Gluten: Do you have to stop eating?

Updated: May 27

First of all, do you know what gluten is?


Gluten is a protein made up of a mixture of the gliadin and glutenin proteins found naturally in the seed of many cereals such as wheat, barley (beer!!), malt, rye and oats.




In modern cooking gluten helps in the process of making breads, cookies, cakes more "soft", like a glue. Therefore, processed products have a lot of gluten in their composition.


As people know, who has celiac disease has a gluten intolerance. This intolerance generates damage to the body and allergic reactions. But even without the celiac disease, gluten causes the most diverse disorders in the majority of the world population, since over the centuries, the wheat has been modified and this protein became more and more harmful to our body. Some of the disorders are:


- Constipation or diarrhea

- Gases

- Bloating

- Weight gain

- Inflammation of the body

- Gastritis

- Headaches

- Hypothyroidism

- Difficulty getting pregnant

- Difficulty of gaining lean mass

- Lesions in the intestine, which decrease the absorption of nutrients (called leaky gut)

- Hasimoto's disease

- Hyperthyroidism


Impressed? Yes! It is not a matter of "fab", it is health.


To check if you have any gluten intolerance, I recommend to cut it for at least 10 days (in our 10-Day Detox Challenge we do this) and feel the difference in your health by trying to introduce it back into your diet.


This withdrawal of gluten is essential for you to feel differences in your digestion, general body aches, inflammation and even weight loss.


Nowadays its replacement is much easier! There are a variety of gluten-free flours on the market, as well as pasta made from rice, quinoa, tapioca and so on. But important, being gluten free does not mean it is "healthy" or "low carb".





Check on my blog a variety of recipes and all gluten free. Here for savory recipes and here for sweet recipes.


Join the next 10-Day Detox Challenge by clicking here to save your spot for the group.



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