Everyone is going gluten-free these days. Is that such a good thing? Maybe. If you need to be gluten free, but also harbor candida, strep, or pathogenic bacteria and are still struggling with digestive disorders, then you may need to go what I call “Gluten Free 2.0.” Which means… not only do you need to be gluten-free, but also low starch. This means you also need to stay away from gluten-free foods such as white rice, corn, tapioca, sorghum, oats, and other grains that can easily turn to sugar or are acidic. Some of these gluten-free foods such as corn or white rice are devoid of nutrient value and can actually contribute to your condition.
I recently had a client that clearly needed to be gluten-free and he had been for 2 years, but still suffered from digestive disorders. When we also eliminated the gluten-free foods that easily turned to sugar, his situation resolved. What is included in my Gluten Free 2.0 repertoire? Quinoa, buckwheat, millet, amaranth and teff. Food for thought.
Featured Image: My Mediterranean Quinoa Salad