gluten

Eleni
Jul 31
4 min read

Sometime in the mid 20th century, especially during the Green Revolution, modern wheat began to be heavily hybridized, processed, and refined in ways that changed its structure and made it harder for many people to digest and tolerate. YUCK!

I did my best here to keep it short and to the point along with giving you a starting point of going down your own rabbit holes on why your gut probably feels better eating a pizza in Italy rather than here in the states. Know what you vote for!

What is gluten?

Think of gluten as a type of protein that lives inside certain grains. It’s mainly found in wheat, barley, and rye, and for some people, their body just doesn’t handle it well.

You might hear about oats too. Oats themselves aren’t the worst, but here’s the catch: they're usually processed right next to wheat, so they get contaminated. That’s why unless they say “certified gluten free,” I still consider them a problem.

The biggest ones to watch are: wheat, barley, and rye. Those are the main triggers when it comes to gluten issues. An easy way to remember the main ones is BROW: Barley, Rye, Oats, Wheat

There’s also some gray area with other grains like corn. Some people are totally fine, and others still feel off. That’s where you start learning what your own body actually tolerates. Your body knows, you just have to learn to listen to it!

Why is gluten such a big deal to me?

https://pmc.ncbi.nlm.nih.gov/articles/PMC4377866/

Here is why I DO NOT consume it…

Before getting into the inflammatory response that it causes, can I just leave a couple links here on how gluten-derived peptides may have “opioid effects” and potentially influence behavior and perception of reward. And there is now something being called Gluten Withdrawal Syndrome (GWS). This can happen when you stop eating gluten, due to addictive, opiate-like compounds called gluteomorphins formed during gluten digestion. PEOPLE… Our children are eating this in cereal. WAKE UP!

Gluten is super inflammatory for the body. Even if you don’t have a full blown reaction to it, it can still mess with your gut. In simple terms it triggers “leaky gut,” (zonulin) which basically means your gut lining becomes more open than it should be. When that happens, things that aren’t supposed to get into your bloodstream can start slipping through…toxins, bacteria, undigested foods. YUCK!

For some people, their body can handle that and bounce back (but regardless, it causes inflammation). But for others, over time, the immune system starts reacting to gluten like it’s a threat. That’s when you shift into gluten sensitivity. Then on the other end there is Celiac Disease, which is more severe and actually damages the intestines. Lot’s of people fall into what’s called Non-Celiac Gluten Sensitivity. That can show up in a lot of different ways and doesn’t always look obvious. Some people get gut symptoms. Others don’t feel it in their stomach at all. It can show up as brain fog, anxiety, low mood, headaches, skin issues, or even affect things like your thyroid, like in Hashimoto’s thyroiditis. That’s why it can be confusing. Gluten doesn’t hit everyone the same way but again it causes inflammation regardless so why would you consume it?

Gluten doesn’t stay in your body that long but the reaction it creates can (3-6 months). So you might clear the food in a couple of days, but your body can still be dealing with the inflammation for a lot longer than that. If your body is already stressed, inflamed, or trying to heal, gluten can make things worse. I always say it’s like adding fuel to a fire that’s already burning.

That’s why removing it is often one of the first steps to calm things down, support your gut, and actually give your body a chance to reset and heal.

Next time gluten is in front of you, pause and ask yourself if it’s adding inflammation to your body… is it worth it?

At first, going gluten free can feel a little overwhelming, but I promise it gets easier and once you start feeling the difference in your body, you won’t want to go back. The key is to focus less on replacing everything with “gluten free” packaged foods and more on building your diet around real, whole foods that are naturally gluten free. Think high quality proteins, healthy fats, vegetables, fruits, nuts, and seeds. That’s where the real healing happens.

I put together a simple breakdown to help guide you so you’re not guessing in the beginning and can start feeling more confident navigating it day to day.