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There are several reasons diets don’t work: The calorie intake is often too restrictive, the body thinks it is starving so it holds onto the fat! The restrictive food allowed is boring. Sugar is rarely a part of any good diet and as mentioned in last month’s article, “Ways To Eat Smarter,” http://issuu.com/donahuemodels/docs/vol_3_iss_2__jun_2015/111?e=0 sugar is eight times more addictive than cocaine!! Diets are temporary. They are not part of your lifestyle. So, how do you create your own diet? Accepting that you are about to change the way you choose the food that you buy and put into your body, you need to find out what foods ac tually work best for your body. We all assume that our body can accept any kind of food. Those with food allergies know better. Many of us, however, have food sensitivities and don’t even know it. The biggest culprit that has turned into a diet craze and a food industry coupe is the “gluten free” diet. The only reason to go gluten-free is if, in fact, your gut is sensitive to gluten. Gluten is the protein of gluten food products, mainly wheat, that helps the grain to keep its shape. Some people are sensitive to these proteins and get discomfort in their gut when they eat them. The only way to truly find out if you cannot tolerate gluten is to go without it for about 4 weeks. Then, introduce one gluten product. After 30 – 60 minutes plus, see how you feel. If you physically have no reaction, then you have no problem with gluten. After a day or two, try another gluten product, and see what happens with that one. Continue this trial and error method of consumption and you will then know, for certain, how YOUR body reacts to all gluten foods. This trial and error method is actually the best way to determine your sensitivity to any food. But, not just to identify food allergies or sensitivities. You can use this method for more difficult foods to quit. For instance, I LOVE ice cream. When I gave up dairy to see if I was sensitive to it, ice cream was the toughest part of that (well, cheese was a bit tough, too!) I quit for a month, and then slowly re-introduced vari-