As most of you know I am a big advocate of wheat-free/ gluten-free diet or rather a lifestyle. My earlier blog post “Health benefits of a Gluten-free diet”“reflects how I have benefited from following a gluten-free lifestyle and many of my clients have experienced amazing similar weight-loss benefits and great Gastro-Intestinal (GI) health as well. Our Gut Microbes are a big game-changer.
Today I have a guest blogger Nikola for you from MEDALERT who has contributed this wonderful post along with a detailed infographic so all of you can benefit from it. Read along, share and comment .
One of the bigger questions now is: Why is it only today that we see a sudden spike or upsurge in the incidence of gluten-related food disorders like celiac disease, wheat allergies, and gluten sensitivity? To answer this question we need to take a look at a few key facts.
There’s way too much processed food.
A lot of the stuff that we consider food on our grocery shelves today is either fortified, enriched, or processed. Of course, there are practical reasons for doing so (e.g. longer shelf life, lower cost of production, greater convenience, etc.) but this also means that we have come to a point where we’re eating food that’s becoming more and more artificial.
Lately, more people realize the benefits of going back to natural, organic food – and it’s not just the gluten-free movement. Skipping out on a lot of processed food is by itself a big step towards improving your overall health, though gluten can also find its way into a lot of foods that normally don’t contain it.
Our body isn’t built for today’s diet.
This over-reliance on processed food like refined sugar, high fructose corn syrup, enriched flour isn’t doing our bodies any favors. As a society, we’ve been eating an increasingly disproportionate amount of bad carbohydrates, and our bodies are just not equipped to handle this kind of food.
Wheat and gluten are an example of something we consume way too much of without our knowing so. In industrial-scale food processing, gluten makes for a good stabilizing agent – kind of a glue that holds together protein bars, cereals, condiments, and sauces. Wheat germ and wheat starch are also common food additives.
As research by Dr. Alessio Fasano has already established, our bodies have a hard time digesting gluten, and it’s the accumulation of gluten over time that triggers a host of chronic ailments.
Medical science and technology are now better at detecting and diagnosing gluten-related disorders.
On the plus side, steady advances have been made not just in the field of medical research, but also in diagnostic techniques and procedures that allow us to better identify (and address) food-related conditions. However, a large percentage still remains undiagnosed.
Moreover, traditional food models (like the antiquated food pyramid) have been challenged today. More research has been published to back up new theories on the connection of certain foods (like wheat and gluten) and an increasing number of chronic ailments.
The advantage of going gluten-free:
Even if you don’t have a gluten-related condition, eliminating wheat and gluten from your diet has been found to substantially improve your overall health. You don’t just lose weight, but you also feel more energized, and a lot of your chronic mysterious body pains seem to just go away.
To have a better idea on how you might be able to make a transition to a gluten-free lifestyle, our friends from MedAlertHelp.org have prepared an infographic with interesting facts, figures, and nuggets of gluten-free wisdom.