Now three weeks into our low-processed carb/grain challenge, I am loving some of the emails I am getting from readers.

Cutting down on carbs and grains has meant cutting down on weight and other health issues for several readers who shared their stories.

One reader, Karen, found it a little difficult to cut the carbs out of her breakfast, but has found the results she is getting worth it. She's lost 3 pounds so far and has begun craving veggies.

Another reader, Therese, has lost 6 pounds and has noticed bloating and heartburn symptoms have disappeared.

Still another reader, Jack, had a major jump on many who took up the challenge. Since starting a low-carb diet in October, he has lost 150 pounds and no longer has diabetes. His wife has lost more than 50 pounds, and their daughter has lost more than 80.

"The weight comes off so quickly that it gives you incentive to keep going," he said. He also noted that by concentrating on good protein, he doesn't lose muscle mass and instead of feeling tired, he feels more energetic.

I hope others are noticing changes too. While many might have taken on the challenge as a means to lose weight, these reader experiences are a good reminder of why you have to be in tune with how your body feels and responds to food and not focus only on a number on a scale.

Some experts believe as many as 60 percent to 70 percent of Americans have some level of gluten sensitivity. Gluten is a general name for prolamins, a protein fraction found in many grains, such as wheat, rye and barley, the grains that generally make up most of our processed-carb products.

It's believed many people have a hard time digesting grains. That's because we evolved as humans eating predominantly a no-grain diet based on animal proteins, vegetables, nuts, seeds and seasonal fruits until about 10,000 years ago, when grains became a significant part of the diet.

To you, 10,000 years ago might seem like a long time, but it's just a blip in the evolutionary process of humans. Our digestive systems haven't had a chance to catch up to the introduction of grains in our bodies.

The problem is made worse as grains now dominate our diets, exposing those who have a gluten insensitivity to the very foods they need to avoid on a daily, if not every-meal, basis. Reactions to gluten can range from a slight sensitivity to celiac disease, which can cause extreme reactions if gluten is ingested.

The easiest way to determine if you have a level of gluten sensitivity is to eliminate all grains for at least two weeks. If you feel better during that elimination time and your heartburn or other aches and pains have decreased, it's likely you have some level of sensitivity.

A further test: Eat a grain-based meal, say your favorite pasta dish, at the end of the elimination period. After that meal, if you feel bloating, stomach cramps, or as if you're retaining water, you'll want to avoid gluten-containing products to be at your best.

You might find you no longer need some medications to treat symptoms of heartburn or bloating, as removing gluten often makes these issues disappear.

For those who want to avoid gluten, it's getting easier to do so every day. More and more products are being made gluten-free by using flour made out of corn, chickpeas, potatoes, rice or arrowroot.

In general, I recommend that all my clients use gluten-free products whenever possible if they are going to eat grains. That way they don't have to worry about whether they might have a gluten sensitivity.

Keep paying attention to how you feel as we head into the final week of the challenge. You might find cutting out the processed carbs and grains is doing more for you than moving the number on the scale.

Lya Wodraska is a columnist. Reach her at lwodraska@sltrib.com or post a comment at facebook.com/tribremix.