Finally got around to reading this book that has been sitting on my shelf forever. I began eating gluten-free quite a few months ago- and I’m so happy I did! There are so many gluten-free options on the market right now that making the switch doesn’t need to shake your world 🌏
While you might not have celiac or a noticeable gluten sensitivity, there are so many benefits to cutting out wheat. Some of my main takeaways from this book include:
• Recognizing the wheat that we eat today is not the same as what it once was. This variety of wheat is incredibly modified and heavily processed that this food interacts differently with our bodies. While modifying a food to create something that is very resilient and provides fast, easy, and accessible carbohydrates sounds great- this type of carbohydrate has the potential to spike blood sugar far beyond what is intended 🌾
• Not only can blood sugar rollercoasters be an endless, vicious cycle- “exorphins from gluten have the potential to generate euphoria, addictive behavior, and appetite stimulation” 🎢⠀
Since I stopped eating wheat, I noticed that I was able to tune in more to my appetite. I wasn’t downing an entire box of crackers with my charcuterie board, my pasta serving couldn’t feed four people and my multiple Nutella toasts turned into one deliciously sweet dessert 🍞
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