The Darker Side of Eating Wheat

Generations ago wheat had a 50% lower gluten content and was cultivated mostly in Southwest Asia before spreading to Europe. Rice, corn, sorghum and millet were the norm in countries across the world. Today, wheat crops have genetically become very complex to allow for improved storage and improved baking. In fact, the genome for everyday wheat bread is 6.5 times larger than that of the human genome! That complexity gives it a massive number of proteins, each with a potential to cause symptoms.

It is estimated that 1 in 133 Americans of European descent may have the disease with over 1 million people in the US with undiagnosed celiac. In people who have gluten sensitivity or celiac, their bodies cannot absorb the vitamins and nutrients of the food they eat due to the immune system damaging the villi or the tiny walls in the intestine. Symptoms for celiac run the gamut from autoimmune system diseases like arthritis, lupus to allergic conditions like psoriasis, asthma, skin rashes to neurologic syndromes like depression and conditions like autism (which seems to respond best to a gluten free diet). Unfortunately for reasons not understood celiac disease can come on at any time in life and is believed to be hereditary.

Thankfully the foods that one can eat are numerous. I mentioned in a previous blog that looking at the vast array of foods that one can eat rather than ones that you cannot is not only a healthier approach but also opens one up to try a world of food from other cultures where many live without wheat. Focusing on what we can have than what we cannot makes the journey much more interesting.

A GF Venezuelan Treat

Occasionally a drive to the Napa Valley Oxbow market is a must to satisfy a craving for the Venezuelan "sandwiches" called chachapas and arepas at the informal Pica Pica Maize Kitchen. Chachapas and arepas are traditional foods available at roadside stands in Venezeula.Both are made from corn and shaped into pancakes or wrapped in dry corn leaves and boiled. Chachapas are slightly thicker than arepas due to the corn kernel pieces added to the batter. Naturally gluten free, they are traditionally eaten with a soft mozzarella type cheese. A close cousin, the arepas are grilled corn flour flatbreads which are crunchy on the outside and moist and sweet on the inside. Both are simply made of corn, water and salt which makes it a perfect GF treat. The sweetness of the corn dough is a wonderful complement to the different fillings whether savory or sweet.

At Pica Pica they serve a trendy versions like one filled with good old American ham and cheese to a unique vegetarian California blend of tofu, avocado, black beans, cheese and plantain bananas to a scrambled Venezulan egg. All are delicious and can be made easily at home with your favorite filling. Here is a GF, lactose and sugar free version of arepas you can easily make at home.

Venezuelan Arepas

1. Mix together 1 cup cornmeal and 1/4 tsp salt. (if you can have dairy, you can add a 1/2 cup of cheese with this mix)

2. Heat 1 cup soy, rice or nut milk till warm (microwave it takes about 40 seconds).

3. Mix in 2 tbsp earthblend or any non dairy butter (you can also use grapeseed oil) to the milk.

4. Stir milk into cornmeal to make a thick batter.

5. Add 1/2 cup corn kernels, 1/4 cup green onions, 1/4 cup chopped cilantro to mix.

6. Let batter sit for 15 minutes or until it forms a thick dough.

7. Form into 3 to 4 inch balls then flatten with the palm of your hand until you create flat discs about 1/2 an inch thick (You can refrigerate at this point until ready to cook)

8. Heat about 3 tbsp oil in a skillet, add discs and cook till golden. Takes about 5 minutes for one side, flip to other side and cook another 3 minutes. When cool enough, split open and fill.