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There are times when I’m irked to no end about the problems and pitfalls that lie in plain view of anyone going gluten-free. Though you might not see them, I do (all the time) because of my work through Gluten Free School.
I’m often annoyed when attending celiac events at the immense focus on eating junk food. Though I get that it’s great to eat things that are familiar, most of the folks attending these events aren’t walking away to a life absent of gluten-free cookies, cakes and treats. If anything, experiences like this only reinforce unhealthy food options giving them more gluten-free junk food to pick from.
These are my own observations that come from a place steeped in concern for the message of what gluten-free actually looks like from people and organizations who set the tone for newbies and those struggling. And though I admit that I do occasionally indulge, I’m not pointing fingers at you my friends. What I’m hoping to express is my deep concern for a way of living gluten-free that’s completely unsustainable.
You might be wondering where this is coming from…
There were two events recently which really triggered this article. The first came when I picked up the Fall edition of Gluten Free Living magazine at the store because I wanted to see what they were writing about. The tagline of the magazine reads: “Leading the Way to a Happy, Healthy Gluten-Free Life” with a photo of pizza on the cover.
The main focus of this issue was “Pizza Perfected” with a nod to “Hamburgers & hot dogs you can enjoy”. As I flipped open the magazine, the first two pages display ads for Hard Apple Cider and Pizza. And though they touched briefly on “Farm-to-Table” eating as well as the growing number of food trucks in the US, there was no mention of healthier ways to make any of the headlined foods.
As for the cover story on gluten-free pizza, I can’t say that the author (and thus the magazine) made any effort to discuss the topic from a “how you can make this healthier” perspective. Instead, it was “here are 6 great recipes” that are highly processed, diabetic nightmares (which the regular GF Joe probably doesn’t even realize) for a population of folks who should be incredibly alarmed at the incidence of hormonal issues (like thyroid disease and even diabetes) within our community.
I’m confused.
These stories focus very little on being healthy and, though it’s okay to occasionally indulge, I’m not sure how a magazine that describes itself as ‘healthy’ fills both it’s publishing pages and ad space with food that’s not in any sense healthy. Thanks to the efforts of magazines, authors and bloggers who regularly and inappropriately use the word “Healthy”, it has become completely meaningless. Its like the word “Natural”… so overly used by the food corporations seeking to sell things that really aren’t so.
Why are pizza, hamburgers and hotdogs even being discussed in a conversation supposedly rooted in “being healthy”? Because magazines (and others out there who write) know that people generally love the idea of being healthy, but really want to eat junk. Thus the two are tied together and no one bats an eye as everyone says in sync “…but it’s gluten-free, right?”
Ugh.
That question has become the bain of my existence and is a constant reminder every time I hear it that there is so much work still to be done in untangling the ideas of “healthy” and “gluten-free”.
And then incident #2…
In being constantly steeped in my GF Sugar Cleanse group, I read testimonial after testimonial of the folks describing how they ended up being where they are now… totally addicted to sugar and gluten-free junk food. Their suffering, confusion over what to eat and the sense that all of these folks know they deserved better, straighter answers about what was really “healthy” is eye-opening. Frankly, it makes me downright angry because I believe that GF folks like yourself have been misled to believe that if you just continue to eat the same junk (minus the gluten), you’ll be fine.
I’m also frustrated that I’ve been outright told by very well known gluten-free bloggers that talking about the ‘health’ issues associated with processed gluten-free food isn’t all that important. AND that I shouldn’t call them out for promoting a lifestyle that appears hinged on eating cakes, treats and sticky buns all day long. In my book, it sets a poor example.
I’m saddened and worried for the people in our community… too many to count… who are eating themselves into a health nightmare and feeling like there is no way out.
I’m disgusted that some gluten-free advocacy organizations out there that won’t even acknowledge the issues that I speak of because of their corporate sponsors (you know… that whole conflict of interest thing??).
On top of it all, the gluten-free category for the food product industry is booming. That often puts your health on the back burner for most companies as they try to use any sort of health claims they can to sell products (ie. “Fat Free” – translation often ends up meaning the product is loaded with high glycemic starchy carbs and sugar). Though there are some companies that do honestly care about providing honest-to-goodness real food, plenty of the processed junk labeled gluten-free is loaded with genetically modified crops (GMO), uber processed starches, bizarre ingredients (I recently saw a bread product with bamboo fiber in it – wtf???), and other random crap that is not good for you.
