Gluten… the big bad wolf!

It’ll huff and puff and blow(t) your tum down!

Oh, how we have villainised gluten, and it’s always a wonder as to why.

First and foremost, let’s define this wolf.

In short, gluten is a plant protein found most commonly in wheat, barley, rye and spelt. So why would a protein found in plants be bad for us? Protein in itself keeps you feeling fuller for longer (as we know from our favourite HPR milk), and it is this plant protein that keeps gluten-rich foods low GI and makes them dense and more satiating for you. 

So, where does all the hype come from? Personally, it’s not so much as to whether a person is eating gluten or not, but rather why they choose to exclude it from their diet. Too many fail to (really) ask, “Why am I choosing not to eat gluten? Do I have a disease? Do I struggle with inflammation? Or am I caught up in the latest trim ‘n lift fad that promises miracles by cutting out this one thing? Hmmm, good question.”

It all comes down to choice, and I am sad to say, often an uninformed one, but a choice nonetheless. Unless you have a legitimate health concern such as Coeliac disease, you do have a choice. Coeliac is an absolute allergy to gluten and can be highly damaging to your health, cause malnutrition, inflammation of the small intestine in rare cases have severe skin allergy reactions. It’s an allergic reaction in the same way people are allergic to bees, peanuts or shellfish. It should be avoided at all cost. 

Most people are not allergic. Some have an intolerance. Both most, well, are just choosy. 

Let’s pause briefly at allergy vs intolerance. 

Intolerance is not an allergy. The less you tolerate, the worse the intolerance becomes for you. By this, I imply that you can, in fact, manage and control your body’s reaction towards gluten. But this is the conundrum we have been facing. As soon as anyone experiences a slight intolerance, the first thing they do is AVOID, AVOID, AVOID…which unfortunately is not the right approach. It would be like taking garlic, shoving a giant raw clove in your mouth and chewing away: you’d survive, no doubt, but it would be overpowering and hardly very pleasant. But, if you took a pinch of garlic and included it in your cooking, say while frying your onions and beef, you’d realised that a small amount enhances the dish, your tastebuds and stomach are ok to comply with the flavour, and your meal is suddenly elevated. Food intolerances are the same – small amount to balance the gut vs being extreme.

Cutting gluten grains out is also cutting out certain vital sources of complex carbohydrates, which are imperative for a balanced diet. By completely ridding your life of all gluten, you will lose the fibre, B vitamins, folate, iron, calcium and vitamin D provided by fortified breads and cereals. Therefore small to moderate amounts of gluten are actually beneficial. Again, I say moderation. 

You can handle your intolerance in small amounts by teaching your gut to tolerate it as you would with lactose intolerance. For example, consuming a teaspoon of plain low-fat yoghurt every day helps to develop good gut habits. Or one could have a few bites of a slice (not six slices) of wholewheat toast every day with a protein (boiled egg, spinach, salmon) to slow the digestion down and help your gut readily absorb the nutrients with limited reaction.

“That’s easy for you to say, Candice, how would you know this is possible?” Great question. I have IBS, mild gluten intolerance and am lactose intolerant but have completely “trained” my gut and body, and I have no issues at all as we speak. I will also add that a teaspoon of glutamine a day helped aid in these processes (it’s a pleasure you’ll thank me later). FYI: Read our Dairy: Friend or Foe article here: https://recoverymilk.co.za/2021/01/28/cows-milk-friend-or-foe/

Even for the Coeliacs… 1-3% of people who have Coeliac disease need to eat gluten-free only for their medical treatment; for most other people, avoiding gluten can do more harm to you than good. 

A recent study found that people who eat more gluten-free foods aren’t any less likely to get heart disease and may actually be at greater risk since the eating pattern may reduce their intake of healthy whole grains. Download the study here:  https://celiac.org/wp/wp-content/uploads/2017/05/gluten.pdf

So before you decide to get on fad diets, fad research, fad marketing and support fad business agendas that DON’T CARE about your health and wellness – do your RESEARCH. Know your FACTS. Speak to a QUALIFIED PROFESSIONAL. 

I am always happy to help.

Yours in (honest) health,

The Fitness Hybrid

HPR is a specially formulated, high-quality protein recovery drink, packed with 21 grams of protein and 8 added vitamins that are crucial for high-intensity exercises. It provides all the necessary components to speed up muscle recovery so you can Recover Like a Pro.