I am always looking for ways to communicate the very real facts that what you eat determine how you feel, your weight loss or gain, and more importantly your emotions and mood. At the end of last year, a good friend of mine (a McDonald’s eating mother of 2) posted an article on Facebook that was written by a mom titled “The gluten made her do it: How going gluten free saved my daughter’s mental health.” As a mother of two, this article got her attention.
People think it’s still a fad AND have no idea the emotional impact gluten has on you. Last weekend my husband and I spent a few hours at Barnes and Noble to have a warm drink and read through some books. A recommended book (that I didn’t think I needed to read because I have been gluten free for almost 5 years) made it into my hands and I was shocked and amazed at the first two chapters. Wheat Belly: Lose the wheat, lose the weight and find your path back to health by William Davis, MD does a great job of making some observations about the changes in our diet over the last 50 years that even shocked me. Everyone should read this book.
The mother that wrote the article about her daughter was among the many people who flat out refuse to consider removing wheat from the diet because they either don’t believe what is being said or they have too much of an emotional attachment to the foods made with wheat.
What if I told you that your emotional attachment was actually a biochemical addiction? The food itself creates this response-not your nostalgia about it. It’s an addiction plain and simple. And while everyone will not respond the same to it, it’s is without a doubt a major cause of disease, behavioral issues, skin problems, chronic joints pain and weight loss resistance
Here are some common concerns and facts about the issue to consider:
Concern: “It’s a fad; I have eaten bread all my life.”
Fact: The biochemical make up of the bread (wheat) you had 30-40 years ago looks nothing like the wheat of today. Genetic modification has created a hybrid so different than the original strand of wheat that our bodies have a hard time digesting the “Franken-wheat.”
Concern: “I love bread, cookies, pizza and pasta.”
Fact: You can find all your favorite foods in a gluten free option. There are many types of flour out there besides wheat: rice, potato, tapioca, quinoa, coconut, garbanzo bean, navy bean, cassava, and more.
Concern: “It’s hard to do”
Fact: It’s takes a learning curve but gluten sensitivity contributes highly to diabetes, obesity, Alzheimer’s, cancer, autism, ADD, ADHD, rheumatoid arthritis, inflammatory bowel disease, IBS, Colitis, Crohn’s, chronic pain, skin issues and much more. If you would rather live with these then change your diet then your addiction to wheat is controlling your life.
I still enjoy pizza, pasta, cookies, cake and bread when I want them; I just choose or make a gluten free option. While these foods can still contribute to high blood sugar and not really help with weight loss, they are a great way to satisfy a craving while still avoiding the inflammation that gluten causes in the body.
If you struggle with any of the above mentioned issues, consider doing a two week elimination diet and see for yourself. You can also get tested but I often recommend an elimination diet first before seeking out medical tests. More information on what gluten is in and what is gluten free can be found in my free 30 Day Jumpstart Program on invisiblefitness.com
I am also on Facebook (http://tinyurl.com/7vo8qmm ) helping people choose the best brands of gluten free products to help them navigate trying on a new way of eating.