The saving grace of this tirade is…
I feel a deep sense of loyalty and compassion for my fellow gluten-free folks out there. I know how hard it is to make the transition to eating gluten-free (I’m from a Italian family who still makes a ton of food from scratch and has living ties to the towns in Italy where my family is from.). I’ve been questioned up the wazoo about why I eat this way and if I’m on the Adkins Diet. And I’ve also gotten sick (twice!!) even after going gluten-free from eating food that was more junk than actual food. My adrenals and digestive tract certainly thank me for changing my ways.
And I’m inspired constantly by my clients and the changes that they make with some support behind them. They are undoing patterns which are often deeply rooted and downright uncomfortable at times all in the name of taking back control. My clients make me believe in my mission even more. Their successes are truly my shining stars while their willingness to share their stories are reasons and reminders of why I can’t stop what I’m doing.
I know you’re out there…
This all said, I want to connect with other like-minded GF folks out there who are serious about having and transforming the conversation about a healthy gluten-free diet. I seek friends, partners and even medical folks who share my concerns. If you’re looking for a place to share your thoughts, your data, your experiences, I want to hear them!
And I want to hear from the regular GF folks like yourselves who also share in my dismay (and maybe even anger). What’s your story?
See, Gluten Free School isn’t about me. It’s about us as a community or tribe supporting each other to navigate through and thrive in this (finite) amount of time we’ve each got on this planet. Going gluten-free isn’t easy, but with the support, tenacity and fortitude of a community, anything is possible… and life as you know it can become dramatically smoother.
As my community, if what I’m sharing with you resonates in any way, please SHARE this post. Tweet it, put it on your Facebook page (and ‘like’ Gluten Free School while you’re at it) and leave a comment below.
I know in my heart that I’m not alone.
Jennifer,
Great blog!
This is the story I tell and re-tell every day! The escalating amount of GF, empty nutrient, calorie-loaded products being pushed in the market is truly alarming and totally confusing to people.
You are not alone!
Sarah Smith, MS, RD, LDN
OMG – I had so many of the same thoughts when I picked up and read that issue of Gluten Free Living. I for one have learned so much from you in the short time I have joined this community. It saddens me to see how much junk food is out there. I for one didn’t know that the GF foods I was buying were actually doing me harm, until I found you and this community. I really think a lack of knowledge has a lot to do with people not making good choices. Plus, with all the sugar in processed foods it keeps people coming back for more which helps the companies bottom lines.
I am so committed to sticking with this because I can already feel the difference and actually looking at things I ate before turns me off.
Thank you for all your hard work.
Great article, girl! My husband and I have been nearly 100% gluten-free since Jan 2012. He read a book called Wheat Belly and as a result we have cut out the wheat gluten. We’ve found that we feel better and have fewer sinus issues when we eat like this. We are traditionally bread loving, pasta loving, beer drinking (in his case), pescatarians…so this was not an easy transition but we have worked hard to eat as healthy as we can because we don’t want to ever have to rely on MDs, on insulin or the cocktail of other medications that so many people are stuck taking for life. We have found that by cutting out anything processed, even GF treats, we can afford to fill our fridge with greens, fruits and veggies–all organic. I cook and even bake a lot, from scratch, and I choose agave over sugar, puréed bananas over eggs and almond milk over milk. We are enjoying this lifestyle and we agree that it’s not ok to just consume mass quantities of junk because its GF!!
I am in total agreement with you. I cringe when I attend Gluten-Free conferences and see all the processed junk food that people are devouring. It seems as though when restrictions are put on peole (in this case, gluten), they feel an overwhelming desire to make up for their loss. It’s sad because these folks are taking their health down a slippery slope with respect to blood sugar issues, increased insulin, inflammation, weight gain, etc. Everyone, but especially people with gut issues need a health supportive diet based on whole foods that nourish and support a healthy body. I don’t touch processed foods and am 100% sugar free and grain free. I have never felt better. Prominent Celiac organizations like the University of Chicago Celiac Disease Center also help to perpetuate this junk food gluten-free habit by sending out Celiac “care” packages that are loaded with high sugar processed foods. It amazes me that eating healthy whole foods is considered abnormal, while eating mainstream processed junk ‘food’ is considered the norm. You also mentioned a good point about how people assume that if a product is gluten-free, then it’s good for you. I can’t tell you how many times I hear that question/comment. People are so brainwashed by the marketing of these food companies and by a lack of a basic education in nutrition. Many people don’t know the basics of how and what to eat. America’s kitchens have been hijacked by the food manufacturers and government food regulating entities. Education is critical in order for people to change their eating habits and to take back their kitchens. Eating healthy is a lifestyle change that requires a commitment of care and respect for one’s body. Keep up the great work, Jennifer!
