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Uncategorized Jul 02, 2020

Happy 2018!!!

Holy smokes, can you believe I just said that?! How is it already 2018?! I feel like it was just yesterday that I was hanging over from ringing in the New Year with my hubs and fam in 2017… let me just say… that hangover played a serious role in my sporadic attempts at drinking these days.

Anyways, I really wanted to switch up the direction of my blog into being a lot more informative about ways to improve your wellness. I decided to start the year with a topic that I feel is a bit “faddy”. I remember when my mother-in-law went Gluten Free one day (due to a gluten allergy) and the next time I saw her she had lost a ton of weight and her arms were ripped!! So, naturally, I said “I’m going Gluten Free ASAP!!” Has anyone else been there!?

I learned a few things from that simple declaration that I made, going Gluten Free is TOUGH and it’s even tougher if you don’t know WHY you are going Gluten Free.

First, let me explain what gluten actually is. Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.

I think the words “Gluten Free” have gotten a lot of hype because naturally those who are gluten intolerant and are not able to stomach the gluten proteins significantly have to watch what/where they eat – which in turn sometimes leads to weight loss. It is really great that the food industry has started to adapt to the needs of those who have certain food allergies and intolerances, but not all foods are created equal and can lead to more inflammation and weight gain.

A lot of times when things are taken OUT of a product, like gluten, they are replaced with other byproducts that are not so great for us, like refined sugar, fats, or other highly processed starches to make food look and feel like gluten. This substitution in turn can lead to MORE inflammation, weight gain, and frustration.

A few things to look out for when buying anything labeled as Gluten Free:

-          Added sugar

-          Hydrogenated fats

-          Ingredients you cannot pronounce

Here’s the deal, like I said above, a lot of people who have a true gluten allergy end up losing weight and becoming more fit because they start reading foods labels and cutting out a lot of the processed carbohydrates the rest of us consume with no reaction.

If you feel that you do have a gluten allergy or intolerance (bloating, fatigue, abdominal pain, diarrhea) I highly recommend consulting with your physician to make sure that it’s nothing more serious. If you don’t think that you have a gluten allergy or intolerance but want to cut out gluten I recommend by starting to cut out processed/packaged foods like bread and pasta. If you change your mentality into thinking about the quality of food you are eating, like real whole foods, chances are you will naturally turn to being gluten free.

A rule of thumb to live by, if it has to TELL you it’s gluten free on a package, the better option would be to avoid it. Throughout all of my programs I help guide my clients through navigating labels and living a sustainable gluten free life. If you are needing some extra support, I got you girl!! You can register for my next round of FAST Track to Fit by going to the link below!!

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