How To Boost Your Metabolism By Cutting The Gluten

I’ve lost count of the number of times I’ve discussed with people about how a gluten free diet can help boost your metabolism. But you’re probably thinking, sounds great but is there any truth to this claim and if so please explain. Well, I’m not a doctor by any means but I do know how the body works in relation with nutrition as a gluten free coach so I’m more than confident in providing you with good rationale on why a gluten free diet plan works to this extent and more importantly – how it can help boost your metabolism, by simply cutting out one thing from your diet – the gluten.

First of all, you should know that gluten is used to make carbohydrates seem like protein and whether you take one or the other, you’re body will be forced to deal with the macromelecules that cannot be rapidly broken down and absorbed by our cells. Embracing in a gluten free diet minimizes your intake of gluten-associated fares, fares that require more enzymes to extract the essential nutrients. In turn this boosts your metabolism speeding up the digestive process, making more energy readily available to you in a shorter amounts of time. Sounds good doesn’t it.

Note: A gluten free diet plan does not keep you from eating carbs and protein. It just prevents you from eating complicated forms of it, thereby allowing you to boost your metabolism, which is further explained by the subsequent entry.

Secondly, a gluten free diet plan can boost your metabolism in the sense that it minimises your exposure to fairly indigestible components brought about by chemical manipulation of food products. Mind you, gluten is not bad, but the way it is incorporated in commercialised rations, with chemicals, preservatives and more is what makes it really unhealthy.

To be honest, you don’t have to be a coeliac disease sufferer to be burdened by gluten sensitivity. Non gluten free grains like wheat, rye and barley are pretty young food sources, aging around 12,000 years. Our bodies simply do not recognise these foods as extensively as they do meat, fish, fruits or vegetables. If your diet consists a lot of the gluten contained foods that are often contain many preservatives, there is a good chance it will overwhelm your body and trigger defensive/offensive responses, inadvertently sabotaging your metabolism. From this point, sabotage could mean incoordination between your body function systems, sluggish performances or even a complete shutdown of the digestive processes altogether.

Food for Thought: 100 years ago when our ancestors ate food from their harvested lands, wheat (gluten) was a regular ingredient in their daily diets… Was there any illnesses or food allergies back then, NO. So the question is why are there so many today? I strongly believe we can thank chemical manipulation for this.

Thirdly, a gluten free diet plan keeps your body from hoarding too much starch and glycogen which is eventually stored as fat. Going gluten free keeps your processes focused and primed, thereby ensuring quick responses when it comes to providing for your bodies needs of movement, processing and function. When you have a lot of the three in your system there is the tendency for hormones and enzymes to get distracted from trying to boost your metabolism. Instead of continuously feeding energy to your cells, your body gets caught up in regulating it’s unbalanced caused by these foods so no organ’s are drowned out by the abundance of being overworked.

Finally and in connection to the above, gluten free rations promote elimination. This allows you to regularly take out free-radicals and toxins that interfere with your metabolism. As implied, it keeps your metabolic system working instead of being complacent. This is probably the most important contribution of the gluten free diet because as a gluten free coach and yoga practitioner, I believe it is just as vital for you to take out what’s bad in your life as it is to introduce what’s good.

Hopefully, this help’s you understand the urgency of transforming your food preferences and the importance of giving up the gluten glue.