It seems that everywhere you look, you see "gluten-free" or hear about someone who is going gluten free. It seems like it is the latest trend in nutrition, doesn't it? What is gluten? It is a protein found in wheat, rye, barley and oats. Since these ingredients are so prominent in the American diet, we are constantly exposed to it. The wheat of today is hybridized to have more gluten because it makes the bread fluffy and light. Wheat is used in many ways in processed foods so it can be a challenge for those who must remove gluten.
I have to admit, that I have questioned if gluten was making that big of an impact on people's health, except those that were truly gluten intolerant or had Celiac disease, an autoimmune reaction to gluten that destroys the intestinal lining. There is also a lot of anecdotal evidence that gluten free diets help those with autism and attention disorders so it makes perfect sense for them to go gluten free. But what about all of the others who are going gluten free, is it really needed?
Well, life just threw me a curve ball because I was diagnosed with Hashimoto Thyroid disorder, an autoimmune disorder where the body destroys the thyroid (it happens in Graves disease, also). Guess what the culprit is that triggers the autoimmune reaction? Yep, it's gluten! So now I have joined the ranks of those who must be gluten free. I have been at it for 3 weeks now...and it is not so bad. I have always been an avid label reader and a very healthy eater, so the transition is not too hard for me. I feel different...and I am feeling better each week...and I am committed to staying gluten free because I really like my thyroid and want to keep it. I will keep you posted on my progress in this, my new eating adventure.
