I feel like I’ve been writing a lot over the past day about gluten, but it’s the core of our lifestyle change. In my post about cheating on the gluten-free lifestyle, I tell about the immediate symptoms I felt after eating gluten, but if you’ve not really done a lot of research about it, you may still be wondering what all the hype is about.
- Gluten is not the same as wheat
- Gluten is IN wheat
- Gluten is the protein that makes dough elastic and workable
OK. Moving on.
People are so used to eating gluten that, unless you have celiac disease or a severe allergy to gluten, people have no clue that they’re having a reaction to it. After people eat dinner they talk about feeling “stuffed” or saying “I ate too much.” Although there is a definite possibility that the person ate too much, it’s also very possible that the person is having a natural response to gluten because at this point in time the wheat used in our food is so genetically altered that there’s no telling what real bread used to taste like.
Here’s a run down of how people will feel (on different levels of sensitivity) after eating gluten:
- Bloating — the “stuffed” feeling or beer belly/pregnant look
- Tiredness, fatigue
- Brain fog (abnormally forgetful or detached)
There are more obviously, but these are just the top four. We’ve all felt this. Remember at Thanksgiving when you were chalking up your tiredness and fatty feeling to the turkey? Remember the rolls, stuffing and pie you ate? All gluten baby. No wonder you felt so bad — gluten overload.
Whenever you stop eating gluten, within a few days all of these symptoms start to go away. Beware though, you’ll start to have symptoms of withdrawal from all that mess you’re not eating anymore. However, if you can make it through the first few weeks a lot of your issues will go away.