As the world continues to accept and recognize gluten sensitivity as a major contributor to poor health, we face another looming problem. Why are so many people with gluten sensitivity not getting healthy when they go on a gluten free diet? The answer is more simple than you would think, and it has a name…
The Gluten Free Whiplash Effect
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.
Let’s take a closer look:
- The Cardinal Rule – One cannot achieve or maintain health eating unhealthy foods.
- Processed and packaged food is not healthy regardless of whether or not the label claims to be gluten free.
- Eating unhealthy foods leads to poor health (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 not been adequately studied to be safe for those with gluten sensitivity (see video tutorial #1 for more on this).
- Most processed “gluten free” products contain genetically modified grains, high amounts of sugar, and are devoid of any significant nutrient density.
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, a TRUE gluten free diet full of whole, organic, healthy foods will be an answer to your prayers.
How does your diet stack up? Do you pass or fail when it comes to making healthy choices? Please comment below…