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Gluten-Free Diets

December 5, 2008

Gluten-free diets are gaining popularity with Americans as more people are realizing they have sensitivities to eating products with wheat, barley or rye. One study found that we spend more than $2 billion dollars a year on gluten-free products.  

Gluten, found in cereals, bread, cookies and cakes, is associated with many health problems like allergies, brain fog, candida and mineral deficiencies, and more minor symptoms like bloating, constipation or gas. Many people are allergic to wheat but don’t know it. If you think you might be sensitive or allergic to gluten, you can remove all wheat and gluten products from your diet for a few weeks and see how you feel. 

While it may seem difficult to avoid wheat, there are delicious grains like amaranth, brown rice, buckwheat, millet, quinoa, sorghum and teff that you can add to your meals. Many people find that when they remove these products from their diet, they start eating more fruits and vegetables. Instead of whole wheat bread for your sandwich, make a wrap using lettuce.

Even those who know they are not allergic to gluten say they feel healthier by sticking to a gluten-free diet. Try it out and let us know how you feel.

About the author

Joshua Rosenthal is the Founder and Director of the Institute for Integrative Nutrition. He has worked in the nutrition field for more than 25 years, teaching at the school alongside health leaders including Andrew Weil, Deepak Chopra and Barry Sears. At Integrative Nutrition students are trained as Health Coaches, receiving the holistic nutrition education necessary for them go out into the world and help others improve their health and happiness.