To Gluten or Not to Gluten? That is the Question.

Recently, published Will Everyone Please Eat Gluten? Please? Because You Are Literally Killing Me, Kind Of. The article was inspired by a new survey released by the NPD Group that shows 29% of Americans are cutting gluten out of the diet just for the heck of it. “The numbers suggest that many consumers are staying away from gluten simply because it’s trendy to do so.”

Elissa Strauss, the author, tells us how she is actually diagnosed with celiac and highlights how the now trendy movement puts her health at risk on a consistent basis.

You see, when something that is medically necessary for some of us becomes something cool and trendy for the rest of the world, shit gets messed up. Waiters, thinking I am just another ankle-boot wearing Gwyneth wannabe, no longer take me seriously. It is actually harder for me to eat out now than it was a few years ago because a little dusting of flour on a piece of flounder equals a few days in bed for me.

Celiac is real disorder for over 3 million Americans. And yes, minimizing gluten can support in nominal weightloss. But most of us just have dysfunctional digestive systems and that needs to be addressed first. I am currently gluten-free under health practitioner care; And eventually I will not be gluten-free as the goal is to reduce my intolerance, not hide from it.

Remember when everyone thought aspartame was the best things since whole wheat bread? Years later, we are not realizing the errors of our bandwagon jumping since several studies over the last 2-3 years have linked aspartame to various types of cancer.

If you have symptoms such as gas, bloating, cramping, and ibs symptoms, headaches/migraines, fibromyalgia, neurological issues ie dizziness, fatigue after eating wheat, you may be gluten sensitive. Before hoping on the train to glutenfreeville, try switching to heirloom wheats like spelt and/or kamut. An heirloom wheat is an original form of wheat before we moved into the to the production of processed, nutrient enriched wheats that are dominant in the market. My experiences says that it is the latter that has caused the vast increase in gluten-sensitivity and celiac in our modern food era.

One habit I consistently develop for myself and one of the reasons this site exists is to empower all of us in discovering what works for us. Let’s lay all the facts on the table, coupled with our individual experiences, and really pay attention to what our bodies communicate. Fads come and go. Everyone has a theory about what is best for you. But the remedy to the KnowItAll-itus is knowing what is (or isn’t working) for you. Don’t force yourself subscribe to a diet or lifestyle that isn’t in tune with what you need.

Test out a gluten-sensitive diet for a 15-30 days. Keep a food journal of how you feel and any symptoms you feel. Work with a nutritionist you feel comfortable and who is in alignment with your goals. I’ll have some news in the coming weeks for those who want a budget conscious means of working with a nutritionist.

Do you maintain a gluten-free or gluten-sensitive diet? If so, Why?

Image: Choc Stock


YGL staff