OnFitness Magazine - May/June 2022 - 31

31 WWW.ONFITNESSMAG.COM | VOL 22 NO 6 | 2022
THE
GLUTEN-FREE
BANDWAGON
also reduces the risk of type II
diabetes (these attributes come
from real wheat, not the refined
version, where all the good
qualities are removed and it has
minimal remaining goodness).
Wheat itself is full of nutrients,
with one cup providing a third of
your body's fiber needs, over half
of the body's daily manganese
needs, is high in magnesium (over
fourteen percent of the daily
value), and is an exceptional
source of tryptophan. Wheat
contains a good deal of protein
and also contains calcium,
vitamins B1, B2, B3, E, folic acid,
phosphorus, zinc, copper, and
iron. There is a caveat here,
however.
Y
Debby Walker
ou can't help but notice
the gluten-free
movement even if you
want to. Go anywhere in any
grocery store and there it is,
staring you in the face, gluten-free
options galore. Gluten-free has
crossed over from the health food
market into the mainstream
consciousness.
The problem is that its
proponents have taken to vilify a
food product that has been a
staple for eons, wheat. From the
perspective of the gluten-free
proponents, wheat is the big bad
guy, a substance to be avoided at
all costs.
Certainly, if you've been
diagnosed with the autoimmune
disorder celiac disease, as well as
non-celiac gluten sensitivity, you
should indeed avoid wheat and
other gluten foods such as oats
and barley.
But the odds of having the
celiac disease are not in your
favor; this is not a common
condition.
It's fine to offer a product for
the small percentage of people
who should not have any amount
of gluten, but it's not a smart idea
to slur a food source that's
beneficial for almost everyone else
in the process.
Wheat has done a fine job of
feeding the human race down
through the centuries and there is
no reason to toss out your wheat
products now due to a media blitz
that's misguided at best.
Despite the scare tactics by the
anti-gluten crowd, wheat is quite
beneficial for your body.
Research shows the fiber in
whole wheat actually lowers the
risk of metabolic syndrome and
These nutrition benefits come
from whole wheat, not the
bleached version, which has most
of the benefits removed. Typical
mainline wheat products found in
the store have had much of the
nutrients removed. That's also true
of wheat derivative products such
as cereals. Avoid the " enriched "
bleached version and buy whole
wheat products.
There is no legitimate reason
for non-celiacs or those who have
no intolerances to gluten to avoid
wheat and thus miss out on the
multiple benefits. Z
Whole wheat strawberry
shortcakes
Ingredients: 2-1/2 cups fresh
strawberries, 1 to 2 tablespoons maple
syrup, 2 cups of whole wheat flour, 2-1/2
teaspoons of baking powder, 1/2
teaspoon of salt, 1/4 teaspoon of baking
soda, 1/2 cup of cold cubed butter, 1
large egg, 1/2 cup of milk, 1/4 cup of
honey, and whipped cream.
Preparation: In a bowl, thoroughly mash
3/4 cup of strawberries; stir in syrup. Cut
remaining strawberries into 1/4-inch
slices, add to the mashed strawberries.
Toss, cover, and refrigerate for an hour. Meanwhile, preheat your oven to 400 degrees. In
a large bowl, whisk the flour, baking powder, salt, and baking soda. Cut in the butter until
the mixture resembles coarse crumbs. In a small bowl, whisk the egg, milk, and honey
until blended and stir into flour mixture just until moistened. Turn onto a lightly floured
surface and knead gently 8-10 times. Pat or roll dough to 3/4-inch thickness, cut with a
floured 2-1/2-inch biscuit cutter. Place 2 inches apart on parchment-lined baking sheets.
Bake for 12-15 minutes. To serve, split the shortcakes in half, fill with the strawberry
mixture and whipped cream, and top with additional whipped cream.
ORDER CLEAN
NUTRITION
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Cranberries
will bounce if
they're fresh
You can make sure
your cranberries are
still good by throwing
them down and seeing
if they bounce back to
you.

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OnFitness Magazine - May/June 2022

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