Why Going Gluten-Free Doesn’t Mean You’ll Lose Weight

Dear Body Buds,

Have you heard about the trendy topic of going gluten-free and how people are “losing all this weight?” I’d like to shed some light on this topic, and offer some insight into why going gluten-free doesn’t automatically mean you’ll lose weight.

While gluten has only been found to impact those with auto immune disease and Celiac Disease, a recent study found that around 30% of US adults were trying to cut gluten out of their diet.

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What is Gluten?

Gluten is a general name for proteins found in wheat, rye, and barley. Gluten helps foods maintain their shape kind of like a glue–it holds it all together. When water comes in contact with flour, the gluten proteins form a sticky layer which is why your foods like bagels, rolls, and breads stick together so nicely and don’t crumble.

Carbohydrates and Blood Sugar

Getting rid of the gluten in a food product does not eliminate the carbohydrates in a the food product.

Let’s review one of the most critical parts of the Power Foods Lifestyle in Chapter 6–that of how carbohydrates impact blood sugar:

“Insulin is a hormone that originates in your pancreas. The secretion of insulin helps your body absorb and utilize the glucose you put in your body. Whenever you eat foods with carbohydrates, your blood sugar will rise. Your body senses this, and calls upon insulin to go out and do its job as a chemical messenger. Insulin then signals the little microvilli (finger-like projections) in your digestive tract to absorb the glucose, which will help the blood sugar levels regulate.get-your-copy-today

As the glucose gets absorbed, your body will use anything that is actively needed for energy, then shuttle the rest into your liver and muscles for energy storage—if your liver and muscle are already full of glycogen, the excess glucose is at a dead-end. It can’t be stored for energy storage so it is shuttled into a different form of storage—adipose tissue, which you know as body fat. This is why portion control of carbs-based foods is absolutely critical.

Insulin resistance is a problem that many people experience as well. Simply explained, this is when your body has called upon insulin to do its job so often and in such high amounts (you know all of those years of yo-yo dieting and sugar binges?) that a residue or film builds up and makes your body’s response to insulin very weak. Insulin resistance leads to your body storing the energy many of the foods you eat as visceral fat—the most dangerous form of fat as it surrounds the organs in your abdomen.

If you would describe yourself as a “bigger-bellied” or “pear-shaped” person with more mass in your abdomen, I encourage you to pay strict attention to this opportunity to begin closely regulating the amount and types of carbs you eat. Through the PFL principles, I have watched many people help their bodies better respond to carbs and lose much of the dangerous visceral fat.”

Calories In vs. Calories Out

In my most recent podcast episode about the 5 levels of Energy Input and Output, I discussed how calories (energy) coming into and out of the body do matter when it comes to weight loss vs. weight gain vs. maintenance. However, it is only 1 of 5 variables that weigh in on that equation.

Just because a person cuts gluten out of their diet doesn’t mean they will lose weight–the only thing that determines if they lose weight is if cutting gluten out brought new habits into that person’s life. For instance, if by removing gluten a person makes more wholesome choices with their food, which results in a lower caloric intake with more moderate carbohydrates, then would it be likely the person might be in an environment for weight loss? Sure!

DOES THIS MAKE SENSE?

Keep in mind the many variables that go into weight gain and weight loss. Seek to be analytical in the data you allow to bring into your  mind as “knowledge” or “fact.”  I coach people all day long and set their heads straight through proper education about their bodies and which information is irrelevant. That is the problem these days with the internet–there is so much information out there it can be difficult to know what is right.

If you truly desire to know what is right for you, the only way to discover that is working with me in my 12-week coaching program to learn more about your body and mind than ever before. I will set you free from food, the hype of marketing, and give you confidence in what you need to do and how to make it happen.life-afterw-ehat

If you’re ready to go gluten-free the right way with my top 50 gluten-free recipes that will help you lose body fat as well, along with Celeste Noland of Life After Wheat’s Top 10 tips for going gluten-free, CLICK HERE to get this for free.

Going gluten-free is possible (and advantageous for the right people with the right strategy). I would love to coach you there personally.

Love your bud,

Kristy Jo

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