I have a love/hate relationship with bread! Nothings beats toast with lashings of butter and marmalade mmmmmmmm
Why is it the things you love sometimes work against you?? My guts do not like gluten. It gives me belly ache and makes me really ….eh hem….windy!!
It also makes me look 4 months pregnant! All in all not a good look. Why is it that even though I know it’s bad for me I still want it??
I am currently 10 days wheat free. It’s not that hard as I’ve been wheat free many times before. To be honest these days we are spoilt by the huge range of gluten free products (most of which are full of bad fats and sugar and not healthy!) If I really want a cake or bread then I can make a gluten free option. I prefer to make my own so I know what is in it.
I was eating rye bread which isn’t usually as reactive for me but it seems i’m sensitive to that too 🙁
So I’m listening to my body and giving up gluten. Now there will be times that I will probably, occasionally eat it in the future. That’s cool too because that’s my choice and I will suffer the consequences!!
I am already feeling less bloated and the other side effects have gone too. I also have waaaaay more energy. I’m taking L Glutamine to help repair my gut and pro biotics to keep my guts flora healthy. All in all a happy Tanith belly.
Gluten is everywhere!
- Biscuits and crackers
- Cakes, pastry and pies
- French fries
- Imitation meat or seafood
- Processed meats
- Salad dressings
- Sauces, including soy sauce
- Seasoned rice mixes
- Seasoned snack foods, such as potato and tortilla chips
- Self-basting poultry
- Soups and soup bases
- Vegetables in sauce
- Barley (malt, malt flavoring and malt vinegar are usually made from barley)
- Rye – This can sometimes be tolerated by people who have wheat sensitivities
- Triticale (a cross between wheat and rye)
Avoiding wheat can be challenging because wheat products go by many different names. Consider the many types of wheat flour on supermarket shelves —fortified, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:
- Durum flour
- Graham flour
- Spelt – This can sometimes be tolerated by people who have wheat sensitivities
- Ground almonds (almond flour) – much more nutritious than regular flour. This is my favourite for baking
- Rice Flour
- Hemp seed flour
- Gram flour – chickpea flour
- Quinoa flour – great nutritionally as it has all the amino acids in
- Shop purchased blends (e.g. Doves)
So why is gluten bad for you?
- It contains a protein called gliadin which is the main problem gluten protein. Gliadin has a similar structure to other proteins that are found in tissues of organs such as the thyroid. The body produces antibodies to fight the gliadin, because the antibodies cannot tell the difference between the two proteins it attacks the organs (thyroid) and causes autoimmune diseases like hypothyroidism
- Gluten causes inflammation in the gut. This can cause intestinal cells to die prematurely and causes oxidation on those cells. This effect creates a leaky gut and a leaky gut can allow bacterial proteins, food particles (yuk) and other toxic compounds to get in the blood stream, which can also lead to autoimmune attacks on the body. A leaky gut also means that food as not digested properly and nutrients are not absorbed fully, which can lead to nutrient deficiencies.
- Coeliac disease is an autoimmune disease. Gluten triggers an immune reaction in people with coeliac disease. This means that eating gluten damages the lining of the small intestine. Other parts of the body may be affected.
So all in all it seens that gluten is best avoided.
Why don’t you try it for 7 days and see how you feel. I cannot believe how much more energy I have got 🙂 The current Back to Life Project members were really daunted by the prospect of eliminating gluten. I explained the reason why they should try and give it up so they could make an informed choice. There are so many recipes to try that they didn’t feel deprived. Yes it meant being more vigilant and being prepared to try some new ways but they agree the results are worth it.
I would really love to know how you get on x
Weekend Recipe (gluten free of course!)
Coconut Blueberry Muffins
Serves 10-16 muffins
- 300g ground almonds
- 150g blueberries
- 3 tsp cinnamon
- 1/2 teaspoon salt
- 2 tsp (gluten free) baking powder
- 3/4 cup coconut oil (gently heat into a liquid)
- 1/4 cup coconut milk
- 1/4 cup shredded coconut (fresh is good)
- 4 eggs
- 2 tsp vanilla extract
1. Preheat oven at 180c.
2. Combine all ingredients into a large bowl or food processor and mix well
3. Divide into lightly greased muffin tins.
4. Bake for 15 – 20 minutes or until golden brown.
5. Test with a skewer, if it comes out clean – they are good to go!