I went to a Gluten Free Allergen Free Expo yesterday. Got to see and sample LOTS of new products and also sat in on some cooking classes! I got a ton out of the program, but i also left stuffed! I also got to thinking about the real perks to incorporating Gluten Free Grains and Carbs into our diets. Only a few years ago when i first began learning about Celiac Disease and Gluten Intolerance, the recommendation was to consume lots of fresh produce and lean proteins and stay away from any grains, breads, pastas, etc because there were nearly none that did not contain gluten.
Over the years, tortillas, pastas, and other typically gluten containing foods are now being made "gluten free", sure this is GREAT for those who want to satisfy their hankering for a carb or sugary treat but do we REALLY need these foods in our diets?
I belive the answer is NO. Particularly because most gluten free grains are not nutrient enriched or are still lower in fiber than many fresh produce we can by in their natural state (think fruits and veggies!). We also need to consider that our nation has only gotten bigger and more people become obese in recent years. I hate to say it but i strongly believe it's due in large part to us consuming carbs and sugary grains, whether in large or small quantities and neglecting our true nutrients the produce and proteins that are easy to come by!
With all this said, i am on a mission to explore, educate, and determine how a diet of the 3Ps (produce, protein, and portion control) is the way to go! Think of it as a mix of Clean Eating, the South Beach Diet, and the Paleo Diet with a little Caloric Restriction. And that's just the beginning!
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