Are you curious about what the gluten in your diet is doing to you or worried that you may be gluten intolerant?
It's believed that 50% of the population has some level of gluten intolerance. I’m currently reading a book called Wheat Belly by Dr William Davis. It’s fascinating and explains just how different modern wheat is from the wheat we consumed in the 1930’s let alone in the 18th century or biblical times.
The problem we face in the West is that wheat has made its way into so many foods which typically would have been wheat free in the 1930’s and 50’s. It’s now a cheap filler and is used to bulk out or thicken other foods. Homemade soups, sauces and cooked meals would have been wheat (and sugar for that matter) free 50 years ago and still can be but it takes real effort not only in preparation at home but in being a label reader. How often do you pick up a ready made soup and study the ingredients? It’s a frightening experience these days. A tomato soup I picked up last week, and if making myself would have tomatoes, oil, onion, and garlic in with a little stock had all of those plus wheat, dairy, sugar, gums and binding agents in it. Why? Because the big food manufacturers want their products to taste as good as possible for as little as possible so they can make as much profit as possible. I get it, I’m just not buying into it anymore.
Be a label reader
Dr William Davis, author of Wheat Belly, argues that NONE of us need to consume modern wheat. For those of you with tummy issues, or excess weight around the middle, or just unexplained tiredness, headaches, fuzzy brain, bloating, nausea or irritable bowel like symptoms, it really is worth checking whether you have a gluten intolerance. We tend to think of gluten intolerance as being Celiac disease, with its inherent stomach and nutrition issues, but that’s not the only way gluten intolerance presents itself. You can get a test from your GP if your symptoms are severe but another way of knowing if wheat affects you adversely is to eliminate it for 30 days or more and monitor your reaction to it when you reintroduce it.
Unexplained tiredness, headaches, fuzzy brain, bloating, nausea or irritable bowel like symptoms can allbe signs of gluten intollerance.
I run a 30 days to healthy living programme which helps you eliminate the 3 big known toxins: wheat, sugar and dairy alongside alcohol, caffeine, artificial colours favours and preservatives.
Gluten is a protein found in wheat, rye and barley so a standard breakfast of cereal and toast is a gluten graveyard. But gluten’s reach is much further than that. You’ll find it in bread but also hidden in pre packaged foods, sauces, prescription medications, supplements, grated cheese, toothpaste an makeup! That’s one of the reasons I love the Arbonne brand, everything from the baby lotion to the foundation and the omega 3 capsules is guaranteed gluten free so even my lipstick is safe! Even foods that you’d think were naturally gluten free, yogurt for instance, can be cross contaminated.
A standard breakfast of cereal and toast is a gluten graveyard
Giving up Gluten can make you feel like you’ve had the rug pulled from underneath you as you wonder what you’ll use to replace your breakfast cereal, your lunchtime sandwich or wrap and your evening bowl of pasta? My 30 days to healthy living programme provides you with a rug in the form of healthy, tasty and nutritious meal plans and shakes to replace key meals like breakfast or lunch. We guide you through every step of the process and are there to support you in your journey to improved health.
We support you with healthy, tasty and nutritious meal plans and shakes
One of the first things I suggest is not to browse the free from aisle! Not only are the gluten free alternatives to processed foods still processed but they are often laden with sugar to replace the gluten and increase the taste. Far better to replace the gluten with healthy wholefoods – eggs, nuts, seeds, vegetables, salads and fresh organic poultry and fish. Once you’ve found delicious alternatives to your daily cereal or sandwich you’ll never look back.
I have a few tricks up by sleeve to help keep me on track as I help others go Gluten free too. I have a breakfast shake every morning and regularly share my recipe ideas to ring the changes and create some lovely seasonal variations. I’ve just got into breakfast bowls too. This means you can take a breakfast bowl into the office and have it at your desk alongside colleagues if you want to. Check out my recent blog for recipe ideas.
Let me share my recipe ideas
I also make healthy energy balls and protein bars but for a handy snack on the go I reach for an Arbonne Sea Salt and Dark Chocolate protein bar or Cranberry and Pumpkin protein bar. These delicious bars are naturally gluten free and packed with 10g of protein and just 170 calories and only 5g of sugar. Now that’s pretty amazing.
Preparation is key
As with any healthy living programme, preparation is vital so talk to me about what you need to get started and let’s begin your journey to improved health. I’d love to hear from you.