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I’ve been thinking about doing this for a while now. I mean, I don’t eat a ton of gluten anyway, but at least once or twice a week, I’m eating a “healthy” pizza, dipping into the breadbasket at restaurant, or dipping my sushi in soy sauce (yes, soy sauce has gluten and a shit ton of sodium).
I find that I when I do indulge, the same things generally happen - I get stomach cramps almost immediately and a little bloating, but then the next day, my “#2” is not normal (I’ll leave it at that and you’re welcome) and I’m in a funk/fog for the rest of the day. It’s like I get a bread hangover and I’m just a little dumber for the next 24 hours.
The other thing about gluten is it promotes visceral fat (read Wheat Belly for the deets on this) and I for one, don’t need any more help in the belly fat department.
I’m all good there, thanks much.
So if you’re curious about whether or not you may have a sensitivity, take a look at this self-test, or just watch how you feel 2 hours and 24 hours after you eat something with gluten in it.
Not sure what has gluten? I’ll post a non-exhaustive list at the bottom of this post.
Want to ditch gluten but you’re not sure where to start? Well, you can listen to the podcast I just created. When you’ve covered that, here are a few more resources for you to explore.
Do you think you have a gluten intolerance? I pulled this from Celiac.org. You might be surprised to know things like soy sauce and lip gloss contain gluten. Read on!Gluten-Containing Grains and Their DerivativesWheatVarieties and derivatives of wheat such as:wheatberriesdurumemmersemolinaspeltfarinafarrograhamKAMUT® khorasan wheat
einkorn wheatRyeBarleyTriticaleMalt in various forms including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring,malt vinegar
Brewer’s YeastCommon Foods That Contain GlutenPastas: raviolis, dumplings, couscous, and gnocchiNoodles: ramen, udon, soba (those made with only a percentage of buckwheat flour) chow mein, and egg noodles. (Note: rice noodles and mung bean noodles are gluten free)Breads and Pastries: croissants, pita, naan, bagels, flatbreads, cornbread, potato bread, muffins, donuts, rollsCrackers: pretzels, goldfish, graham crackersBaked Goods: cakes, cookies, pie crusts, browniesCereal & Granola: corn flakes and rice puffs often contain malt extract/flavoring, granola often made with regular oats, notgluten-free oatsBreakfast Foods: pancakes, waffles, french toast, crepes, and biscuits.Breading & Coating Mixes: panko breadcrumbsCroutons: stuffings, dressingsSauces & Gravies (many use wheat flour as a thickener)traditional soy sauce, cream sauces made with a rouxFlour tortillasBeer (unless explicitly gluten-free) and any malt beverages (see “Distilled Beverages and Vinegars” below for more information on alcoholic beverages)Brewer’s YeastAnything else that uses “wheat flour” as an ingredientFoods That May Contain Gluten (must be verified by reading the label or checking with the manufacturer/kitchen staff)Energy bars/granola bars – some bars may contain wheat as an ingredient, and most use oats that are not gluten-freeFrench fries – be careful of batter containing wheat flour or cross-contact from fryersPotato chips – some potato chip seasonings may contain malt vinegar or wheat starchProcessed lunch meatsCandy and candy barsSoup – pay special attention to cream-based soups, which have flour as a thickener. Many soups also contain barleyMulti-grain or “artisan” tortilla chips or tortillas that are not entirely corn-based may contain a wheat-based ingredientSalad dressings and marinades – may contain malt vinegar, soy sauce, flourStarch or dextrin if found on a meat or poultry product could be from any grain, including wheatBrown rice syrup – may be made with barley enzymesMeat substitutes made with seitan (wheat gluten) such as vegetarian burgers, vege
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