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Gluten Free Athletes

I was very interested to read that the top Tennis Player Novak Djokovic has a gluten-free diet – and credits it with making significant improvements to his performance. Given that gluten intolerance can manifest as aches, fatigue, joint and muscle pain, it makes a lot of sense for athletes in particular to avoid gluten. Especially as it is not possible to have a gluten deficiency – why wouldn't you cut it out of your diet?

It turns out several of the Olympians from the London 2012 Olympics did so on a Gluten-Free diet. Initially I assumed this was due to a Coeliac diagnosis, but it appears to be becoming common knowledge that ditching the gluten can improve performance and stamina. I wonder if at the 2016 Rio Olympics we'll see even more Athletes going Gluten free – and perhaps taking it one step further and adopting a Paleo Diet?

US Swimmer Dana Vollmer went gluten (and egg) free due to an intolerance, but apparently found it made a significant difference to her performance. She went on to win Gold (twice!) at the Olympics – I wonder how much of her win can be attributed to her diet?

Pole Vaulter Jenn Suhr went gluten-free just last year after being diagnosed with Celiac disease – and also won a gold medal…

Canadian Swimmer Nare Brannen went gluten-free on the advice of his coach last year – and has had minimal injuries, he believes, as a result.

Why Gluten-Free Eating May Give Athletes the Edge

The growing list of professional athletes who attribute their performance gains to cutting gluten is no coincidence. While elite sports require intense physical training and mental resilience, diet is increasingly being recognised as the third pillar of peak performance. For many, removing gluten — a protein found in wheat, barley, and rye — has become a strategic decision, not just a medical one.

For athletes without diagnosed coeliac disease, the benefits of going gluten-free can still be significant. Gluten can cause inflammation, digestive discomfort, foggy thinking, joint pain, and fatigue in sensitive individuals. For someone pushing their body to the limit daily, even a slight reduction in inflammation and energy dips can translate into faster recovery times and better results.

Understanding Gluten Sensitivity in Sport

It’s important to note that gluten intolerance exists on a spectrum. While coeliac disease is an autoimmune condition requiring strict avoidance of gluten, many people fall into the category of non-coeliac gluten sensitivity (NCGS). This group doesn’t test positive for coeliac disease, yet experiences symptoms such as bloating, brain fog, headaches, skin irritation, or joint discomfort after consuming gluten.

For athletes, these symptoms are more than minor annoyances — they can be performance saboteurs. A foggy brain during a race or inflamed joints during training can derail weeks of preparation. It’s not surprising that more athletes are trialling gluten elimination to see if it gives them an edge.

Beyond Gluten-Free: Why Paleo Might Be the Next Step

While gluten-free eating is a big step forward for many, it’s often just the beginning. The Paleo Diet goes several steps further by removing not just gluten-containing grains, but also legumes, refined sugar, dairy, and processed oils. This dietary pattern focuses on meat, fish, eggs, vegetables, fruits, nuts, and seeds — all nutrient-dense, anti-inflammatory foods that support recovery and energy production.

For athletes, this shift can mean improved digestion, better gut health, more consistent energy levels, and even enhanced mental clarity. Paleo is about more than just cutting out gluten — it’s about fuelling the body with food it recognises and can easily convert into fuel, repair, and strength.

What the Research Says

While clinical research is still catching up to anecdotal experience, some studies support the gluten-free approach for athletes. A study published in the *Journal of the International Society of Sports Nutrition* (2015) found that even in non-coeliac endurance athletes, going gluten-free for just seven days resulted in a reduction in gastrointestinal symptoms and perceived fatigue during performance.

Though larger-scale, long-term studies are still needed, the personal stories from elite athletes suggest the benefits are very real. And for any athlete serious about marginal gains, that’s enough to warrant a trial period of dietary change.

