Module 9: How to Teach Clients to Eat Right

Unit 1: Core Content – Part 4: Gluten Free

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Gluten is a protein found in many grains. Gluten containing foods are staples in the American diet and in most diet plans around the world. Gluten (found in wheat, rye, barley, spelt, kamut and triticale) can be very damaging to your intestines and can contribute to autoimmune disorders and hormone imbalances.

If you have been told you have gluten intolerance (over 30% of the population does, and 90% or more of people suffering from thyroid imbalances and autoimmune and inflammatory conditions are thought to be intolerant to gluten), this set of gluten resources will help you to determine if gluten may be one of the contributing factors in your health challenges.

The resources here will help you avoid gluten and actually enjoy your gluten-free lifestyle.

After all, what’s not to enjoy about having a flat comfortable belly, feeling energetic, and thinking clearly — especially if you get to eat delicious food to get there!

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Education with Tom O’Bryan

Educate yourself on how eating gluten affects your health.

Listen to the Dr. Tom O’Bryan’s “Gluten-Free: Is it Just a Fad” as well as “Gluten: The Time Released Killer” audios or read the transcripts, and educate yourself about how gluten affects your health.

 

Gluten-Free — Is It Just a Fad?

 

Part 1 – Audio Only

 

Part 1 – Downloads

 

Part 2 – Audio Only

Part 2 – Downloads

 

 

Gluten-Free — The Time Released Killer

Part 1 – Audio Only

 

Part 1 – Downloads

 

Part 2 – Audio Only

Part 2 – Downloads

 

Dr. Tom O’Bryan, DC, CCN, DACBN is an internationally recognized speaker and workshop leader specializing in Gluten Sensitivity and Celiac Disease.  He is the host of the Gluten Summit and he holds a teaching Faculty position with the Institute for Functional Medicine, and is one of the most respected, highly-appreciated speakers. Dr. O’Bryan’s passion is in teaching the many manifestations of Gluten Sensitivity and Celiac Disease as they occur inside and outside of the intestines.

 

Gluten-Free Action Plan

1) Do a carb inventory

Do a carb inventory. Write down everything you eat for several days and observe how you feel when you eat gluten and/or other carbohydrates.

 

2) Phase out “bad” carbs and accentuate “good” carbs.

Phase out “bad” carbs (refined carbs – breads, crackers, pasta etc.) and accentuate “good” carbs. Follow the Sweet Spot Menu Plan and Recipe Guide for at least 7 days and see if you notice a difference. Go for 30 days after that!

 

3) Try going gluten-free for at least 6 months to relieve symptoms.

If you have symptoms of fatigue, brain fog, poor memory, headaches, digestive issues, an autoimmune condition or any of the myriad of symptoms that you learned can be triggered by gluten sensitivity (review audios), go gluten-free for at least 6 months.  Use the Eliminate The Gluten & Accelerate Your Health Resource Guide for help.  It includes articles, recipes, and more to help you understand the effects of gluten and find resources to change your diet.

 

4) Check for gluten cross-reactivity.

If eliminating gluten does not result in the kinds of improvements anticipated, then look for cross-reactive foods and eliminate them either all at once or once at a time.

 

5) If you don’t want to switch to gluten-free, get tested to confirm if you’re tolerant or intolerant.

If you are not convinced to try a trial of gluten-free, get tested. The most affordable and reliable test is from Enterolab.com. The basic gluten antibody stool test is just $99 (at the time of this writing). There are also tests like the Wheat Zoomer from Vibrant Wellness and the Wheat/Gluten Proteome Reactivity & Autoimmunity test from Cyrex Labs

Extras About Going Gluten-Free

 

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