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Reasons to Go Gluten-free

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This post is all about the reasons why you might want to consider a gluten-free diet, even if you don’t have celiac disease. 

Why go gluten-free?

Turns out, there are many reasons why gluten might be harming your health. If you’re considering making changes to your diet, this might be one of the first things you want to try.

We’re going to explore the reasons in this post, plus read onto the end to enter to win a $100 gift card from Bob’s Red Mill, a great source for buying gluten-free products. Full disclosure: this is a sponsored post; all opinions are my own.

bobs red mill gluten free products

First off, what is gluten?

Gluten is the general term for a group of proteins found in wheat, barley, rye, and triticale. It’s the ‘glue’ that holds the grain together and allows it to keep its shape. It can be found in breads, pastas, doughs, baked goods, cereals, and more unsuspecting places like cross-contaminated oats, soy sauce, salad dressings, condiments, deli meats, cheeses, fried foods, candy, alcohol, medications, supplements, cosmetics, and more. Check out this list of 30 places gluten hides. If you’re trying to avoid gluten, then paying attention to food labels is a must. But it can be daunting. Here is a list of other names that gluten might go by on a food label.

The gluten-containing grains we consume today are not the same ones our grandparents or great-grandparents consumed when they were children. Our modern wheat is a hybrid plant that food scientists have modified to increase yield-per-acre. The result is a genetically unique plant that stands about two feet tall. Even just 50 years ago, wheat stood about four and half feet tall. It also contained more nutritional value and was sprayed with far less pesticides.

My Gluten-Free Journey:

I never even considered going gluten-free until I developed chronic hives about seven years ago. Up until that point, my mainstream doctors never mentioned gluten sensitivities, even though I had autoimmune thyroid disease. Nowadays, the alternative health community is very aware of research and anecdotal evidence that shows the links between autoimmunity and gluten consumption (here’s a great podcast interview with one of the leading researchers of this connection), but it wasn’t a connection that I was aware of until I started experiencing the hives.

At that point, I came across the term “non-celiac gluten sensitivity” and I decided to try going gluten-free. My hives slowly started to go away and I’ve never gone back to eating gluten after that. You can read more about my health journey here or see all my gluten-free recipes here. You can also check out my podcast episode devoted specifically to identifying food sensitivities.

Non-Celiac Gluten Sensitivity:

There are many people who have been diagnosed with a wheat allergy or Celiac Disease, but there are also millions of individuals who have not been diagnosed with either of these conditions that feel better once they stop consuming gluten. They may have something that health professionals refer to as “Non-Celiac Gluten Sensitivity” like I have.

How do you know if you have Non-Celiac Gluten Sensitivity? Some common reported symptoms include:

  • Stomach upset
  • Irregular bowel movements
  • Headaches and migraines
  • Brain fog
  • Fatigue
  • Depression, anxiety and other mood disorders
  • Joint pain and muscle cramps
  • Rheumatoid arthritis
  • Tingling and numbness in the extremities
  • Skin problems like acne, eczema, or unexplained rash
  • Infertility

These signs and symptoms may show up immediately following gluten consumption or they may take up to several days to appear. The only way to know for sure if gluten is causing these symptoms is to try eliminating it from your diet to see if symptoms improve.

Other Reasons To Go Gluten-Free:

Beside the obvious reasons to go gluten-free, such as an allergy or a sensitivity, some people choose to avoid gluten for other reasons.

  1. Wheat is one of the top eight allergens, and some people who are allergic to it may not even know that they suffer from a wheat allergy.
  2. Wheat is pro-inflammatory. It can rapidly convert to glucose in the body causing a spike in insulin levels which in turn can cause a rise of inflammation at the cellular level.
  3. Wheat can cause leaky gut syndrome. The gluten proteins can leak into your bloodstream through compromised junctions in your gut. It may also be the cause of the compromised junctions, which can cause other things like toxins to leak into your bloodstream as well.
  4. Modern wheat has little to no nutritional value. Today’s wheat manufacturers take out all the nutrients from wheat in the refining process. They actually have to enrich wheat products with (sometimes) synthetic nutrients. But even then, wheat has never been a nutritional superfood.
  5. Many people may be gluten-sensitive and not even know it. It’s estimated that up to 70% of the human population suffers from gluten sensitivity. Though some health professionals think that as much as 100% of the human population has some type of sensitivity to gluten.
  6. Gluten-containing foods may block absorption of key vitamins and minerals in the gut. Gluten can reduce the production of digestive enzymes that are needed to help break down foods and aid in nutrient absorption.

