When I was researching my post about bad carbs, there was a particular word that kept popping its head up: gluten. From studying food technology in high school, the only thing I remember about it was that it is found in carbs, that some people are allergic to gluten and that Woolworths has an entire section dedicated to gluten-free products. Celebrities Gwyneth Paltrow and Victoria Beckham follow a gluten-free lifestyle and their bodies are absolutely banging!
So what the hell is gluten anyway? Gluten is a protein found in the grains wheat, barley, and rye. Most of us unknowingly love it, because gluten gives our favorite foods that special touch: It makes pizza dough stretchy, gives bread its spongy texture, and is used to thicken sauces and soups. Women’s Health blog says that if you have celiac disease (allergic to gluten) or are gluten sensitive then you should switch immediately – otherwise the diet is quote: “a giant pain in the butt.”
The second website I came across was a blog created by a personal trainer and self-proclaimed health-freak. He says to cut out ALL grains and gluten from your diet as it makes you lethargic and keeps you from reaching your potential. He goes on to say that rice and corn products are better alternates for your diet as they do not contain gluten. The PT is fairly strict on not having gains or gluten but says if you train hard enough, you could make an exception. That is a rule that I am going to take from my research: carbs are to be earnt.