Is Gluten Free Just a Trend or Could it Be Better?

Going “gluten-free” is a more popular choice now than ever before. 

But is it a better choice for you as an individual and as a person with CF?

Let’s discuss.

Gluten is a protein found in wheat, rye and barley. That means you will find it in breads, baked goods, pasta, cereal, and even sauces, salad dressings and soups.  Some people have a gluten allergy, which is an immune reaction also known as celiac disease. Others have what’s known as gluten sensitivity (non-celiac).  Celiac disease causes inflammation and serious damage to the digestive system. Gluten sensitivity, which is more common, can lead to some of the same symptoms, such as:

• Bloating

• Diarrhea and constipation

• Headaches

• Stomach pain

• Fatigue

• Anxiety and depression

• Brain fog

If you have experienced any of these issues, I suggest keeping a food journal for a week to see if you notice them soon after consuming gluten.  If you suspect that you are sensitive to gluten, speak to your CF dietician or GI doctor about what to do next, but I think it’s safe to try gluten-free for a week or two to see if you feel better.

Fortunately, gluten-free alternatives are abundant in today’s world.  But, don’t run to the store and load up on gluten-free packaged foods.  Just because you see the words “gluten-free” does not mean it is a healthy food.  Some of these foods are no better than the highly processed foods I coach clients to avoid, as they are loaded with food colorings, chemicals and preservatives that are not supportive of your best health.

If you’d like to learn more about how to do gluten-free “better,” email me at Michele@GoodnessGirl.com to get my Gluten-Free Guide.