Gluten free foods are getting a lot of hype these days. Heck, I have even a had client who have lost over 20 pounds by simply cutting out gluten from his diet. But I want to get down to the nitty gritty on the subject. I want to figure out the good and the bad and how gluten Really affects our health and fitness results. Lets go.
What is Gluten?
Gluten is a protein from foods processed from wheat and grain species including barley and rye. It helps rise dough and improves texture in bread.
Gluten acts as a stabilizing agent in:
Barley, rye, oats, spelt, kamut, wheat, triticale
Pizza, bagels
pie, pastries
ice cream
ketchup, mayonnaise, soy sauce, salad dressing
Alcohol
sauces, soups
Imitation meats
To test if you affected by gluten or are gluten intolerant, Get rid of these foods for 3-4 weeks and then incorporate them back into your diet to see if you notice a difference.
But don’t we need the fiber found in gluten?
Considering there are many foods that contain fiber such as practically every single fruit, nut or vegetable, we simply don’t need gluten. We need to look past the government’s recommendation of grains at the foundation of the food pyramid and look at reality. Scientific research should dictate what we eat, not some kind of authority.
Are you saying gluten going to make me gain weight?
Yes, kind of. Especially if you are eating too much gluten,. Not all calories are created equal. A calorie from fresh organic food is healthier then a donut or bagel. If you simply learned to cut gluten, exercise, and cut out liquid calories(soda, frapachinos, excessive alcohol), you will lose fat rapidly assuming all other things remain the same.
Basically, foods with gluten tend to be high in calories so cutting them out can help with weight loss like beer, pizza, burgers, or pancakes.
Lectins are bad too.
Lectins are carb-binding proteins and are present in plant and animal products as they serve to protect against pathogens and parasites. They bind with sugars but are bad for our digestion as they stick to the intestinal lining and wreak havoc.
Foods high in lectins include Grains and Soy so eliminating these primarily will go a long way. Cutting down on dairy products will also help.
But Back to Gluten:
Gluten is probably “ok” to eat for the majority of the population, but for people with celiac or gluten sensitive individuals, it can be bad.
The New England Journal of Medicine listed 55 “diseases” that can be caused by eating gluten. (iv) These include osteoporosis, irritable bowel disease, inflammatorybowel disease, anemia, cancer, fatigue, canker sores, (v) and rheumatoid arthritis, lupus, multiple sclerosis, and almost all other autoimmune diseases. Gluten is also linked to many psychiatric (vi) and neurological diseases, including anxiety, depression, (vii) schizophrenia, (viii) dementia, (ix) migraines, epilepsy, and neuropathy (nerve damage). (x) It has also been linked to autism(ix)(Hyman).
Commit to gluten free options:
Vegetables, brown rice, seeds and nuts, along with meat, fish, eggs. Try to adopt to other whole grains and flours that lack gluten, such as buckwheat, amaranth, quinoa, millet, teff, sorghum, and wild rice. Consuming a wide range of grains gives more nutritional variety to your diet.
Remember, eating gluten free foods can still lead to weight gain when eaten in excess just like anything else. Gluten free diets aren’t a substitute for abandoning other diet principles and exercise.
References:
Mark Hyman, MD: Gluten: What You Don’t Know Might Kill You
http://www.menshealth.com/weight-loss/gluten-free-weight-loss




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