Does a gluten-free diet have real health benefits or is it just a fad? For those with celiac disease, avoiding gluten is a matter of life and death. Consuming foods with gluten damages their small intestines, making it difficult for their bodies to absorb nutrients and maintain a healthy weight. I’ve been tested before and don’t have the disease, but recent articles on gluten sensitivity have me wondering how my body would react to a gluten-free diet. I’ve always had stomach issues, but would my symptoms improve if I cut out one of my food staples?
I’m putting a gluten-free diet to the test for the month of March and giving up foods with wheat, barley, and rye. I know a big problem with processed gluten-free foods is that they’re often higher in calories, fat, and sugar than their gluten-filled counterparts, so I’m not going to replace what I’m giving up (save for some gluten-free desserts). A few foods and drinks that I’ll miss:
- Baked goods of all kinds, including cookies, cakes, and fancy pastries (flour)
- Sandwiches on crusty baguettes (more flour)
- Sixpoint Sweet Action beer (wheat and barley)
- Gin and tonics (gin is distilled from a mix of grains that could include wheat, barley, and rye)
- Soy sauce (made from fermented soybeans and grains)
So get ready for some gluten-free recipes and place your bets on when I’ll cave and eat a cookie.