ARTICLE AT A GLANCE
For many years, the mainstream view of a gluten-free diet remained black or white: It’s a must if you have celiac disease and if you don’t, there’s no need to avoid gluten.
After 10 years of helping people eat gluten-free, we know that the positive benefits can be life changing even for people who are Non-Celiac.
Here are some of our clients and the benefits they’ve seen from eating a gluten-free diet.
1. Performance
Minnesota Vikings Quarterback, Kirk Cousins notices more energy and the ability to recover from injuries much easier after switching to a gluten-free diet. “I’m looking to continue playing football at a high level well into my mid 30’s.”
“I think as more research comes out, there’s a better understanding of how our bodies respond to diet and inflammation and how it’s all related to peak performance for our sport.”
“Everyone is lifting and running, but I think that the diet is how it’s possible to get a leg up on the competition now. The competition is so much higher at the NFL level compared to college and as a result I have to be eating well and sleeping well. I have to maximize my time away from the football field.”
“Making these dietary changes has made a world of difference for me. It also helps that my wife is on board and eats a similar diet. Metabolic Meals has really helped us both stick to our routine at home and on the road.”
Metabolic Meals: In conversations with us, Kirk said that early in his career he was eating foods that are often touted as being healthy. Kirk would eat whole wheat pastas and breads because he was told that they were good alternatives to the more processed white versions. While they may be a slight improvement, they still left Kirk feeling sluggish and tired. He stated that he was getting sick often and wouldn’t know why.
Research suggests that people who are sensitive to gluten, even without Celiac Disease, can be plagued with hormone disruption, poor immune function and nutrient deficiencies caused by less than optimal assimilation.
Gluten-free meals optimized for performance.
2. Brain Health
Tiffany H., described herself as a “carb queen” through her mid 20’s. Graham crackers with canned frosting held a special place in her heart along with a steady diet of breakfast cereals, pizza and pasta. While her weight was not an issue, she began showing gluten intolerance symptoms around the age of 26. Gastrointestinal distress, joint pain and constant brain fog came out of nowhere. “I knew something was going on and I needed to figure out what it was.”
Tiffany began an elimination diet where she started giving up common inflammatory foods. She started with soy and dairy, but her symptoms remained the same. “I gave up gluten last because I was pretty sure that’s what it was, and I was in denial.”
“Within a matter of days, I felt amazing. Not weeks—days! My brain felt clear, my thoughts were clear, I was awake, I was alert, my body didn’t hurt.”
Tiffany has maintained a gluten free diet for the past 10 years with the help of Metabolic Meals. “Having a service like Metabolic Meals available to me has completely changed my life. The variety of gluten-free entrees to pick from is so great. Not only do I have confidence that the food is gluten free, I know it comes from a dedicated facility, so I don’t have to worry about cross-contamination.”
Metabolic Meals: Tiffany’s noticeable drop in cognitive function at such a young age set some alarms off for her. Many of the newer studies on gluten are heavily focused on neurological disorders and not just gastrointestinal. Some are finding similar levels of brain inflammation regardless of whether the subjects have Celiac Disease or not.
A 2015 study found that 100% of patients showed gut damage in the form of intestinal permeability within 120 minutes of consuming gluten. Gut damage often translates to neurological and mood disorders when chronic. Gluten-free diets are also highly recommended for people with ADHD.
Tiffany H. has been a Metabolic Meals customer since 2009.
3. Reduction of Joint Pain & Auto-Immune Symptoms
Jamie B., 37 is a registered nurse and was diagnosed with Crohn’s disease at the age of 19. Her early symptoms were gastrointestinal, but eventually switched to joint swelling, joint pain and tendonitis. Her symptoms became so bad that she was on intravenous treatments and the maximum dose of methotrexate (a very harsh drug known for side effects). This treatment was not sustainable and Jamie began exploring other options.
“I knew that I could do more on my own and that my diet was something I had full control of.”
“I made the switch to a gluten free diet and mainly ate pasture-raised proteins and vegetables. I also focused on getting my Vitamin D levels up after finding out that I was extremely deficient.”
“Within weeks, my symptoms drastically improved. Within a year, I went from the max dosage of Methotrexate to zero medications. I now have joint flare ups about once every two months instead of every month and they’re mild, not life-altering.”
“I’ve used Metabolic Meals for the last several years because they have the entrees that I need to stay healthy and I absolutely love the variety and quality.”
Metabolic Meals: As mentioned earlier, gut permeability is strongly associated with eating gluten which allows proteins, microbes, toxins and partially digested food particles into the blood stream. This causes the immune system to go into “overdrive” which can cause joint pain, gastric distress and extremely low energy. Jamie’s elimination of trigger foods along with an increase in key nutrients likely played a big role in symptom relief and her ability to stop taking medications.
Jamie B. has been a Metabolic Meals customer since 2015.
Gluten-free meals optimized for health benefits.
4 Weight Loss
Alan Bishop is the Director of Sports Performance for Men’s Basketball at the University of Houston and also helps countless “non-athletes” with their training and nutrition.
Bishop says that when it comes to overall wellness, “many people have their hearts in the right place, but their food choices don’t line up with their goals.”
“For these clients, I start with four universal truths for nutrition and weight loss:
- Natural, unprocessed whole foods need to be the staple
- Fiber and quality protein need to be included at every meal
- Eat more vegetables
- Consume 0g of trans fat daily
The typical American diet doesn’t fit any of these universal truths.“
All of our meals are handcrafted in an 100% dedicated gluten-free facility.
Bishop says, “Most people eat a very inflammatory diet full of empty calories, processed grains, poor quality meats and refined sugars.”
“When my clients begin to get away from these foods, I routinely see them lose weight, improve blood pressure and increase their energy levels. I also know that they’re greatly improving their chance of fighting off disease.”
When asked what action makes his clients most likely to be compliant with these changes, Bishop simply said:
“Know where your next meal is coming from. Whether you’ve prepared it yourself ahead of time or order from a prepared meal delivery service like Metabolic Meals, this will ensure you’re making healthy and mindful decisions rather than choosing your food solely on the basis of convenience.”
Metabolic Meals: 36.5% of adults, 20.5% of teenagers and 17.5% of children between 6-11 years old are currently considered obese. These stats are alarming as are the associated disease risks. Excessive calorie consumption, poor ingredient quality and foods associated with inflammation such as sugar and gluten certainly contribute to what is now being called an epidemic. A gluten-free diet alone does not guarantee weight loss.
The question is, when someone removes gluten from their diet, what does he/she replace it with? All too often, it’s not real food, but rather it’s highly processed corn-based products or sugary snacks. However, when you stick with the universal truths that Alan mentioned you’ll be eating a gluten-free diet that is designed to help your body operate as it’s meant to.
Alan Bishop has been a customer and advocate of Metabolic Meals since 2017.
