Why Go Gluten Free?

Fifty years ago, bread was made from pure, healthy ingredients grown in nutrient rich soil and minimally processed to retain its natural goodness. Nowadays, you are lucky to see one “natural” ingredient in the same loaf. Big business, lobbies, society and our government has allowed the food industry to make our meals into fodder—and even scarier—to add in whatever they deem necessary to keep their profits up irrespective of what it does to the human body. With all of this working against us, it is no wonder we have an obesity issue, but it has only been in recent years that scientist have discovered the correlation between food and illness. Every time we eat something that our body doesn’t like, agree with, or can’t handle, it causes major distress, discomfort, and then finally disease.


Some of the most altered foods on the market today are grains. Gluten, the protein found in most grains, is the most dangerous aspect. If your digestive system is healthy, you may not have an issue with gluten (yet!), but if your body has been weakened by years of abuse from poor food choices, food intolerances, alcohol consumption, sugar and/or processed foods, then your ability to digest gluten proteins has been compromised. When this happens, you may experience bloating, cramping, diarrhea, gas, or constipation. But the symptoms don’t stop there. Because you are eating a substance your body does not want, it starts to produce an autoimmune response and that triggers other symptoms as the body tries to deal with and rid itself of the “poison” it thinks it is ingesting. GI symptoms are your first indicator, but wheat, gluten and dairy intolerances are linked to joint and muscle pain, nasal issues like chronic rhinitis, and inflammatory conditions like fibromyalgia. Skin rashes and acne are often indicators of an inflammatory response as well, and any imbalance in your body can cause hormonal changes which lead to mood swings, depression, and the list goes on and on.


Besides, leaky gut syndrome and CD (Celiac Disease), other serious autoimmune diseases have been linked to gluten, including rheumatoid arthritis and lupus. It has been over 20 years since I have seen (and felt) the affects of food intolerances, and it is the main focus of my practice. I have helped people with severe outdoor allergies get off of daily Claritin tablets simply by getting rid of bagels and pasta from their diet. Arthritis pain becomes non-existent in some cases, and skin disorders disappear! Most people would think this is a dream come true, but quite frankly, it is one of the most difficult concepts to convey. “You mean I have to give up bread?!” This is the typical response I get from people when I ask them to consider going gluten free. Although it is not an easy task, I ask them, what is harder? To live with all of these symptoms or eat pasta made from rice? My daughter and I have been living gluten free for years and it is sometimes difficult, but for the most part, it is so worth it. When you feel better and are living symptom free, it doesn’t feel like deprivation. It feels like restoration! The effects are long-term too. When you put into your mouth what your body wants, it responds by giving you energy, stamina, clarity, and balance, not to mention a flat belly. I tell my clients all the time, “Never deprive yourself of anything. Instead, change your mind about what you want.”

Being healthy is a decision, and sometimes, so is being sick. D