How To Know If Gluten Is Doing You More Harm Than Good
You’ve just devoured an amazing spaghetti lunch from that little Italian place around the corner from work. Everything was to-die-for, from the breadsticks to the pasta with that perfect red sauce. So good, in fact, that you have half a mind to get more to take home for dinner tonight.
You feel energetic, alert, confident, and ready to sail through your day, knocking out one priority item after another. RIght?
Wrong.
Instead of getting a sudden burst of productivity, you’re sinking fast. The spreadsheets might as well be swimming in front of you. You’ve spent the last 45 minutes typing a two-sentence email — and you’re still not convinced it’s comprehensible.
Your stomach is rebelling against every food decision you've ever made. You’re so bloated you think strangers will ask when the baby’s due. And you’re not so sure how long you can even keep your lunch down.
You should take a lap or two around the office, help some of that pasta settle. But really, you just can’t move. Too tired. Even when you’re not catching yourself nodding off in front of your laptop (which you do for most of the afternoon), you’re just not … there.
About a half hour before 5, you give up and go home sick. It’s not like you can accomplish anything else anyway. And if this isn’t sick, you don’t know what is.
You go home, hide under blankets, and wallow over what a lousy human you are.
If this sounds like you, don’t beat yourself up just yet. Maybe it’s not you. Maybe it's the gluten.
What Exactly is Gluten Anyway?
Gluten is a protein that exists naturally in certain grains. Because it’s glue-like in quality (hence the name), gluten helps hold foods together.
The “Big Three” grains that contain gluten are:
Barley
Rye
Wheat (and its’ derivatives, including farina, farro, graham, semolina, spelt, and wheat berries)
But the list doesn't stop there. Brewer’s yeast, malt, and triticale (which is a mix of wheat and rye) also make the list.
Given the grains listed above, it’s no surprise that all sorts of delicious foods are made with gluten. Breads, pastas, cereals, cookies, cakes, pies, breadings, beers, crackers, and flour tortillas all qualify.
But you may not realize that other beloved food items could contain gluten as well.
Some of the offenders include french fries battered in wheat flour, processed meats, chips coated in malt vinegar seasoning, soy sauce, salad dressings, soups, vegetarian meat products, and sauces and gravies (thickened with wheat flour). And while the oats in your breakfast are naturally gluten free, beware. They are frequently grown alongside barley, rye, and wheat, which can lead to cross-contact.
How Do I Know If I’m Sensitive to Gluten?
Some lucky souls have the benefit of being able to eat gluten with no ill side effects. For those folks, eating gluten can actually have benefits. It often means consuming more whole grains, which can positively impact rates of type 2 diabetes, heart disease, and stroke. And it’s possible that gluten serves as a prebiotic in the gut, staving off gastrointestinal issues like irritable bowel syndrome.
But approximately 20 million Americans aren’t so fortunate. About 2 million of those have Celiac disease, an autoimmune disease where gluten consumption damages the small intestine and leads to a host of other ill effects, from numbness in the legs to low blood count.
And the other 18 million people, or about 6% of the U.S. population, are gluten sensitive. They don’t have Celiac disease, but they can still experience a number of negative side effects from eating gluten.
Some of the tell-tale signs of gluten intolerance include:
Anxiety — It’s a lesser experienced symptom of gluten intolerance. But for some, unexplained anxiety and depression can be attributed to their body’s reaction to gluten.
Bloating and belly discomfort — Bloating and gassiness — feeling tight, swollen, and uncomfortably full — are frequently cited symptoms of gluten sensitivity.
Brain fog — Nearly half of gluten sensitive folks experience difficulty concentrating and paying attention, short term memory problems, confusion, issues finding the right words, and lack of creativity.
Constipation and diarrhea — Severe digestive issues are one of the most frequent symptoms of gluten intolerance. They usually subside 48 hours after eliminating gluten from the diet.
Extreme fatigue — Even with adequate amounts of sleep, gluten sensitive patients feel lethargic and lack the energy it takes to get through the day like they normally would.
Headaches — More than half of gluten sensitive patients experience regular headaches.
Nausea and vomiting — These frequently-cited digestive symptoms often arise, making patients sick to their stomachs.
And if that’s not all bad enough …
Gluten-Induced Brain Inflammation?
That’s right. The newest, groundbreaking research out of New Zealand’s University of Otago shows a direct correlation between gluten consumption and brain inflammation in mice.
With damage occurring in the hypothalamus — the part of the brain that regulates metabolism — weight gain, decreased glucose regulation, and reduced memory function could all be linked to a gluten-based diet. And because humans and mice have similar physiological factors, the same damage could also be taking place in us.
Fortunately, for those of us concerned about our gluten intake and the havoc delicious breads, pastas, and pastries could be wreaking on our insides, there is another way.
How to Start a Gluten-Free Diet
If you’re convinced that it may be time to try a gluten-free diet, getting started doesn’t have to be as daunting as you may think. You can enjoy unlimited amounts of fruits, veggies, nuts, beans, seeds, and lean meats.
Even grains like rice, corn, and quinoa can stay on your list, giving you lots of options for a well-rounded diet. And if you can’t dream of ditching the pasta, don’t!
NIXGLU Pasta Company specializes in a wide variety of certified gluten-free pastas. We’re proud that all of our products are made with a special mix of corn and rice that’s grown and produced right here in America, locally on our NIXGLU farm in the Bootheel of Missouri.
We offer every type of pasta you know and love, with options ranging from penne to angel hair. Our gluten-free pastas cook and taste just like the pasta grandma used to make. We even have a 100% money-back guarantee: You won’t be able to taste the difference.
We don’t just stop at gluten-free pastas. To ensure a truly worry-free, gluten-free experience, we also make a wide selection of sauces, including garlic basil marinara, Alfredo, and pesto. And NIXGLU’s gluten-free bread mixes allow you to whip up your own gluten-free Focaccia and Ciabatta, quickly and easily, from the comfort of home.
Our range of traditional-tasting gluten-free pastas, sauces, and breads will leave you full, happy, and satisfied. Not bloated, tired, and miserable. And isn’t that what food is supposed to do?
So, if you’re considering transitioning to a gluten-free lifestyle or just trying to cut back on your gluten intake, give NIXGLU Pasta Company a try today. And make tomorrow bring your own pasta to work day. After lunch, you’ll still have the energy and clarity it takes to make it till 5.
Find NIXGLU in the pasta aisle of your local grocery store. Or order online at nixglupasta.com.
SOURCES:
https://celiac.org/gluten-free-living/what-is-gluten/
https://www.cookunity.com/blog/what-does-gluten-intolerance-feel-like
https://psychcentral.com/depression/can-gluten-intolerance-cause-depression-and-anxiety#:~:text=Gluten%20intolerance%20may%20lead%20some,your%20health%20team%20may%20help.
https://my.clevelandclinic.org/health/diseases/21622-gluten-intolerance#:~:text=Gluten%20intolerance%20may%20make%20you,damage%20to%20the%20digestive%20tract
https://www.glutenfreesociety.org/gluten-and-brain-fog/
https://www.eatingwell.com/article/288542/starting-a-gluten-free-diet-a-guide-for-beginners/