The Benefits of a Gluten Free Life

For someone who is just switching over to a gluten-free diet, it can be a bit overwhelming.  However, most people soon realize that going gluten-free can be a blessing in disguise. In addition to relieving symptoms previously caused by gluten, here are some additional benefits of a gluten-free diet that can make you even healthier and happier:


1) Food Awareness
When you go gluten-free, you are forced to become more aware of what is in your food. While scanning the ingredients lists of your favorite food items to look for gluten culprits, you will realize that a lot of processed food products contain unnecessary and questionable ingredients. Choosing foods with fewer ingredients will not only cut out a lot of artificial junk, but it makes it easier for you to recognize gluten. 

2) Eating More Real Foods 
A lot of healthy, whole foods are naturally gluten-free. It is common diet and budgeting advice to "shop the perimeter" of your grocery stores. This same concept applies to those on a gluten-free diet. The fruits, veggies, meat, fish, dairy, and eggs you find at the perimeter are real foods full of vitamins and minerals- and are naturally gluten-free. By focusing on all of the foods you CAN eat, it can relieve the feeling that a gluten-free diet is restrictive. 

3) Cooking More, Dining Out Less
 If you are concerned about cross-contamination after you’ve gone gluten-free, dining out becomes not only stressful, but potentially hazardous to your well-being. Many establishments offer gluten-free options but cannot designate the time and space to completely eliminate all gluten cross-contamination. Some people find it embarrassing to have to ask the waitstaff or chef about all of the ingredients and potentials of cross-contamination, but it is a necessary chore if you are sensitive to even the smallest amounts of gluten.  Even then, there is always the risk of some uninformed or overworked cook forgetting to switch gloves. Cooking at home will not only prevent the stress that at any restaurant meal you could be hit with a covert gluten-bomb, but it will save your piggy bank, too

 

Researchers are currently studying the relationship between gluten sensitivity and the autoimmune spectrum of diseases. Some people who have not been diagnosed with Celiac Disease or Non-Celiac Gluten Sensitivity have reported improvement in their individual ailments when going gluten-free.  While there are not enough scientific, peer-reviewed articles to support or understand why some people notice improvements on a gluten-free diet, it is within the realm of possibility that there are greater ties than we know. 

Before you go on an elimination diet, please consult with your doctor and have testing for wheat allergies, gluten intolerance, and Celiac Disease done first. Many of these tests require you to be consuming large quantities of gluten in order to be effective. 

Why Choose Montana Gluten Free Processors?

Montana Gluten Free grows, harvest, mills, and packages all of its products with dedicated gluten-free equipment, and all products are milled and packaged in a certified gluten-free facility.  We are dedicated to providing completely gluten-free products. The land we choose has not grown wheat, barley, or rye in at least four years, and our farmers even walk the fields where our oats are grown and hand-rogue any stray plants that might contaminate the product. 

Our products are Non-GMO. We worked with a team of plant scientists from Montana State University to naturally select an oat that best suited our needs. They planted several different varieties of oat, watched them grow, evaluated their nutritional value and chose the oat that we would work with: The oat we now call PrOatina. 

PrOatina is our own private variety of hullless oats, avena nuda - a.k.a. Naked Oat, which tests under 3 ppm with ELISA G12 and ELISA R5, and has 25% more protein than other oat varieties, and a low glycemic index.