When people ask me how they can lose weight, I always respond with the same answer. “Stop eating bread for two weeks and you’ll see and feel the difference.”
The problem with bread, or wheat grains for that matter, is the gluten in it. I’m sure you’ve heard all about people going gluten-free and how it’s probably just a fad, but in reality it’s not.
So what is gluten?
Gluten is basically the wheat’s endosperm. Gluten is what gives the elasticity in grain based dough and once baked; it gives bread its chewy texture. Gluten is composed of two types of proteins, gliadin and glutenin.
The reality is that most people don’t have the necessary stomach enzymes to break down gluten, and this even more evident with all of the genetic engineering done to wheat/grains in the last few decades. Even if you don’t feel sick right away after eating gluten-filled foods, you may still be damaging your body.
Gluten has been linked to Celiac disease, brain inflammation, autism, autoimmune thyroid disease and osteoarthritis, depression, headaches/migraines, among many more. Here is a great tool to help you figure out if you may be gluten sensitivity or intolerance.
For me, I know for a fact that I have sensitivity toward gluten. It severely affects my mood (Jekyll and Hyde kind of deal), my digestion immediately goes kaput, my joints ache the next day (especially my hands), and I get puffy all over.
So if you’re up for the challenge, try eliminating gluten from your diet. If you decide to go gluten free, make sure you are feeding your body appropriately. Eat whole foods such as: eggs, meats, veggies, fruits, probiotic rich foods (sauerkraut, kombucha, yogurt, and kefir) nuts and seeds for better body composition. You’ll notice those love-handles and that back-fat disappear all while your mood stabilizes.
But, before you rush out to buy ‘gluten-free’ labeled items at the grocery store, I do feel obligated to warn you about them. If it’s a processed food, even if it’s gluten free, it’s not that good for you. Often processed gluten free treats are filled with sugar and starchy flour substitutes to make up for the lack of gluten that makes it all stick together. Many people are allergic to corn, and guess what; most of the flour substitute in gluten free foods is CORN. So take the time to read food labels carefully.