Can You Lose Weight on a Gluten Free Diet?

Using the gluten free diet as a weight loss technique? Consider these 10 things:

  1. Though people from various walks of life say that gluten free diet is ideal for weight loss, it requires some in depth analysis before you switch to such a diet.
  2. According to the American dietetic association, there is no proven gluten free diet for weight loss. Little research has been made in this connection. So, there are no statistical data to prove or disprove no gluten for weight loss.
  3. Some people suffer from gluten intolerance and gluten allergy. They have to eat a gluten free diet in order to stay fit and in good health. An extreme form of gluten related disorder is the celiac disease. This is a form of immune disorder where the intestine cannot absorb the nutrition which is present in the food that you eat. Celiac disease is aggravated by gluten intake.
  4. Apart from the people who are suffering from intolerance and other similar disorders, gluten probably plays an indirect role in weight loss. If you examine the list of gluten rich foods, you will see that they are also high in calories and sugar which lead to weight loss. So, if you avoid gluten rich foods, you are actually avoiding processed foods which add a lot of needless calories to your diet. As a result, you will obviously lose weight.
  5. A few studies have been conducted. They reveal that if you go on a no gluten diet, you are actually opting for healthier food choices. As a result, you may lose an average of 15 to twenty pounds of your body weight at the end of the first month of your gluten free diet.
  6. According to one research, no matter how tall you are, eating gluten rich foods continuously will make you heavier and bulkier.
  7. While scientific evidence of no gluten for weight loss is still being collected, there are a number of conclusive studies which show that overweight people who are suffering from celiac disease enjoy definite benefit from a diet free of gluten. A clear trend of weight loss can be seen in them.
  8. The fact is that gluten itself is not causing any significant increase in your weight. So, eliminating gluten is not likely to have a severe impact on your weight. However, the gluten rich foods also tend to be rich in salt, fats and calories. So, when you avoid them consistently, a noticeable difference is seen in your weight.
  9. You need to be careful about what foods you choose to replace the gluten rich food that you are eliminating from your diet. These free of gluten substitutes actually may contain higher calories. At the same time, replacing wheat cereals with refined cereals may affect your nutrition because these are often not enriched with added nutrition. In these cases, a diet free of gluten will not be helpful for you in losing weight.
  10. In fact, except in cases of celiac disease, a gluten free diet exercises little direct influence on weight. But, it does have a lot of indirect influence. So, if you can stick to gluten free healthy alternatives for long time, you are bound to notice a loss in weight.
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The Gluten Summit

“Is gluten the cause of your health problems?” It very well could be.

It’s an interesting, and important, question to ask. Fortunately, Dr. Tom O‘Bryan has made it part of his personal mission to move this question into today’s conversations between patients and healthcare professionals.

Asking this question could, potentially, improve the lives of millions now instead of years from now, which is how long it often takes for groundbreaking research to make it to mainstream practice.

That’s why I encourage you to register for the world’s first Gluten Summit. This FREE event is taking place online from November 11-17. Dr. O’Bryan has gathered 29 of the world’s experts and opinion leaders on the topics of gluten-related disorders, healthy living and nutrition, each in one-to-one interviews about their particular areas of expertise.

YOU DON’T WANT TO MISS THE KNOWLEDGE THAT WILL EMERGE FROM THIS EXCITING EVENT!

That’s why you should register for FREE now: Register Here

The Gluten Summit will:

- Bring the latest research to the public eye with interpretation from Dr. O’Bryan;

- Call more attention to gluten-related disorders;

- Potentially improve diagnosis and treatment in practice;

- Teach better practices for safely eating outside of the home;

- Encourage more clinicians, practitioners and patients to ask, “Could it be gluten?”

Who is speaking at the Gluten Summit?

