A bunch of eager learners tuned in, and we got a lot of great questions answered. We also shared some of our own experiences with going gluten free as well as some fun, new food ideas! Who knew kelp noodles and mochi could be so much fun? 😉 (To watch the recording of a class visit LearnItLive)
I created a short and hopefully sweet recap of the talk below.
Knock yourselves out and comment away below–I want to know what’s your favorite gluten free foods and how going gluten free has helped you! Now go!
What is gluten?
Gluten is made up of a group of several families of proteins contained in certain grains. It’s what adds the chewy, doughy texture to foods like bagels.
Where is gluten hiding?
It’s found in grains such as wheat, barley, rye, oats, spelt, kamut, couscous, triticale, bulgu, semolina, durum, seitan, faro, emmer, graham, malt and einkorn. A common misconception is that gluten is only found in white flour, but it’s in the grain itself and so it makes no difference if you eat whole grains or not in terms of gluten…
Why has gluten become such a trouble maker?
1) Due to our busy life and convenience culture filled with fast and processed foods we eat a lot more gluten today then ever before.
2) The strains of gluten found in wheat today is different than what was found in your grandmothers wheat! The wheat grown in the US have a much higher gluten content and many more of the type of gluten proteins that cause celiac disease and autoimmune antibodies.
3) Our guts are weaker! The damage our guts have suffered from our diet, environmental toxins, lifestyle and medication use have made the perfect storm for gluten intolerance.
What are some potential benefits from cutting out the gluten?
– You’ll cut the crap. Cutting out gluten also helps you cut way back on processed and fast foods, white flour, cakes, pastries etc etc..
– Lose the bloat. Most of us have trouble digesting gluten which works like glue in our system, slowing down our digestion. When you remove it from the diet your giving your digestion an opportunity to its job better. And, if you are sensitive to gluten, you would have been experiencing some chronic inflammation while you were eating gluten. Hopefully this will stop as soon as you cut out the irritant, gluten, from your diet.
– Lose weight. By cutting back the crap, improving digestion, reducing inflammation and increasing your intake of more nutrient dense whole foods you may also experience some weight loss.
– Increased energy. When the digestion is not stealing up all your energy to digest the food and you start eating more nutrient dense foods, you’ll also free up more energy.
– Stable blood sugar. Again, it’s all about cutting the crap! Two pieces of whole grain toast = two tablespoons of sugar. It can cause a vicious cycle of soaring and crashing blood sugar levels. Eating more whole foods will also help stabilize the blood sugar. Win win!
What are some great gluten free snacks ?