There may be new evidence to suggest the ancient grain, quinoa, may be safe for those with celiac disease. A new study recently released by The American Journal of Gastroenterology, found this particular grain is well received and does not worse the condition.
Participants in the study had 50g of quinoa, cooked however they liked to, for six weeks. The researchers found, at least for the short period of time, it did not activate any response of the disease. This contradicts prior laboratory research.
You can have a sensitivity to gluten without having celiac disease. A Gluten Intolerance is when the body attacks gluten as an invader in the body, but once it’s removed the symptoms will be as well. Celiac disease is when the body attacks the actual lining of the intestine as well as the gluten protein, causing pain, preventing nutrients from being absorbed into the body, and even malnutrition.
So if your physician says it’s ok, here are some of our favorite quinoa recipes.
Chef Michelle Bernstein’s Chocolate Quinoa Pudding
1 cup quinoa
2 cups low-fat milk
1 cup vanilla flavored almond milk
3 Tbsp. unsweetened cocoa powder
1 ounce dark semisweet chocolate
1 banana, sliced
1 tablespoon honey
2 Tbsp. coconut oil
1. Add quinoa, milk, almond milk and agave in saucepan over medium high heat. Boil then reduce to a simmer, whisk in cocoa. Cook for about 20-25 minutes until tender, stir in semisweet chocolate and cinnamon.
2. In separate pan, dizzle coconut oil over medium heat. Add bananas, cooking for about 1-2 minutes on each side.
3. Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour over bananas, sprinkle with cinnamon.
4. Serve pudding at room temperature with whipped topping and bananas.