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Live A Gluten-Free Life And Get Rid Of Brain Fog

Gluten-Free-Bread

A Gluten-Free Life Can Eliminate The Associated Brain Fog

Today I want to talk to you about why a gluten-free life can help you think clearer, again. There is plenty of information about senile dementia, Alzheimer’s disease and concentration disorders or ADHD.  In contrast, you hardly learn anything about the fogged senses caused by gluten (so-called brain fog).

Brain Fog has nothing to do with Alzheimer’s, nothing to do with dementia, and also nothing to do with depression or mental illness – although the symptoms are often reminiscent of these conditions.

Unfortunately, conventional medicine largely ignores the brain fog, even though  it is a widespread ailment today. And so there is hardly any evidence in the medical literature about a fogged brain and the associated lack of mental clarity.

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When the bread creates confusion

Affected people may spend many hours of their entire lives in a mental fog, unable to concentrate, draw quick conclusions, process information properly, and keep up in school or at work.

Such a condition can occur again and again during the day. Who or what, however, is the reason for these incidents?

It could be the breakfast cereal, the sandwich at lunchtime, or the pasta for dinner.

Does gluten cloud the brain?

All of these foods contain cereals that contain gluten. Gluten is a protein found in most grains such as wheat, rye, oats (through cross contamination), and barley.

Certain reactions occur in the brain. There the sensitive balance of hormones and other messenger substances is immensely disturbed. As a result, various psychological problems can arise, from depression and autism to schizophrenia.

It can, however, also “just” promote brain fog. And so in this case the described “fog” rises after every meal containing gluten and leads to mental breakdowns.

Brain Fog is, therefore, the result of a food intolerance, namely an intolerance or hypersensitivity to gluten. A gluten-free live can help you regain more focus and clearer thoughts again.

Gluten – the opium in wheat

Gluten is difficult to digest. Often it is not completely broken down into individual amino acids. Incompletely digested gluten fragments remain.

These protein fragments are called peptides. Depending on the condition of the intestinal mucosa, they can pass through them and enter the bloodstream.

Gluten peptides can now imitate the body’s own substances (endorphins), which have important functions in the brain and are involved in the sensation of pain or happiness and in controlling the feeling of hunger.

The gluten peptides are also called opioid peptides. The word “opioid” comes from “opium” and indicates the fogging effect of these peptides.

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A clear head thanks to a gluten-free diet

Since the consumption of small amounts of gluten is sufficient to cause nebulous conditions (or other typical symptoms) once gluten sensitivity has developed, the gluten-free live experiment is extremely worthwhile.

Only then will you find out whether gluten is responsible for the reduced performance, for concentration disorders and also for your brain fog.

The experiment should be done consistently for at least four weeks and is also great for children.

Soon you will be able to think clearly, your ability to concentrate will improve as well as your comprehension and learning ability. Even the mood can improve significantly and the clouds of fog will finally dissipate.

Gluten-free nutrition – the practice

As mentioned before, common types of grain, such as wheat, rye, barley, etc., contain gluten. It is, thus, in all foods that contain these grains in any form.

We can find gluten mainly in baked goods, confectionery and pasta (flour, bread, noodles, cakes, biscuits, sweet pastries, etc.).

But, of course, many finished products, such as soups, sauces, desserts, sweets, etc., carry flours containing gluten, for example as a binding agent, and should be avoided or replaced with gluten-free products.

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A gluten-free diet is not difficult

It only requires a bit of getting used to and flexibility in the beginning:

  • Instead of wheat flour, choose buckwheat, corn, or millet flour. When baking, however, you should stick to special recipes for gluten-free cakes, breads, etc., as gluten-free flour , precisely because of the lack of gluten, does not have the same binding properties.
  • Instead of bread made from wheat or rye, choose whole wheat bread, whole millet bread, whole rice bread or whole buckwheat bread.
  • Instead of durum wheat pasta, bring buckwheat noodles, corn noodles or even soy noodles to the dinner table. Make sure, however, that it is 100% gluten-free pasta and that no durum wheat has been added.
  • Instead of oatmeal muesli, you should have gluten-free muesli, gluten-free flakes or a gluten-free crispy breakfast cereals available .
  • If you used to use gluten-containing sauce binders or flour to bind sauces, then you can now use locust bean gum, which does not even need to be boiled and is, therefore, also suitable for cold dessert sauces.
  • When shopping, look out for the gluten-free symbol. It is a crossed grain ear. You will find a particularly large number of gluten-free products in health food and natural food stores and online
  • It’s safe to say that you will make the switch to gluten-free products easier when you’re on a low-carb and /or Keto diet at least for a couple of months. These cut out most carbohydrates, so your temptation to fall back into the gluten trap, by eating a regular cookie, for example, will be minimized until your body naturally adapts to a gluten-free life and new nutrition.

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