All About Periods

Gluten-Intolerance Causes Period Pains?

Although research is still in its infancy, a handful of studies have indicated a likely correlation between gluten intolerance and dysmenorrhea – a technical term for severe menstrual cramps. This means that women with gluten intolerance are more likely to suffer from period pains, and can alleviate the pain by following a gluten-free diet.

Once dismissed as a fad, the gluten-free diet seems here to stay. Popularised by Hollywood celebrities like Gwenyth Paltrow and Miley Cyrus, the gluten-free diet has its share of champions and critics. But if you look beyond sensationalist reporting, empirical evidence has shown that the benefits of going gluten-free are real for those with varying degrees of gluten-intolerance.

What is gluten?

Gluten is a protein that some people have problem processing. The most extreme cases have been diagnosed as Celiac Disease where an autoimmune response is triggered in those genetically predisposed, which results in the body attacking and damaging the villi – parts of the small intestine that absorbs essential nutrients. Some others suffer from varying degrees of intolerance which presents symptoms such as bloating, constipation, diarrhea, gas, keratosis pilaris, brain fog, to name a few.

The good news is, with the popularization of gluten-free eating, options have also increased tremendously. Here are some delicious and amazingly easy gluten-free breakfast recipes* to start your day right!

*3 Recipes courtesy of Mekhala Living.


Gluten-Free Cinnamon Pancakes

gluten free cinnamon pancakes

Ingredients (Serves 2 to 4)

1 cup gluten-free pancake mix*
1 tsp Mekhala Organic Cinnamon (Ground) 1 large free-range egg
1 cup milk
Mekhala Organic Virgin Coconut Oil Fresh fruit
Honey or maple syrup


  1. Whisk milk and egg in a large bowl.
  2. Sift gluten-free pancake mix and Mekhala Organic Cinnamon (Ground) into the bowl in 2 batches and whisk to combine. Let batter rest for 5 minutes.
  3. Add Mekhala Organic Virgin Coconut Oil to pan on low to medium-low heat and spread well with a silicone frying slice.
  4. Spoon 2 tablespoons of batter onto the pan and cook covered until bubbles form. (About 1 to 2 minutes.)
  5. When the batter is almost cooked, flip pancakes and cook uncovered for about another minute.
  6. Serve with fresh fruit and honey or maple syrup.

*Gluten-free Pancake Mix

Sift ingredients into a dry, airtight container and whisk thoroughly.

  • 1 cup Brown Rice Flour
  • 3/4 cup White Rice Flour
  • 1 cup Gluten-free Oat Flour
  • 1 cup Buckwheat Flour (raw, not roasted)
  • 3/4 tsp Xanthan Gum
  • 1 tsp Mekhala Himalayan Pink Salt
  • 1 Tbsp Baking Powder
  • 1/2 Tbsp Baking Soda

Adapted from this recipe by Minimalist Baker.


Spinach and Mushroom Baked Eggs

spinach and mushroom baked eggs

Ingredients (Serves 1 to 2)

2 to 4 swiss brown mushrooms sliced 2 cups baby spinach, roughly chopped 2 large free-range eggs

Mekhala Organic Virgin Coconut Oil

Mekhala Organic Pad Thai Sauce

Mekhala Himalayan Pink Salt

Freshly ground Black Pepper


  1. Pre-heat your oven to maximum temperature.
  2. Grease an oven-proof ramekin with Mekhala Organic Virgin Coconut Oil. Don’t forget the sides!
  3. Add baby spinach and mushrooms, ensuring few or no gaps remain.
  4. Crack the eggs on top of the bed of spinach and mushrooms.
  5. Season with Mekhala Himalayan Pink Salt and black pepper then pop into the oven for 8 to 10 minutes. We want the whites to cook, but the yolk to be a little runny.
  6. Once done, remove from the oven and spoon 1 to 2 tablespoons of Mekhala Organic Pad Thai Sauce all over the dish. Enjoy hot on its own or with bread.

Adapted from this recipe by Jamie Oliver.


Vegan Scrambled Tofu

vegan scrambled tofu

Ingredients (Serves 1 to 2)
1 piece / 200 grams firm tofu (Tau Kwa)
2 cups baby spinach, roughly chopped
1 tsp Mekhala Organic Malaysian Aromatic Seasoning 1 tsp gluten-free soy sauce
Mekhala Organic Virgin Coconut Oil
Mekhala Himalayan Pink Salt
Ground white pepper


  1. Drain tofu and let sit sandwiched between dry towels or kitchen paper towels.
  2. Heat a bit of Mekhala Organic Virgin Coconut Oil in a medium skillet and fry Mekhala Organic Malaysian Aromatic Seasoning until fragrant. (On medium heat for about 1 to 2 minutes.)
  3. Add a bit more Mekhala Organic Virgin Coconut Oil, a splash of water, and Baby Spinach. Cover and steam till soft. (About 1 minute.)
  4. While the spinach sits covered, crumble tofu with a fork.
  5. Uncover and add crumbled tofu to the skillet. Add Soy Sauce and stir well.*
  6. Stir-fry for another 2 to 3 minutes or until tofu is just dry.
  7. Season to taste with Mekhala Himalayan Pink Salt and White Pepper and serve hot.

*If seasoning clings to the spinach in clumps, add a splash of water and mix thoroughly. Fry a little longer to evaporate the excess water.

You can visit Mekhala Living for more easy, yummy yet healthy recipes!

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