Want To Get Healthy? How To Go Gluten-Free
Chances are, either you or somebody you know is worried about gluten in their diet.
For people with celiac disease — sometimes called celiac sprue or gluten-sensitive enteropathy — this concern is a serious one, since the immune and inflammatory response that follows eating gliadin, a gluten protein that causes nutrients to not be absorbed, damages the small intestine and brings on a bunch of other serious problems.
Plus, there’s a growing group of people who have gluten sensitivity, not celiac disease, but with some of the same effects — including abdominal pain, bloating, chronic fatigue and more. This is sometimes called non-celiac gluten sensitivity (NCGS).
Scientists believe that there are 18 million Americans who have gluten sensitivity and 3 million people who have celiac disease — with 97 percent of them unaware they have it.
On top of that, a growing number of consumers who don’t have gluten problems still prefer gluten-free foods anyway.
Fortunately, gluten-free Almased® is made up of only three primary ingredients — non-GMO soy, honey and yogurt — Almased® nourishes the body with protein, amino acids and other nutrients at a cellular level.
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Is Modern Wheat "Frankestein Wheat"?
But where did the human body’s rebellion against wheat and gluten even come from?
Haven’t we been eating gluten for thousands of years?
While it’s true that wheat has been domesticated by humans for 10,000 to 12,000 years, the common wheat that has been grown in modern times is a far cry from those simple grains.
The first wheat grown, einkorn, was a simple plant with only 14 chromosomes (the little packets with DNA that each cell has). Today’s modern wheat is a complex “beast” with 42 chromosomes.
Scientists believe that the simple make-up of einkorn wheat from 12,000 years ago naturally alters the gluten structure in a good way, which is why some experts believe that einkorn may not pose as much of a problem for people with celiac disease or sensitivity.
Wheat today, however, is grown to be very tough and super-resistant to agricultural chemicals, like pesticides and synthetic fertilizers.
Humans did most certainly not evolve to eat massive daily amounts of the chemical-drenched, nutrient-poor, Frankenstein wheat that we have today.
What Happens to Our Body When We Stop Eating Gluten?
For people who have celiac disease, they feel a whole lot better on a gluten-free diet. For people with that condition, they are able to better manage their disease and live better.
For those who have gluten sensitivity, they’re able to avoid the discomfort and problems they have when eating gluten.
But for people who don’t need to go full gluten-free and, instead, want to just go for a low-gluten diet, some other benefits were shown in a 2018 study, leading the authors to conclude that a low-gluten diet could benefit everyone (all healthy people, that is).
The Danish researchers looked at a high-gluten diet and a low-gluten diet in 60 healthy Danish participants between age 22 and age 65 who did not have celiac disease or any other disorder.
The two diets were alike in the number of calories and the quality of nutrients, but the composition of fiber was different: the low-gluten diet had less fiber from wheat, rye and barley, since these are the primary sources of gluten.
So what did the study find?
The researchers’ results showed that a low-gluten diet improved the balance of good bacteria in the gut — the gut microbiome — in addition to reducing gastrointestinal discomfort (including bloating) and even bringing on a bit of weight loss, too.
But as for processed gluten-free offerings out there, the authors are not big fans of many products, saying: “Most gluten-free food items available on the market today are massively deprived of dietary fibers and natural nutritional ingredients.”
The authors go on to add that, “There is an obvious need for availability of fiber-enriched, nutritionally high-quality gluten-free food items, which are fresh or minimally processed to consumers who prefer a low-gluten diet.”
So for those who are going gluten-free or low-gluten, it’s super-important to choose the right products and more of the food types that our body needs to stay healthy.
And one of those right products is, of course, Almased®:
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Going Gluten-Free or Low-Gluten the Right Way
It’s good to remember that gluten is naturally found in a number of nutritious foods. In addition, some processed gluten-free foods don’t have enough fiber, B vitamins (like riboflavin, folic acid and niacin) and certain minerals, like iron.
So make sure to eat more: good fats; eggs and milk; lean meats (including chicken breast and turkey); fish (including wild-caught salmon); leafy green vegetables (like cabbage, kale, spring greens and spinach); avocadoes; broccoli; Brussels sprouts; chickpeas; green peas; kidneys beans; whole grains (like brown rice and quinoa); and mushrooms.
So, if you’re excited about going gluten-free or low-gluten, make sure you get vital nutrients from those sources, in addition to Almased®, as part of a healthy, nutrient-rich gluten-free diet.
27 grams of high-quality protein per serving
A range of other critical nutrients, including amino acids and B vitamins. In fact, one serving of Almased® supplies 350% of our daily requirement for riboflavin!
500 mg of fiber per serving
Almased® also has:
No refined sugar added, just raw honey, which includes live enzymes
No artificial fillers, flavors, preservatives or stimulants
No corn syrup
No trans fats, such as partially hydrogenated vegetable oils
With Almased®, you get intelligent nutrition — the right nutrients, all thoughtfully crafted the right way.
our “gluten-free shopping list” can help you get going or fill in the blanks if you’ve already started reducing or eliminating gluten.