Signs Gluten Might Be Affecting Your Performance

If you're an active person wondering whether gluten is affecting your physical output, here are a few signs to consider:

Frequent fatigue or low energy despite adequate sleep and nutrition
Bloating or digestive upset that seems unrelated to food quantity or timing
Brain fog or difficulty concentrating during or after training
Recurring joint or muscle pain not linked to overtraining
Unexplained inflammation or slower recovery times

If any of these sound familiar, you might benefit from experimenting with a gluten-free or Paleo approach for a few weeks to observe any changes.

Fuel Sources on a Gluten-Free Paleo Diet

One of the concerns athletes often have is whether removing gluten will affect their ability to get enough carbohydrates for fuel. While it's true that many traditional carbs like pasta and bread are off the table, there are plenty of gluten-free, Paleo-friendly options that provide sustained energy:

Sweet potatoes and yams
Pumpkin and butternut squash
Bananas and dates for quick-release energy
Berries and seasonal fruit for antioxidants
Cauliflower rice and zucchini noodles as satisfying grain replacements

By pairing these with high-quality protein and healthy fats, athletes can achieve stable blood sugar levels and long-lasting energy — without the crashes that come with refined grains and sugary snacks.

Preparing for the Transition

Making the shift to a gluten-free or Paleo diet isn’t something to do in the middle of competition season. It takes planning, trial and error, and time for the body to adapt. Athletes considering the switch should aim to start during an off-season or training block where the stakes are lower, allowing for adjustment without performance pressure.

It’s also worth working with a qualified nutritionist who understands athletic performance and can help with meal planning to ensure macro and micronutrient needs are fully met.

Are We Moving Towards a Gluten-Free Athletic Future?

Given the growing list of high-profile athletes embracing gluten-free (and often Paleo-style) eating, it’s clear the tide is turning. What started as a necessity for those with diagnosed coeliac disease is now seen as a smart performance strategy. And as awareness spreads about the connection between food and physical function, it’s likely that even more athletes — from weekend warriors to Olympians — will experiment with dietary changes in the quest for marginal gains.

In elite sports, success is often won in the details. If removing gluten results in even a slight improvement in recovery, mental clarity, or injury prevention, that alone can be enough to make the difference between good and gold.

If you're an athlete, amateur or otherwise, I'd be very interested to hear what differences you noticed going gluten-free. Do you think there's going to be a big increase in gluten-free (or better still Paleo) athletes by the time of the 2016 Rio Olympics? I'd love to hear your comments, below!

Eat More Gluten!

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I can't wait for the day when the “health” magazines start advocating more of a Paleo approach, with real food and eating of fat encouraged. But it seems like we still have a long way to go.

I came across the snippet below in the March edition of “Weight Watchers” magazine. Just in case any of their readers had been considering avoiding carbs, they warn that

“carbohydrates provide the body and brain with their primary source of fuel and are essential for energy levels”

Interesting. I tend to have fewer than 50g of carbs a day, so presumably I must have no energy? Yet, bizarrely, I find I have more energy than ever before. Just yesterday I had so much energy I felt compelled to break out into a sprint on my way home. But I must be mistaken! It says so in a magazine after all.

Without eating enough carbohydrates you might get

“fatigue, lightheadedness, headaches, sugar cravings and irritability”

and they advise that you choose carbohydrates like

“wholegrain bread and cereals, grainy crackers, oats, fresh fruit and low-fat dairy”

Well, I've somehow managed to avoid any of those symptoms. I'm not sure that avoiding sugar cravings, by eating foods that break down into sugar, really counts either. And as for low-fat dairy being a good source of carbohydrates?

The other article I read was from the March/ April 2012 edition of “Australian Diabetic Living”. They ran a piece on Celiac disease. The question was

“Should I avoid gluten products, just in case I might have Celiac disease?”

My answer would be that since gluten has detrimental effects on so many people, even those who don’t test positive for Celiac disease, it certainly should be avoided by everyone. Given how long gluten stays in the body for, I think a strictly gluten-free diet is the right approach, for everyone. Did they come up with a similar answer?

