Do you have a vision of a bone dry bun when hearing the words gluten free? I did for the longest time followed by quite a few experiences confirming this. It actually became a family joke about always having a big glass of water handy when eating something gluten free. So why cut out gluten if you don’t have Celiac? Are we just following a trend?
Some might argue that wheat has been around forever and that it is a traditional and natural food – so how could it be bad? The problem is that wheat products we find in stores today, have not a lot in common anymore with the wheat originally grown. Health issues arise because wheat is so hybridized and mutated, that it becomes challenging for our bodies to properly digest. This is simply done to make wheat cheaper and so it can have a longer shelf life. It’s big business if you think about it! How many products are made with it? Cereal, pasta, bread, pizza, buns, cookies. A billion dollar industry that creates an inexpensive product, with possibly not keeping the consumer’s best interest in mind?
My decision to go mostly GF for my family and myself was easily made. Trial and error! My son, as many kids today that are described as “too active” or not “focused enough” (often labeled ADD or ADHD without further testing) reacted amazingly well to a few lifestyle changes. One of them was looking closer at his diet and switching it up a bit. This included reducing sugar drastically, cutting food dye out altogether as well as reducing gluten to a minimum. We eat a bun here and there, if we are in a restaurant or at a friend’s place. But most of our baked goods are GF and delicious!
My husband lost weight, has more energy and feels “less foggy and is able to think more clearly” when eating GF. He has Ulcerative Colitis (an inflammatory disease that effects the GI tract) and noticed a major difference with a GF diet, which confirms the theory of many specialists in the field today. Studies over the last years have shown that there is a close connection between gut health and brain function. Some experts even call our gut the second brain!
You can find many interesting books about this topic, including “Grain Brain: The surprising truth about wheat, carbs and sugar – your brains silent killers” by David Perlmutter and “Wheat Belly” by Dr. William Davis. No matter if you go fully GF or just play around with some recipes: you will be surprised how easy it is to make delicious and moist GF treats!
– Yulia Sauter