August 30, 2010

“Flour Power”

So, did you ever even hear of anything called “gluten intolerance” growing up? Oh, the good old “ignorance is bliss” days when I could plow through multiple pieces of bread slathered with butter without a thought of gluten or fat! But here we are in the age of information, having to grapple with the potential negative power that gluten may have on us!

What exactly is gluten? Defined, it is “A protein found in wheat or related grains:

(barley, rye, and to a lesser extent, oats, spelt, kamut), and many otherfoods that we eat. Gluten can be found in a large variety of foods including soups, salad dressings, processed foods and natural flavorings. Unidentified starch, binders and fillers in medications or vitamins can be unsuspected sources of gluten.”

So what’s the trouble with it? In layman’s terms, the GLUE of gluten can literally “stick to your ribs”, at the very least making weight loss tough, at the worst, causing those with a sensitivity/intolerance/allergy to it feel sick every time they eat it!

How does it affect weight loss? Refined white flour products stimulate the highest production of insulin. When we consume these kinds of products, our blood sugar levels spike upward dramatically at first within the hour, then plummet downward an hour or so after...creating mood swings, hunger cravings, and ultimately push us closer to diabetes and obesity. Refined white flour actually converts into glucose in the body FASTER than white sugar. Omitting BOTH white flour and white sugar from your diet is a near guarantee of weight loss!

A simple way to test your own body to see how gluten may be effecting it is to GO OFF all products with gluten in them, (including all processed salad dressings, and all condiments) and eat gluten free for 3 weeks- keep a journal and see how you feel!

Gluten is not an issue for everyone, so whole grain products like barley should not be ruled out unless an intolerance is noted.

When your body has an intolerance (which is way more common than a true allergy), you will have a reaction to what you ate, anything from nausea, stomach pain, gas, cramps, or bloating to vomiting, heartburn, diarrhea, headaches, irritability or nervousness. Lovely, huh?

There are other foods that may be culprits inhibiting weight loss and making you feel sluggish- the most common (besides wheat/gluten) are cow dairy products, peanuts, tree nuts, fish, shellfish, soy, and eggs. You can go get allergy tested to see if you have something going on, but the test may not catch intolerances. Going off one thing at a time is a great way to self check- you will know whether or not your body feels better or worse without that particular food group!

Some people have no problem with gluten but would still do better losing weight by avoiding white flour and white sugar products-

Sorry to say. It’s definitely a “buzz topic” that is worth your consideration in order to pursue more effectively your own weight loss and overall health, so don’t underestimate “FLOUR POWER”!

Yours in Health, Nancy

Kathleen Sanuy commented on 31-Aug-2010 08:13 PM

thanks I am trying to omit white flour, sugar, and eat natural,, I feel like I am detoxing a little. any ideas...ALot of water..Kathleen sanuy

Christine Denney commented on 02-Sep-2010 12:14 PM

Kathleen,

One suggestion would be to start including quinoa in your diet. Quinoa is a seed, not a grain, so it contains no gluten. The greatest advantage is that it is a complete protein, meaning that it contains all of the essential amino acids, something not many plant-based foods can claim! Look for quinoa recipes on the internet or in The Oaks' newest cookbook, Recipes from the Heart. It includes both a quinoa pilaf and a quinoa salad. Just be sure to rinse it well--cooking time is o nly 15 minutes--faster than brown rice and with more protein. Congratulations for starting a new journey that will serve you and your health. Please feel free to email me at christine@oaksspa if you have any further questions. (I am the food services director and a chef) All the best, Christine

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