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Should You Be Gluten Free?

Should You Be Gluten Free?

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If you don’t have digestive issues with gluten, do we think you should still give it up?

Maybe.

Most information will tell you that gluten itself doesn’t offer any special nutritional benefits.

 

To be honest, I’m sick of hearing that giving up gluten is giving up a food group.  No.  Gluten isn’t a food group.  Gluten is a protein found in wheat, rye, barley and triticale.  Wheat, rye, barley and triticale are grains.  Grains are a food group.  But there are LOTS more grains that the above mentioned ones.  Grains that don’t contain gluten.  Rice, corn, quinoa and oats are all gluten free.  Whether or not grains should be consumed is another post for another day (and lots more “paleo” google searching) .

It’s easy to find the downside of gluten on the digestive system.  Any google search will give you as much or more info than you want.

And how easy is it to get massive amounts of gluten in your diet?  Usually in the most horrific ways if we’re honest.  Sandwich bread.  Pizza crust.  Crackers.  Cereal.  Pasta.  It’s practically all processed filler!  You get nothing from it but a fuller tummy and a potentially leaky gut.

Four years ago we went gluten free and we’ve not looked back.  We cut it out cold turkey one day.  Yeah, we’ve heard the stories of how your grandma ate bread and lived to be 100 but the truth is, wheat is different now.  Food is different now. Most wheat in the U.S. is GMO.  I won’t go into GMO here because it deserves it’s own space, but we believe it should be avoided as much as possible.  And at the very least, foods should be labeled GMO or non-GMO so we have an educated choice.

Gluten free was our first real health decision.

You likely don’t like wheat flour anyway.  You think you do, but you don’t.  How do I know?  When is the last time you had a spoon in the flour bag sneaking a taste?  My guess is never.  You like what’s IN the flour.  You like pizza crust BECAUSE of what’s on it (and in it).  You like bread because of what’s added to it.

 

There are healthier alternatives.

I’m a baker and we make some great desserts.  If you’ve ever had a well made gluten free dessert I can almost guarantee that you never missed the wheat.  I’m going to go as far as to say that gluten free desserts are even better.

Going gluten free is a big step.  It’s not as hard now as it used to be, but it’s still not easy.  Just, whatever you do don’t go down the gluten free frankenfood trail.

 

Don’t listen to others tell you what’s healthy for you. Not on TV. Not here. YOU decided. Educate yourself. And make honest choices that are in you and your family’s best interest.

 

And if you do come to the conclusion that gluten isn’t causing you a huge problem and you want to keep gluten as part of your diet, just be mindful.  If we were to eat wheat it would be organic, non-GMO, and sprouted.

 

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