Discover how adopting a gluten-free lifestyle can transform your health and well-being. Embrace the change for a happier, healthier life.
Embrace a Healthier Lifestyle with Every Bite
Gluten-containing foods such as cakes and bread often contain high levels of fats, oils, sugars, and salts, which can contribute to weight gain. The issue is not solely about the presence of wheat itself, but rather how these wheat-based products are processed and prepared. Understanding the nutritional content and preparation methods of these foods can be crucial for those looking to maintain a healthy diet.
By focusing on the ingredients and cooking techniques used in the preparation of gluten foods, individuals can make more informed choices. Opting for recipes that minimize unhealthy additives and emphasize whole ingredients can lead to a more balanced diet. This approach highlights the importance of nutritional education and awareness in achieving a healthy lifestyle.
Embrace the Freedom: Transform Your Life, One Bite at a Time!
Hi good people and welcome to another series where I’m talking about gut health and how to actually avoid gluten and achieve the health benefits that you’re looking for. So welcome to today’s sessions. My name is Jessica Wiko. I am the co-founder of Malcare Nutrition. I am a certified nutritionist myself been practicing for more than six.
Years and I thank God for this fast. So today I want us to look at gut health and how avoiding gluten and taking alternatives of this gluten or products from food can help you achieve your goal. Whether it is weight loss, whether it’s a clear face, whether it’s beautiful skin, whether it is a reduced belly, whatever it is that you’re.
Looking to to control or manage, that is what we’re going to talk about today. So stay tuned. Do not touch the dial. Can I say that? Do not touch the dial. And stick around as I share more about gut health. Let’s do this. So everything begins in the gut cuz that’s where food is digested. That’s where you get to enjoy the benefits of anything that you.
Eat. So when you eat your food, you chew it in your mouth, digestion starts there. Then it you swallow it, it goes to the small intestines and digestion continues all the way to the large intestines. All this time nutrients are being absorbed from the food that you of course got. You say you’ve taken for example let’s start with a gluten.
Option. You’ve taken some bread with tea and you applied some peanut butter on it. So as the process begins in the mouth already some carbohydrates have been digested by a is the enzyme that is found in your saliva or in your mouth. Then the food moves to your small intestines. Digestion continues. More glucose is removed from the food that.
You just ate. And now you’re able to start feeling the energy. You know you’ve eaten some bread, some peanuts butter and some chai. You’re feeling good. Your body is getting hot. You’re feeling the energy because digestion has already started to take place. But the problem with such kind of a food is the problem with that kind of meal is.
That that energy will be absorbed from the food so fast and within an hour or two you’ll be feeling hungry again because your energy will have dipped. So this is why we avoid glucose or fast acting sorry we avoid gluten because the glucose is fast acting. It is pulled from the food so fast that within a few minutes or within a very short time you.
Have your energy levels have shot up and then they have dipped and that is what we call energy spikes. So we are trying to avoid this energy spikes by substituting gluten from our diet. So this is what I want us to think about the gluten that you’re consuming. How far or that bread that you’re consuming, how far has it gotten from being a plant.
Like this one to what you have on your table before you make that bread which was grown, it was harvested, it was dried, then it was meal several times. Remember a meal has different grades. There’s grade one, there’s grade two, there’s grade three and so forth and so on. So it was also whitened or bleached. Remember when you milk wheat as it is in.
Whole it is brownish in color. The flour will be brownish in color but the flour we get even the brown one is not really the exact color that it ought to be. It has been cleaned or bleached to give it some sort of a whitish color. That’s why when you go to a restaurant they always asking you white or brown chapati. But the brown chapati is not as brown as the.
Original thing. But remember it is still wheat that has been milled and processed. So how far is the processing taking you from the original food product to what you have on your plate from whe to the cake that you’re enjoying as a dessert. Think about it. So when you do that you’ll be able to see how close or how far you are from.
The original form of that food. And we want to be as close to the original food as possible. We want to eat as minimally processed food as we possibly can. So now you may ask me Jessica you’re saying we substitute this gluten but what will I eat? And I’ve already done another video on this. If you have not watched it kindly go there and eat and watch it.