When you are first diagnosed as gluten intolerant or celiac or whatever, you are so confused about what foods you can eat and what to avoid that it is a nightmare to try and figure out. I feel that if supposedly responsible organizations that most of us rely on for info can not dispense good nutrition advice they should not be publishing. Part of the reasons that I went wrong and got some ideas which I now have to reformulate is the magazines for GF people kept talking about how to make this that and the other “just like what you used to eat.” They were full of great recipes for high carb foods and not necessarily nutritious choices.
Yes, yes and yes! I’m about to rail against the same thing on my blog. The gluten free food industry is out of control and the media is right beside them. The answer to your health is not gluten free crap. It’s natural, non-processed food.
Great post and totally on point! Plus thanks for linking to my blog post “Gluten-Free: It’s a lifestyle not a Diet” – Rachelle
Thank you Jennifer! I spent months and months learning all I can know about Celiac Disease and going gluten free. Everywhere I turned it was all about desserts and grains, breads,etc. Once I went gluten free and tried a lot of products made gluten free I still didn’t feel well. I started learning a out scd, paleo, smoothies, etc. I am still trying to figure out what works well for me. Now when I get blogs or info about replacing sweets, I just delete them. I want to know how to live with great foods to help me be my healthiest ever. Thank you for your article, it was like you were talking through me!!!
Your info has been so helpful and I will pay more attention to your work.
Thanks for your article. I understand how you feel. However, as a 4+ year GFer, I will state categorically that there are some things I miss from the gluten world. The top of the list would be GOOD GF pizza and a real Philadelphia soft pretzel (not the kind you find on the street corners in New York). I have located an okay certified GF pizzeria in the Philadelphia area and I have pizza perhaps once every other month. That is 6 times a year, hardly an overindulgence. I cook all of my own food and buy very little processed food, GF or otherwise. However, every once in a while it is nice to have someone else cook or go out or indulge in a treat. I don’t believe that there is anything wrong with that. I am a great believer in “Everything in Moderation.”
Carl, I TOTALLY hear what you’re saying 🙂 Yes everything in moderation is key (which is why many must learn the concept of moderation first!). I just want to tell you that I hear you, get what you’re saying and agree 100%. Having an occasional indulgence is not anything that I take issue with… it’s the “any time” and “all the time” experiences of sweets and treats that I’m upset about.
Yes, trying to keep a rein on my eating and still staying healthy is something that I have worked out for myself. It works for me! I wish you good health and good eating and moderation!
Jenn,
Great blog post!
Thank you for putting all of my thoughts into an organized cohesive process when I read all of the “treat” posts on twitter. I know every person follows different people, so they all receive different tweets from the different tweeps they follow. At one time, I would receive 3 to 1 ratio of sweet recipes vs. savory recipes from all of the tweets I was receiving. Yes, I actually counted the number of each kind of tweets I was receiving and did the math. I found myself “cleaning house” and got the ratio of received tweets to a much healthier level.
I certainly understand your frustration, concern, and general compassion in regard to this topic. As you know from our past interaction, I’m very passionate about how a celiac survivor should interact with health in regard to food choices.
I’m thankful and appreciative you took the time to post this eloquent blog post. Kudos to you and I hope your message is received loud and clear.
Regards,
Dougie
Thank you So Much, Jennifer! After Decades of health issues, I was finally diagnosed w/Celiac about 10 years ago, and have been GF ever since. While I am thrilled at the great
# of choices in foods available now (especially local), I continue to ask “Where’s the REAL food?”; not just the goodies (which I enjoy occasionally on special occasions). As every one else is aware of, we pretty much prepare our own whole foods to ensure they are safe for us to consume. So many of us are grateful to you for your site and all you do for us. Thank you! To your good health! 🙂
Hi there! I’m most definitely a like minded individual when it comes to eating gluten free and healthy and this post really resonates with me and my beliefs. In fact, when I first went gluten free I put on some extra pounds by over indulging in all that crummy processed gluten free food.