Should Everyone Go Gluten-Free?

For people with Celiac disease, going gluten-free is a must. Some critics consider going gluten-free to be a fad-diet that isn’t completely necessary. Dr. Thomas O’Bryan, however, considers a gluten-free diet necessary for nearly everyone. In a New York Times interview, he was quoted saying that, “If a person has a choice between eating wheat and not eating wheat, then for most people avoiding wheat would be ideal.”

What Gluten-Free Alternatives Are Recommended?

White flour and wheat flour aren’t generally good for health. You do have to be careful about using gluten-free flours since some of them can contain other additives or preservatives that aren’t necessarily healthy. Also, if you’re sensitive to gluten, you might very well be sensitive to grains in general. Some flours that can replace glutenous flours are (some affiliate links included):

A quick internet search for “gluten-free recipes” will lead you to countless recipes using these gluten-free alternatives. It’s also very easy to buy certified gluten-free products as well. As I mentioned above, Bob’s Red Mill has a wonderful variety of products (see their whole gluten-free line-up here). I have personally gone to the factory at Bob’s (and met him in person, woot! OMG, click here to see my super embarrassing fan-girl picture), and the company actually has a completely separate factory for handling the gluten-free products. The selection is incredible and makes gluten-free living so much easier.

bobs red mill gluten free overview

I’m offering a $100 gift card to the Bob’s Red Mill online store!!! I’ll pick a winner at random on 2/15/18. This giveaway is open to US and Canadian residents; all restrictions apply. To enter, use this Rafflecopter link.

a Rafflecopter giveaway

 

Conclusion:

It’s really up to you to determine if adopting a gluten-free diet is right for you. Many people choose to try eliminating it for a while to see if it makes them feel better. The recommended elimination time is roughly around 3 weeks. Then add it back in gradually. But remember that gluten lurks in unsuspecting places and gluten-free alternative baked goods aren’t necessarily any better for you.

A lot of people who decide to try a gluten-free diet opt for a Paleo diet in which they are eliminating grains altogether based on the way their hunter-gatherer ancestors ate. A common Paleo protocol that many follow is the Whole30 diet. You’ll never know if you can feel better without consuming gluten if you don’t give it a try. You really have nothing to lose by giving up the wheat.

READ NEXT: Is a Ketogenic Diet Right for You?

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This post is all about the reasons why you might want to consider a gluten-free diet, even if you don't have celiac disease. #glutenfree #holistichealth #functionalmedicine #health #nutrition
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Comments

  2. I’d love to see a vegan gluten free bread recipe! I find that the gf baked goods usually call for eggs, and are difficult to make vegan.

    Reply

  3. In my disease-feeding days, my favorite dessert was cheesecake. OK, no problem, I can have everything but the crust, filling, and any topping…sigh. I would dearly love to see a gluten-free, dairy-free, egg-free cheesecake that still had similar taste and mouth feel to what I used to love. Oh yeah, and not full of chemicals, processed food ingredients, etc. When I wish, I wish big.

    Reply

  5. Yes I also would like a gf bread or even cracker or snack bread recipe without gluten. Mine are OK but yours are probably better. I’m in between internet service providers right now but checking into free WIFI network daily so coping 🙂 Thanks for the giveaway!

    Reply

  8. That’s really interesting Carrie. I have to admit that gluten-free food have never been a priority for me… I guess I thought that it was only for people with celiac disease. I learned quite a lot by reading your post, so thank you!

    Reply

  11. After suffering for years with “IBS”?? for a number of years – I discovered in my 20’s I had a dairy allergy – and probably had so for a long time. I still continued to have digestive issues – plus started having narcolepsy – and found that these episodes worsened when eating bread. I now follow a strict dairy/gluten free diet – and feel much better.

    Reply

  14. I dream of a GF creamy bread pudding drizzled with a not too sweet icing!
    That’s one recipe I’d love to have made gluten free.
    I sadly walk by the traditionally made ones with a sigh…

    Reply

  15. Thanks for the good info. I’ve been following a gluten-free diet for several months now and realize just how much better I feel. Sometimes I “cheat” and am reminded of why I chose to do this in the first place!

    Reply

    • I forgot to mention what recipe I would like to see made gluten-free. I do miss having a crusty French bread with my soup.

