Low Carb Flashback

Do you remember cutting all bread and pasta from your diet in the name of going “low-carb”? The current “gluten-free” trend is very similar to the low carb trend of a few years ago.

First a lesson on what gluten is. Gluten is a protein found in wheat, rye and barley. Most people can digest this protein without any adverse health effects. Some people suffer from gluten sensitivity and may experience bloating, nausea or constipation. Others have a severe reaction to gluten. These people may suffer from Celiac disease. In addition to gastrointestinal distress people with celiac disease may also suffer from fatigue, skin conditions, hair loss, depression and joint pain.

Self diagnosing is not smart. Don’t go running to the doctor or changing your diet yet. Celiac disease is very serious. There is a test for celiac disease, but cutting gluten from your diet prior to your test can give you a false result. Consult your doctor before you make any dietary changes.

Just because you get bloated and gassy from eating the entire bread basket doesn’t mean you are gluten sensitive or have celiac disease. Dumping grains in a misguided attempt to go gluten-free means you miss out on fibre and a lot of nutrients. Avoiding gluten means more than ditching the cakes, cookies and pasta. It means reading labels and looking for hidden gluten found in all kinds of processed foods. From soy sauce and gravy mixes to ice cream and processed meats, gluten can be hiding in the most unlikely of places. It also means no beer.

When you eat clean you feel better. It has nothing to do with gluten. Eliminating processed foods in favour of whole foods like fruits, vegetables, lean protein and some grain products is always the healthy way to go.

Don’t fall for the trends and advertizing. Soon enough the gluten-free trend will be replaced with something else.

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Comments
One Response to “Low Carb Flashback”
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