I feel like there is such a lack of focus on naturally gluten free foods and an over focus on processed foods in the gluten free community. One of the other things that gets me is all the recipes for baked goods using just white rice flour and starches as a base, when you’ve got so many more nutrition packed flours out there like teff or quinoa. I actually find myself leaning away from a lot of gluten free blogs and cookbooks for that reason and steer towards farm to table type ones where there are generally few gluten containing recipes or easy substitutions to be made.
Exactly why I don’t buy gluten-free magazines/cookbooks. I create my own healthy, whole foods gluten-free recipes, share them on my blog and in GF cooking classes.
You find the same thinking in vegetarian/vegan communities: just replace “gluten” with “meat”.
“Healthy” needs to be as high of a priority as “gluten-free” or “meat-free”. If its not, people will never reap the full benefit of what they have given up.
Glad to see so many like-minded GF people. We do need to form a community of our own.
I so agree! I’ve made a point to avoid any sponsorship on my website and try to publish healthy, every day recipes for naturally gluten-free foods. Thank you for sharing this information.
Jennifer,
Great insight in this post! Thank you for sharing. My journey recently started after a diagnosis a couple months ago. I am doing my best to become an informed & educated individual in the things that I place in my body & what consequences they have as it relates to food. Currently my diet consists of meat, fish, veggies, fruit & some dairy. While I will admit this has alot to do with feeling comfortable these items are gluten free & safe for me, I am trying to stay away from alot of package food. That doesn’t mean I don’t have an occasional cupcake but its very rare right now. My goal is to try to keep less sugar in my diet to prevent diabetes or other issues that I may or may not be at greater risk for. I am inspired by your vision & opinion on this matter for the following reason…I want to be an advocate for my body to live a healthy & long life. Its my job to monitor these things & place a focus on my health. I thank you for sharing wisdom & taking a stance on this topic as it keeps my mind alert to the importance & choice I need to make daily regardless of what products I am faced with to eat. Many of the gfree options seem to be loaded with sugar & I hope some of these companies can develop a healthier way to reduce the sugar so we have healthier options.
Best with you
Celiac as of last year and couldn’t agree more- saw a comment of yours on Gluten Dudes blog and glad I found your post! Just started giving up GF foods for real foods to feel better – hoping it works! 🙂
I am trying to decide which dietary changes I need to make. Achy joints, headaches and weight gain have brought me to where I know I need change. I do not eat processed food. I receive regular bodywork and practice yoga. I drink plenty of water. I have increased my activity level, though I already work a physically strenuous job that I love. I eat all local, organic meats and produce when possible, or I buy organic from the store. SOMETHING is still wrong. My last physical with bloodwork just a couple of months ago proved my diet is providing high level of nutrients and my immune system is great. I looked at Paleo but I can’t believe its ok to eat bacon and processed meats but not oats or beans. Being vegetarian is not an option for me, as I am allergic to the common plant proteins peanuts and soy, and also sensitive to other nuts. I am considering GF but as you mention above, I know someone who is GF due to celiac and she frequently brags about eating skittles or M&Ms for breakfast, and baking brownies to eat at midnight. Not exactly a role model for me. Can you please advise me, are my symptoms of joint pain and weight gain common symptoms of gluten insensitivity? What is a good reference (medical journal or research facility) for educating me of the pros and cons of a GF life? Thanks for anything you can tell me.
When I was told to go gluten free by my doctor I was given no information so I just went to the health food department of my grocery store and bought whatever was marked gluten free. At that point in time my intestines were so inflamed that I really did not want to eat anyway and as a matter of fact only ate potatoes and green beans for a few months. When I did start to eat what I had purchased the pre-packaged food was not very appetizing and my intestines were still irritated. I couldn’t figure out was going on and still don’t know quite what to do. When I would be invited to a friends for dinner I would tell them I was gluten free and I don’t know why but every time I would get a call back saying that the person preparing the dinner found a gluten free recipe for either brownies or chocolate cake which I find now quite humorous. Chocolate is one of my big triggers for flare ups!
Great article – happy to see the focus on healthy eating!