Are you committed to eating a healthy diet?
If so, you already know that being a diligent label reader is helpful.
When you add a special dietary protocol to the mix, it becomes all the more crucial. Whether you’re contemplating a gluten-free diet – or you’re already gluten-free – rest assured that it quickly becomes second nature, as you become ever mindful that gluten can often be sneaky – showing up where you’d least expect it.
At the same time, it’s a bit of a double-edged sword! What not-so-great choices could you be making instead?
What is the trade-off?
Let me share what I mean.
Back when I first became gluten-free, I started eating a lot more eggs. I was baking my own gluten-free bread, and the standard recipe called for three or four eggs per loaf – and since eggs are gluten-free, I thought nothing of it.
At least once a week, we’d have omelets for dinner – or even breakfast. On occasion, I’d even whip up a soufflé. (Sounds fancy, I know, but soufflés are actually pretty easy to make).
Then almond meal hit the market, and it seemed like a wonderful alternative to gluten-free flours.
Being an almond lover myself, I was ecstatic!
In a given week, I poured almond milk on my breakfast cereal and snacked on almonds by the handful. And before I knew it, I started experiencing many of the symptoms I’d had BEFORE going gluten-free.
What was that all about?
