Earlier in the week, at our baking workshop, one of our guests asked the question- “If I’m not gluten-intolerant, is there any point to going gluten-free?”
Gluten in food is a lot like mortar (the kind you use to bind bricks together). It’s thick and clumpy and makes things bind, holds them down, clumps stuff up- and that’s about it.
There is absolutely no nutritional value in gluten. You definitely don’t lack anything if you cut it out. If anything you gain lots! Gain in nutrient absorption, gain in energy, gain in improved mood, gain in thought clarity, gain in better digestion. What you just may loose, however, is a little junk from that junk, other food sensitivities, mood swings, blood sugar issues, headaches aches and pains.
As I say in the video, it is well worth giving it a try. With nothing bad to lose and everything amazing to gain, why wouldn’t you want to see what you feel and look like when you know longer have the food industry’s version of brick mortar gunking up your insides.
When you cut out gluten, you will essentially be detoxing yourself of a whole lot of crap and gunk that has been built up and glued to your insides.