Many years ago (18 to be exact) I made a visit to my Naturopathic Physician who prescribed a supplement for a particular issue I was having at the time. She explained that if I were to avoid wheat and foods containing gluten while taking this supplement for 30 days, it would help my body to better absorb the benefits of the supplement. My immediate response was, “There’s no way I could do that! I love pasta and whole grain bread!” To which she replied, “Just do what you can.” I left there thinking, don’t be a wimp, it’s only for 30 days…go for it. So I did. And for the next 30 days my diet was gluten free.
Rather than handing me a list of what not to eat, my wise doctor gave me a list of what I could eat and included recipes! At the time, supermarket choices of gluten free breads and pastas were few and most were pretty much what I imagine cardboard to taste like. My 30 day gluten free diet consisted of whole delicious foods; fruit and vegetables, nuts and grains like quinoa and brown rice, fish, and poultry. Someone gave me a recipe for an amazing 5 ingredient chocolate chip peanut butter cookie that requires no flour at all. Getting through the 30 days was a lot easier than I thought. Something else happened though that I wasn’t expecting. I noticed my skin, that was prone to break-outs, was without a blemish and I felt better, lighter, and had more energy. I felt really, really good and I liked that feeling a lot. It made perfect sense to keep on that path and I have done so ever since.
In a way, gluten free was simple then; just choose from the foods nature has given us and get creative in the kitchen with baked goods. Unfortunately (or fortunately, depending on how you look at it), there is now pretty much a gluten free version of any processed food you can think of, such as breads, crackers, chips, pizza, pasta, muffins, and cupcakes. Gluten Free is labeled on products that never had it to begin with. With mass marketing comes confusion. “Gluten free” has become the new “fat free” of the 80’s bringing with it the misconception that if a product is gluten free, it must be healthier. Not so. A gluten free cupcake is still a cupcake and a gluten free muffin for breakfast is no healthier than its non gluten free counterpart.
What is Gluten Anyway?
Gluten is a complex protein present in most grains that is difficult to digest and gives dough its elasticity. It can really wreak havoc on the digestive system and can also appear in other products such as ketchup, mayonnaise, and salad dressings. Some medical conditions such as Celiac Disease require strict abstinence from gluten and even cross contamination can cause severe reactions. That’s why when dining in a restaurant that offers gluten free choices, those who are at risk need to ask questions like, is a separate fryer used for gluten free menu selections? Are utensils that handle gluten free foods kept separate from those that handle other foods? Don’t make the mistake of thinking that having a few choices on the menu means the establishment understands the needs of a truly gluten free diet. I once ordered a black bean burger on a gluten free bun that was designated as GF, only to learn the burger itself contained breadcrumbs. That wasn’t gluten free! For me, eating that burger just meant feeling bloated and a skin breakout a few days later but, if I had a serious health issue, it would have been much worse. When eating out, always ask and if it’s not on the menu, request food to be prepared in a way that will allow you to enjoy it without regret. Remember, you are the customer and are there to be served.
Some people have gluten sensitivities. Most with sensitivities have no idea that gluten is the culprit causing the discomfort they feel after a meal. A sensitivity may not cause a serious reaction but discomfort can show up in unexpected ways. Fatigue, brain fog, and abdominal pain are said to be a few of the signs. In general, gluten may cause inflammation, bloat, and digestive issues that can interfere with the absorption of nutrients. As with anything else, it’s necessary to look beyond the buzzwords in order to make educated decisions. So, is gluten free the way to be? While deciding what’s best for you, check out the recipe below.
**5 ingredient Chocolate Chip Peanut Butter Cookies
- Preheat oven to 350
- 1 cup creamy peanut butter
- 1 egg
- ½ cup brown sugar
- 1 tsp baking powder
- 1/2 cup dark chocolate chips
Mix the top four ingredients together and then add in chocolate chips. Drop by the tablespoon onto an ungreased baking sheet. Pop in the oven for 9-12 minutes. Rest on a baking rack to cool. Cookies will continue baking while cooling. Cool completely before plating.
Note: You can replace the brown sugar with stevia, coconut sugar, or monk fruit. I haven’t tried that yet so let me know if you do.
**These cookies are high in fat and best enjoyed after a lean protein, light carb meal
For a list of gluten free brands that really are healthier choices and to me taste just as good as the real deal, reach out at joann@wellnessfusion.net.
