Is eating gluten free worthwhile?

Kayla Howard Real Food 2 Comments

Recently I was asked if I thought eating gluten free was a waste of time. Based on what I have written in the past, the person got the feeling I thought eating gluten free was worthless, even though she had found it very valuable. Someday I will get myself a sensitive, detailed editor, but for now, I will rely on you to tell me when I’ve fallen short of the communication mark.
 
Let me start by saying that I have nothing against eating gluten free. I love how I feel when I eat gluten free and spent one year doing just that! When I write about no longer eating gluten free, I’m only referring to my own healing. Although eating gluten free took care of my stomach symptoms, I did not discover full healing until I dealt with the emotional cause of the internal stress. I find that I can now eat moderate amounts of gluten without the stomach pain.
 
My concern with GF eating comes from watching a lot of people eat gluten free merely because it was the latest rage, or because they think it’s healthier.   We then replace all our “junk food” with gluten free “junk food”.  Some gluten free flours are high on the glycemic index and are therefore poor choices for someone with blood sugar imbalance.  Another major problem with gluten free eating is the substitution of soy flour in products. Soy flour contains high levels of anti-nutrients and is difficult to digest. 
 
Many people purchase foods marked “Gluten Free” at the store believing it to be better for them, when in truth, that’s not always the case. 
 
Eating gluten free definitely can be healthier when you cut out the processed foods, fluffy pastries and cookies.  In fact, eating GF has healed or helped many people manage serious and life threatening illnesses. If I or a member of my family were to get seriously ill, I would significantly reduce or eliminate gluten. 
 
I personally feel like some of the problem causing the increase in gluten intolerance is due to excessive use of wheat in almost every processed product! At our house, we aim for diversity to avoid over use of wheat and to gain the varied nutrients available in other grains like quinoa, rice, teff and others. I still enjoy cooking without gluten—it’s fun and challenging! Here are some of my favorite blogs with great recipes:
So to re-cap my stance: Eating gluten free can be helpful for certain health issues. Avoid the use of soy flour.  Limit flours high on the glycemic index. Eat plenty of different grains cooked properly to gain the greatest amount of nutrition!
 
Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home.  She is a  Biblical Health Coach and Senior T-Tapp Trainer, certified to teach all forms of T-Tapp.  If you'd like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions!  Send an email to: clientcare@kaylahoward.com or visit her website: www.kaylahoward.com

 

Comments 2

  1. I also believe one needs to learn how to properly prepare their grains as Sally Fallon explains in the Nourishing Traditions book. Most people don't know that grains, beans etc should be soaked in some type of acid medium for 24hrs to release the phytic acid, an inhibitor, so our bodies can more readily absorb the nutrients. Possibly these intolerances would be eliminated if people did this every time they prepared their foods.
    Sprouting is also a great way to do this. It takes more planning but your body will thank you!

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