For people with digestive problems like Crohn’s disease, Celiac disease and ulcerative colitis, the joys of eating can quickly turn into a painful struggle.


Authors of the book Grain-Free Gourmet, Jodi Bager and Jenny Lass spent years suffering from digestive diseases aggravated by foods containing grains and sugars, but have found an alternative to medication by preparing safe, grain-free cuisine that allows them to live life to its fullest.


The two got together and came up with the grain-free cookbook, and both their lives are back to normal. They admit the recipes may not work for everybody, but some users will notice a difference within days.


Registered dietician Jean LaMantia of the Adelaide Club Clinic in Toronto says eliminating an entire food group from one’s diet is not always the answer, but monitoring what you eat may determine only one specific type of food is problematic.

Although the recipes in the book are grain-free, none of the nutritional value found in grain is lost. They use what are called “simple” carbohydrates, also known as monosaccharides that are easily broken down in the digestive system. They make squash spaghetti instead of regular, grain filled spaghetti, or use almond flour to make different crusts and muffins. “It's possible to eat healthy and grain-free,” Bager said.

Visit www.grainfreegourmet.comfor more information.