1. Gluten-Free Whole Grains: Oats, Cereals, Bread, and More…

Grains (including bread, pasta, rice, and crackers), specifically whole grains, are an important part of a healthy diet. Whole grains are a good source of healthy carbohydrates, providing energy to get you through the day. Most whole grains are high in fiber, which keeps you full and helps with digestion. Though many grains have gluten, a wide variety is naturally gluten-free.

Naturally Gluten-Free Grains & Starches: Rice Quinoa Millet Oats (use oats labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.) Cassava/Yuca Sorghum Teff Corn Buckwheat Amaranth Potatoes and potato flour

2. Gluten-Free Vegetables & Fruits All fresh, whole vegetables and fruits are naturally gluten-free and important to include in a gluten-free diet. Organic local produce mostly delivers a variety of vitamins, minerals, and antioxidants. However, you need to look out for sneaky gluten once you move out of the produce aisle. Plain fresh and frozen (without sauce) vegetables are all gluten-free, but make sure to double-check ingredient lists on packages to be sure. When buying canned veggies, buy those packed with water or natural juices (typically the healthier option anyway). Here's what to look out for when selecting gluten-free fruit and vegetables.

What to Avoid When Shopping for Fruits and Vegetables: Hydrolyzed wheat protein Modified food starch: Check the label if it does not specify what type of starch is used, and check with the manufacturer, as it may be wheat. Malt: Including malt syrup, malt vinegar, malt extract, malt flavoring Gluten stabilizer Maltodextrin: This is OK when made from corn, potato, or rice starch. If it is made from wheat, it will be labeled: you may have a reaction, though many claim the gluten is destroyed in processing.

Safe Ingredients: Corn-starch Potato starch/potato starch flour Distilled vinegar Mono- and diglycerides Oat gum Citric acid, lactic acid, and malic acid

3. Gluten-Free Proteins Most protein sources-both animal and vegetable proteins-are naturally gluten-free. You may use the below list to help you decide which proteins can fit into a gluten-free diet. Naturally Gluten-Free Proteins: Red meat: Fresh beef, pork, lamb, goat, bison, duck, etc. (Avoid marinades as if gluten is added it might sneak into your meat) Poultry: Fresh chicken and turkey (Check if any marination is added) Seafood: Fresh fish, scallops, lobster, clams and more are all naturally gluten-free. (Check if any marination is added) Tofu: It's made from soy, which is gluten-free, but check for any additional ingredients with gluten. Beans Nuts and seeds

Proteins That Need a Second Look: Processed meats: Including hot dogs, pepperoni, sausage, etc. These may have gluten added, so be sure to check the ingredient list and avoid those with wheat gluten, wheat starch, or wheat dextrin. Cold cuts: Cross-contamination can also happen at the deli on the meat slicer. Cold cuts may have gluten-containing ingredients added Ground meat: Ground beef or ground turkey can have gluten added in as filler. Be sure to check the ingredients carefully. Veggie burgers and other meat substitutes: Some flavors and brands are made with ingredients that contain gluten-check the labels.

4. Gluten-Free Sauces, Spices, and Condiments In many common condiments, gluten-containing ingredients can be used as thickeners, stabilizers, or flavor enhancers. Wheat flour is a common thickener in many sauces and marinades, which means they contain gluten. Look out for cross-contamination once these items are in your home. For example, a knife that spreads mustard on wheat bread shouldn't be dipped back into the mustard jar if you want it to stay gluten-free.

Sauces, Spices, and Condiments That Are Usually Safe: Mustard: Some specialty or flavored mustards may contain gluten so always check the ingredients. Mayonnaise: Check the ingredients to be sure though typically not made with gluten. Dry spices: Single-ingredient herbs and spices (think dried basil, garlic powder, chili powder) do not contain gluten, though because of cross-contamination concerns it's best to look for specifically labeled gluten-free spices or check with the manufacturer.

Sauces, Spices, and Condiments That Need a Second Look: Ketchup and Worcestershire sauce: Both condiments can be made using malt vinegar, which is not gluten-free. Double-check the ingredients. Barbecue sauce: Avoid BBQ sauces made with barley-based beer, soy sauce, malt vinegar, and barley malt flour as these typically contain gluten. Soy sauce: Soy sauce is traditionally made with wheat, so it usually is not gluten-free unless otherwise marked. Malt vinegar: Malt vinegar is mostly found in some salad dressings and sauces and it's not gluten-free. However, white vinegar, distilled vinegar, and apple cider vinegar are all gluten-free.

5. Gluten-Free Desserts & Sweets Many sweets and desserts are made with wheat flour or other ingredients with gluten. Be mindful that gluten-free sweets are not necessarily healthier for you than regular treats but they might prevent a bad reaction if you are sensitive to gluten.

Sweets That Are Usually Safe: Chocolate: Chocolate does not naturally contain gluten. There is also a risk of cross-contamination, so it's best to check the label on the chocolate. Hard candy and gummies: Candies don’t usually contain gluten; avoid those listing "wheat flour" as an ingredient. Ice cream, sherbet, gelato, frozen yogurt: These treats are generally gluten-free, but steer clear of those with pretzels, cookie dough, graham crackers, brownie bites, and other gluten-containing add-ins. Sweets to Avoid: Grain-based desserts: Cookies, cakes, brownies, pies, doughnuts, pastries, cheesecake, etc. are almost always made with gluten unless marked "gluten-free." Licorice: Sweet candy may be made with wheat flour and therefore is not gluten-free unless otherwise noted on the packaging. Barley malt: Avoid sweets made with this ingredient, which is used to sweeten some candies and chocolates.

6. Gluten-Free Drinks and Beverages Water, of course, is naturally gluten-free and is your best healthy way to stay hydrated. For all prepared beverages, be sure to check the ingredients, as variations and blends may contain gluten.

Drinks and Beverages That Are Usually Safe: • Coffee and tea: These beverages are both naturally gluten-free, but if you're sensitive to gluten it's best to check and make sure there was no cross-contamination with your coffee beans or tea leaves or added ingredients in blended beverages. • Juices, sodas, and sports drinks: Check the label to be safe, but these generally won't have added gluten-containing ingredients

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