Gluten-free diets are becoming increasingly popular, but our expert reveals how healthy and how hard it really is to eat wheat-free. Gluten-free diets have become increasingly popular in America, with everyone from Hollywood actors to gastroenterologists touting the benefits of giving up wheat. With so much buzz surrounding the diet (originally developed for people suffering from Celiac Disease) we wanted to know just how healthy a gluten-free diet is. That’s why we consulted Marion Roaman, the Co-Founder and General Manager of Peloton, who has been gluten free for years. Marion debunked the biggest myths surrounding the gluten-free diet, and even shared her tips for sticking to the wheat-less regimen. Get the low-down below and tell us if you’ve ever considered going gluten free in the comments below! 1. Should people without Celiac Disease go gluten-free? I believe people should eat unprocessed, natural, whole foods. I understand that life if is crazy busy, however my rule of thumb is if you have to purchase something packaged, it should not have more than 5 ingredients. This is step one. If people find they still are not feeling energetic of suffering from swelling, joint pains or digestive issues, the next step would be to eliminate gluten. 2. What are the biggest advantages and disadvantages to adhering to a gluten-free diet? The biggest advantage of a gluten free diet is it eliminates a lot of food items that simply aren’t healthy to begin with. The biggest disadvantage is the fact that because it’s so popular now, there has been an onslaught of gluten-free items to hit the market. MOST of these are nonsense and not healthy. 3. How do people who don’t have much time to cook homemade meals eat gluten free? Salads are available in most stores, restaurants and to-go places. Short of that, yogurts are easy on the go, most fruits and vegetables can be consumed quickly and need little preparation. Doups are available on the fly as well! 4. What are the most surprising benefits of going gluten free? Higher energy levels is the first thing to happen, and it’s important to stay away from caffeine. People who give up gluten find less dips in their energy, which leads to better sleep. Many people who give up gluten also find the change in their diet allows for better meals, which keep them full throughout the day. Finally, a few months after going gluten free you’ll see skin improvements. 5. What is the biggest myth people have about gluten-free diets? That ‘gluten-free’ products are good for you. Non-packaged foods that are naturally gluten free are the way to go. Bob’s Red Mill packaged products are a healthy option, but do require at-home preparation. See one yummy recipe that we tried, below: Bob’s Red Mill Gluten Free Pizza Crust Mix Yields: Two 12-inch pizza or one 16-inch pizza crusts Ingredients 3/14 cups Gluten Free Pizza Crust Mix 1 1/2 cups warm water 2 eggs 2 tablespoons olive oil 2 1/4 teaspoons yeast packed (enclosed) Directions Preheat oven to 425° F. In a large bowl, combine water and yeast. Let stand a few minutes. Add eggs and oil to mixture and blend briefly. Add Gluten Free Pizza Crust Mix and blend about a minute on medium speed, until combined. Leave dough in bowl, split in half and cover with plastic wrap and allow to rise 20 minutes. Place dough on greased pizza pans. Using (very) wet hands, spread out dough to cover the full pizza pan. Bake without toppings for 7-9 minutes. Remove from oven, cover with favorite sauce and toppings. Bake for 14-18 minutes. Once you enjoy the added energy from eating gluten free, put it to good use at a Peloton Cycle class! Don’t worry if you’re not close to a studio – you can live stream these high-intensity cycling classes from home! Click here for our review! Noelle Chehab is the Junior Editor of Spa Week Daily. Start a Conversation Cancel a Conversation Connect with Enter your WordPress.com blog URL http://.wordpress.com Proceed Your email address will not be published.CommentName* Email* Website Notify me of follow-up comments by email. Notify me of new posts by email.