I think it’s fair to say that most people love, LOVE their breads, pastas, pizzas, pastries, and… (dare I say) beer. I recently read a short article in the Taste for Life magazine that I picked up at a Whole Foods Store I frequent. Although the article was short, it really got me thinking about the foods I am consuming and more concerning is what I’m feeding my son. Keep in mind that I buy all organic, and assumed I was avoiding all the ‘bad stuff’. And I’ve been gluten ‘curious’ for some time, but not really curious enough to endeavor.
What struck me was that the article stated whole-wheat bread when compared to white bread was like selecting filtered rather than non-filtered cigarettes – WHAT!
The problem lies in the crossbreeding and hybridization of the wheat which introduces chemicals to our diet leading to high blood sugar levels (diabetes), overeating (obesity), inflammation, irritable bowel, cancer, the list goes on…
So what’s the answer you ask? Heritage wheat is available and is more like the whole wheat your grandmother (or your grandmother’s grandmother) used to bake with. For me? I have switched our sandwich bread and tortillas out for gluten-free products and plan to make my own gluten-free flour to bake with. I’m not suffering from celiac disease or a wheat allergy, but I do believe that introducing gluten-free into our diet is an easy way to make our diets more diverse. (Gluten is found in wheat, rye, and barley.)
I’m considering going gluten-free entirely for a month to see if I feel different. In researching the subject it seems many people find they have more energy, are less bloated and just ‘feel’ better. The challenge has been to find products that are both gluten-free AND organic.
What’s your experience with a gluten-free diet?
Kristin (not a doctor)