If you’ve been diagnosed with Celiac disease, gluten intolerance, or gluten sensitivity, then it’s a no-brainer that you need to avoid gluten. But, what about the rest of us?
Many people benefit from going gluten-free, not just because of the gluten, but because foods that contain gluten also often contain high amounts of glyphosate.
Although it seems crazy to eliminate foods that constitute the bulk of an average American’s diet, wheat, barley, rye and most processed products contain gluten. Hidden in everything from bread to beer, condiments to conditioner, and lunch meat to licorice, gluten makes you toxic, fat, inflamed and addicted.
1. Glyphosate = Toxic
A weed-killing chemical in the herbicide Roundup, glyphosate is increasingly linked to different health problems, digestive issues, weight gain, inflammation and leaky gut. This could also be why many people cannot tolerate American wheat, but find they can tolerate traditional Einkorn wheat in Europe. Along with eating organic, GMO-free foods, going gluten-free naturally reduces your glyphosate toxic load.
2. Amylopectin A = Fat
Modern hybridized wheat contains more amylopectin A, a starch that’s rapidly converted to sugar, which promotes insulin resistance, weight gain, fatty liver disease, diabetes, and obesity. This super fattening starch spikes insulin more than most carbs, including table sugar! “In fact, two slices of whole wheat bread increase blood sugar levels higher than a candy bar does,” says William Davis, author of Wheat Belly. High insulin promotes excess estrogen, resulting in belly fat, man boobs, and increased cancer risk.
3. Gluten = Inflamed
Gluten, a protein found in wheat, is incredibly inflammatory and modern wheat contains ten times more gluten than it did 50 years ago. Gluten is often called the “gate-way grain” because it creates a leaky gut that leads to multiple food allergies and inflammation throughout the body. When a gut becomes leaky, food isn’t digested properly, resulting in nutrient deficiencies, hormone imbalances, and many other health issues.
4. Gluteomorphins = Addicted
Gluteomorphin (named after gluten and morphine) is an opioid peptide formed during the digestion of gliadin, a component of gluten protein. These drug-like components increase cravings, stimulate appetite, and contribute to overeating. They’re what make you crave pizza or devour an entire box of cookies.
- Eat more single-ingredient organic, GMO-free foods.
- Look for “gluten-free” labels, but know that just because it’s labeled gluten-free doesn’t mean it’s healthy.
- Find healthier alternatives:
- Cereals –> gluten-free steel cut oats or quinoa flakes
- Bread –> Paleo bread, coconut bread, veggies
- Wraps –> Paleo wraps, veggies (kale, lettuce, etc.)
- Tortillas –> organic corn or rice tortillas, or lettuce
- Glutenous grains –> veggies and root vegetables
- Pasta –> spaghetti squash, zucchini noodles, brown rice pasta, quinoa pasta, etc.
- Wheat/white flour –> almond or coconut flour
- 50 Shades of Gluten (Intolerance) – Chris Kresser
- Should You Go Gluten-Free? – Chris Kresser
- Wheat Belly by William Davis, M.D. Cardiologist
- Roundup, The Real Reason Wheat is Toxic
- Weed-Whacking Herbicide Proves Deadly to Human Cells