You can’t swing your purse or raise your hand these days without hitting something or someone that is without the gluten. The gluten-free label has been stamped on as many products as possible and created a $4.2 billion industry almost over night. So what gives? Why all the hype? That’s what Fit2Fat2Fit Drew Manning, the trainer who gained a ton of weight just to lose it, is taking on in his newest “wellness” experiment.
He’s not alone in the “how did this happen” curiosity. Jimmy Kimmel recently did a spoof on the gluten-free fad, taking cameras to the streets to ask people if they are gluten free. If they said yes, he asked them to explain what gluten was…and not a single respondent knew. Frankly, we aren’t surprised.
We’re all avoiding this stuff like the plague, but nobody is exactly sure why.
Manning’s newest journey focuses on educating the American people that gluten-free does not always equal healthy. “People look at gluten-free as weight-loss diet food, and that’s not the case,” says Manning. “It’s a disease. When people have Celiac they can’t process that protein found in wheat and grains. It’s not for everyone.” (more…)
Kristy Brock remembers the day she saw the scale hit 300 pounds. “I felt like I had hit bottom,” she admitted. “I had no where to look but up, and I came to a place where I realized I had to surrender. I let go of the food issues. I wanted to be an example of self-control, love and life, not loss of control and laziness.”
Kristy Brock used a combination of “real food” and running to lose an amazing 93 pounds.
More from Kristy –
Tell me when your weight struggles began. Weight has been a personal struggle for me for as long as I can remember. I joined “Diet Workshop” in 4th grade and went from 90 pounds to 70. In high school I struggled with anorexia and bulimia. After high school I married someone who struggled with drug addiction, and I dealt with the stress of that by seeking comfort in food. I also had three children and gained weight with each of them.
What habits specifically led you to gain weight? I didn’t have any control over portion size, or what I was eating. I ate foods that tasted good and made me feel good. I felt like the food controlled me. I ate when I was bored, when I was tired, when I was stressed
What caused you to realize you needed to change? When the scale hit 300 pounds, it scared me. I had little to no energy, and had four active kids (two of whom are on the autism spectrum) to take care of. I started to feel like the “fat mom”, and was embarrassed for my kids. I kept thinking of What’s Eating Gilbert Grape and how they felt about their obese mom.
It seems everywhere you turn these days, there is a new addition to the gluten-free gang. Celebrities, the lady down the street, maybe your own cousin — they’ve all happily hopped onto the gluten-free bandwagon, without or without an actual intolerance. However, there’s a new member of the group that may surprise you.
The latest additions to the list of things that are gluten-free are in fact foods labeled with the term “gluten-free.” Starting this week, the term “gluten-free” is regulated, meaning it is no longer up to the various manufacturers to decide what that label actually means.
For those who suffer from celiac disease or other conditions that prevent them from digesting gluten, this comes as welcome news.
The Food and Drug Administration (FDA) has just issued the first set of standards regarding the “gluten-free” labels on food products. Up until this point there were no regulations and anyone could essentially slap that label on their product.
The new standard states that foods that are less than 20 parts per million of gluten can be considered gluten free. Gluten is the protein found in wheat, barley, and rye. It is a very common ingredient in many foods on the grocery store shelf. To date, about three million Americans suffer from celiac disease, a disease that causes the digestive system all sorts of issues as it does not process or digest gluten. Gluten-free shopping used to be very difficult and almost done exclusively at specialty stores. That is no longer the case. (more…)
By Janis Jibrin, M.S., R.D., TheBestLife.com lead nutritionist
I’m throwing a small dinner party for a friend this weekend. On the menu: pasta. That’s a big deal, because pasta has been food non grata for more than a year. It’s not an Atkins anti-carb thing—this time, it’s the anti-gluten movement.
It seems like everyone I know is foregoing wheat and other grains containing this protein. So why are so many people going gluten-free? None of them have celiac, a serious condition in which the immune system attacks the intestines after gluten is consumed (about one percent of Americans suffer from this condition). A few might have “gluten sensitivity,” a less harmful, but still uncomfortable condition that affects about five percent of the population. (For details on these conditions, check out What Everyone Needs to Know About Gluten.)
In fact, most people who tell me they’ve cut out gluten have no obvious problem with it. Some are going along for the ride because their spouse or child is off gluten, others think it might help them lose weight—simply cutting out bread can be quite effective for some people—and still others are convinced it’s simply healthier. (more…)