First off, I’d like to note that the title of this post is directed towards people who have the option of eating gluten, but choose to go gluten free to lose weight. Celiacs: you guys are already pros at this, so consider yourself excused from today’s lesson. Or you can stick around- I love your company regardless.
So as I’m sure most of you have noticed by now, gluten-free stuff is everywhere. Today, there are more choices than ever when it comes to gluten free cookies, cakes, muffins, breads, you name it- it comes in gluten free somewhere. On one hand, this is great news for those going gluten free. We can indulge in our chocolate cake cravings, bring a PB&J sandwich to work, and even give in to a maple glazed donut or two.
- Spend 75% of your time shopping around the outside edges of the store. This is where your fresh veggies, fruits, meats, and dairy products will be. Unfortunately, this is also where the bakery usually is too, but just ignore that part. Otherwise, go hog-wild when it comes to getting fresh and wholesome goods that are naturally gluten free. This is the area of the store where you won’t have to bothered with analyzing nutrition labels! Hooray!
- Think to yourself, “Will this benefit my body’s overall health in any way?” If the answer is yes, go for it. If the answer is no (the food is just for taste), sneakily place the food in someone else’s cart and run away quickly. This way, you’ll be buying/eating those GF triple fudge chocolate chunk brownies vicariously through an innocent bystander, without the added calories! The perfect solution!
- If you do find yourself needing some gluten free bread (use sparingly), go for the multigrain type. Udi’s makes a really great multigrain bread, and so does Rudi’s… (when in doubt, just buy from the company whose name ends in “-udis”, and you’re golden).
- Don’t stress. If you try too hard, you’re gonna end up with a kitchen filled with uber-healthy foods that taste like sandpaper and look like rabbit turds. I’ve heard it helps to move from eating gluten to being gluten free slowly, so that your body (and taste buds) have some time to adjust. If you don’t suddenly shock your system, you are more likely to stick with the healthier diet for longer.