Should I Pass the Gas and go Gluten and Wheat-free?

Example of a gluten-free product on the market


Rashes, diarrhea, constipation, acid reflux, bloat, gas—all of these signs indicated my body was not happy with me or what I was eating. I had seriously strayed away from my previously healthy diet and indulged in a sugary carb fest over the holidays, stuffing every imaginable cookie, candy, and pastry possible into my mouth. In the process I added a couple inches to my waist along with unwanted pounds—a double whammy. Now I’m paying the price and desperate to find a solution, not only to lose the weight but to alleviate all those irritating symptoms as well. I could rely on antacids and topical creams, but they are a temporary cure masking the problem. That’s when I stumbled over the latest revelation for ultimate health, going gluten and wheat-free.

I’m very fortunate that my husband is a wonderful advocate for changing bad eating habits and achieving a healthier lifestyle. Suffering from rheumatoid arthritis, he is a firm believer that the cause of any debilitating condition can be controlled or possibly eliminated based on following the right diet. I also suffer from degenerative disc disease and so far we have yet to find the perfect food serum that provides a solution to our arthritic conditions. That hasn't stopped us from seeking out a homeopathic solution as we continue to supplement with vitamins, herbs, and energy-boosting enzymes. Yet despite our healthy regiment and daily exercise it seems that we are unable to achieve our ultimate goal of perfect health.

It was actually a Christmas gift that spawned our interest in pursuing a gluten and wheat-free diet, a best-selling book called, “Wheat Belly” by William Davis, MD. As we read about the history of wheat and how it has conformed from a nutritional grain into an addictive fat-inducing parasite, it all seemed to make sense. Every symptom I was now enduring had to be linked to the vast intake of sugars, wheat, and unhealthy fats I consumed over the holidays. I needed to cleanse my body of these poisons and heal the harm I had done.

Going gluten and wheat-free is not as easy as it sounds. It’s amazing as to how many foods and daily staples contain either or both of these ingredients. Despite the expansion with health food stores like Sprouts and Trader Joe’s, opting for this selective diet is truly a challenge and is not the most convenient method for those on the go. Additionally, the cost for gluten and wheat-free products is astronomical and far from affordable for the average family. A small four pound bag of gluten and wheat-free flour cost me a pricey $15.99. Compared to the standard five pound bag of Gold Medal flour going for $2.49, this was highway robbery. Pre-packaged goodies are even more costly, such as a small box of gluten/wheat-free flaxseed cereal at a whopping $4.98 which would provide maybe four or five servings. Though the concept for gluten and wheat-free products is becoming more recognized by the commercial industry and are now available even at Wal-Mart, the overall cost would easily dissuade the average family on a tight budget. It is clearly a diet for financially affluent individuals who don’t have to provide for children. Ironically, the number of children with Celiac’s disease, the intolerance for gluten and wheat, is rapidly expanding. My heart goes out to those families that have to absorb such enormous grocery costs in order to keep their children healthy and pain-free. Though there are more affordable options in buying the basics and preparing meals for their gluten-intolerant families, most women in this day and age work and don’t have the time to commit to a recipe book, so pre-packaged foods are their only solution.

Additionally, not all gluten and wheat-free foods are conducive to weight loss. Carbohydrates are still a contributing factor towards adding the pounds regardless of the format it comes in, with or without gluten and/or wheat. Sugar is also a major consideration when baking with these specialty flours and can spike glucose levels on diabetics, so be wary about indulging in a baking frenzy all due to the availability of gluten and wheat-free products.

I don’t know if going gluten and wheat-free is the answer to ultimate health. For me this is an option and not a matter of life and death, unlike those with Celiac’s disease. I can afford to give this diet a chance and see if it makes a difference or if, like so many other faddish diets in the past, it may present a temporary solution based on how long my checkbook will hold out and if I’m willing to resist the constant temptations of baked goods in every nook of our society. I’m grateful that I have the choice and I hope it pans out to be the do-all greatest health regiment of our time. Otherwise I, too, will have been duped and will once again wait for the next best-selling diet to hit the market where the cycle of hope begins anew. I am, after all, a creature of habit.

More by this Author


No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article