“No. You can actually make it harder for your body to digest gluten if you cut most of it from your diet without good reason”.

Unfortunately there were no references for this startling revelation, which I’d have been very interested to check out. So basically the diabetic magazine wants its diabetic readers to make sure they eat lots of gluten – which often come hand in hand with the not so diabetic friendly refined carbs?

What do you think? Do you struggle to find the energy to function without bread and cereals? Do you make sure you eat lots of gluten, to, er, help your body digest the gluten that you eat?

Debunking the Carbohydrate and Gluten Myths

It’s no secret that conventional health advice often clashes with ancestral wisdom. While mainstream media continues to push outdated recommendations like “eat more wholegrains” and “choose low-fat dairy for energy,” those following a Paleo lifestyle know there’s a different path to sustainable energy and optimal health. Unfortunately, these myths persist—largely due to the influence of decades-old nutrition dogma and a failure to acknowledge emerging research on the role of real food in human health.

The Real Role of Carbohydrates in Energy

One of the most persistent claims is that carbohydrates are the body’s only source of energy. This simply isn’t true. While it’s accurate to say that glucose is a quick source of fuel, it’s far from essential in the quantities we’re often told to consume. In fact, the body is perfectly capable of converting fats into ketones—a clean, efficient, and long-lasting energy source that powers not just muscles but the brain as well.

Plenty of people thrive on lower carbohydrate intakes—especially those following a Paleo or ketogenic approach. Fatigue and brain fog are more likely to be caused by unstable blood sugar levels from refined carbohydrates than by a lack of them altogether. When your body is adapted to fat as its primary fuel, energy becomes steady, cravings disappear, and that post-lunch slump becomes a distant memory.

Is Wholegrain Bread Really the Gold Standard?

Let’s break down some of the foods so often recommended as ideal carbohydrate sources:

Wholegrain bread: Often loaded with anti-nutrients like phytic acid and gluten, which interfere with nutrient absorption and can irritate the gut lining.
Grainy crackers and cereals: Usually highly processed and quickly converted into sugar during digestion, even when labelled as “wholegrain.”
Low-fat dairy: Stripped of its natural fat, low-fat dairy often has added sugars to improve taste and texture.

In contrast, Paleo-approved carbs—like sweet potatoes, pumpkin, berries, and other fruits—provide slow-burning energy along with fibre, antioxidants, and micronutrients. These foods don’t just fuel the body—they nourish it.

But Don’t You Need Gluten to Help Digest Gluten?

This one’s a head-scratcher. The idea that you must regularly eat gluten so your body can “remember” how to digest it is biologically unconvincing and unsupported by scientific literature. Gluten is a protein found in wheat, rye, and barley that can trigger an immune response in many people—not just those with diagnosed coeliac disease.

Non-coeliac gluten sensitivity is a well-recognised condition, where individuals experience symptoms like bloating, fatigue, brain fog, and joint pain when consuming gluten, but test negative for coeliac markers. Even in the absence of symptoms, gluten is known to increase intestinal permeability (aka “leaky gut”), potentially allowing toxins and undigested food particles into the bloodstream. That’s hardly a compelling case for keeping it in your diet.

Why You Won’t Find Paleo Advocates Low on Energy

Despite the fear mongering around carb reduction, many people on a Paleo or low-carb diet report higher energy levels, better sleep, improved mood, and enhanced mental clarity. Why? Because their bodies are no longer caught in the rollercoaster of glucose spikes and crashes.

With stabilised insulin levels, a better omega-3 to omega-6 ratio, and a diet focused on nutrient density, Paleo eaters often experience a newfound vibrancy that runs completely counter to the grain-focused advice handed out in popular diet magazines.

The Media’s Inconsistent Messaging

One of the biggest problems with health media is inconsistency. One article urges readers to eat low-fat yoghurt and cereal to lose weight. The next warns about rising diabetes rates. One page suggests fruit juice is a healthy snack; the next, that sugar is a national health crisis. These contradictions don’t just confuse—they erode trust in health advice altogether.

