Gluten, a protein found in wheat, barley, rye, and oats (via contamination), is often touted as healthier to avoid. But is it REALLY?
In THEORY, yes, it is definitely healthier for many, many people, but REALITY tells a different story.
Many individuals, striving to eliminate gluten from their diets, seek out simple substitutions for the foods they used to enjoy. Gluten-free bread, gluten-free crackers, gluten-free pasta, gluten-free pizza, and so forth become the new staples—thinking that this is an "upgrade" to their health, and initially, it may even feel like an improvement.
But this improvement won't last.
You see, the issue with many gluten-free packaged foods is that they are even HIGHER in refined carbohydrates than their gluten-containing counterparts. This exacerbates blood sugar imbalances, which are a driving factor in every health issue. (I’m not kidding, every health issue!)
The symptom that I often hear folks complain of first?? Weight gain. They have been strictly gluten-free and begin gaining weight. And then hormonal complaints are worsening, and things start rolling downhill from there.
Gluten is linked to many autoimmune and neurological conditions, making its avoidance crucial for some. However, the repercussions of consuming even MORE refined carbohydrates can (and eventually will be) devastating.
One "bad" food cannot be traded for another "bad" food and expect HEALTH to be the outcome.
So, what's the solution?
Avoid gluten AND avoid opting for prepackaged substitutions of familiar foods. Instead, focus on foods that don't come in boxes, bags, and cans.
Just eat real food—in the form that it comes from the earth.
Curious if gluten is problematic for you? Let's find out.
At our office, we offer the most comprehensive and thorough gluten test on the market.
Click here to schedule a brief, no-charge appointment to discuss the possibilities.
Here for you,
Dr. Julie
P.S. Spread the word to your family and friends. Don't let them make this gluten-free diet mistake! 😊🧡
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