Is your brain tired or foggy? Perhaps you have a hard time digesting your food, or worse, you have stomach pain or bowel movements that don’t always go the way you want them to go. If so, you might be considering giving up gluten and changing the way you look at food. 

Wheat, barley, and rye all have gluten as an essential component of their protein composition. Gluten itself is not harmful if you don’t have celiac disease, but consuming too many simple carbohydrates, such as white bread, spaghetti, and desserts, can be, and reducing the amount of gluten you eat will help you reduce eating these things. 

A gluten-free diet isn’t necessary for those who aren’t battling gluten intolerance, but it might still be the best thing you can do. Read on to find out more. 

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Gluten Is An Allergen

Because gluten is found in so many foods, many people are unaware that they have a gluten sensitivity. Going gluten-free is more than just eliminating bread and beer; it requires a greater level of dedication. 

Wheat, barley, and rye aren’t the only grains that contain gluten. Seasonings, spices, chicken broth, salad dressings, soy sauce, and so much more can include gluten. When only popular gluten foods like pasta and grains are avoided, it becomes difficult to pinpoint a gluten allergy; you might think you’ve eliminated everything but still have symptoms, and the truth is you might still be eating plenty of gluten. How do you get started on your gluten-free diet? It’s very simple; be sure to check labels and remove any gluten from your diet.

Gluten Causes Inflammation 

After a big meal, do you ever feel bloated? What if you’re bloated all the time despite your best efforts to eat healthfully, abstain from junk food, and stay active? Wheat gluten, when digested, turns into glucose, which elevates insulin levels and promotes inflammation. By eliminating gluten from your diet, you are reducing inflammation on a molecular level, which is a positive thing and you’ll feel much healthier because of it.

Gluten Increases Blood Sugar Levels

 Wheat has a significant impact on blood sugar in addition to the inflammation it generates. Carbohydrate-rich foods are the most common sources of gluten. The more carbohydrates in your diet, particularly those containing gluten, such as bread, pasta, and cereals, the more frequently your blood sugar levels will rise above the usual, or healthy, range.

When you make your own food, you can reduce the amount of gluten in your diet even more easily. Just search out gluten-free recipes like this one for homemade baked fries, and you’ll see how simple it all is. You don’t have to miss out just because you’re eliminating something potentially harmful from your diet. 

Gluten Causes’ Leaky Gut’ Syndrome

Leaky gut syndrome sounds terrible, but what exactly is it? Essentially, it’s when food particles and bacteria are released into the bloodstream through holes or breaks in the gut lining. The end result is inflammation and allergy responses as an autoimmune response. 

Gluten causes leaky gut because toxic waste is leaked into the circulation because gluten is difficult for the stomach to break down. Cutting out gluten is a fantastic way to begin the healing process for those who suffer from symptoms of leaky gut syndrome like nutritional shortages, digestive difficulties, or exhaustion.

Gluten Causes Brain Fog And Fatigue 

Brain fog and exhaustion are two of the most typical side effects of ingesting gluten. Adding insult to injury, gluten has been shown to worsen neurological symptoms such as depression and anxiety. When scientists looked into the effects of this, and the symptoms people experience after ingesting gluten, they discovered that the recovery time from gluten-induced fog can range from four hours to seven days. A gluten-free diet can be a huge help if you’re suffering from brain fog and can’t think clearly.

Gluten Lacks Nutritional Value 

Despite the claims of the gluten-free diet’s detractors, modern gluten products don’t support the old assumption that gluten is nutritionally valuable. It’s not uncommon to see ‘enriched’ or ‘refined’ gluten listed as an ingredient on food labels. Due to the fact that manufacturers remove the nutrients from gluten goods and then add synthetic components to improve nutritional benefits, they can change the way they talk about the gluten in their food. This results in an artificially enhanced product, and how healthy can that be for your body? If the word gluten is anywhere on the food labeling, it’s best to pass that food by, whether it has been enriched or not.