Judging by the onslaught of “gluten-free” labels and health claims, one might think be inclined to say that G-Free is the new Low-Carb.

When it comes to quick-fix fad diets, I’ll just never understand why people turn to short-lived overhauls when they could consult with a dietitian to help them learn what small lifestyle changes could help them manage their weight for the long term.

For people with celiac disease, though, going gluten-free has to be that lifestyle change, and it’s not easy.

This article from the Wall Street Journal does a great job, in my opinion, of showing what a serious medical condition celiac disease is and how much more about it needs to researched and explored. Says Dr. Brian Landzberg, a gastroenterologist at New York Presbyterian Hospital/Weill Cornell Medical Center in New York, “It doesn’t just mean avoiding bread and pasta. It’s reading every label, and every time you go to a restaurant, giving the waiter the third-degree as to what might have been thickened with flour.”

Also, just because someone is avoiding gluten doesn’t mean they don’t have to maintain a balanced diet. Noshing on gluten-free candy bars all day isn’t going to make you healthy or skinny. However, eating a diet rich in fruits, vegetables, legumes, and naturally-gluten-free whole grains like quinoa, millet, and brown rice, can help you reach and maintain a healthy weight.

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