Meanwhile, thousands of people quietly improve their health by ditching processed carbs and grains, increasing their intake of healthy fats, prioritising sleep, and getting outside. Yet these approaches rarely get a column in mainstream health magazines, likely because they challenge industry norms and don’t sell snack bars.

Reclaiming Health Through Ancestral Nutrition

The Paleo diet is based on the premise that our modern bodies are best nourished by foods we've evolved to eat: meat, seafood, vegetables, fruits, nuts, seeds, and natural fats. It excludes recent agricultural products that our digestive systems are less adapted to handle, like grains, legumes, dairy, and refined sugars.

By removing these modern foods and focusing on nutrient-dense alternatives, many people see dramatic improvements in everything from digestive health to autoimmune conditions. Energy, the very thing magazines claim you’ll lose without bread, often becomes more abundant than ever.

So, Should You Eat More Gluten?

Unless you're trying to win a prize for inflammation, probably not. While not everyone is sensitive to gluten, there is little evidence that it offers any unique health benefit—and plenty of data suggesting it can be problematic, even in small amounts. Removing gluten is not about restriction; it's about giving your body a break from an inflammatory trigger that adds little nutritional value.

Even if you’re not ready to go fully Paleo, you can still benefit by simply removing gluten-containing grains and replacing them with whole-food carbohydrates like root vegetables and seasonal fruit. You may be surprised at how much more energy, clarity, and vitality you gain.

What’s your experience with ditching gluten? Have you noticed a difference in how you feel, think, or perform? Leave a comment below and share your story—we’d love to hear how real food is working for you.

Gluten Free in WA

Gluten Free seems to be becoming an increasingly popular way to eat – which can only be a great thing. Gluten appears to not be tolerated well by a significant number of people – far more than realise they have an issue with it.

A Paleo diet is gluten-free, so would seem to be the ideal solution for Coeliacs. I was disappointed by the complete lack of Paleo food at the Sydney Gluten-free expo – everything was processed and contained grains and legumes.

Another Gluten Free expo has been announced for 17th & 18th March 2012, in Perth, WA. Hopefully this one will be a bit more Paleo friendly?

Why Gluten-Free Doesn’t Always Mean Healthy

While gluten-free diets have become increasingly popular in Australia and globally, the reality is that “gluten-free” does not automatically mean “healthy” – or even “Paleo-friendly.” Many processed gluten-free products on the market rely heavily on refined starches (like potato, corn, and rice flour), seed oils, gums, sugars, and preservatives. In other words, they’re still ultra-processed foods – just without the gluten.

This is one of the biggest misconceptions people make when they switch to a gluten-free lifestyle. They assume that swapping regular bread for gluten-free bread or eating gluten-free biscuits is automatically a health upgrade. But in most cases, these products are just as inflammatory and disruptive to your gut as the gluten-filled versions they’re replacing.

A true Paleo approach to gluten-free living focuses on real food: meats, vegetables, nuts, seeds, healthy fats, and minimal natural sugars. No labels needed.

Paleo vs. Gluten-Free: What’s the Difference?

While there’s certainly some crossover between the gluten-free and Paleo communities, they are not the same thing.

Gluten-Free means avoiding the gluten protein found in wheat, rye, and barley. But it often still includes grains (like rice and corn), legumes, seed oils, dairy, and processed foods.
Paleo is about eliminating foods that weren’t available to our ancestors before agriculture – meaning no grains (gluten or otherwise), no legumes, no dairy, no refined seed oils, and no processed foods. Instead, the focus is on nutrient-dense, anti-inflammatory whole foods.

In short, Paleo is automatically gluten-free – but gluten-free is definitely not automatically Paleo.

