No Bread, No problem.
In recent, a few of you have asked me about diet and nutrition. Before I go any further I would just like to reiterate that I am no Biochemist, nor do I have a degree in nutritional sciences, or any certification in the field that allows me to write out detailed meals for you. However, I do know what has worked for me and I have done extensive research on the topic before implementing it into my lifestyle. I know by doing. I am not here to preach nor am I saying that you must do X, Y and Z. I want to educate you, thus giving you the tools to make your own decisions.
One of the big topics that comes up is the elimination of this nasty protein, called Gluten, from our diets. I promise you I have read a shit-ton on this and have strong affirmations about keeping it out of our diets. As much as I can tell you, it is always good to hear it, or read it , from another source. Here is a great article on the effects of Gluten to the body. Post to comments what you think. Whether you agree or disagree.
Strength: Low Bar Back Squat
5-5-5
WOD: 3 Rounds
7 Front Squats
14 Sumo Deadlift High Pulls w/ Kettlbell
21 Box Jumps
Reminder: There will be no 12pm class this Wednesday the 14th.
paleo all the way!
Did you just start when you joined CF, or were you already doing it? And how strict with it have you been and what have you noticed with your body?
I gave up grains before Thanksgiving (but have not been strict about wheat-in-the-soy-sauce that is an ingredient in my salad dressing and that sort of thing). Right away I noticed that I don’t need a post-lunch-nap anymore. I’m still balancing the right amount of meat/veggies…it’s a little tricky coming at this after spending many years as a vegetarian (before I discovered that the untainted meat didn’t make me as sick…funny how that works!).
i’ve been doing it in some form since the early summer. i’ll still use grass fed butter and have recently been a little more lax with odd treats maybe once a week. i definitely had some type of carb withdrawal at first, but i was one to destroy a cliff builder bar or two after a workout before i started. i also use to eat literally all the time. i find the biggest change is that i don’t need to do that any more. i can go for quite a while without feeling the hunger that i used to and even when i do, it’s nowhere near as extreme as it used to be. my energy is definitely much more consistent, but some of that i’m sure is from the increased fat. it’s hard to define all the changes that came from my diet as i changed a lot of factors at once including exercise habits, work and living environments around the same time. in general i just feel better. i noticed my mood was more consistently positive when i started taking a healthy dose of vitamin d. i do find that if i slip up with certain things that my stomach lets me know i messed up.
it wasn’t that far off from how i used to eat, but i definitely eat a lot more fat now. in a way it just helped me focus on whole foods more. i still use grass fed butter, but other than that i’m pretty dialed in to it. i read labels on all food i buy that has them and cut out all the hidden enemies. recently i’ve been really trying to find the right amount/time/type of carbs to eat.
The article has good, interesting information when you can get past the inflammatory language (seriously, it’s killing you, OMG!). He cites a lot of what appear to be primary sources, which is really good.
I cut out grains about a month ago as an experiment. I don’t know if I’ve eliminated 100% of gluten or not. I’d guess probably some snuck in with hidden ingredients. I’d like to know how trace amounts affect you vs. eating bread and pasta. This article says you have to eliminate 100% to test for sensitivity, but I’m not clear on whether you need to go 100% for health benefits.
I’ve noticed some significant differences in energy level and digestion, mostly good, but with it being such a big change, it’s hard to attribute these changes to one factor out of: the elimination of gluten/grain, addition of extra meat and vegetables, more home-cooked meals instead of takeout, some higher quality ingredients, eating schedule, increased exercise.
I’m just going to +1 what you said – literally all of it. 🙂
I maybe read it somewhere before, but if I did I forgot and I was re-struck by the “cross-pollination-infected grains that only make Wonderbread kind of grain” bit. Does this mean that the grains grown elsewhere are less dangerous? I know the dairy in Europe is far superior because their cows actually eat grass in a field all day unlike ours….
Today’s workout 7pm group was awesome. So much motivation and encouragement from folks there.