Gluten Free Diet
cnwnutritionist
Posts: 38 Member
Gluten is a protein found in barley, rye, oats and wheat (BROW). Many people go on a gluten free diet because they find themselves to be gluten sensitive rather than to be allergic to gluten or to have Celiac Disease. Going gluten free can actually facilitate weight loss and reduce inflammation. Most of the clients in our practice who try a gluten free diet find it to be very helpful. The only way to truly know if a gluten free diet is for you is to try it for a period of 8 to 12 weeks and see if you feel better.
The reason that so many people are sensitive to gluten is that it is very difficult to digest and we generally way over consume it.
Gluten is a protein that holds gas so it helps to make baked flour products spongy and very appealing. All grains contain glutens but the gluten protein structures are different in different types of grains. The gluten found in wheat is most reactive in people and then the gluten found in barley and rye is a very close second and then oats.
When going gluten free it is best to completely avoid gluten altogether. The reason to completely avoid gluten when going on a gluten free trial is that if you don’t your symptoms will not subside and you will not truly know if are sensitive to gluten.
Symptoms of gluten intolerance are numerous and can range from uncomfortable gastrointestinal symptoms such as bloating, gas and stomach pain, to diarrhea, muscle and joint pain, fatigue, rashes to even hyperactivity. Many more symptoms can be linked to gluten sensitivity and in a book called “Dangerous Grains” by James Braly and Ron Hoggan this topic is discussed in detail.
Going gluten free is not as difficult as people think especially if a majority of your diet is plentiful in plant foods, lean proteins and healthy fats. It does, however, require some research and information to be done in the right way. If you are interested, please let me know and I will send you information and links where you can get more information.
A lot of the gluten free products out there are not extremely healthy because they contain more starches and sugars and less fiber than their gluten counterparts. So, proceed with caution and read food labels. Rice, buckwheat, millet, gluten free oats, quinoa and amaranth are all gluten free complete grains. Udi’s makes whole grain gluten free bread and corn and brown rice tortillas are also an option.
The reason that so many people are sensitive to gluten is that it is very difficult to digest and we generally way over consume it.
Gluten is a protein that holds gas so it helps to make baked flour products spongy and very appealing. All grains contain glutens but the gluten protein structures are different in different types of grains. The gluten found in wheat is most reactive in people and then the gluten found in barley and rye is a very close second and then oats.
When going gluten free it is best to completely avoid gluten altogether. The reason to completely avoid gluten when going on a gluten free trial is that if you don’t your symptoms will not subside and you will not truly know if are sensitive to gluten.
Symptoms of gluten intolerance are numerous and can range from uncomfortable gastrointestinal symptoms such as bloating, gas and stomach pain, to diarrhea, muscle and joint pain, fatigue, rashes to even hyperactivity. Many more symptoms can be linked to gluten sensitivity and in a book called “Dangerous Grains” by James Braly and Ron Hoggan this topic is discussed in detail.
Going gluten free is not as difficult as people think especially if a majority of your diet is plentiful in plant foods, lean proteins and healthy fats. It does, however, require some research and information to be done in the right way. If you are interested, please let me know and I will send you information and links where you can get more information.
A lot of the gluten free products out there are not extremely healthy because they contain more starches and sugars and less fiber than their gluten counterparts. So, proceed with caution and read food labels. Rice, buckwheat, millet, gluten free oats, quinoa and amaranth are all gluten free complete grains. Udi’s makes whole grain gluten free bread and corn and brown rice tortillas are also an option.
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