Going gluten free seems to be the latest and greatest fad when it comes to dieting.

I’m going to give you the low down today.

Gluten is is the composite of two proteins and is found in grass related grains. They commonly use it as an additive in a lot of today’s food products which can cause a lot of problems for people with coeliac disease.

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Going gluten free looks to be hot now and what it involves is getting rid of any ingredients extracted from gluten-containing substances such as wheat, kamut, spelt, barley, rye, and triticale.

If you are really going gluten free I’d also eliminate most seasoning sauces since they employ a gluten based extract to thicken the liquid.

And since you’re at it you might want to get rid of oats since they’ve been most likely tarnished with wheat based products as they’re being processed in the factory.

Also, here are a couple of other substances which will contain gluten that you might not know about…

Ice Cream

Ketcup

Toothpaste

Beer

Lip Balms

Booze (all but some tequila, rum & vodka brands made of potatoes, rice)

So you’re basically trying to kiss goodbye  all the gluten products which will cause serious inflammation in your body.

What you can substitute for those gluten based foods?  You can instead use rice, sweet potatoes, millet, quinoa, yams, chia seeds, etc.

Everything sounds really nice and healthy so far, right?  I like to call some gluten-free products the unicorn of the nutrition.

When a new diet fad appears on the market it’s the big corporations job to be able to compete and to compete as cheap as possible.

So when they do create their version of the gluten-free products they get very sneaky and use something that’s going to make things worse.

Are you able to guess what they use? It is being fed to the animals we get our beef, eggs, milk, dairy, and just about each other product except vegetables and fruit from.

Yep, it’s corn. The most important ingredient that these big business food makers are filling gluten-free products with is corn… Which as we all know is inflaming and it’s showing up everywhere we turn.

Why do they do this, you ask?

Corn is simple and really cheap to mass produce and can be added to pretty much any food to form substance.

When somebody tells me they’re about to go gluten-free I always try to warn them to not go near processed, bagged or boxed stuff.  Instead focus on foods that haven’t been processed and are in a more raw form.

So in a nutshell, going gluten-free or at least reducing your gluten intake can definitely help cut down on inflammation (weight loss!) but you have to still be careful and read the ingredients list on the gluten-free products you buy…you might have just been tricked into eating the corn devil.