I’m happy to say that I’ve been gluten free for about five years now. After discovering an intolerance, I was forced to cut the evil grain from my diet. It was undeniably difficult, but I’m glad I did it. Removing a major food group forced me to do a lot of my own research, self experimentation, and I can honestly say I feel wonderful. Of course not everything that says “gluten free” on the box is good for you. Common sense should tell you that gluten free cakes and cookies are still cakes and cookies. However, if done correctly, going gluten-free nutritionally trumps your typical Standard American Diet.

Here’s why:

1. It Forces You To Eat Healthier

Generally speaking, going gluten free instantly cuts a myriad of foods you shouldn’t be eating anyway. Good luck getting a decent gluten free meal at Burger King or Arby’s. Also about all of your favorite on-the-go fried foods go out the window as well.

2. It Redirects You Toward Natural Foods

About 98 percent of the stuff you see in the snack section of the convenience store is off limits when you can’t have gluten. Over time pushes kills the snack impulse and pushes people towards relying on more natural foods. Fruits and veggies instead of the Doritos, Fritos, and whatever other nasty crap those companies put out.

3. Gluten Containing Foods Aren’t Necessary For Maintaining A Healthy Diet

We’re one of the few cultures that depend on wheat as a staple in our diet. If you sample the fare of different world cuisines you’ll find that most countries rely on rice, potatoes, yams, and other foods that have absolutely zero gluten. Considering we just recently slid down to 2nd fattest country in the world (Yeah!) it’s probably not a bad idea to steer away from the Standard American Diet. In fact some blame  Mexico’s (new #1 fattest) obesity epidemic on the wave of fast food and other junk that flowed in from the United States over the last couple decades.

4. Gluten Free Foods Are Typically More Nutrient Dense

Oddly enough, this is one of the arguments made against the gluten-free diet. Some claim that breads, cereals, and grains are full of vital nutrients that we otherwise cannot get from other foods. This is nonsense. Nutritionally speaking, there is absolutely nothing in breads and grains that a person can’t get from fruits, vegetables, nuts or meats. The latter actually give us a great deal more. This is nothing more than a pathetic attempt at misinformation, probably spread by grain producers themselves.

5. We’re Not Eating The Same Wheat As Our Grandparents

It’s no coincidence that virtually all of the products sold in our grocery stores either come from wheat, corn, or soy. Back in the 1930’s and 40’s farmers were paid by the government to specifically focus on these crop because of their magnificent yields. Over time companies began genetically alerting the foods to make them more resistant to the threats they faced in nature. The trouble that is we are the end game for these super-crops. How can our bodies digest stuff that has been altered to resist nature?

6. Gluten Containing Foods Are Addictive

In his NY Best seller, Wheat Belly Dr. William Davis states, “Wheat is addictive in the sense that it comes to dominate thoughts and behaviors. Wheat is addictive in the sense that, if you don’t have any for several hours, you start to get nervous, foggy, tremulous, and start desperately seeking out another “hit” of crackers, bagels, or bread, even if it’s the few stale 3-month old crackers at the bottom of the box. Wheat is addictive in the sense that there is a distinct withdrawal syndrome characterized by overwhelming fatigue, mental “fog,” inability to exercise, even depression that lasts several days, occasionally several weeks. Wheat is addictive in the sense that the withdrawal process can be provoked by administering an opiate-blocking drug such as naloxone or naltrexone.”

7. You’re Body Might Hate Gluten And You Don’t Even Know It

Some may have issues they don’t even know are caused by gluten. A recent study for irritable bowel syndrome took a group of people with no detectable intolerance to gluten and cut it from their diet. “The group on the gluten-containing diet had more pain, bloating, stool inconsistency and fatigue compared to the other group.”

8. Gluten Can Also Effect Your Brain

Experts have recently been studying something called  “gluten-sensitive idiopathic neuropathy,” brain disorders that are both caused by and exacerbated by the consumption of gluten containing products. Tired of that constant “brain-fog?” Try cutting the the G out of your diet for 30 days and see how you feel.

That’s my argument against eating gluten. Just remember, nothing is for everybody. In other words, if you eat gluten-containing foods and you’re happy and feel healthy, then great! Keep doing that. Our bodies are all unique. What’s good for one of us isn’t necessarily good for all of us and the same applies to what’s bad. Of course, you should always consult a doctor or nutritionist before making drastic changes to your diet. That way you can monitor your blood work for specific biomarkers related to your health and wellbeing.