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Post by 1234 on Aug 3, 2011 6:05:05 GMT -5
It's idiotic too. quinoa flour, millet flour, buckwheat etc etc etc have CRAZY amounts of vitamins and minerals NATURALLY. THis guy is just being paid by the wheat lobby.
ANd I really don't get the low fiber thing. non-wheat flours have even more fiber, and I never heard tell that eating a brick of wonderbread was high fiber...
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Post by hellsbells on Aug 3, 2011 9:52:22 GMT -5
I've eaten some. I'm stuck out working on a remote site and there's not a lot available. I brought in some pasta that I cooked on refrigerated on Monday night (wheat/gluten free) but it was AWFUL and went in the bin. So someone went out and got me a sandwhich. I don't feel too bad, but I can tell my guts are getting a bit gurgly. Ah well. I was a bout due to test it out. Having some isn't the end of the workd for me if I can put up with the consequences (unlike Jenaya!). I just know now that of I want a happy tummy I have to restrict my wheat intake and I know now that I can do it!
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Post by JC on Aug 3, 2011 10:48:43 GMT -5
I never really noticed immediate effects either with wheat. I did notice that my stomach would bloat really huge but that's it. Little did I know that it had delayed and longer term effects. I'm really frustrated with that doctor who said going gluten free isn't healthy. He's so closed minded! I had no idea how many other grains are out there and MUCH better for me NATURALLY until I was forced to go gluten free. He's a tard and should pull his head out of his ass.
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Post by hellsbells on Aug 3, 2011 12:36:21 GMT -5
You can still eat bread, just the wheat and gluten free variety!
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Post by JC on Aug 3, 2011 15:13:16 GMT -5
There's a lot of gluten free pasta noodles and gluten free frozen meals that I get when I'm in a pinch for cash and short on time. It helps to have those things lying around.
When you are changing your diet, instead of looking at what you can't have anymore, just look for replacements instead. When you feel like you are cutting things out, you feel deprived and then eventually might fall off the wagon. But if you find a replacement for a certain food then you won't feel as deprived. So instead of giving up bread, just find gluten-free bread. Same with pasta, cookies, pancakes, etc.. You can find all of it as a gluten-free alternative.
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Post by hellsbells on Aug 3, 2011 15:16:12 GMT -5
Do you think the wheat/no wheat can affect your mood?
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Post by Karen on Aug 3, 2011 19:10:41 GMT -5
Absolutely! If I eat eggs, even if I get a whiff of them, I feel like a zombie, and I know it affects my mood. I think any sort of food sensitivity can affect mood. Think of all those kids out there that have ADD due to food intolerances, and once they're off them, they're a totally different kid!
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Post by KSA on Aug 3, 2011 20:28:11 GMT -5
My grandma is always thinking of me she found a few great gluten free products. Enjoy Life is the brand great little chocolate cookies & they are soft and yummy. If I am able to eat I will only eat gluten free. Its not worth it anymore. I want to track my headaches too & see how well I do only eating gluten free. My girlfriend who has celiac described what happens when she eats something w gluten in it and it is exactly how I react. All of us really I think endo girls & celiac girls have a lot of similar symptoms.
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Post by Karen on Aug 3, 2011 20:41:42 GMT -5
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Post by hellsbells on Aug 4, 2011 7:04:50 GMT -5
So wheat could turn me into a crabby cow? It makes sense. My mood lifted hugely when I went off it, and dipped when I had some. But it coincides with other things too. Damn, I wish we could do more controlled experiments on ourselves to actually get the answers!
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Post by JC on Aug 4, 2011 9:54:24 GMT -5
I think it can mess with your mood too. Overly sugary foods or high carb foods make me feel so terrible.
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Post by JC on Aug 4, 2011 14:29:41 GMT -5
Sorry if this thread looks all crazy and out of order! I combined our two wheat gluten threads into one.
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Post by KSA on Aug 15, 2011 13:10:17 GMT -5
Moods, our headaches, bloating it can all be gluten. I am concerned about this new advertising that the stuff is gluten free but not really if the FDA doesn't watch we are all going to be needing to watch how each gluten free product acts with our body. Chex has a gluten free cereal anyone try it? I want to but I'm afraid it will do the same to me. It is so awful to be afraid to eat. The FDA should be regulating this more...And the docs need to back off and not speak about gluten as if it is bad. Seriously Jenaya send the guy a email. The MRI scans it all should be seen. I get so mad lately that docs want it all the way the see it like we do not have a mind of our own. We may not have went to medical school but most of us with health issues track our symptoms and know our body.
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Post by KSA on Aug 26, 2011 15:09:27 GMT -5
I have had a few people ask me why I am gluten free because they have heard it is not good to take it out of diet. So I began my hunt to why it would be bad to take it out. I can't go into every detail why I do it but I try to say what it does to me and so on....same with sugar....same with caffiene although I have started to use that a little more for other reasons. Nothind in large quantities which is what I believe helps. Everything in moderation inclueding gluten free products. Here is a article I found in Womans Day that explains why you should not go gluten free and at the end why it is important for some. Is Gluten Bad For You? Bbefore you hop on the bandwagon, read this By Karen Ansel, R.D..
Chelsea Clinton's wedding got a lot of press play a few months ago for the gorgeous locale, the esteemed guests, and her beautiful dress. But what also took the cake in terms of media coverage was, well, the cake. The gluten-free cake.
Just 10 years ago, barely anyone knew what the word gluten meant, let alone gave any thought to avoiding it. But now gluten-free diet menus are all the rage, and high-profile stars such as Gwyneth Paltrow, Rachel Weisz, and Victoria Beckham have been linked to the gluten-free lifestyle, which is said to contribute to increased energy, thinner thighs, and reduced belly bloat.
