What is gluten, you ask? Gluten is a Latin word for glue – it’s a protein found in certain grains (wheat, rye, barley and spelt). Basically, gluten is sticky stuff that holds things together. No human can digest gluten completely; we don’t have the enzymes to break the protein down. It gets broken down into chunks called peptides which are inflammatory. The lining of the gut is very thin like a cheesecloth and the chunks cause tears in that lining which allows particles from the gut to get into the blood stream causing a variety of symptoms leading to inflammation.

Gluten intolerance is not an immune-mediated response. Symptoms appear quickly after eating foods containing gluten with cramping, flatulence and diarrhea. Approximately 18 million people in the U.S. alone are affected. There is no recognizable test to diagnose.

The simplest way to find out is follow the elimination diet. Simply, take gluten out of your diet for two weeks and see if you notice a difference. There are alternatives to using wheat flour, try baking with coconut, almond or rice flour instead.

So what’s the connection between gluten and weight loss you ask? Wheat triggers a rise in blood sugar which triggers a rise in insulin which leads to fat storage. Wheat has addictive properties which can affect cravings, mood, and appetite.

Gluten sensitivity can masquerade as IBS (Irritable Bowel Syndrome), skin disorders (eczema, acne, psoriasis), neurological disorders (behavior problems, headaches, brain fog), and even auto-immune diseases (MS).

Lisa Edwards, MOTR/L, BSRS


Johnny Bowden, PhD “the Rogue Nutritionist” and Dr. Stephen Sinatra, MD Cardiologist “The Great Cholesterol Myth”. Magazine: Amazing Wellness Spring 2015.