Gluten Free Flour: Is it really good for you?

Gluten free foods (like gluten free flour) used to be sold in health food stores. Now, there isn’t an isle in your grocery store where there aren’t labels with ‘gluten free’ on them. You probably knew already that people can be affected by wheat gluten and lectin. But, what is gluten? It is a protein made up of glutenin and gliadin molecules.

Gluten is also in grains other than wheat; including barley, oats, rye, and spelt. Gluten can be a hidden ingredient in a variety of foods like malts, starches, hydrolyzed vegetable protein, texturized vegetable protein and others.

Most bad talk is about wheat gluten. But, even grains like corn have their own gluten that may bring harm to some. Many of us may be gluten sensitive or have a wheat allergy and not even know it.

Thankfully, you can be tested not just for wheat sensitivity but for other grains. Those with celiac disease (an autoimmune disorder) or leaky gut (in which foreign substances can enter your bloodstream and cause immune disorders and inflammation) may benefit greatly from a gluten free diet, improving symptoms possibly avoiding further complications.

Nutrition has come back to its beginning. The healthiest way to eat 
is how man used to eat thousands of years ago: back to eating food 
that is the way nature made it. This is called plant based whole 
food. You can't fool mother nature! We are designed to eat whole 
food in its natural state, not refined or processed.

White flour (including gluten free flour) also raises your blood sugar as quickly and as high as sugar. I know I have had a hard time in the past avoiding eating cookies and crackers. Wheat is addicting acting like Opium on the brain receptors.

After eating just one, all I wanted was to eat the whole bag or box. Refined wheat products can make you gain weight. I got stuck at 185 lbs. and when I ceased eating bread and other refined grain products with flour, I began to lose steady weight.

A few crackers or piece of bread might be OK. But, more than that every day or every other day may do bad things to your system. Even something as small as a crouton can affect those with gluten sensitivity.

You could stop eating all grain for a week or so and see how you feel. This includes grains like oats. All grain has relatively low nutrient content compared to fruits and vegetables. Grain has no flavor. Fruits and vegetables offer superior nutrition and have fiber.

Did you know there is no nutritional requirement for grain in our diets? Best recommendation: leave all grain to livestock to eat. We humans thrive on plant based whole foods just like the great apes (genetically speaking, we are almost exactly alike.)