Gluten-free diets are a nessesary adjustment to our diets for many different health reasons, but it’s far from easy.
Even those of us who are merely cutting out gluten because of a celiac diagnosis can have a very difficult time adjusting to the new diet. Unfortunately, little is mentioned about the down side of making such a huge, if necessary, change in eating habits.
About a third of us feel so lousy after cutting down on our carbohydrate intake that we seriously consider turning our backs on our new diets. The strain of staying on track can be overwhelming.
Gluten-free diets are essential to the celiac patient, but it disrupts the metabolism in profound ways that, until now, we have ignored because there is absolutely no other option for those of us who can’t digest gluten. It is worth noting that there are other situations where we may find ourselves drastically reducing carbohydrates in order to realize health benefits.
Changing the diet to limit or eliminate one’s intake of grains and starch is a common response to many of the following situations:
- People who have celiac disease, non-celiac gluten sensitivity or wheat allergy.
- Diabetics who seek to stabilize blood sugar.
- People with small intestinal bacterial overgrowth (SIBO) who need to limit all di- and polysaccharides (most starches and sugars) per the SCD or GAPS diets.
- People on the FODMAP (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols) diet for fructose, lactose and fructans intolerance. Many celiac patients report benefits of this diet when symptoms don’t resolve after treating celiac disease.
- People starting the Paleo diet or the autoimmune protocol diet (AIP) are instructed to stop eating grains and processed foods.
- People eating a very low-carb diet (below 40 grams per day) in an effort to shed excess body weight.
- People with epilepsy and certain other neurological disturbances who benefit from a reduction in carbohydrates in order to promote ketosis (see Gut and Psychology Syndrome diet, or “GAPS diet”).
- People who are fighting metabolic syndrome and insulin resistance.
The thing that all these situations have in common is the need to make a significant dietary reduction of grains and starch.
Read the full story here to learn how to reduce the stress of a gluten-free diet: