Are Gluten Free Products Keeping You Sick?
Being diagnosed with gluten sensitivity was like a saviour and a curse at the same time.
It was such a relief to finally know that gluten sensitivity was making me sick and what I needed to do in order to get better.
But… never eat soft, doughy bread again??? Really???
Not another Big Mac? Like, not even just one? Ever?
The only thing that made this whole gluten sensitivity thing easier to bear was learning there were some gluten free foods such as breads and pastas available (this was 10 years ago, the supermarket shelves were not heaving with them!).
Phase One of my post-gluten life consisted of trying every gluten free bread, pasta and cake product I could find. I scoured supermarkets and specialist websites. I became an authority.
Phase Two came when the packaged offerings had all been tried and I was fed up with sandwiches reducing themselves into breadcrumbs in my lunchbox. I wondered if I could re-create my favourite bready products myself? With the help of the internet, of course.
My kitchen became a laboratory. I tried to perfect that delicate balance of unfamiliar flours, eggs, vinegars, thickeners… It was the culinary equivalent of a historical re-enactment; trying to capture that elusive elasticity of gluten using fancy new saviours such as xanthan gum.
I was obsessed like Frankenstein working desperately to bring his monster to life.
My gluten free baking experiments were often a horror story too!
I spent a year in my kitchen.
And you know what I learnt about recreating gluten free versions of favourite foods?
Because not only will they never taste as good as your memories, you will likely delay the healing in your gut.
And healing your gut is the key to recovering your overall health.
Those cocktails of rice flour, maize flour, potato starch, xanthan gum, guar gum, etc, are not doing your damaged intestines any favours. In fact, they are likely to be keeping you sick.
Those flours may be technically gluten free (although this is debatable and another blog post on its own), but they are still concentrations of finely ground starchy carbohydrates.
They are spiking your blood sugar and keeping you in a vicious cycle of energy depletion. Not to mention the increased risk of diabetes, a condition closely associated with gluten sensitivity/coeliac disease.
These grain flours and concentrated extracts can still irritate your intestines, preventing healing and compromising absorption of nutrients. This again leaves you bereft of energy and also keeps your body under-nourished, unable to repair itself.
These are just two of the many reasons why you will not fully heal and recover until you get over your obsession with gluten-like foods.
This is the reason why so many gluten sensitive and allergic people do not get better on a gluten free diet. If you just replace your old favourites with gluten free substitutes, you are simply replacing gluten with a cocktail of other irritants.
What is the solution?
Real, whole foods. Forget the white powders. Eat real food instead.
This way, your gut can begin to heal the damage, your blood sugar can start to regulate itself and your body will feel safe. When your body feels safe, your whacked-out immune responses will normalise. Only then are you on the road to recovery and reducing your risk of developing further auto-immune diseases.
And you know what? In a short time you will adapt. Your taste buds will recover and you will enjoy the taste and texture of foods other than soft, doughy-ness. You will forget what your old favourites tasted like and you won’t miss them (honest!). If you approach this with the right attitude and celebrate your recovering health, the thought of ‘cheating’ will never feel worth it.
And you don’t have to feel denied. You can enjoy food that actually tastes of something instead of simply being a carrier for other flavours or a method of packaging fillings.
You can enjoy healthy, guilt-free versions of your favourite treats in the knowledge that your body still feels safe and satisfied.
And we all need a little treat every now and then!
That’s why I created this new recipe for grain-free, guilt-free chocolate brownies.
You can enjoy a treat that gets its sweetness naturally from real foods that retain their fibre content. That fibre will keep your blood sugar stable and also means you won’t feel the need to binge on them – you will feel satisfied with less.
Bake up a batch of these and keep them in the fridge all week. Like people, they get better with age
This recipe is one of five smart swaps for starchy carbs that I have compiled in my latest free ebook.
You can sign up here for a free download of the book:
No Pasta? No Bread? WTF Do I Eat Instead?! EBook Download
Take Action Now
- Sign up for your free copy of my EBook
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- Comment and tell me if you plan to try the Grain Free Guilt Free Brownies recipe.