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Good morning everyone – this is Prep day 2 and looking at another item we try to avoid on the programme – GLUTEN/WHEAT.


Gluten is a protein found in many grains including wheat, rye, barley that no human can completely digest. Our body produces digestive enzymes that act like scissors which are meant to cut the proteins into smaller parts called amino acids, like cutting a string of pearls. Glutens molecular composition makes this process difficult and the scissors (enzymes) can´t make nice smaller pieces, so indigestible clumps are broken off instead. These clumps may cause damage to the gut wall and impact the ability to absorb nutrients properly. Many farmers breed wheat to INCREASE it´s gluten content as some even use antibiotics on the farms.

Many of us having unnecessary bloating, often attributed to gluten. In fact irritable bowel syndrome (IBS) accounts for more visits to the GP than any other complaint and 30% are sensitive to gluten with the majority reporting improvement to symptoms when removing gluten from the diet.
Gluten sensitivity has become more common partly because our bread contains much more gluten than the bread of 100 years ago.

Many clients I work with have felt better quite quickly when avoiding gluten with improved mental and physical health. They have more energy, reduced headaches, no brain fog, improved bowel movement, less bloating. This indicates they are sensitive to gluten. Some find they are more reactive to the wheat. This means they can eat rye, barley and spelt but not other items with wheat in. I suggest leaving all out for your programme and then reintroducing the oats, barley or rye one at a time with 48 hours between and see if you notice any changes. If you get a reaction to these you are very gluten sensitive and there is no need to reintroduce the spelt or wheat.

If you like to eat bread, you will need to look for an alternative that is gluten free and also not full of additives and preservatives or added sugars.

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