Perth’s Growing Paleo Scene

While Sydney and Melbourne have traditionally led the way with Paleo meetups and events, Perth has seen increasing interest in ancestral health in recent years. A number of local health professionals, CrossFit boxes, and nutrition coaches are now recommending Paleo-style approaches for managing autoimmune issues, gut health problems, and metabolic conditions.

If you’re in Perth or regional WA and struggling to find like-minded people or quality Paleo food options, here are a few ideas:

Check Local Farmers Markets: Markets like Subiaco, Fremantle, and Stirling have fantastic seasonal produce and sometimes offer pasture-raised meats, organic eggs, and small-batch ferments and broths.
Join Paleo Facebook Groups or Meetups in WA: There are a growing number of WA-based groups sharing recipes, product finds, and restaurant recommendations.
Ask at CrossFit Gyms: Many CrossFit communities in WA support a Paleo-friendly ethos and may host local potlucks or educational seminars.
DIY Paleo Staples: Given the lack of Paleo products in many gluten-free expos and mainstream shops, the DIY route (like making your own bone broth, granola, or nut milk) is often the healthiest and most affordable option.

What to Look For at Gluten-Free Expos (Through a Paleo Lens)

While it’s easy to be disappointed by the wall-to-wall gluten-free muffins and crackers at expos, they can still offer some value if you know what to look for:

Check the Ingredients First: Always flip the product over and check the label. If you see sugar, rice flour, canola oil, corn syrup, or any kind of starch or gum – it’s probably not Paleo.
Look for Whole Food Vendors: Some expos include stalls selling grass-fed jerky, pasture-raised meat boxes, kombucha, sauerkraut, nut butters, and other Paleo-friendly goodies. These are the gems.
Talk to Local Producers: Many small WA-based food producers are experimenting with clean, whole food recipes. You might inspire them to release a Paleo version of a product if they hear there's demand.
Find Useful Tools: Some stalls sell gadgets for spiralising veggies, fermenting kits, or low-toxin cooking equipment – all of which can support a healthier, Paleo lifestyle at home.

What We’d Love to See at a Truly Paleo-Friendly Expo

If WA hosts another gluten-free expo in the future – or, even better, a Paleo-themed one – here’s what would make it truly worthwhile for those of us focused on real food:

Bone broth tastings and vendors offering local, grass-fed options
Fermented food stalls with small-batch kimchi, sauerkraut, kombucha, and kefir water
Cooking demos featuring real Paleo meals (not just “treats”)
Talks by holistic health practitioners, including naturopaths and nutritionists familiar with ancestral eating
Vendors of grass-fed meat, wild-caught seafood, and organic produce
Workshops on food prepping, freezing, fermenting, and batch cooking Paleo meals
Talks on how to raise Paleo kids, how to manage autoimmune conditions through diet, or how to transition from gluten-free to Paleo

Paleo & Coeliac Disease: A Natural Fit?

It’s surprising more people with coeliac disease don’t embrace Paleo. After all, a strict Paleo diet excludes every single source of gluten and is often cleaner and safer than a standard gluten-free diet that relies on processed packaged foods.

By focusing on real food, those with coeliac can also support gut repair and overall health – two key issues with long-term gluten exposure.

In fact, several studies now suggest that diets like Paleo may help address leaky gut, nutrient deficiencies, and systemic inflammation, all common complications of coeliac disease. But as always, anyone with coeliac should work closely with their healthcare provider to ensure any new diet meets their unique needs.

Paleo Resources for WA Locals

If you're looking for more guidance or resources in Western Australia, try these:

Paleo Café Australia (Archive) – While most physical cafes have closed, their old recipe database and meal ideas remain a source of inspiration.
The Paleo Way with Pete Evans – His programme (controversial though it became) raised awareness of Paleo across Australia and helped many take the leap to ditch grains and processed foods.
The Paleo Network (that’s us!) – We’re working to compile more local directories, product reviews, and guides for each Australian state, so stay tuned.
Australian Paleo Podcasts – Search Spotify or Apple Podcasts for Aussie hosts sharing local success stories, interviews with practitioners, and event updates.

