I used to be convinced that I couldn't do all of my groceries at a natural food store. I needed things they didn't carry. I would travel to one health food store for my favorite protein powder, another for body products and another for yogurt and cheese. The bulk of my groceries would come from your run of the mill neighborhood grocery store where most of what I would buy was processed and packaged foods. Would it surprise you that since the beginning of this year I've only been shopping at a natural food store?
After years of convincing myself that
I needed “food” from the middle aisles of my local grocery store, I broke away
and started eating more whole (unprocessed) food. How was I able to pull it
off? It is actually pretty simple. I broke up with wheat. That’s right, no
bread, cake, cookies, donuts or even licking envelopes. Envelopes? Yes,
envelopes, because when you break up with wheat you are really breaking up with
gluten, which happens to be in almost everything. Don’t believe me? Check your
condiments. Your BBQ sauce doesn't resemble a loaf of bread but when gluten is
used as an emulsifier to thicken sauces, you start to notice that gluten is
truly in a lot of what we eat.
The first month without gluten was
an experiment. The first thing I noticed within a week of being gluten free is
that I felt (and continue to feel) amazing. I used to have achy knees after
running and that’s almost completely gone away. Sometimes I would wake up
around 3 AM with heartburn. It has happened just once this year when I accidentally had gluten in (you guessed it) BBQ sauce. I've lost inches and 8 pounds without
much rigorous exercise. After 2 months of my “experiment”, it has become a
lifestyle.
Homemade gluten free blueberry scones |
When I started my wheat free journey
I also started reading Wheat Belly by Dr. William Davis. He describes many health
issues associated with gluten and cites plenty of research to back it up. For
example, when gluten breaks down it can cross the blood/brain barrier and can
act as an opiate. That’s why many people experience withdrawals when they stop
eating wheat products. The fact our body reacts to it like a drug is pretty
scary! Gluten is the ingredient that causes things like bread and pizza dough
to rise, but it also causes some of the highest spikes in glycemic index. As a
cardiologist, Dr. Davis has prescribed a gluten free diet to many patients with
diet related health problems. As a result they have experienced decreased
symptoms of IBS, acid reflux, rashes and a variety of other and more severe
diseases including diabetes and heart disease.
So why did I decide to cut out gluten
and all of the delicious things made of wheat? I knew I wasn't treating my body
well. I would eat dinner at 6 PM and wake up around 3 AM with terrible heart
burn that would lead to tossing and turning for hours before falling back
asleep. I wasn't hydrating like I used to and needed to add more water to my
daily diet. I would look at my plate and see bland colors because I was not
eating enough vegetables.
I knew breaking up with wheat would
take planning and mean that I would have to cook more – something I don’t
always like to do. The light bulb moment came around Christmas when I baked a
couple of desserts from scratch. It wasn't difficult or time consuming to make desserts with wholesome ingredients, and they happened to turn out
delicious. I cooked using real food and real food tastes great.
Toast and jelly at Snooze |
The good news is that eating gluten free
is becoming more common which means more restaurants are including gluten free
options on their menus. I spent a few days in San Diego recently and was
excited about the gluten free menu options. I am especially fond of breakfast so
was just over the moon for the blueberry French toast at The Mission Café. It
totally made my day when I got to have toast and jelly with my eggs at Snooze in Hillcrest.
May I point out that eating gluten
free isn't just for those with celiac disease? I am eating gluten free by
choice, and in that process recognized that my body is sensitive to it. If I can’t
convince you to give gluten free a try, and you are worried about the possible
backlash (you know, the weird looks or roll of the eyes) check out this article
that defends all gluten free eaters.
Disclosure
Beware the middle chapters of Wheat
Belly. Dr. Davis advises on some extreme dieting choices such as cutting out
all carbs with the intent to stabilize the glycemic index. This portion of the
book made me realize that with health options, everyone draws the line
somewhere. It can be the difference between a diet and dieting. For me, I've drawn the line at removing gluten from my diet. Without eating rice, quinoa or
potatoes I may not have made it this far. Finding substitutes that are
healthier choices but similar to what resembles food I like, and am used to,
has made this journey much easier.
I love the "Wheat Belly" books. I try for low carb as well as no gluten to help stabilize blood sugar. I find I am always jumping on and off the gluten free carousel ;D
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