Is Gluten Fattening?

Have you noticed all the “Gluten Free” items at the grocery store lately? Some stores have whole aisles dedicated to “gluten-free”. There’s even “gluten-free” beer!

A few years ago, few people knew what “gluten-free” was; now it seems like the whole world is going gluten-free.

What is gluten? Well, gluten is the natural ‘gluey’ substance in grains like wheat, rye and barley. It’s in all breads, pastries, pasta, crackers, sauces, gravies and processed foods made from these grains, and is very toxic to those with celiac disease–or gluten sensitivity, as it is sometimes called.

Celiac disease or gluten sensitivity is a disease of the digestive system—primarily the small intestine. When sensitive individuals eat foods containing gluten, the digestive system tries to attack the gluten, in turn attacking and damaging the small intestine. Usually, the microscopic hair-like projections (villi) in the small intestine that absorb nutrients are damaged, making those with gluten sensitivity prone to nutritional deficiencies like osteoporosis, neuropathy, anemia and more.

In severe cases, gluten sensitivity can cause disfiguring rashes, diarrhea, bloating, intense abdominal pain, and serious weight loss (in children and babies, it’s called “failure to thrive” and can be deadly).

Because gluten sensitivity problems affect nutrient absorption, it is connected to a wide variety of seemingly unrelated health issues including anemia, irritable bowel syndrome, acne, fatigue, eczema, arthritis, weight gain, insomnia, thyroid problems and even certain types of cancers. When your body is deprived of the nutrients it needs, you have cravings. Cravings make you eat more and in turn, you gain weight. That is why many adults with gluten sensitivity end up gaining weight.

The interesting thing about this “gluten-free” trend is that this health issue was once thought of as “rare” by doctors, but recent research confirms that as many as a third of the population can be sensitive to gluten or have the potential to be sensitive to it. And, many people find that when they go gluten-free, they lose weight, are less hungry, have more energy, sleep more soundly, and nagging health problems disappear.

While going gluten-free used to be a big challenge, there is a huge array of products available in stores that now make it easier. Your best bet is to try a 2-week gluten-free challenge and eliminate all gluten. That means the obvious stuff—bread, pasta, cookies, crackers, etc. And, avoid processed, packaged or canned foods too–gluten is often snuck into these food items as a thickener or to modify taste.

If you choose to be gluten-free, it’s best to avoid the “Gluten-Free” products as well, because they are often processed, starchy substitutes that are no better than their gluten-containing counterparts.

The easiest fat burning, energy producing diet is The Fat Burning Kitchen Program that avoids gluten and most grains, utilizes healthy fats (omega 3 fats, CLA, saturated fats and monosaturated fats), and incorporates high quality, naturally raised protein sources such as grass fed meat, free range chickens and eggs; and wild caught fatty fish like sockeye salmon, halibut and sardines.