Yes, I know a few of you are already rolling your eyes. I think we are all a little sick of seeing “gluten free” on almost every conceivable product. Since when do we care, and what the fuck is gluten, anyways? Allow me:
Gluten is a general name for the proteins found in wheat. The grains that contain gluten are wheat berries, durum, emmer, semolina, farro, graham, kamut, rye, and barley. Most of these grains are not widely consumed but I think we can all agree that wheat products in particular are readily available and are super easy to grab on the go. Who doesn’t love a sandwich or a big bowl of pasta? I sure as hell do. But this month, I’m saying no to all of those grains. Yep, I am doing a gluten free January! Why? I always like to reset my body after the holidays. Plus, going gluten free motivates me to eat less processed food, which will help me lose that leftover holiday weight.
If you’ve never tried going gluten free, I encourage you to test it out. From a lifestyle perspective, It’s really not that hard these days to find gluten free options. Most importantly, I find it’s a really easy way to drop 5-10 pounds in a month without thinking about it too much. if you still need more reasons to go gluten free, here are my top five:
- When you cut out wheat, you will find you lose that insatiable appetite. Wheat products are usually more processed than other whole grains, so choosing less processed grains such as rice, oatmeal and quinoa will mean you will stay satisfied after a meal for longer.
- Wheat is a pro-inflammatory agent that your body rapidly digests and converts to sugar. This causes an insulin spike in your blood and can cause inflammation at the cellular level.
- Refined wheat has little nutritional value
- Wheat is one of the top ten allergens, and most people that are allergic to wheat don’t know it until they cut wheat out. After cutting it from your diet, you might rapidly feel better. Less bloating and fewer skin issues are two of the top things people notice when they go gluten free.
- Wheat consumption is associated with several brain diseases.
For more information on how to adapt and stick to a gluten free diet, click on the links below!