March is National Go Gluten-Free Month!
Just one thing: I have seen and spoken with countless people who have dramatically improved their life and health by eliminate ONE ingredient from their diet… gluten! The most recent was a client of mine who had daily migraines for twenty years – two decades of suffering she can never get back. In just ten days on a gluten free (not low-gluten, gluten-FREE) diet, her headaches were gone! She got her life back.
Join Millions! March is National Go Gluten-Free Month and I put together this post to provide you with resources on how and why to go Gluten-Free. Will you join me and see how great you can really feel?
Gluten: a substance present in cereal grains, esp. wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes severe illness in people with celiac disease and others who develop a sensitivity (not necessarily and allergy) to the gluten molecule. In addition to wheat, gluten can be found in rye, barley, durum, einkorn, graham, semolina, bulgur wheat, spelt, farro, kamut, and triticale. Commercial oats also contain gluten due to cross contamination in processing. Gluten is a hidden ingredient in many processed foods as well. From Latin, literally ‘glue.’
Wheat Belly Book & Blog: http://www.wheatbellyblog.com/category/wheat-belly-the-book/ by Dr. William Davis, M.D.
Grain Brain Book http://www.drperlmutter.com/about/grain-brain-by-david-perlmutter/ by Dr. David Perlmutter, M.D.
I recommend reading Wheat Belly before you read Grain Brain. I think you get more out of Grain Brain if you have the foundation that Wheat Belly lays.
Celiac Disease vs. Gluten Sensitivity: http://celiac.org/celiac-disease/non-celiac-gluten-sensitivity/
Where gluten hides: http://celiacdisease.about.com/od/copingwiththediet/a/Gluten-On-Food-Labels.htm
More tips on healthy eating: http://www.drfitt.com/Why-is-BALi-Superior_c_204.html
Just a note on Gluten-Free products: Do not assume that just because a product is gluten-free that it is a health-food. There are tons and tons of gluten-free junk foods out there. My best advice is to prepare foods yourself from whole food ingredients instead of using processed, packaged gluten-free foods. Gluten-free pasta may not have gluten, but it is likely loaded with carbohydrates and short on nutrients. Try spaghetti squash instead.
Breakfast: The King of Gluten! Often, when I talk to someone about going gluten-free they get this look of panic and ask “What do you eat for breakfast?” You see, breakfast is gluten heaven: bagels, pancakes, muffins, cereal, toast, pastry, etc. All loaded with gluten. It’s time to re-think breakfast. Some healthy choices include eggs (hard boiled are quick and easy in the morning if you keep a stock in the fridge, raw nuts, apples (add almond butter for more fat and protein), avocado, carrots &/or celery with hummus, smoothies, and hearty foods like chili or stew are great ways to start the day!
There are no health benefits to gluten. It is shown to be detrimental to health and well-being and is contributing to countless conditions from ADHD and migraines to Alzheimer’s and diabetes. Don’t you want to know how good you can feel by eliminating one ingredient from your world? Take the challenge! Go gluten-free in 3!