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Gluten, a protein found in wheat, barley, rye, and oats (via contamination), is often touted as healthier to avoid. But is it REALLY?
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In THEORY, yes, it is definitely healthier for many, many people, but REALITY tells a different story.
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Many individuals, striving to eliminate gluten from their diets, seek out simple substitutions for the foods they used to enjoy. Gluten-free bread, gluten-free crackers, gluten-free pasta, gluten-free pizza, and so forth become the new staples—thinking that this is an "upgrade" to their health, and initially, it may even feel like an improvement.
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But this improvement won't last.
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You see, the issue with many gluten-free packaged foods is that they are even HIGHER in refined carbohydrates than their gluten-containing counterparts. This exacerbates blood sugar imbalances, which are a driving factor in every health issue. (I’m not kidding, every health issue!)
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The symptom that I often hear folks complain of first?? Weight gain. They have been strictly gluten-free and begin gaining weight. And then hormonal complaints are worsening, and things start rolling downhill from there.
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Gluten is linked to many autoimmune and neurological conditions, making its avoidance crucial for some. However, the repercussions of consuming even MORE refined carbohydrates can (and eventually will be) devastating.
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One "bad" food cannot be traded for another "bad" food and expect HEALTH to be the outcome.
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So, what's the solution?
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Avoid gluten AND avoid opting for prepackaged substitutions of familiar foods. Instead, focus on foods that don't come in boxes, bags, and cans.
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Just eat real food—in the form that it comes from the earth.
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Curious if gluten is problematic for you? Let's find out.
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At our office, we offer the most comprehensive and thorough gluten test on the market.
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Click here to schedule a brief, no-charge appointment to discuss the possibilities.
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Here for you,
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Dr. Julie
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P.S. Spread the word to your family and friends. Don't let them make this gluten-free diet mistake! 😊🧡