Gluten-free is a growing buzz phrase these days. More and more people are avoiding wheat, thanks to the popularity of paleo. There is a very good reason to stay away from wheat, and I’ll discuss that in a moment, but substituting with foods labeled “gluten-free” is not an ideal option.
So what’s wrong with wheat? What about “whole grain” wheat?
As I started to eat clean, I did eat and recommend Ezekiel bread. It’s the closest thing to a whole food, being sprouted grains, not flour. However, wheat in and of itself can be the reason many of us experience feel “dis-ease”.
When I say that, I’m not just referring to major chronic issues. Like diabetes, hypothyroidism, and heart disease. Yes, wheat contributes to those conditions. But, long before that, you may have discomfort that you wouldn’t even think is related to food.
Things like headaches, joint pain, anxiety, depression, insomnia, and brain fog. Often getting gluten out of your diet for a few days to several weeks will give complete relief of your “dis-ease”. That’s because the body has developed an immune response to the gluten. Or sometimes it’s to wheat specifically. With even just a hint of gluten, the immune response will be triggered. It can take weeks for the immune system to completely return to normal after one exposure.
So, it’s certainly worth a try to cut out the wheat for a while. See how you feel without it.
But, don’t be enticed by “gluten-free” labels.
True, you may be able to eat those foods without alarming your immune system. So, certainly, they are an option if you are doing a trial off gluten, or have a known sensitivity.
However, they are by no means “healthy” options. Kale, cabbage, and eggs don’t require a gluten-free label. It’s the pasta, bread, crackers, and pastries that will proudly make these claims. “Awesome, a gluten-free brownie, I’ll have two!”
Obviously, the brownies are still sweetened, and will quickly raise your blood sugar, causing a surge in insulin. But, so will the pasta, bread, etc. All refined foods are quickly digested and absorbed. And we want to avoid spiking insulin, even if diabetes is nowhere near our radar.
Insulin is great at nice low levels. But, when it spikes:
Belly fat gets deposited and protected.
Estrogen turns into testosterone in women, and vice-versa in men. Both leading to a host of undesirable symptoms/conditions.
The blood gets sticky, which leads to heart disease.
It can cause high blood pressure
It raises cholesterol (LDL and triglycerides)
Makes us age faster (free radical damage)
And it causes inflammation, which is behind a lot of the “dis-ease” too! That inflammation could happen anywhere, but often it is in the blood vessels. Not a good idea.
Also, surges in insulin lead to a blood sugar drop shortly after, causing the body to crave more quick energy sources like sugar and highly refined foods.
That’s often the reason you find yourself in the kitchen searching for a forbidden food when you are trying so hard to eat healthily. It’s not your lack of willpower. It’s the insulin. Luckily you have to power to break the cycle.
“Gluten-free” foods can serve a purpose. Changing the way you eat takes baby steps. This is for the long haul.
A little case in point:
I’m happy to report that my husband is getting on board with my advice. He stopped eating gluten several weeks ago and has noticed much of the inflammation visibly disappear. He only lost a few pounds, but his clothes fit better and he was asked if he’s lost weight. The arthritis pain is vastly improved, and he told me he is able to focus much better.
But, he is using gluten-free foods to get him through this early stage. That’s ok. We all move at the rate that feels right to us. If you make big changes at once, it is more likely you’ll backslide and lose ground. (Speaking from lots of experience as an inpatient health nut! LOL)
What’s the next baby step you can take toward your optimal health?
