Wellness Blog

Why You Should Remove Gluten From Your Diet (Even if you are not gluten sensitive)

Posted by BGF FitnessSite on July 10, 2017 at 2:55 PM

Why You Should Remove Gluten From Your Diet (Even if you are not gluten sensitive)

Should you remove gluten from your diet? These days it seems like you can’t have a conversation about healthy eating without the consideration of a gluten-free diet. It appears that the masses are adopting a gluten free lifestyle and reaping benefits, but not all of these folks are actually gluten sensitive. So why are they benefiting from going g-free and how might you benefit?

Genetic Modification and Monsanto Roundup

Wheat, which is considered to be the primary “gluten grain,” has been genetically modified over the years so that it now contains up to 90% gluten, whereas a few decades ago its gluten content was closer to 10%. These numbers may have shifted slightly in the past few years, but you can see the point; wheat now contains way more gluten than our bodies have ever had to digest.

Now you may be thinking I’ve been eating genetically modified wheat my entire life. Shouldn’t my body be used to it? The answer is no. Keep in mind that our bodies carry genetic information from our predecessors. Genetically modified foods are relatively new on the human consumption timeline, and for the most part, our bodies do not carry the genetic adaptations for these new “Frankenfoods” we are introducing. It could be hundreds of years before we can truly see and measure the effects genetically modified foods will have on our genetic structure.

However, there’s enough research proving that genetically modified foods are potentially detrimental to the environment, human health, and crop diversity that the world is taking notice. According to Politiseek,

• More than 30 countries have now banned GMOs, including most of Europe.

• The U.S. is the only developed country in the world that does not have mandatory GMO labeling laws even though more than 62 other countries, including Japan, China, Korea, Australia, New Zealand and the entire European Union, have either banned GMOs or have laws requiring mandatory labeling.

We should be paying attention to this, and we should be concerned. Especially in the wake of a nationwide obesity epidemic.

Now let’s get back to how this ties into a gluten free lifestyle. When I was in grade school (so we’re talking decades ago), my mother worked for a couple of doctors who specialized in weight-loss, and their family did not eat wheat in the U.S., but they did while in Europe. I’ve learned that this is the custom of many international travelers.

So what’s wrong with U.S. wheat?

The Healthy Economist explains in her article, “The Real Reason Wheat is Toxic (it’s not the gluten).” The article is quite long and very informative, you can read it HERE, but I’ve highlighted the key points below.

“Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.”

“According to the US Department of Agriculture, as of 2012, 99% of durum wheat, 97% of spring wheat, and 61% of winter wheat has been treated with herbicides.”

“The currently accepted view is that glyphosate is not harmful to humans or any mammals…

However, just because Roundup doesn’t kill you immediately doesn’t make it nontoxic. In fact, the active ingredient in Roundup lethally disrupts the all-important shikimate pathway found in beneficial gut microbes which are responsible for the synthesis of critical amino acids.

Friendly gut bacteria, also called probiotics, play a critical role in human health. Gut bacteria aid digestion, prevent permeability of the gastrointestinal tract (which discourages the development of autoimmune disease), synthesize vitamins and provide the foundation for robust immunity. In essence:

Roundup significantly disrupts the functioning of beneficial bacteria in the gut and contributes to permeability of the intestinal wall and consequent expression of autoimmune disease symptoms.”

“As a result, humans exposed to glyphosate through use of Roundup in their community or through ingestion of its residues on industrialized food products become even more vulnerable to the damaging effects of other chemicals and environmental toxins they encounter!

What’s worse is that the negative impact of glyphosate exposure is slow and insidious over months and years as inflammation gradually gains a foothold in the cellular systems of the body.

The consequences of this systemic inflammation are most of the diseases and conditions associated with the Western lifestyle:

• Gastrointestinal disorders

• Obesity

• Diabetes

• Heart Disease

• Depression

• Autism

• Infertility

• Cancer

• Multiple Sclerosis

• Alzheimer’s disease

• And the list goes on and on and on …

In a nutshell, Dr. Seneff’s study of Roundup’s ghastly glyphosate which the wheat crop in the United States is doused with uncovers the manner in which this lethal toxin harms the human body by decimating beneficial gut microbes with the tragic end result of disease, degeneration, and widespread suffering.”

So those who do have gluten sensitivity are experiencing amplified symptoms because wheat contains 80% more gluten now than it did several years ago; perhaps this has fueled the recent gluten free movement. Even those of us who do not have sensitivity to gluten are being slowly poisoned by glyphosate/Roundup, which causes digestive imbalance and widespread inflammation in our bodies.

Think about that! There is virtually no wheat - unless is organic and GMO-free - that is safe to eat without repercussions to your health. That’s a huge reason to give gluten-free eating a try.

About four years ago, I started taking steps to restore my digestive system. After researching the process, I decided to adopt a grain and dairy free way of eating and to integrate seasonal parasite cleansing into my wellness routine. Read more on that HERE.

How Things Changed When I Went Gluten Free

1. It immediately became easier to maintain a healthy weight. Before going gluten free, I was having other health issues related to inflammation and digestive imbalance, my weight would fluctuate 10-15 pounds in a week. Going g-free has taken stress off of my adrenal system, and now my body weight is stable. Even if I go a few weeks or months without intense workouts, my weight stays about the same.

2. My bowel movements became regular. Before honing in on digestive health, I had no idea that it isn’t normal to go 3-5 days without a bowel movement. I mean that was my lifetime norm. Even now, this is an area I struggle in, but now I have a bowel movement every day. You can learn more about digestive imbalance, parasite cleansing, and grain/dairy free eating in my book Your Personal Wellness Cocktail or snag my Simple Paleo Customizable Meal Guide & Shopping List HERE.

3. Inflammation in my body decreased. As I had mentioned, I was having health issues before adopting a gluten free lifestyle, and it was normal for me to wake up in severe pain with swelling in my face, abdominal bloating, and low energy. I used to wake up feeling like I had been hit by a train every. Single. Morning. Now, I only have those kinds of mornings if I have been “off track” in my diet or highly stressed.

4. My blood sugar and blood pressure stabilized. I had been to the emergency room for low blood sugar and low blood pressure four times in a couple of months. The last time I passed out at a friend’s house, and it was scary for everyone including my children. So that situation is what drove me to get to the root of the issues I was having. These days, you can’t pay me to eat wheat or products containing gluten, and if I have a “treat” it is gluten free at minimum.

My family members are surprised by how consistent I am, but when you have a health scare, and you find a way of eating that makes you feel better… trust me it’s easy to be consistent. Just keep in mind that YOU don’t have to get to the low point I did to make a change.

Side note: Improving my health has been a cumulative effort, but gluten free eating plays a huge role in that. You can read more on the wellness principles I implore throughout this website and in my book. If you grab Your Personal Wellness Cocktail or my Simple Paleo Customizable Meal Guide & Shopping List, then you’ll get access to our private FB support group with hundreds of meal ideas, tips, and daily posts/encouragement from yours truly!

Processed Food Overload

In general, Americans consume too many processed grains and baked goods. If you’re no longer having cereal or a bagel for breakfast, then perhaps you’ll reach for a nutrient dense breakfast that is nourishing, filling, and energizing a la Manna Bars (our gluten and GMO-free nutrition bars and flagship product for Manna Nutrition – shameless plug.)

If you’re no longer reaching for a cheese burger or burrito at lunch, then perhaps you’ll have a lean protein with vegetables instead. Going gluten free, in most cases, causes you to take a closer look at what you’re eating and to pick healthier alternatives.

Just keep in mind that just because a product is “gluten free” does not mean it is healthy. Check out this video from Dr. Mark Hyman to learn how to avoid some common g-free mistakes: Here’s Why A Gluten-Free Diet Can Become Incredibly Unhealthy.

Feel free to share your thoughts below or drop me a line if you have any questions. I’m here to help.

In Good Health,

Categories: Clean Eating + Recipes, Natural + Preventative Health

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1 Comment

Reply Linda PetersS
3:26 PM on September 11, 2017 
The post has been called about salt because the salt contains sodium which is very beneficial for health. Wheat, which is considered to be the primary ?gluten grain,? has been genetically modified over the years so that it now contains up to 90% gluten, whereas a few decades ago its gluten content was closer to 10%. Genetically modified foods are relatively new compared to the human duration, and in most cases, our bodies do not carry genetic transformation for the introduction of this new "Frankenfood". It can be hundreds of years before we see and measure the effects of genetically modified foods in our genetic formations. This post is really a good post for us that will make us very good.