(Newswire.net — October 29, 2014) Los Angeles, CA — The gluten free food industry generates nearly five billion dollars in revenue each year. The issue with this is that the money has been made by offering foods that are both unhealthy and may still cause reactions in people with a gluten sensitivity. It only requires prolamine in the amount of twenty parts per million (ppm) for a person to develop inflammation and damages. That’s roughly the size of a single bread crumb and because the traditional definition of gluten in not one hundred percent correct people may be consuming foods that are not truly gluten free. Dr. Peter Osborne aims to educate doctors and patients on the far reaching effects of gluten sensitivities.
The reason this occurs is because most of the research done regarding gluten intolerance only looks at how gluten affects people with celiac disease. The issue that arises is that there are many other forms of gluten sensitivities and all people will react differently to the grains that cause them damage. Additionally, most research only focuses on the grains wheat, barley, rye, and sometimes oats. Oats are often recommended as a safe substitute for people who suffer from a gluten intolerance but ultimately, this is just as dangerous as the other three grains. Alarmingly, almost half of all people diagnosed with celiac disease see no improvement when they switch to a traditionally defined gluten free diet. Dr. Peter Osborne and the Gluten Free Society offer one hundred and forty six true gluten free recipes that are not only safe for people with celiac disease but also are healthy.
One of the most requested food recipes Dr. Peter Osborne is asked for is a gluten free pancakes recipe. Many of Dr. Osborne’s recipes can be accessed through Casey’s Kitchen where viewers will learn how to make simple and delicious gluten free recipes that the whole family can enjoy. The following recipe is also paleo diet friendly. To get started a person needs the following ingredients: 3 bananas, 3 eggs, ½ cup of almond butter, 1 tablespoon of cinnamon, coconut oil (enough to grease pan), and sea salt to taste. The directions are as simple as:
Blend bananas, eggs, almond butter, and cinnamon in food processor. Heat a saucepan with coconut oil. Pour pancake batter into pan forming small pancakes. Sauté on each side for approximately 2 minutes. Top with your favorite topping and then enjoy! Almond butter can be substituted with other nut butters if a person has an allergy or prefers a different flavor.
This is one of the most popular recipes from the Gluten Free Society and Casey’s Kitchen. More recipes and episodes can be accessed right from the society’s YouTube channel: https://www.youtube.com/Glutenology
For a video tutorial on making these true gluten free pancakes visit the following link: https://www.youtube.com/watch?v=fjRi9POqLK4