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Adopting the gluten-free mantra is recommended to anyone who wants to lead a healthy life, irrespective of your tolerance to gluten.
Many people will disagree here and say our great grandparents have been consuming wheat since their childhood and they’ve never had intolerances whatsoever. So a common notion is to push this lifestyle in the ‘FAD-zone’ category, a wicked strategy by companies to monetize on the trend.
I am a lawyer turned ‘health & wellness’ Entrepreneur as well as a Nutrition Adviser. After 7+ years of research, studies, mindfulness and daily experiences this is what I’ve observed:
Does Everyone Need to Ditch Gluten?
“Everyone should try no gluten for a week! The change in your skin, physical and mental health is amazing. You won’t go back”
YES, everyone should let go of gluten. The prevalent belief that gluten should only be excluded by those who are gluten intolerant or celiac is half the truth.
Going gluten-free has way too many benefits that may seem small just reading about but play a key role when it comes to removing your daily discomfort. (we all have them)
Let’s talk about them:
What is Gluten?
Gluten is a protein found in grains, wheat, barley and rye.
The Problem: Not only does it have zero nutritional value, but it also contains anti-nutrients. These anti-nutrients wreck havoc in your gut.
Common consumables like bread, pizza, cookies, crackers and pasta are all baked with gluten. So anything that is made from wheat, rye and barley automatically become off-limits.
But, that’s not all one needs to avoid. Gluten is added to dishes we wouldn’t even guess. It’s widely used as a binding agent in restaurants, in artificial flavors and colors in bakeries as well as to increase the elasticity and shelf life of edibles.
Everything you need to know about Modern Wheat:
The presumption is that humans have been consuming wheat for thousands of years now hence it’s completely safe.
But, hear me out.
The wheat that our ancestors have consumed was healthy, full of nutrients and easier to digest.
What we consume now is altered and genetically modified to meet the increasing demands of the growing human population. When we point to genetically modified organisms — GMOs — we refer to crops produced by genetic engineering that have had their genes altered.
Genetically modified wheat is remodeled to such an extent that it is completely stripped of its nutrients and grown as the major crop that has the largest share of land for its production. This makes it super cheap and cost-effective as compared to healthy alternatives. People tend to depend on wheat by falling for this cost-friendly bait, overconsumption of which leads to several health complexities!
Modern wheat eliminates all of the benefits that were found in old wheat. The change in the quality of wheat is the reason why there is a rise in celiac disease- an autoimmune disorder and various other chronic ailments.
Have you ever wondered WHY can’t we give it up easily?
Modern wheat also has gliadin, which is the harmful part of gluten.
Wheat is high in carbohydrates which spikes blood sugar levels. Your brain loves glucose as a matter of habit and finds it “intoxicating”. All in all, It triggers artificial hunger in our body and as a result, we start consuming more of it.
There are several long-term side effects of consuming genetically modified modern wheat. While they cause allergic reactions in some people, they may lead to serious chronic diseases such as Diabetes type 2, PCOD, anxiety, depression and even cancer among others.
Not everything gluten-free is healthy:
There are plenty of gluten-free alternatives available in the market that claim to be healthy. But are they really healthy?
Most gluten-free products are made from rice flour, potato starch or cornstarch. Consumption of these alternatives leads to an increased carbohydrate intake which we know will unnecessarily raise our insulin level.
So, even though these foods have no gluten they still cause as much harm as gluten. It may cause inflammation in your body which leads to pulmonary, neurological, autoimmune and cardiovascular diseases. They also cause arthritis, Alzheimers and type 2 diabetes.
So when you think of going gluten-free, do not indulge in foods with a high-carb content.
Available Alternatives that are packed with nutrients:
What if we tell you, you can have bread that is gluten-free and has as little as 1g net carb instead of bread with 25–30g of carbs per slice! (Click on the link to find out)
. Here are a few alternatives to choose from:
Natural products are by itself gluten-free. Choose unprocessed natural food that has a low-carb content. Go for berries, nuts, seeds, leafy vegetables and fresh meat.
I strongly advise everyone to go gluten-free for a month and observe the changes in their bodies. (100% elimination is mandatory, even a small amount can trigger the cause)
A drastic decrease in bloating, acne, mood swings, brain fog, gastric problems, constipation, etc., are a few among many changes our body experiences once we go gluten-free.
Remember, “The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”