      Reply

  18. I’m pretty crazy about the idea of a gluten free, nut free breakfast protein-muffin. I’m blessed to be able to swing dairy, but finding breakfast that’s fast and food-allergy friendly is tough!

    Reply

  22. I made cookies for a work meeting this morning – non GF since they really weren’t for me. But of course I had to sample! Regretted it not long after, brain all cloudy and achy. Ugh.

    Reply

  27. Thanks for the great info. I am new to the GF world – I do not have celiac disease or anything, but I have been having some stomach issues, so I am going to cut out Gluten for 30 days to see if it helps. Hope this helps 🙂
    Thanks for a chance at the giveaway as well

    Reply

  28. Yup! I have those issues. Lol. Even though its not celiac. I have IBS. And ppl wonder why I dont want gluten. Lol. Good info, thanks. Im sharing. 🙂

    Reply

  29. I feel so much better since I’ve gone gluten-free. I’m always looking for more recipes, especially for quick gluten-free breads for my children.

    Reply

  31. Awesome amount of info!
    Very educational and informative!
    I went gluten free a little over a year ago for my thyroid and now I’ve completely eliminated my panic attacks! Crazy! Who knew ?

    Reply

  37. This post is so informative! I try to stay away from gluten… but could never really explain why to people haha. Now when they ask me I can send them this post! Thanks Carrie 🙂

    Reply

  41. I just started cutting down on gluten. Whenever I eat it I get very bloated. After cutting back I am feeling a whole lot better and no bloating! I would love to use this to make some breakfast breads like chocolate chip banana!

    Reply

  46. This is really great info Carrie. And perfect timing for me. I have been wondering all evening if I am gluten sensitive. I am still really uncomfortable from a meal I had at lunch that had a lot of gluten in it! So armed with the information you just gave, I’m going to see if I can figure this out. Thank you!

    Reply

  48. I have been gluten free for years with very limited grain consumption overall. I’m always on the search for a decent grain free tortilla recipe that isn’t just made of pure starch like tapioca.

    Reply

  53. Great post! I’m thinking gluten free pastries could be an interesting thing to explore, since some pastries can be tricky to make!

    Reply

  59. Bob’s Red Mill makes great products!

    I’d love a re I’ve for gluten-free, vegan Yorkshire pudding! The local gf bakery has one type of bread with a similarly amazing spongey texture, so it’s got to be possible!

    Reply

  70. Lots of info here – I wish there was more information years ago when I went gluten free! My doctor and I thought I had celiac disease. I didn’t, it was something else, and I was relieved. I felt awful on a gluten free diet though, because I just substituted my regular wheat food items, with store bought products. I always feel so much better on a whole food diet, Love Bob’s Red Mill products – found them when I was gluten free. Love that you can incorporate them into a healthy diet.

    Reply

  71. I went gluten-free for a while to see if I felt better overall and I definitely did. I had more energy, clearer skin, and less brain fog. I eat some gluten now, but very little!

    Reply

  72. What a great resource for going gluten-free! That list of flour alternatives is especially useful. I love baking with almond flour and coconut flour, and Bob’s Red Mill is a brand that I buy often!

    Reply

  76. I was a bread girl … so any bread — biscuits, rolls, loafs, pancakes, etc. –that have a great taste and texture and easily accessible ingredients.

    Reply

  78. I’ve been eating mostly gluten free these last few months and have noticed improved energy and better skin, so I think I will stick with it. I used to eat so much bread, and I actually don’t really miss it!

    Reply

  79. I am not gluten free myself- although I do have a slight sensitivity to it in excess. I have friends who have coaliac disease and when they were diagnosed it really helped them know what products to eat and what they should put in their diet!

    Reply

  90. Interesting blog post. I don’t see myself going gluten free, but I do think cutting back on it might be doable. I think a balanced diet including every food group works for me. I respect that some people will feel better going the gluten-free route though.

    Reply

  93. I have a few friends who are gluten free I know it’s been amazing decision in their lives. I try to do my best to use alternatives to gluten in a lot of my cookie like almond flour. And really do enjoy it.

    Reply

  103. This is a very interesting article. I know that , in recent years, more of my friend have experienced mysterious health issues that plagued them for some time before their doctors finally figured out the problem was gluten. Eliminating gluten has changed their lives.

    Reply

  113. You certainly have done your homework. You’ve provided lots of valuable information for people who do have problems with gluten. Luckily we don’t but it still wouldn’t hurt to cut out some of it. Thank you for providing the alternatives.

    Reply

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