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| Sprouted Wheat |
Because"gluten is ew".
I started eating gluten free about 1 1/2 years ago. What prompted me to try out gluten free was because I had eczema pretty severely on my neck and face. A dear family from church has two out of seven children that have eczema from head to toe. They had started the diet a month prior and encouraged me to try and see if it helped. I tried it, and within one month, the eczema was completely gone. I unknowingly had some gluten after the first month and I knew it because of my skin. Since then, I have been eating gluten free. So, why do I eat gluten free?
1. Health issues. I mentioned the eczema, which I have had in various places and various severity since I was a toddler, but also my stomach. I'm not a celiac but gluten products make me feel extremely bloated and full. For me, very big incentives to avoid it like the plague.
2. Most of the time, it isn't sprouted. I really like it when grains are sprouted (my mom has been doing this with her wheat). Though I don't eat them very much, it makes me feel better to know all the health benefits from sprouting. I think Kimi Harris explains the benefits of sprouting very well in her blog post.
3. It helps me steer clear of refined flour/dessert :). All store-bought pastries are made with refined flour and most homemade desserts are made with flour. That takes care of that problem.
4. Inflammation. Grain products are much higher in omega 6 fatty acids and, excess intake leads to inflammation. Dr. Greg Green of Green Chiropractic in Houston has a post about grains that was very influential for me.
5. I like challenges. When I first started gluten free, I immediately began baking. I wanted to make things taste and feel the same as their counterparts, while still being healthy (for a dessert). It was a fun challenge for me to try and duplicate these things and find out even more about nutrition.
Essentially, this is why I eat gluten free. What about you?
In Christ,
~Micaela
