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eating wisely by Karen Kelly sweet,
Gluten-free flours are a nutritious alternative in baked goods—and the results will dazzle you.
When Carol Fenster of Denver, Colorado, came down with yet another sinus infection, she reached her limit. The stuffed-up, foggy feeling she had suffered for years had become chronic and debilitating. A food allergist determined that the culprit was wheat. Later, she learned that the real problem was gluten, a protein found naturally in wheat and other cereal grains—and therefore, much to Fenster's dismay, in most breads, pastas, cereals, and baked goods. (Gluten is also added to many processed foods.) "The gluten wasn't digesting properly, which was causing serious inflammation," she says.
This was sobering news for someone who was raised on a wheat farm in eastern Nebraska and had married, you guessed it, a wheat farmer. "It was heresy to say I couldn't eat wheat," says Fenster. "The news did not go over well with my family"
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Yet Fenster realized her sinuses had been bothersome since high school. After her visit to the allergist, she eliminated wheat from her diet, along with barley, kamut, rye, spelt, triticale, and any other grains containing gluten. Her symptoms soon disappeared, and she felt like a new person. That was 20 years ago, and she's been gluten free ever since.
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