First of all, I cannot believe how quickly these last few weeks have gone by. The first day of my gluten-free journey I found myself at a wonderful Italian restaurant with my husband Joe and son Conor: dilemma #1: don’t reach for yummy warm focaccia and dip it into spicy extra virgin oil, as I would normally do. Temptation averted, the rest should be easy! I chose polenta and sausage for my entree, thus avoiding pasta and felt quite satisfied sipping on a glass of full-bodied red wine and walked away not feeling quite as stuffed.
It’s those first few days of making a change that are always the hardest and most daunting but once I settled in to my new routine, I found it easier every day to not reach for the pretzels….or grab a piece of whole grain toast for breakfast….sneak a bite of a cookie that someone(usually me!) brought in to work….grab some pita chips to dip into my hummus….order pizza for dinner or bagel and cream cheese for breakfast(these are some of my favorite foods, by the way). Instead I made up a big batch of quinoa which I would have for breakfast with some cheese or eggs( in lieu of toast) or some polenta to have with roasted veggies and some protein for lunch or dinner. I often had thin rice cakes with hummus or nut butter for breakfast and I found some very tasty quinoa chips at our local New Seasons Market. It took a little bit of planning and an occasional , ” oh right, I can’t have that right now” moment but it has been fairly easy to eliminate gluten and wheat from my daily diet.
So what have I noticed? I don’t feel as full or bloated after a meal, my waist is at least 1 inch smaller, I haven’t felt as hungry between meals, my blood sugar feels more even and I haven’t had as big an energy dip after lunch. That last one is huge as I usually get up at 4:30 am during the week so I can get to the gym and walk my dog before work…so when 2:00pm rolls around, the temptation to take a nap can be pretty big(those Latin cultures with their afternoon siestas are ONTO something). Sleep has also been deep and restful , another substantial plus as we all know how important getting adequate sleep is for restoring our adrenals and keeping cortisol levels balanced, equating to less belly fat: wow , this stuff really does make sense, doesn’t it? Avoiding gluten/wheat not only helps to even out our insulin production but it also helps to regulate our cortisol levels, both of which then help to reduce that dreaded belly fat/muffin top/menopot which we all are trying to avoid or diminish.
Now that I can see the finish line of this experiment, I am left wondering how I will apply what I have learned from these 21 days to my future diet and lifestyle. As I suspected, my digestion, mood nor skin haven’t changed so I don’t think I personally have gluten intolerance. But I do think I will benefit from minimizing its consumption on a regular basis so I will treat eating wheat and gluten-containing products like I do sweets: small amounts, occasional consumption more like a condiment than a staple of life. That way I can indulge in a piece of pizza, a nice hot piece of focaccia, a warm chewy cookie from time to time.f
And that is the way we should eat, the way Michael Pollan has so eloquently laid out for us: “Eat food(whole), not too much , mostly plants”. If we all followed this advice, our level of obesity, diabetes, cancer, heart disease , inflammatory diseases, and even mental illness would drop greatly. Adapting a whole foods, plant-based diet leads to optimal health and wellness, hormone balance and an improved quality of life. What could be better than that???