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Gluten-free diet


If you’ve noticed that your favorite lunch spot now has a gluten-free menu and a special prep area specifically for gluten-free (GF) foods, it’s because gluten can cause big problems for people who can’t tolerate it. Gluten, a protein found in wheat, rye, and barley, is safe for most people. However, for people with celiac disease and non-celiac gluten sensitivity (NCGS), gluten can have serious side effects. There are three main ways gluten can affect someone. People with celiac disease have an autoimmune disorder—gluten triggers a reaction that causes their immune system to attack and damage the cells in their small intestines. Celiac disease affects about 1% of the population, but a whopping 97% of these people are undiagnosed. (Either they don’t have the classic GI symptoms, or they have no symptoms so they never pursue a diagnosis.) Some people have a true allergy to wheat. And finally, the third category is NCGS, which means eating gluten triggers symptoms, but it’s not a true wheat allergy or celiac disease. Many people with autoimmune diseases, like Hashimoto’s and psoriasis, and people with IBS fall into this last category. If gluten doesn’t play nice with you, it can cause brain fog, anxiety, depression, bloating, diarrhea, constipation, weight loss or gain, food-related rashes, and worse. With or without a celiac diagnosis, going gluten-free can be really helpful to people with invisible illness. The gluten-free diet can seem tough because wheat lurks everywhere. It makes up almost 80% of grain consumption in the United States. Yep, we love our gluten (even if it doesn’t always love us back!). If breads, cereals, and other wheat-based foods are mainstays in your diet, going gluten-free will definitely be a big change. The good news is that you can find gluten-free versions of your favorite foods in almost any supermarket, and lots of restaurants can accommodate you too. But it’s always best to focus on foods that are naturally gluten-free, like fruits, veggies, meats, fish, and GF whole grains like quinoa and rice.

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Books about Gluten-free diet


Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health

In this #1 New York Times bestseller, a renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.


Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity

Cook Once, Eat All Week is a revolutionary way to get a delicious, healthy, and affordable dinner on the table FAST. Author Cassy Joy Garcia will walk you through this tried-and-true method and show you how batch-cooking a few basic components can give you an entire week’s worth of dinners with minimal time and effort. Have you ever tried a meal prep plan before and gotten so excited about having your cooking for the week done ahead of time, only to find yourself totally exhausted after a full day in the kitchen, shocked by your grocery bill, and tired of the same leftovers by Tuesday? Cassy Joy Garcia had been there, too. As a mom, business owner, and Nutrition Consultant, she needed to get a healthy, affordable, and tasty dinner on the table fast every night, and she knew there had to be a better way to do it. She finally cracked the code when she discovered that by batch-cooking a protein, starch, and vegetable each week she could easily assemble three fresh, diverse meals in minimal time. After years of her readers asking her for better meal prep strategies and easy recipes, she released 4 weeks of recipes on her blog, Fed and Fit. Since then, tens of thousands of people have made and raved about the series and begged for more! In this book you’ll find 26 weeks of affordable, healthy, delicious meals that your family will love eating, and a chapter full of bonus 20-minute meals. Optional Instant Pot and slow cooker instructions are included to get you even more time back in your week. With a Real Food foundation, the weeks in this book aim to support dietary approaches that range from: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more. Three simple ingredients like shredded pork, potatoes, and cabbage are turned into these three easy to assemble meals: Honey Mustard Pork Sheet Pan Dinner Enchiladas Verde Casserole Sloppy Joe Stuffed Potatoes This book is a must-have for anyone looking for a REAL solution to help them eat healthfully while also saving time and money and loving what they are eating.


Gluten-Free Artisan Bread in Five Minutes a Day: The Baking Revolution Continues with 90 New, Delicious and Easy Recipes Made with Gluten-Free Flours

The bestselling authors of the groundbreaking Artisan Bread in Five Minutes a Day bring you a cookbook with 90 delicious, entirely gluten-free bread recipes made from easy-to-find ingredients--a perfect gift for health conscious foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg, MD and Zoë François have proven that people want to bake their own bread, so long as they can do it quickly and easily. But what about people with celiac disease or gluten sensitivity? They want to eat well too, but gluten is everywhere: in cakes, pastas, desserts, gravy―even in beer and Scotch whiskey. But the thing they miss most? Bread. Based on overwhelming requests from their readers, Jeff Hertzberg and Zoë François have returned to their test kitchens to create an entirely gluten-free bread cookbook―most of the recipes that readers loved in Artisan Bread in Five Minutes a Day appear here in a gluten-free version. In just five minutes a day of active preparation time, you can create delectable, gluten-free Sandwich loaves. European Peasant Bread, 100% Whole Grain Loaves, French Baguettes, Crock Pot Bread, Caraway "Rye" Bread, Challah, and even fabulous dessert breads like Brioche, Doughnuts, and Sticky Pecan Caramel Rolls. Gluten-Free Artisan Bread in Five Minutes a Day extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With 90 recipes―plus 100 black-and-white instructional photos and 40 gorgeous color images―the authors adopt the rich palette of world breads to their unique method. With this revolutionary approach, you CAN have mouthwatering gluten-free artisan bread in just five minutes a day!

Podcasts about Gluten-free diet


The mindbodygreen Podcast: Max Lugavere On Brain Fog, Gluten, & Food As Medicine For The Mind

Max Lugavere is a filmmaker, health science journalist, TV personality, brain health expert, and author of the New York Times best-selling book Genius Foods. For Max, brain health isn't just a trend; it's personal. After his mother was diagnosed with a neurodegenerative disease at just 58, Max dedicated himself to understanding the link between diet, lifestyle, and cognitive function. After almost 10 years of research, he is sharing his brain optimizing philosophy to boost brain power, stimulate cognitive function, and prevent decline. In this episode of the podcast, Max and I talk about how modern dietary shifts may be messing with our brain, why conditionally essential nutrients are so important, and which foods to avoid to beat brain fog (spoiler: It's not just gluten!). He also makes a case for why red meat deserves a place in our diet, why sleep is non-negotiable, and how exercise stimulates the brain. This past weekend, he took the stage at mbg revitalize 2018 to bust common brain health myths and share his hard-earned knowledge with all of us. Max's science-backed evolution-based food recommendations will not only benefit your brain, but they will help you feel and perform better right now. To learn which nutrient-dense foods you need for a brain-boosting diet, check out this week's podcast. Go to TryOmax.com/mindbodygreen to get a box of Omax3 Ultra-Pure, for FREE! Omax3 comes with a 60-day money-back guarantee, so you have plenty of time to try it and really feel the Omax difference!

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