resilience experiments

No Gluten – 3 Months

This experiment involves cutting out all foods that contain gluten for 90 days. Gluten is a group of proteins found in grains. Gliadin, the wheat gluten protein is the most problematic but there is also gluten in barley, rye and sourdough breads and oats that are not marked as ‘gluten free.’

This is based on the fact that many people who may be gluten sensitive who don’t have celiac disease can take months for the effects to become apparent. Gluten associated antibodies half-life is around 2 months, but possibly a bit longer. 3 months gives enough time to notice a change in not just gut-related symptoms but in more insidious ones that can affect mood, energy levels, mental clarity/brainfog and even anxiety/stress feelings.

For the next 3 months, cut out all of:
Wheat, Rye & Barley
Oats not marked ‘gluten free’ (gluten free oats are ok)

Replace with healthy whole-grain gluten-free alternatives such as:
Quinoa
Millet
Buckwheat
Gluten-free oats
Teff
Amaranth