Food Sensitivities - A Possible Reason Why You're Low on Energy and Can't Lose Weight...

In our most recent teleseminar, Gina Gratz and I discuss the effects of two common foods that many people have difficulty digesting – gluten and dairy.

Happy Friday!

I want to invite everyone to listen to my teleseminar on food sensitivites. I've included a quick rundown of some of the effects of gluten and dairy sensitivities and a couple recipes too! 

Gluten is the protein found in barley, rye, spelt and wheat.  It often causes inflammation throughout the body which results in a host of chronic illnesses, such as food sensitivities, seasonal allergies, arthritis, asthma, diabetes, high blood pressure, acid reflux and skin conditions like psoriasis and acne.

Symptoms of a Gluten Sensitivity:

Brain fog

Difficulty remembering things

Difficulty concentrating


Digestion Issues

Weight gain and inability to lose weight



Joint pain

Mood swings and depression




Hormonal imbalances


Dairy encompasses cheese, milk, butter, yogurt, ice cream, etc.  It’s also hidden in the common food ingredients curd, whey, hydrosylates, lactalbumin, lactoglobulin and casein.  If you’re trying to avoid dairy, be on the lookout for these when you’re reading food labels.

 Dairy causes an excess of mucus and congestion throughout the body which wreaks havoc on our bodies.  The symptoms of both gluten and dairy sensitivities often overlap.


Symptoms of a Dairy Sensitivity:

Chronic ear infections

Hormonal imbalances


Hot flashes

Sinus issues

Yeast infections


Weight gain and inability to lose weight

Difficulty concentrating

Digestion Issues


Chronic Bronchitis




Acid reflux

Skin conditions such as eczema, acne, and psoriasis



High blood pressure

Heart disease

Urinary tract infections


Here are two gluten-free and dairy-free recipes for you!:

Southwestern Quinoa Salad

1 ½ cups quinoa

3 cups of water

1 pint cherry tomatoes, sliced

1 cup black beans

1 cup corn

1 jalapeno, diced

2 green onions, sliced

2 tbsp cilantro

juice of 1 lime

1 tbsp cumin

salt and pepper to taste

Cook the quinoa in water for about 20 minutes or until the water has evaporated.   Add cumin, lime juice, jalapeno, salt, and pepper. Next add the cilantro, green onions, corn, black beans, and tomatoes.  Mix together and refrigerate.  Serve when cool and enjoy

Other suggestions:  sautéed chopped kale, onions, cubed roasted sweet potatoes, diced avocado with wheat free soy sauce (tamari), turmeric, and ginger.

Kale Chips

A favorite healthy snack!  It’s super quick and easy to make.

1 bunch of kale

1 tbsp olive oil

salt and pepper

any spices you prefer (turmeric, curry, garlic salt)

Set oven to 350 degrees.  Cut the kale up into bite size pieces.  Spread out on a baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper, and any other spices.  Toss together on the pan and spread across pan.  Bake for about 10 minutes.  Take out of the oven and toss.  Spread out again and place back in the oven for another 7-10 minutes, until leaves are crispy, but still green.  These make a great snack anytime!


Hope you enjoyed the teleseminar, have a fantastic weekend!


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