Many of you know that I went gluten-free during the summer of 2008. It's not because I didn't think gluten was great, or because I thought life without it would be easy - It's because it made my body sick.
And it very well may be making yours sick, too.
First off - What's gluten?
It's the new buzzword that's been going around for a year or two now, and it seems to have taken on a life of its own. Simply, gluten is a substance that is present in grains, mainly wheat, that is comprised of two proteins, and is responsible for the elastic texture of dough. Gluten [From the Latin word for glue] makes things chewy, soft, and pliable - Think Wonder Bread.
If you take gluten out of something [and are not careful to add in necessary components], the result will be either be a gummy or crumby outcome. Gluten is the king of all things baked and breaded. It's what makes New York pizza so insanely good, and why people flock to Krispy Kreme, despite their better judgment.
When people refer to gluten, they are often referring to wheat flour. But there are other things that contain the Gliadin/Glutenin proteins that also cause issues for people. In addition to wheat flour, these extend to: rye, triticale, spelt, semolina, kamut, and *sometimes* oats.
Unfortunately, gluten isn't what it used to be. There is truth to peoples' protestations when they say, "Oh, but come on - Nobody had issue with gluten a hundred years ago." Reason being is that gluten, like most of the other foods being grown and distributed these days, is highly processed and mechanically harvested. Why? "Because humans have continued the process chemically in the last century, and especially during the last 50 years - In order to increase yields, resist fungal diseases and pest attacks, improve ease of mechanical harvesting and meet rigorous demands of industrial milling and mechanized baking methods."
What used to be a naturally-occurring grain in the fields of farmers is now being mass-produced to keep up with the demands of society.
The bread you eat these days is NOT what our prairie ancestors baked and enjoyed. The fact that your loaf of potato bread can last 3 weeks on top on your fridge should tip you off. Food is simply not supposed to last that long - Especially when it contains dairy and/or eggs, like most breads do. If you were to bake a fresh loaf of bread withOUT preservatives and genetically-modified wheat flour, it'd probably last three to four days. Tops. It's a good thing to make fresh food each day for that day. That concept has become so lost on us as a society.
I refer to Downton Abbey quite a bit, because I'm a real fan of the show. But do you see those cooks in the kitchen cooking every day from morning to night? That's because food has a shelf life, and is healthiest in its freshest state.
But going on.
Ok, so I went gluten-free almost 5 years ago, and it was extremely difficult. But mind you, this was before the gluten-free craze hit the Western world, and I was not privy to all the information and GF food options like I am today. It was also difficult because I had been raised in America, and in America we eat a LOT of gluten. Here's a day in the life of the old Christina:
Breakfast: A bowl of Frosted Mini Wheats
Lunch: A sandwich with wheat bread and whatever else
Dinner: Pasta with meatballs [made with bread crumbs]
Snacks: Wheat Thins
Every.single.meal. of mine contained wheat. I was making myself sick, and I had no idea. I had bathroom issues [ask if you're interested], acne, horrible fatigue, sleeplessness, weight issues, Keratosis Pilaris, cholesterol and triglyceride issues, and brain fog. Never in a million years did I think it was because of wheat.. Especially when I made healthy choices like low-fat Wheat Thins, and "whole wheat" pasta. Ugh.
It gives me anxiety just thinking about what I was doing to myself..
In short, I met a great Functional Medicine doctor who tipped me in to gluten issues, and she was 100% right. I went on the Elimination Diet, and sho'nuff - Gluten was a problem for me. Within weeks of being gluten-free, I had better sleep, I no longer had to run [I mean RUN] to the restroom, and my Keratosis Pilaris was clearing up for the first time in my life.
My inflammation level [CRP] was at a 21 before I was gluten-free. To give you an idea, that number should be under 1. The inflammation level was 21x higher than it ever should have been for a human.
That means my body was sick and trying desperately to fight something off.
I have recently been able to tolerate gluten for the first time in almost 5 years. I no longer have awful fatigue and IBS issues when I eat it, which has a real answer to prayer. From August of this past year to just last month, I've added gluten back in to my diet, albeit minimally. But let me tell you something -
I went home to New York for Christmas and ate whatever the heck I wanted. I could be seen at the local Italian bakery ordering one of everything, and driving home eating a slice of New York pizza. And I loved it. But you know what? My body didn't. After a week or two, I started getting headaches, which I had never had before. It was a predictable headache, about thirty minutes after eating. And then, most annoyingly, I noticed a wave of nausea each time I ate a lot of wheat, too. When I say nausea, I mean the type of nausea that makes you miserable. For those of you who've had morning sickness, this is the way it made me felt. And lastly.. My Keratosis Pilaris came back with a vengeance.
Dang it.
The truth is, gluten is a drug. I say drug loosely, because it's legal and I don't think people will go to prison over it. But wheat is so chemically-laden these days, that's it's doing crazy things to us. Let me list for you some of the things that gluten is responsible for causing or exacerbating.
Ready?