Final Words

While gluten-free eating has gained traction in WA, the Paleo movement offers a broader, more nutrient-dense way to approach health. If you're tired of cardboard crackers and faux bread made from unpronounceable ingredients, you're not alone.

By returning to whole foods and ancestral wisdom, you're not just going gluten-free – you're going food-first.

Have you found any truly Paleo-friendly products or businesses in WA? Been to a recent health expo and found something great? Share your tips, discoveries or frustrations in the comments below – and let’s help each other navigate beyond the gluten-free label.

Exploring the Sydney Gluten Free Expo

I went along to the Gluten Free Expo yesterday, at the Sydney Showground.

I'm not sure why now, but I expected it to be very Paleo friendly and full of Vibram clad feet. Surely going completely grain free would be the natural conclusion for those with Coeliac disease? Ditching the bread and refined carbs in favour of real, whole food?

The Gluten Free event was sponsored by Coles and the stands were almost all offering packaged, processed food. Crisps, pasta, processed meats, ready meals, breakfast cereals, cakes and sweets. They all seemed to have removed gluten and replaced it with more sugar, other grains and lots of chemicals. I studied the ingredients on every stand and managed to find one little jar of spices, that would get the Paleo seal of approval! One product!

Perhaps a Paleo stand at next year's expo beckons!

Going Gluten Free?

It's well worth trying to remove Gluten from your diet. So many people don't tolerate it well, without being full-blown Coeliac. When constantly exposed to Gluten, it's hard to even realise what impact it has on your body. It isn't until all traces of Gluten are out of your system that you can begin to understand how it affects you.

Gluten intolerance seems to be strongly correlated with inflammation issues such as IBS, diabetes, heart disease, obesity, cancer, autoimmune diseases, HD, ADD, ADHS, Autism, indigestion, stomach complaints and many other health complaints.

Gluten Free Does Not Mean Healthy

One of the most surprising aspects of the Gluten Free Expo was how overwhelmingly processed the food offerings were. While these products technically omit gluten, they often replace it with corn starch, rice flour, potato starch and other highly refined, high-glycaemic fillers. Add in artificial colours, preservatives, seed oils and excessive sugars, and you’ve got a product that’s arguably worse than the gluten-containing version it replaces.

It’s easy to be lulled into a false sense of security when something is labelled “gluten free.” Many people assume that removing gluten automatically makes a food healthier — but in reality, it often means simply replacing one problematic ingredient with several others. If you’ve switched from white bread to gluten-free white bread, the net health impact is minimal unless you’ve made broader changes to your overall diet.

Why Paleo is the Logical Next Step

For those with Coeliac disease or gluten sensitivity, removing gluten is essential. But instead of filling that void with processed replacements, embracing a Paleo approach — based on whole, nutrient-dense foods — offers far greater long-term benefits. Paleo naturally avoids gluten not just from wheat, but from barley, rye and contaminated oats as well. Instead of replacing bread with “gluten free bread,” Paleo simply swaps the entire category for vegetables, meats, eggs, nuts and seeds.

The benefits of going Paleo when giving up gluten include:

Improved gut health: Whole foods support the microbiome and reduce intestinal permeability.
Steady energy: No more sugar crashes from starchy gluten-free replacements.
Better nutrient absorption: Avoiding grain-based inhibitors like phytic acid allows for more efficient mineral uptake.
Weight stability: Paleo foods help regulate hunger hormones and reduce overeating.

Once gluten is removed, it becomes easier to identify how other food categories — like seed oils or refined sugar — might be impacting your wellbeing too.

Hidden Gluten-Free Pitfalls to Watch Out For

While gluten-free products may seem like the easy answer, they come with several hidden pitfalls. Many “free-from” foods are still ultra-processed and devoid of meaningful nutrition. It’s not uncommon to see ingredient panels that rival those of standard junk food — just with the gluten removed.

