Gluten Free

There are no two words more powerful right now than...Gluten Free. Have you noticed it everywhere? Have you been to a restaurant and noticed that they have a special section for Gluten Free items? Why all of the fuss?
Could it be that 1 out of 2 people in the US are Gluten sensitive?

The question still remains, "Why all of a sudden is there so much interest in Gluten"? I have a feeling I know the reason, but it opens another whole can of worms...GMOs (Genetically Modified Organisms). I think for this post I'll stick to Gluten free and what to look for.

First of all, Gluten is the main protein in Wheat, Barley and Rye. It hasn't been around that long. I believe wheat has been on the scene for about 10,000 years. I know, that does seem like a long time, but considering the earth has been populated for one million years it puts it in perspective. Wheat in itself is not that easily digestible especially back in the beginning. It has to be refined and until they could grind it into a digestible form it was difficult to eat.

Well in the 1800's the Industrial Revolution brought us large steel roller mills and at that moment everything changed. They were able to refine grains quickly and inexpensively which meant an abundance of flour to Europe and America. When they replaced the stone mills with refinery's the flour became more pure, white. White flour has a high protein content which means it also has a high content of Gluten.

Over the years wheat has become a part of the American diet because it was cheap to produce and the manufacturers found many uses for this grain. At the turn of the 20th century is when Kellogg's and Post developed cereals using grains. Since that time wheat has immersed itself in our diet and it has only gotten worse. I say that because of two words...Fast Food.

You can't go into a fast food restaurant and not eat Gluten. As a matter of fact, there aren't many places to hide from Gluten these days. Although people are starting to catch on that Gluten could have a negative effect on their immune system and their intestinal track. Diagnosing Gluten is not easy, but one that should be taken seriously. If you are having symptoms that you can't explain or if your allergies are acting up, instead of running to the Dr. you might want to try eliminating Gluten from your diet.

There are blood tests you can do to determine if you might be Gluten sensitive or even have full blown Celiac disease, but you could also find out by food elimination. What I mean by that is reducing your intake of certain foods and therefore eliminating the cause of your malaise.

I have a similar solution that could help detect if you are Gluten sensitive and it is called "The 7 Day 100% Gluten Free Super Food Challenge." This is a Protocol of all super foods that are packed with nutrients with very little calories and NO GLUTEN. By taking the "7 Day Challenge" you can learn quickly if you feel differently from not eating Gluten for one whole week. I have had people tell me that they feel different after just a few days. This is not a scientific experiment, but it is one of the least costly to determine sensitivity. The other benefits are weight reduction and more energy. Give it a try because your body deserves a break!