Prof. Michael MarshDr. Loren Cordain

Dr. Alessio Fasano

Dr. Umberto Volta

Dr. Aristo Vojdani

J.J. Virgin

Dr. Mark Hyman

Jeffery Smith

Dr. Deanna Minich

Dr. Yehuda Shoenfeld

Dr. David PerlmutterMelinda Dennis

Dr. Daniel Amen

Suzy Cohen

Dr. Mark Houston

Dr. Rodney Ford

Andrew Keech

Erica Kasuli

Cynthia Kupper

Dr. Liz LipskiDr. William Davis

Dave Asprey

Nora Gedgaudas

Dr. Peter Osborne

Jaqui Karr

Sayer Ji

Tom Malterre

Dr. Marios Hadjivassiliou

Dr. Natasha Campbell-McBride

When is The Gluten Summit?

The Gluten Summit will take place online for FREE from November 11-17. Each day, 4-5 interviews will be available to watch on demand. The information each interview contains will be educational for you–even potentially life changing–as you learn the importance of these new healthy practices for you and your family.

Therefore, I urge you to click here to register today! 

 How much does it cost?

The Gluten Summit is free for all attendees. Archives of the summit (Audio, presentations and transcripts) will be available to purchase for those who wish to retain the educational information that will be presented.

How do I register?

Visit The Gluten Summit to register for this free, online event today!

Don’t miss the world’s very first Gluten Summit!

 

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Read The Labels

The Food and Drug Administration (FDA) states:

Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening. There is no cure for food allergies. Strict avoidance of food allergens and early recognition and management of allergic reactions to food are important measures to prevent serious health consequences.

While this is a statement of the obvious, if you have celiac disease or a gluten allergy, you MUST read food labels when grocery shopping. We have made mistakes before and we had no choice than to turn those mistakes into learning experiences. The first big mistake was with sushi from Whole Foods Market. We wrote about it here. The problem there is that I just looked at the “contains” statement. I did not read the whole label.

Here is another example of a screwed up “contains” statement:

gluten free spouseThis is a “snack keg” is marketed by a convenience store chain. There are pretzels pictured on the front, which was the first red flag. My eyes always seem to go to the bold “contains” statement first.

Check out the statement here. Nothing but tree nuts and milk. Well, if it’s got pretzels then we need to check that out. And there it is, halfway down the list, “enriched wheat flour” and then “barley malt extract” a little further down.

Reading labels is a task that has to be learned. As I have gotten older, I have to remember to take my reading glasses to the grocery store. Read, read, read.

You will get the hang of it and be able to scan for the gluten containing words. Many of those with celiac disease have other food allergies also, so you may have a big list of words you are looking for.

Here is the FDA’s guidance on how the major food allergens are to be listed on the labels:

The law requires that food labels identify the food source names of all major food allergens used to make the food. This requirement is met if the common or usual name of an ingredient (e.g., buttermilk) that is a major food allergen already identifies that allergen’s food source name (i.e., milk).  Otherwise, the allergen’s food source name must be declared at least once on the food label in one of two ways.  

The name of the food source of a major food allergen must appear:

  1. In parentheses following the name of the ingredient. Examples: “lecithin (soy),” “flour (wheat),” and “whey (milk)”

– OR –

  1. Immediately after or next to the list of ingredients in a “contains” statement. Example: “Contains Wheat, Milk, and Soy.”

As you can see, the label in the picture follows the rules but, in my opinion, if they are going to use a “contains” statement then they should be accurate on their listing.

Well, I managed to write this without using any bad language and that was tough. This is a very personal issue to me because I do not like to see my wife hurt from the pain caused because I didn’t read the label correctly.

Let us know what your experiences have been.

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Is A Gluten Free Diet Really Necessary?

Gluten-Free: Food Trend or Medical Must?
Courtesy of: Chef2Chef.net

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What is Celiac Disease?

This is a good brief introduction that answers the question, “What is celiac disease?”

 

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Celiac Disease Symptoms

Celiac Disease Symptoms

Celiac Disease Symptoms – Courtesy of Gluten Dude

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