Updated: Sep 25, 2020
What is gluten and why should we avoid it?
Gluten is a protein found in wheat, rye, barley and sometimes oats and is disruptive to our digestive system. Gluten also affects our emotions, mood, immunity, weight and energy because of how it acts inside the body. It affects our hormones and plays a role in exacerbating many autoimmune or chronic health situations. Gluten is ‘gluey’ and makes dough sticky. It’s also used as a binding agent in actual glues.
Adjusting to a gluten-free lifestyle can be challenging. The best way to avoid gluten is to always read labels and ingredients.
Foods Where Gluten Often Hides:
Packaged pre-made foods (like sandwiches, seasoned tofu)
Breaded Fish, Chicken, Shrimp and Scallops
Mushrooms Bread (rolls, muffins, etc.)
Cookies and Cakes
Couscous and Rice Mixes
Crackers and Flavored Potato Chips
Pasta (all wheat based, semolina, durum)
Sauces & Sauce Packets
Gravy (packaged and bottled)
Soy Sauce & Teriyaki Sauce
Packaged Lunch Meat
Farina 5/7/9-Grain Cereal
Ice Cream Cones
Ice Cream that contains cookie dough or candies
Imitation Crab Meat
Seitan Soba Noodles (unless 100% buckwheat)
Avoid eating these grains that contain gluten:
Which non-gluten whole grains should you buy and why?
Organic Millet Quinoa
Seed grains have more protein, more fiber and often more minerals like calcium. They reduce heart disease, regulate cholesterol levels, reduce the risk of type 2 diabetes, improve blood sugar control, increase mental clarity, help the liver to function properly, and help to manage weight issues. They contain antioxidants and act as tumor growth suppressants (cancer prevention), and reduce the risk of hormone-related cancers by helping to balance circulating hormone levels.
Action Step: Try adding new seed grains into your diet one at a time and see how that feels in your body
- Sandi Cohen