The GLUTEN

The GLUTEN

Hey superhuman!

Kyle B here - BIO RAW’s Nutrition Expert!

Gluten is a really interesting topic these days. It's been stereotyped, joked about, eye-rolled at . .  basically all the good stuff.

It’s become commonplace and the but of jokes BECAUSE people know it’s a THING! It’s not for everyone, and there’s a growing number of people who simply don’t do their best when they eat gluten.

Thought I would do a little rapid fire, quick sum up on Gluten and my thoughts about it. Heads up if you’re in a rush and want the bottom line: I don’t recommend it as part of a regular diet, especially if you are Celiac (obvi), sensitive to it OR have any autoimmunity at play.

Luckily - ALL of our meals are GLUTEN-FREE - because we want everyone to enjoy them, all the time!

Okay, here we go . .  

What is Gluten?

Gluten is the general term for types of proteins (primarily Glutenin and Gliadin) found in grains like wheat, barley and rye. These proteins provide the gluey elasticity of these foods (think of really fluffy bouncy bread - that's gluten). There's more gluten in today's crops  than our ancestors ate, and it’s hidden in a ton of things now (see below). We're overexposed!

Is everyone allergic?

NO. But more people than we think might be sensitive to it. And we definitely consume too much of it in breads, pastas and cereals. Sometimes it’s even snuck into things like chocolate.

Celiac Disease - the more commonly known Gluten Disease

This affects about 1% of the North American population, and is an autoimmune condition triggered by gluten that causes the body to attack the lining of the intestinal walls, resulting in pain, cramps and nutrient-malabsorption. It should be noted however, that pain and cramping is not always present, even if a person has the disease. Because of this, it can be a tricky thing to diagnose.

Non-Celiac Gluten Sensitivity

THIS is becoming more common, affecting roughly 6% of the population. However, NCGS is more controversial than celiac disease, which is easier to pinpoint. It is not an autoimmune condition, nor a "true" allergy - it's a delayed response to gluten that can cause a range of symptoms, and is often hard to pinpoint because it can veer far from just gut issues. (1) Symptoms can  include bloating, cramping, constipation, acid-reflux, skin rashes (2), joint pain, fatigue, lethargy, brain fog, numbness and headaches. Symptoms are also not immediate, making it that much more tricky to diagnose.

Is it needed in a healthy diet?

Absolutely not. It confers no benefit aside from protein intake, which you can easily acquire from other foods. If you are not sensitive to it, once in a while is okay (I'll get flack for that one I'm sure).

A note on autoimmunity.

If you have an autoimmune condition (especially thyroid), I do advise going completely gluten free. When the body mounts an immune attack on gluten (common with people with autoimmunity), the body can mistake its own tissue for gluten because, simply put, they look similar on a molecular level. (3) So for example, if you eat gluten, the body will attack it and attack the thyroid gland at the same time, because of a case of mistaken identity.

I'll say it again.

IF you have thyroid issues, GO GLUTEN FREE. (4) More on that here.

Do I eat Gluten?

Occasionally, yes. But it's not part of my everyday diet. Based on MY symptomatology, I seem to be okay in the hours and days following consumption. I DO however, retain more water in these days, which never feels great. Do I break out a little more in the days following consumption? Possibly, but that could also be due to other factors. I DO know that I think clearer when I don't have gluten in my diet, and I have more energy.

Bottom Line

I think everyone should go gluten-free for a period of 1 month and SEE how they feel. See if you have more energy, less brain fog, better skin and more pep in your step. Then depending, have it occasionally if you feel like it. You should NOT be eating it every day, and I do believe a gluten-free diet is more or less essential for optimal health in this day and age, partly because we've modified our foods and products to contain more gluten than ever before.

And again - ALL BIO RAW MEALS ARE CERTIFIED GLUTEN-FREE, so they can be eaten every single DAY :)  

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