Gluten-free are two words that divide opinion. For most they think it's a fad that will come and go. For those who have done a bit more research they will tell you that actually, gluten sensitivities are far more common than you would first believe. Since starting Mindful Chef and experiencing first hand the benefits of reducing the amount of gluten in my diet I feel and look much healthier as well.
People can have different reactions to gluten and they aren't always related to your gut. Gluten related problems can also affect the brain and thyroid. Coeliac disease is a much more serious problem where the body's immune system actually attacks healthy tissue. While there is no cure for Coeliac disease switching to a gluten-free diet should help control symptoms and prevent long-term consequences of the disease.
We believe that everyone can benefit from reducing their intake of gluten and have made sure our meals never contain gluten to make this easier.
The good about gluten-free
- Improved digestive function
- Excess fluid and weight loss
- Better bowel function
- Improved mental function & better mood
- Improved quality of sleep
- Less fatigue, irritability and depression
The bad about gluten
- The quality of modern wheat has declined in the last 40 years. Traditional methods of production have been replaced to cope with an ever increasing demand. The result is genetically modified 'Dwarf Wheat'.
- Dwarf Wheat has a higher content of gluten proteins than traditional 'tall' wheat but has a lot less nutrients (remember nutritionally dense food is good nutrition). So although the quality of wheat has declined, our consumption has dramatically increased.
And the ugly
- Wheat can cause low-grade inflammation in the body, which is an underlying characteristic of heart disease, cancer and autoimmune problems (destruction of healthy tissues in the body).
- Most high wheat based diets often have a high glycaemic index. These high GI diets are heavily linked with the rise in diabetes and obesity.
If you are interested in reducing the amount of gluten you eat or actually going gluten-free there is one really important thing to remember. Eliminating certain food groups can sometimes lead to nutritional deficiencies. You can address this by making sure the rest of your diet is as balanced as possible. It is imperative that you still eat a good variety of fruit and vegetables - both full of nutrients and vitamins.
Why not start off small and introduce gluten-free meals into your diet slowly. Take a look at our recipes for inspiration next week or simply have all of the gluten-free ingredients sent to you.