Gluten: what is all the fuss about anyway????

Isn’t it amazing how hard it is to make sustainable changes in your diet and/or exercise program between all of the holidays and celebrations that just seem to keep coming? Don’t get me wrong, I LOVE holidays, birthdays, parties for no apparent reason, book club meetings, happy hour, after-work get-togethers, lunches with friends: my point is that there never seems to be a ‘perfect time’ to try to create some new habits. I have been thinking about this long and hard as 2014 has started and is now well under way(almost 1/6 th over, how did that happen???). Lately I have been immersing myself into reading about gluten/wheat/inflammation/belly fat. I am just about done reading the excellent book “Wheat Belly” by cardiologist William Davis, MD. In addition, I recently attended a terrific conference on gluten and I am getting more and more convinced that for some of us, gluten can cause some significant health problems.

My beautiful birthday group: yet another celebration!

My beautiful birthday group: yet another celebration!

Candace and I are both fascinated by the links between diet, hormone balance and weight issues. This has become quite a hot topic in the last few decades.  There is so much information that it can be overwhelming for most of us to sort through: which diet is best?:  low-fat, low carb, high protein, no grains, no sugar, vegan, vegetarian, Paleo: the list is endless and the media is constantly profiling contradictory studies about each of these programs, therefore adding more confusion to the mix.

Obviously, there is not one diet type that fits everyone on this planet. Each of us is born with a certain ‘genotype’, or genetic code, that determines about 30% of who we are and how healthy we will be. The great news, however, is that our ‘phenotype'(how we look and who we are, in terms of personality, health and everything else you can think of) is shaped by our environment and the choices we make. In other words, we have a great deal of say in who we become and what level of health we can reach and maintain. 

Making the right choices when you eat is pivotal to how healthy you look and feel

Making the right choices when you eat is pivotal to how healthy you look and feel

Getting back to gluten and wheat: what we now know is that the wheat that we consume now compared to what we consumed 50 years ago is very different. There has been a push to make the grains that we eat grow faster(leading to greater yields of crops, i.e. more profit for the farmers and all involved in the food supply chain). The wheat we now consume has between 50 and 500% greater gluten content than what was available a mere half century ago. Why is this important? Studies have shown that an individual consuming present-day wheat has a jump in blood glucose(sugar) higher than when then that same person eats white sugar. This is very alarming indeed.

Here is a quick overview of what happens when your blood sugar goes up after eating: Your body can do only 3 things with an elevated blood sugar: use it as energy, store it as glycogen in the liver or store it as fat. Well, guess what? If you are consuming more calories than what you are burning, you don’t need the glucose for energy. In addition, your body can only store so much as glycogen, so the majority gets stored as fat. Insulin is the hormone that is released by the pancreas in response to an elevated blood glucose and allows your body to use the glucose(and store it as fat). Over time, if your body is continually bombarded by a rise in blood sugar, your insulin becomes resistant and you need more of it to utilize the glucose, leading to more fat storage: this becomes quite a vicious cycle! Once your body becomes insulin resistant, it is harder to lose weight, something we hear all the time: “I just don’t eat that much and I cannot seem to lose weight, especially around my middle”. Eventually insulin resistance leads to Type II Diabetes, a road that you would rather not go down if you can avoid it.  And you can: that is the excellent news. By changing your diet and your exercise routine, you can return to the path towards optimal weight and hormone balance.

You can look and feel wonderful when your hormones and diet is balanced

You can look and feel wonderful when your hormones and diet is balanced

So is going gluten-free for you? Honestly, I cannot answer that and I don’t know if it has a huge impact on me. What I DO know is that many of the women that I see as patients have given up gluten, either by my or someone else’s recommendation, and the effect for many has been profound. I am going to ask several of them to write some comments about what happened to them individually, as I think that will be more powerful than hearing it from me. Briefly, they have noticed weight loss, clearer skin and thinking, increased energy, loss of belly fat and an overall sense of well-being. If it sounds too good to be true, it is not. For the millions of people who are gluten intolerant, giving it up can be a game changer. My goal is to go off of gluten completely starting March 1st and stay off for 21 days.  Please feel free to join me, as so many of you have in the past with our ‘consciousness cleanses’. It is nice to have company when embarking on a new way of eating and it will be fun to see what we notice individually and as a group.

Stay tuned: more info to come on what you can and cannot eat. But don’t worry: there is still an amazing selection of food out there that is without gluten. We will eat well and hopefully we will notice some significant differences in how we look and feel.

That's me inside of a 1000 year old plus tree: now that's sustainable living!

That’s me inside of a 1000 year old plus tree: now that’s sustainable living!

Advertisements

4 Comments

Filed under Essentials, Kyle Bell McAvoy, Whole Eating, Women's Health & Happiness

4 responses to “Gluten: what is all the fuss about anyway????

  1. candacebwell

    Gluten is indeed one of those big sticky topics…thanks for taking it on Kyle…for a while it was a mystery, why, so many people are finding out that they are gluten sensitive, or worse, intolerant… the answer as you say is that the wheat we are eating today is totally different, modified genetically to the point where our bodies no longer know or recognize it and thus can’t process it properly… also the emphasis on grains as the foundation of the early USDA Food Pyramids encouraged a generation to eat as much grain as they liked…now we are finding out that was not such a good idea, maybe for the wheat farmers but not for our tender guts…as far as testimonies, I have been following a gluten-free regime for about a month now and am 8 pounds down ….it feels like all belly …best feeling is never again feeling stuffed after a meal that included bread or pasta…I don’t miss it….especially not when there are fantastic alternatives like cauliflower rice, my new addiction!

  2. Kyle,
    I am excite to hear about any possible changes in YOUR health and well-being during March. I will remain tuned-in!
    Nadine
    Gluten Free RN

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s