Last post, I wanted to dispel the myths behind the big “O.” Organic only foodies have made the rest of us feel not only lacking in education, but find it necessary on some sites, to discuss the girth of our stomachs and backsides. Of course, its only done in the name of non-organic heathens (such as myself) seeing the error of our ways, and improving our health. Indeed.
For me, the jury is still out on this one–and maybe on an extended holiday.
Once again, like that proverbial dose of castor oil without the spoonful of sugar, I’m here to help. At the very least, share another point of view.
Both articles give solid information about gluten, who should be gluten-free, and if gluten-free living is really worth the hype.
Briefly, gluten is a protein found in barley, wheat, and rye. While those diagnosed with celiac disease or gluten sensitivity have cause for concern, the rest of us need not buy into its defamation. You may also be surprised that food labeled “gluten-free,” may pack more calories. Why? Gluten adds not only texture, but in many cases, taste. In order to keep your taste buds happy, a substitute must be found–probably in the form of some type of fat.
In our quest for healthier lifestyles, it is easy to pitfall. Before you do, and especially before you lighten your wallet in the name of that quest, ask yourself: Does this change make sense in my life? Does it address my specific needs? If you are trying to lose weight, will this change help or hinder you? How? Lastly, how attainable & sustainable is this change–especially once you’ve met your goals?
Theories come and go–decade by decade, year by year, often hour by hour. Avail yourself of the prevailing knowledge; but understand this: Its only relevance is how relevant it is to you.
All for now. Keep up and keep at it.
Questions? Comments? Contact me at firstname.lastname@example.org