Acne
Bloating
IBS
Constipation
Heartburn
Indigestion
Weight Issues
ADD
ADHD
Cancer
Joint Pain
Eczema
Depression
Alzheimer's
Anxiety
Autoimmune Disorders
Diabetes
Inflammation
Celiac Disease
Heart Disease
These things listed range from physical to emotional to psychological effects. I think the reason why we're seeing so much Diabetes and Cancer these days is because our bodies are losing the battle against the chemicals we're putting into them.
As an example, heart disease is rampant, largely because of high-inflammatory foods. Did you know that having cholesterol is actually a really good thing? Cholesterol is not the culprit of heart disease. Inflammation is the cause of heart disease. Inflammation is a response to invaders in our body, and our body is responding by raising our cholesterol levels in orders to fight the good fight. Doctors see high cholesterol levels and think they need to fix the cholesterol levels. It's not the cholesterol that's the problem! The cholesterol is just doing its job.
Think of it this way - If you were to see a high white blood cell count in someone's body, what would you think? Would you think "Let's get rid of the white blood cells?" No way! The white blood cells are there doing their job because they're fighting off a disease or an illness. That's the SAME EXACT things that happens with gluten. Gluten is the most inflammatory food out there - Most doctors worth their salt will admit to that. Gluten is inflaming our systems and wreaking havoc on our beautifully-designed bodies.
Rant over.
Phew.
I think gluten is changing us biochemically, and making us tired, hyperactive, forgetful, lethargic people. People have had tremendous successes with eliminating gluten from their diet, and I'm one of them.
Am I saying I will never again enjoy a slice of New York pizza? No. But I'm making the wise choice to abstain from it as a daily way of life. My husband and my son are also largely gluten-free, and I'm confident it's improved our quality of life. I will never be able to look at it the same.
Did you know that the supplements I'm taking to [hopefully] cure my cyst is rendered mostly ineffective because of the way gluten is genetically modified? I now have to abstain from it in order for my body to have a fighting chance to heal itself.
So, what's the solution?
Well, you're a lucky duck! These days you can eat lots of fantastic alternatives to wheat products. You can also cut out a lot of things from your diet, which you're better off doing, anyway. You know those Chips Ahoy that you love? Yeah, they're doing nothing for you, whether or not they contain gluten. [Which they do] Oh, and have you ever had my gluten-free baked goods? They're pretty fantastic.. Which says that you can eat smart AND eat well.
My challenge to you is to consider going gluten-free - Even for just two weeks of your life.. See if it does anything for you.
Consider being a wise steward and not turning a deaf ear to what's been shared. But don't take it from me - Start researching. You research everything from the car you drive to the computer you use.
Why not research what you eat?
To health, happiness, and good stewardship!
And it very well may be making yours sick, too.
First off - What's gluten?
It's the new buzzword that's been going around for a year or two now, and it seems to have taken on a life of its own. Simply, gluten is a substance that is present in grains, mainly wheat, that is comprised of two proteins, and is responsible for the elastic texture of dough. Gluten [From the Latin word for glue] makes things chewy, soft, and pliable - Think Wonder Bread.
If you take gluten out of something [and are not careful to add in necessary components], the result will be either be a gummy or crumby outcome. Gluten is the king of all things baked and breaded. It's what makes New York pizza so insanely good, and why people flock to Krispy Kreme, despite their better judgment.
When people refer to gluten, they are often referring to wheat flour. But there are other things that contain the Gliadin/Glutenin proteins that also cause issues for people. In addition to wheat flour, these extend to: rye, triticale, spelt, semolina, kamut, and *sometimes* oats.
Unfortunately, gluten isn't what it used to be. There is truth to peoples' protestations when they say, "Oh, but come on - Nobody had issue with gluten a hundred years ago." Reason being is that gluten, like most of the other foods being grown and distributed these days, is highly processed and mechanically harvested. Why? "Because humans have continued the process chemically in the last century, and especially during the last 50 years - In order to increase yields, resist fungal diseases and pest attacks, improve ease of mechanical harvesting and meet rigorous demands of industrial milling and mechanized baking methods."
What used to be a naturally-occurring grain in the fields of farmers is now being mass-produced to keep up with the demands of society.
The bread you eat these days is NOT what our prairie ancestors baked and enjoyed. The fact that your loaf of potato bread can last 3 weeks on top on your fridge should tip you off. Food is simply not supposed to last that long - Especially when it contains dairy and/or eggs, like most breads do. If you were to bake a fresh loaf of bread withOUT preservatives and genetically-modified wheat flour, it'd probably last three to four days. Tops. It's a good thing to make fresh food each day for that day. That concept has become so lost on us as a society.
I refer to Downton Abbey quite a bit, because I'm a real fan of the show. But do you see those cooks in the kitchen cooking every day from morning to night? That's because food has a shelf life, and is healthiest in its freshest state.
But going on.
