Should You Go Gluten Free?

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Should You Go Gluten Free?

Should You Go Gluten Free?

THE BIG QUESTION

 

SHOULD I TRY TO GO GLUTEN-FREE?

If you are allergic to gluten or have celiac disease, then you have your answer. But if you’re curious about a gluten-free lifestyle and just want to experiment to see how good you would feel without gluten – GO FOR IT.

Going gluten-free is not always easy, but this is why I created my guide for you:  to make it simple to understand how to go gluten-free with ease.

Recent research and many doctors claim that there are multiple benefits to going gluten-free, including anti-inflammation, weight-loss, a decreased risk of heart disease, and more energy.

Experiment with cutting out gluten and even gluten-containing products, and see how you feel. You may be amazed at how fabulous, free, and ready to run a marathon you end up feeling! You will see excess bloat, weight, and brain fog go away.

Let me share one secret with you:  If you do eat gluten & you feel or experience fatigue, belly bloating, puffy face, and/or lethargy after eating, then just know that gluten does not work for your unique body.

 

DIGESTION BREAKDOWN:
LEAKY GUT, TOXINS, INFLAMMATION, WEAK DIGESTION, CELIAC/GLUTEN SENSITIVITY, ANY OF THESE COULD BE CAUSING:

  • Difficult weight management

  • Constipation/Diarrhea

  • Gas/Bloating

  • Headaches

  • Low energy

  • Low sex drive

  • Bad skin

  • Heartburn/Reflux

  • Moodiness/Depression

  • Anemia

  • Malnutrition

  • IBS

  • Leaky gut

  • Anemia

  • Failure to thrive

  • Asthma

  • Brain fog

  • Environmental allergies

  • Depression & anxiety

  • Disease

  • Auto-immune diseases

 

 

 

THESE GRAINS, FLOURS, STARCHES, AND THICKENERS ARE APPROVED FOR CELIAC AND WHEAT ALLERGIES:

 

  • Corn, grits, polenta, and cornmeal

  • Buckwheat, buckwheat cereal, kasha, and buckwheat flour

  • Rice: white, brown, risotto, basmati, jasmine, sticky rice, rice cereal

  • Rice flour: white rice, sweet (glutinous) rice, and brown rice flour

  • Quinoa, quinoa cereal flakes, and quinoa flour

  • Millet and millet flour

  • Sorghum flour

  • Amaranth and amaranth flour

  • Certified gluten-free oats and oatmeal

  • Coconut flour

  • Teff flour

  • Nut meals and flours: almond, chestnut, pecan, cashew

  • Chick pea, garbanzo, soy (soya), and bean flour

  • Tapioca (whole) and tapioca starch (manioc)

  • Potato starch (used in baking)

  • Potato flour (used sparingly as a thickener)

  • Sweet potato and yam flour

  • Arrowroot starch

  • Cornstarch

 

 

PRE-MADE INGREDIENTS THAT ARE SAFE FOR CELIAC INCLUDE:

  • 100% corn tortillas and taco shells

  • pre-made polenta rolls with a gluten-free label

  • plain teff wraps made from 100% teff flour

  • plain 100% brown rice tortilla wraps

  • unflavored mochi

  • 100% corn pasta

  • quinoa (you can get this at any natural food market, Whole Foods, Trader Joe’s, or your local grocery store)

  • brown and white rice pasta, rice noodles, rice glass noodles

  • 100% buckwheat soba noodles (check label)

  • rice paper, rice, and tapioca rice paper wraps (check label)

  • 100% nut butters – almond, peanut, cashew, pecan

  • 100% seed butters- sesame tahini, sunflower, and hemp

  • seed butter

  • Gluten-free beer and lager made from rice, sorghum, or a non-glutinous grain.

 

 

Gluten-Free Tip when it comes to food:

Yes, I am telling you that you can have these items—but again, going gluten-free is different for everyone so…

 TRUST YOUR STOMACH: IF IT DOES NOT LIKE SOMETHING YOU EAT, DO NOT EAT

IT AGAIN.

Keep in mind that some people may still be intolerant and sensitive to gluten-free products BEFORE their digestive system has healed.

Others that have never felt great with gluten-free products can find success tolerating whole food-based, gluten-free grains, such as millet, amaranth, buckwheat, and quinoa, to name a few.

Experiment with your own body & always remember that you know your body better than anyone.

 

To Your Health!

 

 

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