So number one you can eat boiled arrow roots. Arrow roots or any tuber. Most of the tubers we have arrow roots. We have h sweet potato. We have cassava. We have yum. And you can have the there different kinds of yams. Okay. So you can have any of those. You can also have vegetable um yeah vegetables. Yeah. You can have something like pumpkins or.
Green bananas or maze. Green maze corn. It has a very nice air way of holding the sugar before it is released in the body. You can also have something like granola. It’s made with oats. Any product that is made with oats or barley. Those are the alternatives that you’re trying to go to. And this is not to mean that wheat is bad. Wheat in.
Itself it’s not bad. It’s the way in which it is prepared or before it is presented to us. Most wheat products will require oil, sugar or salt to make it h tasty or savory. Think of it. How do we make chapati? How do we make mandazi? How do we make bread? How do we make cake? How do we make pancakes? How do we make.
Crisps? How do we make uh something that has bread crumbs? Like chicken covered with breadcrumbs. It is covered with breadcrumbs, then put in oil. There’s always oil, salt, or sugar to make a wheat product sweet or the way people want it, the way the mass wants it. And it’s not what makes you add weight. It’s not the wheat itself. It’s not the.
Gluten. We don’t have a very big problem with gluten. It is how that gluten or that wheat is presented. What else is accompanying it? Is it oil or fat? Is it sugar or is it salt? Or that combination is not very good. That is what makes you add weight. It’s not carbohydrates my friend. It’s the oil of the fat and the sugar that comes with that wheat product.
Or that gluten product. Because once sugar is in excess in your body, it will be stored. It will be stored in the form of what? Glucagon. And that glucagon can also now find places to be deposited in your midsection, in your arms, on your face, in your legs, in your thighs. That’s why you find you’re gaining weights. But when you look at the main.
Ingredient, it is which products. And we tend to demonize which products so much forgetting that it is the processing the food processing process if they can say that that is the main culprit. So look at how is the gluten you’re eating. How has it been prepared? If it is in the most raw form well then good. My mom knows how to make sapati and they’re.
Very nice. We call them mih. I think it was because of how the flour has been prepared. But nowadays even the dough it is so light when you’re making chapati with which flour even the brown one the dough is so light but the original with that my mom takes to the millers that fl that dough itself is.
Heavy and you find there’s a big big difference between that chapati and the one that I can buy from a restaurant and it’s a brown chapati. So look out for these things when you you thinking of the what is on your plates. Don’t just be thinking whether it is a carbohydrate, it’s a a fruit or a vegetable or it’s a protein. Think of.
How far has it come from its original form. Say if this plant was edible, how far has it come from its original form to the way it is being presented to your plates? Okay, that’s why I was reading a book here on YouTube. I was reading it for you and it’s called forks over knives and what it is talking about is if this food requires a knife in the.
Preparation or in the consumption process. If it required a knife like to slaughter it to separate meat from bone all these things if it required a knife minimize the quantity you are taking. What do I mean? If it is mostly a meat product or um yeah, mostly meat. It could be beef, it could be mutton, could be fish, could be chicken, could be.
Whatever, but it’s mostly meat. Meat, you require a knife when you’re consuming it or your hands. I know we Africans, we don’t use knives, but you get what I mean. As opposed to a fork. A fork is something you’re poking. Maybe a potato, a carrots, maybe machi, something like that. But think of how far has it come from its original form.
As a cow, as a goat, whatever before you’re consuming it. So, think of it that way and let’s see how easy or how hard it is to go on a gluten-free diet. So, see you on our next video. Leave a comment down below if you have tried to get off gluten. How was the gluten addiction for you? What are the challenges you faced? And how are you.
Doing now? that you have tried to avoid gluten in your diet. So see you on our next video. Like this video, comment and share it with someone who you think might be beneficial to them. Again, my name is Jessica Wiko. I am glad to be of service to you by giving you this information on a weekly basis. See you on the next one.
