Healthy Blood Sugar Oviedo

There is a lot of hype around “gluten free” these days.  Many people see it as a fad diet or something to try out.  But “going gluten free” can be a very healthy choice for many different types of people and situations.

Over the years I have studied food intolerances and issues in depth since suffering from multiple food allergies and intolerances, leaky gut syndrome, candida albicans, extreme exhaustion and knee pain.

I am continually amazed at what is being learned about gluten.  Did you know that the wheat of today is nothing like the wheat of 50 years ago?  Its structure has changed and the gluten has been made “stronger.”  Read on to find out the what, who, why, where, and how of going gluten free.

First, what is gluten?  Simplified, it is the protein in wheat, barley, rye and some oats that holds baked goods and bread together.  It makes the food item stretchy and airy.  (Oats do not inherently contain gluten, but due to growing and processing practices, they are often contaminated with gluten so one must purchase certified gluten free oats to be sure).

Who should consider going gluten free?  Well, if a person has Celiac Disease it is an absolute must.  Celiac has over 300 symptoms and people are often misdiagnosed for years before finding relief. Statistics show that many people go undiagnosed and suffer needlessly.

But those with Gluten Intolerance should as well. This is a REAL issue as well.  People with gluten intolerance do not show the same internal damage to the small intestines as a person with Celiac does, but it is not some imaginary disease.  People with gluten intolerance can have very debilitating pain after consuming gluten and/or other health issues.

What about someone who does not have Celiac Disease or a known Gluten Intolerance?  Who else should consider going gluten free? And should they?  I would like to venture a “yes” or at least a “strongly think about it.”

Gluten has been linked to many health issues.  Wheat and other gluten containing grains spike blood sugar levels and are inflammatory foods.  Most diseases are caused by inflammation.  If you suffer any of the following you may want to consider ditching the gluten.

1.  Migraines.
2. Anxiety and Depression.
3. Other mental illness.
4. Heart Disease.
5. Diabetes.
6. Joint swelling and or pain.
7. IBS.
8. Belly pain.
9. Constipation and or diarrhea.
10. Obesity or inability to lose weight.
11. Leaky Gut Syndrome.
12. Chron’s of Colitis
13. Peri-Menopause or Menopause.
14. Asthma.
15. Chronic Pain.
16. Chronic Fatigue Syndrome or Exhaustion.
17. Rheumatoid Arthritis, Lupus, or other auto-immune diseases.
18. ADHD, ADD, or Autism Spectrum.
19. Candida Albicans.

This list is not exhaustive.  Among functional medicine doctors, naturopaths, chiropractors and ‘outside of the box’ thinking doctors, gluten can be associated with up to 100 different issues.

So why bother?  To feel better, to heal your gut, to have energy, to lower your blood sugar levels, to maintain a healthy weight, to live life fully to name just a few!

Where is gluten found?  Well, it is a sneaky little protein, hiding in almost all processed foods.  It’s in pasta, cookies, baked goods, breads, soups, sauces, broths, frozen treats, virtually anywhere!

How should one go gluten free?  Well, if you suspect Celiac Disease, even in the slightest, you should not go gluten free just yet.  You need a medical procedure to check the small intestine.  If you quit gluten you will mess up potential test results.

For others who want to ditch the wheat I think the easiest way, from my personal experience, is to set a date and then go cold turkey.  Treat yourself to one last cookie, then go through your kitchen and read every container.  Donate what you can to your local food pantry.  Then do yourself a big favor and do not go and purchase a gluten free version of your breads and cookies.  Store bought gluten free items are expensive and not healthy.  Fill your diet with fruits, vegetables, seeds, meats, legumes, and if you want a treat…bake one yourself.

Should You Ditch the Wheat and Other Gluten Containing Grains?, 5.0 out of 5 based on 2 ratings