Eat This, Not That When Going Gluten-Free
Dear Body Buds,
If you have an auto immune disease or a gluten sensitivity, going gluten-free can be a big part of your feeling good. Several of the cases I see in those who come into my coaching program where I recommend they go gluten-free include the following:
- Celiac Disease
- Irritable Bowel Syndrome (IBS)
- Type 1 Diabetes
- Polycystic Ovarian Syndrome (PCOS)
- Chronic Pain
Taking traditional eating and shifting it into a new method of eating can be difficult initially, but I promise it gets easier as you just keep going. Keep trying. Keep learning. Keep practicing.
What is Gluten?
Gluten is a protein found in wheat, rye, and barley that needs to be avoided. This means even avoiding foods that could have been cross contaminated like in the case of brown rice and oats. Unless you are buying a certified gluten-free product, you cannot be assured that a food is gluten free.
While some people experience symptoms of high carbohydrate foods and volatile blood sugar, this does not always mean they have a gluten sensitivity. Those symptoms need to be addressed with moderating carbohydrates as I discuss in this blog post. A gluten sensitivity, however, has to do more with how the gut microbiome handles gluten and rejects it.
Eat This, Not That
Instead of white flour, eat coconut, gluten-free baking, or almond flour. Make The Coconut Loaf recipe that is available to members of Body Buddies World.
Instead of wheat or bran cereal, eat gluten-free oats with berries and a side of egg whites and spinach.
Instead of soy sauce, use a gluten-free sauce like Kikkoman Stir Fry Sauce.
Instead of couscous, eat quinoa with your chicken or turkey and vegetables.
For more great tips on going gluten free, check out my podcast episode with Celeste Noland of Life After Wheat. We discuss the top things to know and what she discovered from going gluten-free 5 years ago when her husband found out he had a severe allergy.
Love your bud,