I gave up gluten and here's what happened

Pioneer Press ^ | 11-12-13 | Douglas Brown

[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.

[SamAdams76]

It seems that our nation has suddenly become fascinated with eliminating something from our diets - or making one particular item the focus of our diet. Bookstores now have entire sections devoted to this.

When I was growing up, there was no such thing as lactose-intolerant, glucose-intolerant, etc. It may seem strange now but there was a time when you could bring peanut butter sandwiches to school. If, back in 1972 when I was in fourth grade, I told my classroom that I was allergic to peanut butter, the entire class would laugh at me - including the teachers who would tell me "not to be silly and eat my sandwich."

[PapaBear3625]

We evolved (or were created) to eat veggies, fruits, meat, and eggs. Processed grains are a rather late addition to our diets, being introduced in just the last few thousand years. It would not be surprising that our bodies don’t handle grains as well as other foods.

[VA_Gentleman]

I’m part of the 1% of people that acutally has celiac disease. I shake my head when people tell me they’re cutting gluten out of their diet “to feel better.” You’ve felt fine! Cutting gluten out isn’t going to have any impact on you. I’d kill for a real piece of pizza and a beer. The gluten-free options are awful (I’ve tried them all).

[John 3_19-21]

The wife and I gave up wheat last month and experienced similar results as this author.
Good information, thanks.

[Alex Murphy]

"I don't know what glutens are - but they're delicious!"
-- John Pinette

[IamConservative]

During the fast, my diet was better — more vegetables, fruits, lean meats and nuts

This why the author felt better and in general why most people do as well. Going on a diet that restricts a food group inherently steers you back to fresh, whole food that has not been processed. Processed food is what is killing people.

[MrB]

Have you heard of Kamut wheat?
It’s an “ancient grain”, a wheat, but a longer grain.
It has less gluten and makes for a delicious bread with great texture.

[petercooper]

It’s not just gluten. All grains should be cut out- corn, oats, rice, sugar. Grain proteins damage the linings of the intestianl track letting pre-digested foods and toxins circulate through the blood stream. Hello IBS, allergies, psoriasis, etc,..

[VRW Conspirator]

I have added an couple of teaspoons a day of flex seed meal to my diet for the last few months. Heartburn is all but gone! The crazy thing is that I started taking the flax seed meal to reduce my cholesterol.

[Nervous Tick]

>> When I was growing up, there was no such thing as lactose-intolerant, glucose-intolerant, etc.

I could have written your post myself, word for word. I don’t get it either. My personal opinion is it’s just another symptom of the prideful, “it’s all about me” society we have become. Everyone’s looking within to the point of obsession; not so many look up to the Creator!

I’m sure I’ll get flamed for that but NOT ONE OF THEM has ever rigorously explained precisely why, after five thousand years of wheat, barley, etc as dietary staples, it’s just in the past 20 years that the poor victims are suffering and demand special accommodation everywhere they go (including the Holy Communion table).

[John 3_19-21]

Thanks, I will research it.

[Boonie]

I have added 8 shots of Jack Daniels for after dinner...It has removed any pain or worries until the next day....

[Nervous Tick]

>> Processed grains are a rather late addition to our diets, being introduced in just the last few thousand years. It would not be surprising that our bodies don’t handle grains

Seriously?

Why do you think “our bodies” rebelled only in the last decade or so?

Or are there ancient papyrus manuscripts warning folks away from the “staff of life”?

[Boogieman]

“It would not be surprising that our bodies don’t handle grains as well as other foods.”

It doesn’t really matter whether it would be surprising or not, it really only matter whether it is true.

[nascarnation]

LMAO
not the slightest AM headache?

[Ditter]

I have tested negative for celiac disease but wheat causes problems in my gut. After a trip to the emergency room about a year and a half ago, I have almost completely given up wheat. Much better now. I have always been extremely allergic to beer, I had never connected it to wheat/gluten before.

[Macoozie]

From my very early days on this planet, I was told to avoid loading up on bread, cakes and sweets.
Grandma said to eat fresh fruits and vegetables, plenty of meat, a small piece of birthday cake when offered (to be polite) and a bit of “medicine” from the old brown jug to keep a twinkle in your eyes.
Seems like my Grandma could have been a Foodie.

[yefragetuwrabrumuy]

http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0024455

27 aerobic and 30 anaerobic oral bacterial strains capable of metabolizing gluten have been obtained. 5 aerobic and 10 anaerobic strains are the fastest growing.

All anaerobic strains belonged to the Bifidobacterium genus. (A bacterial strain commonly used as a probiotic.)

In the aerobic category, Rothia mucilaginosa and Rothia aeria were most active. These results demonstrate that Rothia species are highly effective in degrading gluten, and more so than anaerobic strains. Importantly, they did so mostly at a pH of 7 (neutral), and when pH became 3, about the acidity of orange juice, their activity ceased. Gastric (stomach) acid has a pH of about 1. When the pH again rose, the bacteria remained inactive.

But ironically, R. mucilaginosa colonizes the healthy and celiac-afflicted duodenum to the same extent. This suggests that bacterial degradation of gluten is not enough, and that some other factor may be involved one way or another.

[taildragger]

"During the fast, my diet was better — more vegetables, fruits, lean meats and nuts, a wider array of grains, and sprinklings of gluten-free products, some of which are excellent."

Sound down right like the Paleo (Paleolithic) diet...