Gluten-free flour isn’t healthy
I’m gluten-free but I’m also virtually grain-free.
When I was first advised to go gluten-free by my doctor, I was not a nutritionist. Thankfully my doctor (Dr. Mercola) advised me to follow a nutrient-dense eating plan while we were trying to eliminate possible causes and contributing factors to my chronic hives.
“Going gluten-free” is often advised but without guidance it is easy to fall into the trap of eating processed and manufactured factory foods labeled “gluten-free.”
Unfortunately, I see so many gluten-free folks pigging out on other grains instead of wheat, thinking they are choosing smart, healthy foods.
Gluten-free brownies, cereal, cookies and treats are not healthy.
Gluten-free pasta made from any kind of flour is especially harmful to your blood sugar.
These refined carbs spike your blood sugar, raise your insulin, mess with your blood sugar balance and lead to fat storage.
Just a word on the gluten.
We do not need to eat gluten — it is not healthy on so many fronts.
Besides being hybridized to have 50% more gluten, wheat and the cereal grains have anti-nutrients (phytates) in them that make digestion difficult.
Phytates bind zinc and other minerals, preventing absorption.
- If you have low zinc then you may have problems with the sense of smell and taste.
- Zinc is needed for strong immunity. Zinc is needed for more than 200 enzyme reactions in the body and magnesium is needed for about 300.
- If you are deficient in these two, zinc and magnesium (many people are), then you will not be experiencing vibrant health. Besides zinc, phytates can combine with calcium, iron, and magnesium – blocking their absorption. The more you eat whole grain foods, the more phytates you take in and the more mineral absorption problems you may have.
- Eat more zinc foods like eggs, organic liver, organic meat, oysters, shellfish, Brazil nuts, and sunflower seeds.
many other problems with grains are listed, for example:
- grains alter the metabolism of Vitamin D
- whole grains and refined grains are acidic and this impacts bone health
Packaged food advertised as “gluten-free” is usually a highly refined product, high in processed carbohydrates which can lead to weight gain, cholesterol problems, blood sugar swings and other chronic health conditions.
Basic Dietary Guidelines
In general make sure you eat quality protein, healthy fat (olive oil, coconut oil, butter) and 2 or 3 servings of vegetables at every meal.
Other healthy additions can include whole fruit, seeds and nuts.
Think of grains, even whole grains like brown rice and quinoa, as unnecessary and possibly detrimental to health when eaten frequently.
Trading wheat for gluten-free grain flours is not a trade-up in nutrition.
Enjoy the journey. Eat Real Food for Real Life.
Dealing with the Quarantine 15?May 11th, 2020
The Pros and Cons of Monk Fruit SweetenerMay 5th, 2020
Nutritional ketosis —benefits, measuringMay 2nd, 2020