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LEC358 SparkPoints: (11,135)
Fitness Minutes: (6,555)
Posts: 2,744
9/12/13 8:20 A

The thing about gluten-free items is that they tend to be higher in carbs/sugar and fat than the normal items (counter intuitive, I know). There's also gluten in a lot more food items than you probably realize: beer for example, oatmeal, most processed foods, and the list goes on. What about just cutting out processed foods and focusing on including as much whole foods as you can in your diet?

As for my thoughts on cleanses/liquid diets/etc, I borrow a line from another poster on the forums, "Your body is not a toilet and cannot be flushed."

CERTHIA SparkPoints: (22,539)
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Posts: 770
9/12/13 4:47 A

I am not convinced going gluten-free is helpful for loosing weight in itself, but want to wish you the best of luck! I can't see much harm in trying, as long as you steer clear of the obviously unhealthy choices. For instance most cake-mixes where I live are gluten-free, but not very healthy. And potato-chips are gluten free as well! ;)

Cooking gluten-free is not that hard, really. I often cook gluten-free when we have people with allergies over. You can buy gluten-free pasta, breakfast-cereals, breads, and flours and make substitutions to your usual recipes (and eat a diet that is possibly highly processed). Or you can eat lots of whole foods that are naturally gluten-free like fish, meats, eggs, beans, lentils, veggies, fruits, nuts, seeds, berries, dairy, quinoa, whole grain rice.. Or a mixture of both.

I've often used this recipe for a really simple and delicious crisp-bread. It is not just gluten-free but also low in net carbs and very high in fiber!

100 g. sesame seeds
25 g. flax seeds (ground)
50 g. chopped almonds (I use almond flour)
1 heaped tablespoon Psyllium husk powder
1/4 teaspoon salt
2,5 dl water

You just mix the ingredients, let it swell for 3-5 minutes minutes, then spread thinly on a baking sheet, "prick" with a fork, cut into pieces, then cook at 160 degrees (celsius) until crispy. (40-60 minutes, the recipe says 30-40, but I have found they are often still soft in the middle after 40 min.)

Edited by: CERTHIA at: 9/12/2013 (09:20)
SLIMMERKIWI SparkPoints: (256,950)
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Posts: 27,305
9/12/13 2:52 A

If you go wheat free, it might be helpful to ask your Dr for a referral to a Registered Dietitian to ensure that you don't cut out essential nutrients.

Good luck,

UMBREONA SparkPoints: (31)
Fitness Minutes: (0)
Posts: 1
9/11/13 10:56 P

I'm going on a water fast tomorrow just to clear myself and get into focus (water fasts make me feel amazing short term) but after that I'm going to try and go gluten free! I've already bought Wheat Belly Cookbook (150 recipes to help you lose the wheat) and I think I've finally mustered up the courage and motivation.
So does anybody have any tips on going gluten free? Favourite recipes? Things to watch out for? I'm not celiac or intolerance, its a lifestyle choice and I hope to shed some pounds as well. Any commentary helps :)

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