Celiac Awareness Month: Healthy, Gluten-Free Options | Health
According to CeliacCentral.org, Celiac disease affects 3 million Americans, yet 95% of those suffering don’t know they have it. With no pharmaceutical cures for celiac disease, one of the best treatments is a lifelong gluten-free diet. Triggered by the consumption of the protein called gluten, which is found in wheat, barley, and rye, Celiac disease has given rise to a number of specialty foods, although tried and true foods, such as vegetables meet dietary needs ideally.
And, with so many gluten-free foods high in demand, canned vegetables rise to the occasion. Canned vegetables are full of some of nature’s most important nutrients such as antioxidants, Vitamins, A, C and D (to name a few). Put in basic terms, veggies pack a powerful punch: not only are they an important part of a gluten-free diet, but they also improve heart health, memory, circulatory function, and eye and skin health.
“With so many dietary restrictions in the U.S. not only is it important to eat foods that cater to your food allergies, but get the proper nutrients,” says Rick Allen, President and CEO of Allens, Inc. “Canned vegetables last for months and more importantly, are packed at the peak of freshness to provide the highest degree of nutrition possible.”
As a leader in canned vegetables, and especially Southern-style vegetables, Allens and their brands have put a renewed emphasis on gluten-free assistance. Not only are Allens canned vegetables gluten-free, but also free of cholesterol, saturated fat and MSG. The company has dedicated the month of May to helping consumers to understand the importance of vegetables of all types – but also the importance of simple, clean and easy gluten-free cooking.
To learn more about the benefits of canned vegetables, visit Allens.com or search Allens Veggies on Facebook, Twitter, and Pinterest!
A healthy and simple gluten-free recipe:
Sweet Potatoes and Greens
• 2 tbsp. Canola oil
• 2 tbsp. Canola oil
• 2 cans of Princella or Sugary Sam sweet potatoes
• 2 tbsp. Herbamare
• 2 cloves Garlic, chopped fine
• 1 tsp. Cinnamon
• 1 27 oz. can Allens Seasoned Southern Style Collard Greens
• 1 tsp. Agave nectar
• 1 tsp. Lemon juice
Heat the oil in a pan over medium heat and add potatoes. Cook for 5 minutes, stirring occasionally. Add Herbamare and continue cooking, stirring occasionally, until just brown on all sides and tender (about 10 minutes). While the potatoes are cooking, drain ½ of the juice off the greens. Once the sweet potatoes become tender, mix in garlic and cinnamon. Add greens and cook for about 2 minutes. Combine agave nectar and lemon juice then add to potatoes and greens, stir thoroughly and serve.
Makes 6 servings
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