Posted on 11/18/2013 5:17:41 AM PST by TurboZamboni
Remember the days, not that long ago, when you never encountered the word “gluten”? Unless you were an ambitious baker, it was a rare word, like threnody, or anchorite.
No more. Gluten today is nearly up there with yoga and latte, and way more common than twerk.
I know people who do not have celiac disease — if you are one of the 1 percent of Americans who suffer from celiac disease, letting gluten pass between your lips is not an option — who banished gluten from their diets just because, and so do you. They report feeling “so much better,” that they are “less bloaty,” have more energy and sleep like babies — all due to the removal of wheat, rye and barley from their diets (the problematic protein is found in all three grains).
Supermarkets contain expanding lines of gluten-free products. Restaurants — even fine-dining outposts — tout gluten-free options. Some joints don't use gluten in anything.
The market grew by 44 percent between 2011 and 2013, and is projected to reach $10.5 billion this year, according to the market-research firm Mintel.
I wanted to feel so much better. So I largely removed gluten from my diet for October. And while I gluten-fasted, I talked with people who know a lot about diet.
(Excerpt) Read more at twincities.com ...
A quite agree that there is tremendous variation between people.
However, on the subject of IBS, have you tried a half teaspoon of peppermint extract in a glass of water twice daily? I’ve known several diagnosed IBS sufferers who have experienced extended relief with that.
Recently, a scientific study validated what had long been suspected anecdotally.
http://www.adelaide.edu.au/news/news44321.html
Yes, you know I am a major prepper. I stored professionally packed without oxygen, cornmeal, to make tortillas and cornbread and Indian fry bread if the SHTF.
If TSHTF, my sister-in-law and husband would likely come to stay at my house. She would be the first person in the country to change her opinion about food. She won't eat ANYTHING that comes in a can, doesn't have one can of food in her house. If she wants to live, she will eat canned food at my house.
I know you are tempted but not everything is about gut flora. Did you understand the article you posted the link to?
And I don’t believe it is not diet-associated either.
It runs in families. Hello.
My sister told me that it lowered her cholesterol by almost 100 points. I had to try it because mine was a little high. Lo,and behold, it practically cured my frequent heartburn, too. Unexpected. Those people with the purple pill are frauds in my opinion.
You know flax is some amazing stuff indeed. I was pooh-poohing it and then read something that blew me away. And now I cannot see any reason to not keep it as part of our daily diet.
Just don’t rinse the cans. I used to. Ick.
Embarrassing your grandkid would be the least of your worries. You could kill someone else’s grandkid. Brilliant!
I’m with you on the “what has happened” in recent years, to have caused all the ailments not seen years ago.
I’m not talking just the last 20 years, tho. I’m older than most here, and when I was a pediatric nurse in the 50s, there were celiacs, of course, so I do know these diseases exist.
But what has been done to our foods — grains and everything — that had not been the norm in our G’parents or GGParent’s day. GMO or the like?
And as far as peanut-free tables? My husband and daughter have true peanut and tree nut allergies. (My husband is now in this mid-80s) They felt like they were queer, when they were growing up, if they said they couldn’t eat peanut butter or any other nut. There was simply a genetic thing in him, that was passed on to her. A G’son has the same gene.
BUT! THEY were the ones who adjusted THEIR lives. They learned to be very careful and were always aware of what they ate. How does a peanut-free zone in a school or lunchroom protect the allergy sufferers when they go out in the world and touch a door knob that was just touched by someone coming from a lunch of a PJ sandwich. How about sitting on a bus with those who have eaten nuts, or standing beside them on a crowded subway. There are hundreds of scenarios in life. You can’t change the world around you. YOU adjust.
Obviously I recognized the pattern after a long time because of the time differential. In case you didn’t read my whole 2 sentence post, I know how to recognize the panic signs and can control my emotional response. Your post is so edifying and uplifting you sound like a participant of Democratic Underground, much like a dung beetle.
Yep. Processing and additives go pretty much hand in hand. White flour is a good example. Process the flour down until all the is left is white starch and then "enrich" to add back the vitamins the processing removed. Sodium is one additive that gets me. Why do a can of green beans need an entire days worth of sodium added?
I just came across this thread. It’s interesting the emotions. I will stipulate that there are a small number of people with actual diagnosed Celiac’s and others diagnosed with intolerance. Key word is diagnosed. I’ve got one relative and one friend who are legit. I know many who are not and have bought into the questionable health benefits.
Check out this article form last week. Just to get everyone’s heart rate up, it’s entitled “The Great Gluten Free Scam. http://www.telegraph.co.uk/foodanddrink/healthyeating/10430422/The-great-gluten-free-scam.html
I do agree that a lot of these condition occur mostly on afternoon TV, but, one thing has changed in recent years that I think bears further scrutiny - genetically modified good. Today's wheat bares little microscopic resemblance to the wild wheat found growing on the plains years ago.
It tasted so bad that when I thru it out in the back yard, the birds wouldn't even eat it.......
I didn’t read other comments; this is my own .02:
Anyone curious about dietary issues should undergo a ritual cleansing (eliminating any and all processed foods from the diet) for up to 2 weeks and gradually add foods back into the diet. This is how I discovered I have some unknown sensitivity to processed garbage, but it has NOTHING to do with Gluten. I cook 99% of my meals with non-processed components (no white processed flours, nothing boxed with a long list of ingredients) and I’m fine until I eat out at a restaurant. Go figure.
Stories like this are interesting, but always make me suspicious when they point to a cure-all. Sounds a bit like snake-oil. Ya know?
I was able to figure out what the things that were affecting me by keeping a food diary. My allergist told me to write down everything I ate and then when I had a problem whether it was 30 minutes later or 3 days, I could see what the problem was by comparing what I had eaten before. It worked like a charm.
I can’t believe the negativity on this thread. I guess it’s one thing to be suspicious of all the newfangled fads but sheesh I have never felt better. Ketosis....
I don’t eat gluten period. I don’t eat any grains. I have not been diagnosed with Celiac and am almost certain I don’t have it. If I have a cheat meal (have twice since June) I go into a Carb-Coma so I try to make it dinner if at all possible.
Grains, Sugar, Starches, Beans. I don’t eat any of those. Down 88 pounds this year and most of that since my son graduated in late May. I am not going back that’s for sure. Just hoping at 45 years old it’s not too late, meaning my pancreas and gallbladder had too many years of abuse.
Liquor - Occasionally will have light beer, it’s low carb, but not too many. Most days try to keep NetCarbs under 20g, but sometimes go closer to 50. Otherwise I might have some kind of whisky, as the distilling process kills off the toxic proteins anyway, but more importantly there isn’t really a carb rush from the hard liquor.
Pizza - Easy, I made burnt cheese pizza when I get this fix. My kids like it better than regular pizza although they might exaggerate.
Beef, Eggs, Bacon, (Pork), Cheese. Pickles, Apple Cider Vinegar swigs, Broccoli, Cauliflower.
Fruit, I keep somewhat lowish more for weight loss reasons. at 6’1” down to 230, and need to get to 195 to be studly. Will have berries with whip cream though. (Blue-Black-Rasp-Straw) I just keep it to a couple times per week.
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