Tired often? Why cutting gluten helps

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Tired often? Why cutting gluten helps
What, when, and how we eat determines to a large extent whether we are energetic or eternally tired. If you know which foods give you energy and health and which ones bring you down, a lot is gained. This article explains why it’s better to avoid gluten to get more energy.

Whether you are plagued by lack of energy, reduced resistance, or a chronic illness, it can in principle all have to do with an excess of gluten-containing white flour, milk, dairy products, sugar and sweeteners, rancid fats, or trans fats from the casserole or processed products. Eliminate such energy robbers from your menu, at least for a short time. This way you can effectively and cost-effectively inventory which products you do not tolerate well. It can give you a significantly higher energy level. We are now going to delve into gluten.

Gluten

The protein gluten is found in grains such as wheat, two-grain, Kamut, spelled, rye, barley, and green (‘unripe’) spelled. Humans cannot digest this completely. Not even if it concerns organic products. The gluten protein isn’t necessarily bad. If it needs to be digested in modest amounts every now and then, grains containing gluten are not a problem, although they have no particular nutritional or health benefits.

Leaky Gut Syndrome and Other Miseries

In the majority of people, it is excreted completely undigested without symptoms appearing. But there is a catch: gluten causes a higher permeability of the intestinal mucosa for a few hours, even in healthy, energetic people. A healthy intestinal mucosa is usually fully restored within a few days, but a repeated, prolonged gluten challenge, in combination with other factors – such as antibiotics, medication, or stress – can contribute to a disrupted intestinal mucosal barrier; the leaky gut syndrome.

An excess of gluten can potentially trigger food intolerances, autoimmune diseases, and chronic energy deficiency. The gluten problem seems to be growing, partly because it has crept into many foods and the gluten content in grains has increased significantly in recent years. I’m not kidding about it: in the beginning, it can be a huge challenge to eat gluten-free. Gluten is hidden in breakfast cereals, sandwiches, snacks, sauces, binding agents, and as a stabilizer in many processed products.

Eat gluten-free

Tired often? Why cutting gluten helps

Despite massive grain consumption, only a meager 15 grams of dietary fiber is consumed per day in industrialized countries. A gluten product such as a croissant, for example, does provide a wonderful taste experience, but the usually much too strong blood sugar stimulant due to the refined white flour is a major drawback.

If you have a chronic energy deficiency, it is, therefore, a good idea to eat gluten-free for a while as a test. You can easily switch to gluten-free products such as millet, buckwheat (which is botanically not a grain, but a knotweed crop), pseudocereals such as amaranth, and quinoa, nuts, seeds, and the flours obtained from them.

Important: In our innocence, we should not think that gluten-free is automatically healthier. Gluten-free foods, for example, processed products such as cookies and the like, are often full of sugar and additives. In a gluten-free and especially grain-free diet, an adequate supply of nutrients is essential, so that the body is adequately supplied with iron and the B vitamins vital for good energy.

Oats are not always gluten-free

Another note about oats: naturally, it contains no gluten. But if you buy ‘regular’ oats, they often contain gluten particles. This happens when gluten-containing grain and gluten-free oats are processed on the same conveyor belt during production. A study by the renowned New England Journal of Medicine found that only two of the 12 oat samples are gluten-free. If you buy oats, make sure it says “gluten-free” on the label.

 

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