Gluten-free options for gluten sensitivity and gluten intolerance have become increasingly available within the past few years. This increase in gluten-free options has also created the notion that, ideally, we’re all better off avoiding gluten. The reality isn’t so simple though.
Most of the gluten-free products on the market are processed. Breads, wraps, chips, crackers, and many kinds of junk food are available in a gluten-free option. If we avoid processed foods, the gluten that we do consume will be in a whole form, in healthier foods like kamut and barley.
So before you self-diagnose as having a gluten sensitivity or gluten intolerance, try cutting out processed foods first, opting for foods like wheat berries rather than whole-wheat bread. In addition to eating gluten as part of a whole food, you also may want to try focusing on the ancient wheat varieties like spelt and kamut. For those that are questioning gluten sensitivity, this may be a sensitivity to modern strains of wheat. Switching to whole, unprocessed forms of ancient wheat may be a good first step in figuring out where the sensitivity lies.
Watch the first of a three-part video series on gluten by Dr. Michael Greger:
I try not to be overly dramatic in my writing, but I think most of us would agree we live in troubled times. We might define these troubles differently, but most of us have this sense. Most distressing in my view, however, are not the actual problems we face, but our inability to work together to find their solutions.
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