Day 10

The number one question I get when I explain the Cleanse to people is about gluten. What is it and why aren't you eating it? Gluten is a starchy, protein-filled carbohydrate that gives bread products a fluffy, chewy texture. Also known as textured vegetable protein, it's a staple of many vegetarian diets because it's so high in protein - and it can be made to look like "meat" products. In her book, Freston says that gluten is so common as an additive in processed foods - many people will go their entire lives with a gluten-allergy and never know it. They just always feel sick and never know that feeling better is a possibility. She says the more you stick to whole foods, the less gluten you will consume.

The reason gluten can be harmful is it acts like a toxin in the body and can hurt the small intestine. It makes digestion difficult and gives you an overactive immune system. But Freston says not everyone has difficulty with gluten. She recommends giving it up during the Cleanse to give your body a break from processing it - and to determine how it affects you.

I haven't had any digestive problems since being on the Cleanse, but it's hard to determine if that has anything to do with gluten. I will definitely be eating gluten again once the Cleanse is over - mostly due to my LOVE of veggie dogs and veggie nuggets! So I'll try to gauge how I feel once I start reintroducing it to my body.

One final note on the gluten-free bread: Laura suggested toasting it - and it was amazing! It was much fluffier and the hard, crumbly texture disappeared. I had two sandwiches for dinner. Thanks, Laura!