Ok, so I went gluten-free almost 5 years ago, and it was extremely difficult. But mind you, this was before the gluten-free craze hit the Western world, and I was not privy to all the information and GF food options like I am today. It was also difficult because I had been raised in America, and in America we eat a LOT of gluten. Here's a day in the life of the old Christina:
Breakfast: A bowl of Frosted Mini Wheats
Lunch: A sandwich with wheat bread and whatever else
Dinner: Pasta with meatballs [made with bread crumbs]
Snacks: Wheat Thins
Every.single.meal. of mine contained wheat. I was making myself sick, and I had no idea. I had bathroom issues [ask if you're interested], acne, horrible fatigue, sleeplessness, weight issues, Keratosis Pilaris, cholesterol and triglyceride issues, and brain fog. Never in a million years did I think it was because of wheat.. Especially when I made healthy choices like low-fat Wheat Thins, and "whole wheat" pasta. Ugh.
It gives me anxiety just thinking about what I was doing to myself..
In short, I met a great Functional Medicine doctor who tipped me in to gluten issues, and she was 100% right. I went on the Elimination Diet, and sho'nuff - Gluten was a problem for me. Within weeks of being gluten-free, I had better sleep, I no longer had to run [I mean RUN] to the restroom, and my Keratosis Pilaris was clearing up for the first time in my life.
My inflammation level [CRP] was at a 21 before I was gluten-free. To give you an idea, that number should be under 1. The inflammation level was 21x higher than it ever should have been for a human.
That means my body was sick and trying desperately to fight something off.
I have recently been able to tolerate gluten for the first time in almost 5 years. I no longer have awful fatigue and IBS issues when I eat it, which has a real answer to prayer. From August of this past year to just last month, I've added gluten back in to my diet, albeit minimally. But let me tell you something -
I went home to New York for Christmas and ate whatever the heck I wanted. I could be seen at the local Italian bakery ordering one of everything, and driving home eating a slice of New York pizza. And I loved it. But you know what? My body didn't. After a week or two, I started getting headaches, which I had never had before. It was a predictable headache, about thirty minutes after eating. And then, most annoyingly, I noticed a wave of nausea each time I ate a lot of wheat, too. When I say nausea, I mean the type of nausea that makes you miserable. For those of you who've had morning sickness, this is the way it made me felt. And lastly.. My Keratosis Pilaris came back with a vengeance.
Dang it.
The truth is, gluten is a drug. I say drug loosely, because it's legal and I don't think people will go to prison over it. But wheat is so chemically-laden these days, that's it's doing crazy things to us. Let me list for you some of the things that gluten is responsible for causing or exacerbating.
Ready?
Acne
Bloating
IBS
Constipation
Heartburn
Indigestion
Weight Issues
ADD
ADHD
Cancer
Joint Pain
Eczema
Depression
Alzheimer's
Anxiety
Autoimmune Disorders
Diabetes
Inflammation
Celiac Disease
Heart Disease
These things listed range from physical to emotional to psychological effects. I think the reason why we're seeing so much Diabetes and Cancer these days is because our bodies are losing the battle against the chemicals we're putting into them.
As an example, heart disease is rampant, largely because of high-inflammatory foods. Did you know that having cholesterol is actually a really good thing? Cholesterol is not the culprit of heart disease. Inflammation is the cause of heart disease. Inflammation is a response to invaders in our body, and our body is responding by raising our cholesterol levels in orders to fight the good fight. Doctors see high cholesterol levels and think they need to fix the cholesterol levels. It's not the cholesterol that's the problem! The cholesterol is just doing its job.
Think of it this way - If you were to see a high white blood cell count in someone's body, what would you think? Would you think "Let's get rid of the white blood cells?" No way! The white blood cells are there doing their job because they're fighting off a disease or an illness. That's the SAME EXACT things that happens with gluten. Gluten is the most inflammatory food out there - Most doctors worth their salt will admit to that. Gluten is inflaming our systems and wreaking havoc on our beautifully-designed bodies.
Rant over.
Phew.
I think gluten is changing us biochemically, and making us tired, hyperactive, forgetful, lethargic people. People have had tremendous successes with eliminating gluten from their diet, and I'm one of them.
Am I saying I will never again enjoy a slice of New York pizza? No. But I'm making the wise choice to abstain from it as a daily way of life. My husband and my son are also largely gluten-free, and I'm confident it's improved our quality of life. I will never be able to look at it the same.
Did you know that the supplements I'm taking to [hopefully] cure my cyst is rendered mostly ineffective because of the way gluten is genetically modified? I now have to abstain from it in order for my body to have a fighting chance to heal itself.
So, what's the solution?
Well, you're a lucky duck! These days you can eat lots of fantastic alternatives to wheat products. You can also cut out a lot of things from your diet, which you're better off doing, anyway. You know those Chips Ahoy that you love? Yeah, they're doing nothing for you, whether or not they contain gluten. [Which they do] Oh, and have you ever had my gluten-free baked goods? They're pretty fantastic.. Which says that you can eat smart AND eat well.
My challenge to you is to consider going gluten-free - Even for just two weeks of your life.. See if it does anything for you.
Consider being a wise steward and not turning a deaf ear to what's been shared. But don't take it from me - Start researching. You research everything from the car you drive to the computer you use.
Why not research what you eat?
To health, happiness, and good stewardship!
