Katelyn shared photos comparing her experience starting with a gluten-free lifestyle, then graduating to the next level that yields even greater health benefits: grain-free.
“The picture on the left is from 2 years ago when I was gluten-free. The picture on the right is after being wheat and grain-free for nearly a year. HUGE difference!!”
By following the Wheat Belly concept of complete grain elimination, Katelyn has clearly lost weight, particularly from her abdomen. By eliminating gluten-free processed foods made with cornstarch, rice flour, potato flour, and tapioca starch, she obtains the following benefits:
- She no longer experiences the extravagant provocation of insulin that blocks weight loss and causes weight gain.
- She no longer experiences high blood sugars that are followed by low blood sugars and associated cravings/mental “fog/fatigue.
- She no longer disrupts bowel flora by removing the bowel flora-disruptive components of gluten-free products such as lectins and glyphosate.
- She is no longer exposed to the exceptional glycation of proteins that result from the high blood sugars of these foods, a process that over time leads to formation of cataracts, heart disease, and increased risk for cancer and dementia.
Katelyn made the right move by also removing the most offensive and plentiful of all grains in the human diet, wheat, but then also removing all related seeds of grasses, “grains,” that can overlap in effects with wheat. While corn, for example, has no gluten, it has a closely-related protein (called prolamin proteins as a class) called zein that can still trigger/reactivate autoimmune diseases such as type 1 diabetes and celiac disease. Oats raise blood sugar sky-high, among the highest I’ve ever witnessed. Rice likewise, being heavily starch-laden, also raises blood sugar to high levels, not to mention poses a potential risk with its arsenic content. (The entire concept of total grain elimination is discussed in detail in the Wheat Belly Total Health book.)
Gluten-free foods, i.e., foods that contain no more than 20 parts per million gluten residues, can indeed be made to be healthy. But there is no way to disable the health-impairing and weight-increasing effects of the four most common gluten-free ingredients chosen by misinformed (or indifferent) food manufacturers. And you obtain even further benefit by also avoiding the booby-traps contained in grains beyond wheat. And just look at what can happen.