Here are a few common traps:

Gluten-free cereals: Often loaded with added sugar and high-glycaemic fillers that spike blood sugar and offer no satiety.
Gluten-free snacks: Biscuits, crackers and granola bars tend to use refined seed oils and processed starches.
Gluten-free baking mixes: Many contain gums, stabilisers and other synthetic additives to mimic gluten’s texture.

Instead of relying on boxed alternatives, building meals around meat, seafood, eggs, vegetables and healthy fats offers a far more reliable path to healing and sustained energy.

Why Inflammation Is the Bigger Issue

For those with non-Coeliac gluten sensitivity or autoimmune issues, inflammation is often the true underlying problem. Gluten is just one trigger in a long list of modern dietary irritants. Grains, legumes, seed oils and refined sugars all contribute to systemic inflammation that can aggravate everything from skin conditions to mental health disorders.

The Paleo approach focuses not only on what to remove (gluten, grains, dairy, etc.) but also on what to include — such as anti-inflammatory foods like bone broth, leafy greens, omega-3-rich seafood, turmeric and fermented vegetables. These help to calm the immune system and promote healing from the inside out.

The Marketing Machine Behind Gluten-Free

The rise in gluten-free products has been driven largely by consumer demand — but unfortunately, the market is flooded with products designed more for profit than for health. Gluten-free food is often priced higher, despite offering poorer nutrition. Most products are heavily marketed with vague health promises, but a “gluten free” label says nothing about the overall quality or sourcing of the ingredients.

A box of sugary cornflake cereal can still legally be labelled gluten free. So can a packet of rice noodles, a bottle of salad dressing made with canola oil, or ultra-processed protein bars. The label alone isn’t enough — it’s the ingredient list that tells the true story.

How to Go Gluten-Free the Paleo Way

Transitioning to a gluten-free lifestyle doesn’t have to mean relying on processed replacements. Here’s how to do it the Paleo way:

Focus on protein: Build meals around animal proteins like chicken, lamb, beef, eggs and seafood.
Prioritise plants: Non-starchy vegetables should make up the bulk of your plate — think leafy greens, cauliflower, zucchini and carrots.
Add healthy fats: Avocados, olive oil, coconut oil, ghee and animal fats support hormones and brain function.
Snack smarter: Instead of crackers or chips, opt for boiled eggs, sliced meat, olives or a handful of nuts.
Prep ahead: Having leftovers or pre-made meals reduces the temptation to reach for processed convenience foods.

This style of eating isn’t just about removing gluten — it’s about removing all the additives, fillers and empty calories that usually come with it.

Should Paleo Be Represented at Future Gluten-Free Events?

After seeing the heavy emphasis on commercial products at the expo, it’s clear that Paleo principles are underrepresented. A Paleo stand could offer attendees a very different message: that gluten-free eating doesn’t have to mean embracing chemical-laden “substitutes,” and that a return to simple, whole ingredients is the most healing option of all.

Cooking demonstrations, talks about anti-inflammatory nutrition, and tastings of real, grain-free meals could all help bridge the gap between gluten-free and genuinely healthy. For many Coeliacs and gluten-sensitive individuals, discovering Paleo might be the missing piece that finally helps them feel well again.

Final Thoughts: Go Beyond Gluten-Free

Eliminating gluten is an excellent first step, especially for those struggling with digestion, skin issues, fatigue or autoimmune concerns. But stopping at gluten-free pasta and muffins won’t give you the full benefit of dietary change. Going Paleo allows you to remove not just gluten, but the full spectrum of problematic modern foods — and replace them with nutrient-dense, healing alternatives.

The next time you see a gluten-free label, ask yourself: is this real food? And better yet — how can I make something even better at home with whole ingredients?

It’s time to move beyond “gluten free” as a marketing buzzword and reclaim it as part of a broader return to real food and vibrant health.

If you're looking to go Gluten Free, the Whole30 is a great program to use to kick this off with! I haven't ever heard of anyone regretting going Gluten Free!

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