Eating grain-free is the elimination of all grains including wheat, rice, corn, barley, rye and oats from the diet. Celiac sufferers and those with wheat allergies and other digestive conditions have difficulty tolerating grains which contain gluten such as wheat, rye, barley and sometimes oats. Some celiac sufferers and those with other digestive conditions, also have difficulty tolerating grains that do not contain gluten such as rice and corn, especially those whose digestive systems are already very damaged. Many people find that they need to eliminate all grains from their diet to feel better. People following a paleolithic or caveman diet reject all grains in favor of more nutrient dense foods such as meat, vegetables, fruits and nuts that the human species naturally evolved to eat.
While many gluten-free bakeries rely on alternative flours made from sorghum, rice, corn and potato as a replacement for wheat flour, we prefer to use almond flour which is an extremely nutritious food, high in protein, antioxidants and healthy mono-saturated fats. Choosing goods made with almond flour rather than those containing less nutritious flours is a better option for those with celiac disease who can have difficulty absorbing enough nutrients from their diet.
Many people suffer from wheat allergies, sensitivities and even celiac disease and do not know it. The prevalence of celiac disease is on the rise as awareness of the disease rises and more people are being tested. Infact, silent celiac disease – displaying no clear symptoms–is now the most common form of the disease. These people suffer from “mysterious” digestive distress on a daily basis such as gas, bloating, stomach cramps, diarrhea and heartburn, and conditions such as anemia, osteoporosis and chronic fatigue which are the result of malnutrition from poor absorption of nutrients. When these people eliminate grains, especially gluten from their diet, their digestive complaints disappear, their energy levels rise and they feel better.
While mainstream medicine continues to dispute the evidence of positive health effects of eating a grain-free and low-sugar/low GI diet, thousands of people worldwide are experiencing significant relief or improvement from Crohn’s disease, irritable bowel syndrome, chronic fatigue, epilepsy, Autism, arthritis, ADD, Schizophrenia, auto-immune disorders, Metabolic Syndrome X, insulin resistance and many more illnesses and disorders by eliminating grains and sugar from their diet and basing their diet on meat, vegetables, fruits and nuts.