Want to know how to burn off your belly fat?
Time and time again I’ve found that eliminating gluten to have a 100% success rate. So much so that if a client has excess fat around the belly button I will ask for proof that my client isn’t sensitive or intolerant to gluten.
Firstly, it’s important to understand what gluten is. It is a protein found primarily in wheat. The wheat in North America is genetically modified in such a way that it cannot survive without the use of pesticides. This new modified wheat became commercialized in the 80’s permitting farmers to yield more crops per season due to the wheat not reaching its full growth height. These new strains of wheat only grow about half the height of the older strains of wheat so farmers can now produce much more wheat per season. These new strains of wheat also allowed for tastier bread and allowed for higher production and profits. Great news for farmers and bread producers – but unfortunately this new wheat contains the highest amount of gluten in the World. Gluten is often not well digested, and this is what causes stress on the digestive system. Such digestive stress increases cortisol – increasing belly fat.
Symptoms correlated to gluten sensitivity can be challenging to identify. There are hundreds of different kinds of symptoms. But they can range from skin problems such as psoriasis, bloating, gas, headaches and migraines, sleep disturbances, joint pains and the list goes on…
The best way I’ve found to identify gluten sensitivity is to completely eliminate it for at least 3 or 4 weeks. For this to work it must be eliminated. Hence this method is called the food elimination diet. Reducing it just won’t work. It has been demonstrated that in some extreme cases, 1 mg of gluten can leave traces in the body for weeks or months. I often notice the fat increases around the belly for weeks after a client goes off track and eats it by accident in a restaurant or on vacation.
Once eliminated for 3 or 4 weeks; then you can reintroduce it for 1 day. Notice how you feel and look in the mirror throughout that day but also the next day. I’ve found this to be more relevant than doing blood tests for gluten sensitivity as they are not necessarily accurate. If unsure; assume you’re sensitive to gluten and you’ll reap better results. Not just on how you look, but also on how you feel.
Here’s some tricks to help you identify sources of gluten:
- Eat wholesome foods that have not been transformed
- Read the labels carefully
- When eating in a restaurant tell the waiter that you’re eating gluten free and ask what your options are
- Fish and veggies is often the safest option in restaurants
- Avoid sauces (wheat is often used to thicken the sauce)
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