What It Is, Exactly Gluten is a protein found in the grains wheat, barley, and rye. Most of us unknowingly love it, because gluten gives our favorite foods that special touch: It makes pizza dough stretchy, gives bread its spongy texture, and is used to thicken sauces and soups.
Gluten-free eating has a basis in science, and it does help a genuine health problem. To people with a chronic digestive disorder called celiac disease, gluten is truly evil: Their bodies regard even a tiny crumb of it as a malicious invader and mount an immune response, says Alessio Fasano, M.D., medical director of the University of Maryland Center for Celiac Research in Baltimore. Problem is, this immune reaction ends up damaging the small intestine, which causes both great gastrointestinal distress and nutritional deficiencies. If untreated, these responses can then lead to intestinal cancers as well as complications such as infertility and osteoporosis.
Experts once thought celiac disease was a rare disorder, believed to affect one in every 10,000 people. But an Archives of Internal Medicine study in 2003 suggests that celiac disease is far more prevalent than anyone had suspected, affecting one in 133 Americans. With increased testing and awareness, more people realized why they felt sick after eating a piece of bread, and food companies discovered a new market.
Now another problem is emerging, and experts are referring to it as nonceliac gluten sensitivity. Gluten sensitivity can lead to similar celiac symptoms such as stomach cramps, diarrhea, and bloating. But unlike celiac, sensitivity doesn't damage the intestine. For years, health professionals didn't believe nonceliac gluten sensitivity existed, but experts are beginning to acknowledge that it may affect as many as 20 million Americans, says Fasano.
The Health Hype Thanks to the increase in diagnosed celiac and gluten sensitivity cases, and the corresponding uptick in foods marketed to sufferers, "gluten-free diets have emerged from obscurity, and now the pendulum has swung completely in the other direction," says Fasano. And with this popularity push, people have latched on to avoiding gluten as a cure-all for many conditions aside from celiac, including migraines, fibromyalgia, and chronic fatigue syndrome. While some have found relief, that doesn't mean a gluten free diet will work in all cases.
And then there's the idea that a gluten-free existence is the ticket to speedy weight loss. But, says Mark DeMeo, M.D., director of gastroenterology and nutrition at the Adult Celiac Disease Program at Rush University Medical Center in Chicago, "there's nothing magical about a gluten-free diet that's going to help you lose weight." What's really at work: Gluten-free dining can seriously limit the number of foods you can eat. With fewer choices, you're a lot less likely to overeat, says Shelley Case, R.D., author of Gluten-Free Diet: A Comprehensive Resource Guide and a medical advisory board member for the Celiac Disease Foundation.
But it can backfire too, because gluten-free doesn't mean fat-free or calorie-free.
"Without gluten to bind food together, food manufacturers often use more fat and sugar to make the product more palatable," says Case. Consider pretzels: A serving of regular pretzels has about 110 calories and just one gram of fat. Swap them for gluten-free pretzels and you could get 140 caloriesand six grams of fat.
Should You Go Gluten-Free? If you have celiac disease or gluten sensitivity, the answer is easy: Yes, you have to. (See "Seven Signs of Gluten Sensitivity" at left.) But if you just want to give the diet a spin, know this: It's a giant pain in the butt. Giving up gluten may sound as basic as cutting out bread or eating less pasta, but this isn't just another version of the low-carb craze. Because gluten makes foods thick and tasty, it is added to everything from salad dressing to soy sauce to seasonings.
Besides the hassle, you can end up with serious nutritional deficiencies. "Gluten-free doesn't necessarily equal healthy, especially when people yank vitamin-enriched and wholegrain foods from their diets and replace them with gluten free brownies," says Case. In fact, research suggests that those who forgo gluten may be more likely to miss out on important nutrients such as iron, B vitamins, and fiber.
This is where careful meal planning comes in, which may explain why some people feel so good when they go G-free: They're eating real food instead of ultraprocessed packaged fare. "If you skip the gluten-free goodies and focus on fruits, vegetables, lean protein, dairy, and gluten free grains like amaranth and quinoa, this can be a very healthy way of eating," says Marlisa Brown, R.D., author of Gluten-Free, Hassle Free. "But you can't just wing it."
Seven Signs of Gluten Sensitivity More than 2.5 million people may have celiac disease, yet only an estimated 150,000 have been diagnosed. That's because people can be asymptomatic for years, and the symptoms of celiac disease can also overlap with other medical problems, so it often confuses both patients and doctors alike. That said, if you think you might have a problem, don't ax gluten from your diet before being screened by a specialist. If you go off gluten entirely before having a test done, your results may come back negative even if you have the disease.
Celiac disease has hundreds of recognized symptoms, according to the Celiac Sprue Association, a nonprofit for those with the disease. Here are some common problems:
> Chronic diarrhea or constipation > Abdominal pain and bloating > Unexplained weight loss > Anemia > Fatigue > Infertility
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Post by Karen on Aug 26, 2011 16:42:32 GMT -5
Overall, they had some good points. A few things that struck me as being off, though: - "Gluten-free dining can seriously limit the number of foods you can eat. With fewer choices, you're a lot less likely to overeat." and "Without gluten to bind food together, food manufacturers often use more fat and sugar to make the product more palatable." Um, if ALL you eat is processed foods, yes, you'll have much fewer options and you'll have to watch other calorie / fat contents closely. But did they completely overlook cooking from scratch? I don't feel like I have fewer choices at all!
I hope you're able to get through to the people that are questioning you! I have people ask me why I don't eat many different foods, and I just tell them I have some health problems that are much better managed if I avoid foods that I'm sensitive to. So far, most people haven't had a second thought about it.
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