Many non-celiac people have limited or even eliminated their consumption of gluten. Additionally, many others are choosing to be gluten free. The gluten-free diet (DSG) has become fashionable in recent years even among those who tolerate this protein perfectly since both some nutrition gurus and various celebrities such as Gwyneth Paltrow or Victoria Beckham have publicly affirmed that they eat a gluten-free diet without being celiac. Many people claim to feel less bloated and lighter and even have lost some weight by abandoning gluten. However, if you are wishing to adopt a macrobiotic diet, can you remain gluten-free? And should you continue to follow a gluten free diet even if you can tolerate gluten? Let’s find out!
Gluten is a type of protein that acts as a binder to keep certain foods together. It is a binding product, not a preservative; which means it affects the texture and sometimes tastes of food. You will find gluten most frequently in pastas, breads, pastries, noodles and crackers.
The macrobiotic diet is a whole food, plant based diet combined with a healthy lifestyle and habits. Lifestyle and habits are just as important as diet when it comes to creating strong health. Some of these habits include sitting down while eating, taking time for meals, going on a daily walk, doing yoga etc. In general, the core of a macrobiotic diet is balance and sustainability. As for its benefits, a macrobiotic diet is proven to help individuals heal their bodies and maintain long-term health. This is done by eliminating or reducing dairy, meat and refined foods, and replacing them with grains, beans, vegetables, soups, seeds, nuts, fruits, naturally pickled and fermented foods.
Why Reduce Dairy, Meat and Refined Foods?
The biggest benefit of a macrobiotic diet is it can relieve symptoms and improve your current health. With a whole-food, plant-based diet, our bodies can start healing naturally. In addition, a macrobiotic diet supports the environment and animal welfare.
Yes, it can. This may seem impossible since macrobiotic diets are centered around whole grains. However, there are whole grains that are gluten free. Here is a list of gluten-free whole grains:
When it comes to choosing whether or not to go gluten free, keep in mind that not all gluten is created equal. Problems with gluten often stem from eating chemicalized, processed, refined foods such as pastries, cakes and donuts rather than grains like barley, farro or bulgur wheat. Processed, refined foods overwork the liver, disturb digestion and build toxins and acidity in the body. These toxins end up creating harmful effects, including tiredness, bloating, weak muscles, fragile bones, respiratory issues and poor immune system. That is why gluten often is avoided in the long run. Whole grains provide steady energy throughout the day and the body is able to easily break them down to absorb their nutrients. Grains that contain gluten (wheat, barley, rye, etc.) have very satisfying qualities that make it easier for many to enjoy this way of eating over time. They also strengthen vitality and flexibility. Therefore, we often recommend to slowly add back healthy gluten while on a whole food, plant based diet. You may find out that the real issue was processed, refined foods all along.
At SHI macrobiotics, we provide a series of courses to help you become a master in macrobiotics! Take part in these courses, join our upcoming webinars, or buy our latest book, “Ultimate Guide to Eating for Longevity,” to learn macrobiotic cooking techniques and increase familiarity with this diet.
Want to learn more about health and macrobiotics? Take one of our online macrobiotic courses.
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