Love dessert but it makes you bloat, have indigestion, fatigue, brain fog, irritability among other things?
Grains may not be as healthy as we all have been lead to believe – How So?
The Problem With Eating Grains
Grains contain anti-nutrients, like phytates, and lectins.
Phytates bind to essential minerals and essential digestive enzymes in the digestive tract rendering them non-available or in active for absorption or digesting food properly (Journal of Agricultural and Food Chemistry).
Lectins compromise the integrity of the intestinal lining, increasing gut permeability and encouraging the spread of bad bacteria.
Lectin sensitivity is the way your body’s immune system responds to the compromise of the digestive tract.
If you are experiencing lectin sensitivity, you may notice one or a combination of the following:
- Abdominal cramps
- Nausea and vomiting
Ultimately a comprised intestinal tract is associated with just about every autoimmune disease.
Gluten–Free & Grain-Free Desserts
Why not try gluten-free and grain-free alternative flours.
Like almond, coconut, garbanzo bean, amaranth and flax seed flours.
Sorghum and Teff are grains milled into flour. Both are by nature gluten-free.
A Mixing Bowl With Grain-Free and Gluten-Free Flour Alternatives
Teff grains are so small, it’s hard to remove the bran and germ during the milling process and because of this, milled teff is a whole grain gluten-free flour.
Try these grain-free, gluten-free sweets and love dessert again.