Gluten-Free?

Myths & Misconceptions

When I, with the help of doctors and food psychologists. learned that I had an autoimmune disorder, “gluten free” foods were not easily accessible. In fact, they were nowhere to be found! Hence why I had to do my own research and experimentation. Anyone who knows me, knows that I am not, by any means, a scientist. Nevertheless I had to pretend to be one in order to find out the root of my discomfort. Throughout this process, I came to a realization that we are our best doctors. If we truly listen to our bodies, we can solve many problems. The goal of this article is to inform you of some of the myths and misconceptions I have come across during my years as a “scientist.”

Prior to 2012, I had eliminated gluten from my diet by eating gluten and lactose-free foods. Put it this way, I didn’t look forward to eating. I felt miserable and deprived but I knew I was doing the right thing for my body, or so I thought.

First of all let’s define gluten. Gluten is a protein found in wheat, rye, barley, and at times oats. Anyone who has celiac or a gluten sensitivity can react to gluten with inflammation, cramping, bloating, brain fog, acne, blemishes, age spots, skin tags, and joint pain. Ya, not pleasant I know! The thing is gluten is not the big problem. We are trained to believe it is but in actuality the biggest “killer” is Lectin. Now Lectin is found in gluten but also found in all grains, soy, corn, and legumes. Gluten-free products are packed with Lectins, not to mention loaded with sugar. Discovering this information led me to make more sense of things. I understood why I wasn’t necessarily feeling any better removing gluten so that is when I stopped eating grains or foods containing grains. I felt so much better. Don't get me wrong, it’s not entirely easy to eliminate grain 100% of the time but I usually choose wisely. For instance, I will sometimes make basmati rice. Rice is not grain-free but basmati rice is the most resistant especially if it’s chilled after cooked. If I’m in the mood for bread, I usually make my own bread but lately time has acted against me so I opt for sorghum bread that I purchase at my local health food store. It’s not grain-free but it’s one of the very few breads that DO NOT contain Lectin.

So when you go out grocery shopping or begin to revaluate your eating habits, remember one thing, don’t be fooled by the media’s perception of healthy. Those “Gluten- Free” boxes may look appealing and inviting to the eye and mouth but think about Lectins and the side effects it has on our bodies. Try eliminating all grains for a week and see how you feel. Life is about experimentation. See what works for you, you may be surprised with what you discover. I’ve learned that we can all act as scientists.