Going gluten free can be a saving grace for many. However; a common clinical manifestation called Gluten Whiplash occurs for many who do not go TRUE gluten free.
The Gluten Whiplash Effect typically occurs 3-6 months after starting a gluten free diet. Let me explain. When one initially goes gluten free, a state of dietary distress and confusion sets in. Many limit their diets to an extreme because they are not quite sure what to eat. The typical gluten free diet learning curve takes 8-12 weeks. This is because one must spend enough time educating themselves about acceptable products, restaurants, etc. During this time, the body starts to heal and most people do very well noticing dramatic improvements in their health.
Once the learning curve is conquered, people tend to gravitate toward the processed, packaged “gluten free” food items. People tend to get lazy and make the choice of convenience over health. BIG MISTAKE! This is where Gluten Whiplash tends to set in.
Let’s take a look at why:
- Processed and packaged food is not healthy. One cannot expect to achieve or maintain good health eating unhealthy foods (I know, this should be a no brainer).
- Many over the counter packaged foods contain cross contamination of gluten
- Many “gluten free” products contain other types of grain based glutens that have been shown to cause similar damage in those with gluten sensitivity (learn more about this here).
- Most processed “gluten free” products contain genetically modified grains, high amounts of sugar, preservatives, chemicals, and are devoid of any significant nutritional value.
I know that many of you reading this can relate. I have personally seen this phenomenon clinically in more than a thousand patients. If you happen to fit the profile above, or if you are just not responding to a classic gluten free diet, TRUE gluten free may be an answer to your prayers. We will be dissecting this topic more over the next several days, so stay tuned…
In good health,