Primo Health Blog

A portal for functional health topics and news.

Posts about gluten sensitivity:

How To Make Sweet Potato Pancakes

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Daniel Sanelli, M.Sc. Apr 26, 2013 8:00:00 AM
How To Make Sweet Potato Pancakes

I previously shared a recipe I learned in Costa Rica for making Grain-Free Yucca Buns. Also on that trip to Costa Rica I came accross sweet potato flour. This is a grain-free (gluten-free) alternative to traditional pancakes. And the sweetness of the flour makes what I think is a far superior pancake to the old-school flapjacks. Try this recipe at home, you won't be disappointed!

Sweet Potato Pancake Recipe

Grain-Free Yucca Buns Recipe

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Daniel Sanelli, M.Sc. Apr 10, 2012 8:00:00 AM
Grain-Free Yucca Buns Recipe

I can't lie and say that I don't miss eating bread on my grain-free diet. I am Latino and Italian, both of which are great bread eaters. My family in Costa Rica made bread for the whole town of Puriscal for decades. Bread is in my blood. I've probably eaten enough bread for two lifetimes if I was honest about my previous consumption. Nonetheless, I experience health problems when I eat grains or foods made from grain flours. So I've had to adjust my life in order to feel better and live longer.

On my last trip to Costa Rica early this year I discovered that they make many non-grain flours there. I was suprised to learn that a traditional cheese bread eaten in many Latin American countries is actually grain-free! Pan de Yuca (yucca buns) are a delicious grain-free cheesey bread that can be eaten on a grain-free diet. It may not be for the strict Paleo Dieter because it is somewhat processed and does have cheese. But I've made adjustments to the recipe to make it healthier and less allergy provoking.

Healthy Thyroid Function, Part 1

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Daniel Sanelli, M.Sc. Sep 9, 2011 8:00:00 AM
Healthy Thyroid Function, Part 1

The butterfly shaped organ that wraps around our throat is called the thyroid gland. This seemingly indescript organ can actually have a tremendous effect on our health. It's function is somewhat complicated, and disorders of the thyroid are very often overlooked or downplayed. This occurs in spite of the prevalence of thyroid disorders in our society.

The Health Benefits Of Quinoa

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Daniel Sanelli, M.Sc. Aug 24, 2011 8:00:00 AM
The Health Benefits Of Quinoa

You may be surprised to see an article about quinoa by a grain-free guy like me. But in actuality quinoa (pronounced keen-wah) is not a grain but a seed. It is one of the least problem-causing "grains," can be  tolerated by most gluten sensitive individuals and is even accepted by some Paleo eaters (those who stretch the rules). It is a gluten-free grain that is versatile and has many health benefits with its strong nutrition status.

Quinoa is actually the seed of an herbaceous plant related to spinach and Swiss chard. The most popular seeds are a tan or yellow color. But several varieties and colors exist from black, to red, orange purple and pink. It has a rich nutty flavor with a tasty crunch.

Gene Tests Determine Risk For Celiac Disease

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Daniel Sanelli, M.Sc. Aug 1, 2011 8:00:00 AM
Gene Tests Determine Risk For Celiac Disease

The human genome project, which set out to map the DNA of the human being has led to many great advances in health and science. Scientists set out to identify the approximately 25,000 genes in human DNA. They've been able to pinpoint the genes and patterns responsible for how each one of us will uniquely turn out. The mapping of the genome was completed some time in 2003, years before they had expected to finish.

18 Gluten Cross Reactive Foods

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Daniel Sanelli, M.Sc. Jul 11, 2011 8:00:00 AM
18 Gluten Cross Reactive Foods

In our continued discussion about Gluten Sensitivity and Celiac Disease one must discuss the large percentage of individuals that do not improve on a strict gluten-free diet. Existing amongst many of those with gluten sensitivity is a cross reactivity issue with other dietary proteins. This means the immune system will react with other proteins as if they were gluten.

8 Tips For Avoiding Gluten Cross Contamination

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Daniel Sanelli, M.Sc. Jul 6, 2011 8:00:00 AM
8 Tips For Avoiding Gluten Cross Contamination

In a previous post I discussed how many gluten-free grains and seeds become cross-contaminated by gluten. But this isn't the only concern with cross-contamination for those with Celiac Disease or Gluten Sensitivity. Any gluten-free food can become cross-contaminated by gluten and ultimately cause a reaction in a sensitive individual. Sensitive individuals include those with Celiac Disease, Gluten Sensitivity or many of the related conditions and autoimmune diseases.

Not only are refined and factory produced foods in danger of becoming cross-contaminated with gluten, but homemade foods and restaurant prepared foods as well. It is important to remember that although small and seemingly insignificant amounts of gluten may seem harmless to most, these minute amounts may add up enough to cause an immune reaction in a gluten sensitive person. And this immune reaction is known to last up to six months after contact with gluten.