I just added wheat gluten to my homemade bread over the weekend. It rises better and oh so light and tasty. Mmmm Mmmmm Mmmm! I feel better already. :-)
I love that gluten-free diets are so popular.
It means cheap and plentiful gluten for the rest of us.
I removed gluten from my diet for just one week and Obamacare became the law of the land. “Settled law” that is still being rewritten as we speak (I thought we were supposed to be able to find out what was in it after it passed!).
Never again am I giving up gluttony, it sounds like some kinda communist plot!
Blame Clinton's grain (lobby) heavy FOOD PYRAMID.
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
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 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.
‘I am the Bread of Life”
* 52% of the Skolt Saami have mtDNA 'V'...as I do. My mother had intestinal problems but was never diagnosed with Celiac disease. I have no problems. My yDNA is R1b from Ireland Via Denmark. The below post is from the article.
My family and I belong to the SCA-Society for Creative Anachronism. The time period we live in is 10th Century Viking/Saami. For ones who are not familiar with the SCA we study, live and participate in experimental archaeology of that time period. www.sca.org for more information.
My children and I have celiac spru disease which prevents us from partcipating in many of the period feasts put on by talented chefs. In a discussion with several chefs a cook book was inspired. The goal of the cook book was to create a period "medieval feast" that meets the needs of people who are on gluten and sugar free and on low sodium diets.
While researching the history of diabetes, heart ailments and celiac disease I found references from the Greek physican Hippocrates, who wrote about "sweet pee- (diabetes)" and "poor souls who couldn't digest wheat." It is historically documented that celiac and diabetes were known at least 2,000 years.
The use of rice was known as far back as Alexander the Great who may have brought it back from India. In the medieval cookbook Book of Curry there are many many recipes that have rice as the main ingrediant. Soy was known at this time, but was confined to Asia. Tapioca was known and it is written that Columbus ate tapioca bread on his voyages to Cuba. The history of Amaranth is sketchy. It was known and used, but it was considered the "poor man's grain." It is also called "pig weed" because it was fed to pigs. Quinoa was known by the Spanish conquerors because there are records of them destroying the Inca and Mayan fields. They forced the Indians to eat wheat and corn.
Early Viking food was heavy on the meats, fruits and root vegitables. Grain bread was introduced to them when they "traveled" south to Britian, Ireland, Turkey, Russia and other places in Europe and the Middle East. Ireland, Britian and Italy were heavely settled by the Vikings.
Pretty much look at a map of Europe and a Viking was there in that country. Ireland was a stop off point for traveling Norweigin Vikings to Iceland. Iceland has a heavy Irish influence. Thus the spread of the genes for Celiac disease.
(Iceland yDNA (male) is from Sweden and the mtDNA (female) is from Ireland. It's clear that the Vikings 'captured' Irish women to take to Iceland as wives.)
The Saami diet was and still is heavy on meat (reindeer, elk and some beef), fish (char and salmon), fruit (lingonberries, cloud berries and blackberries), dairy (cheese and milk from reindeer and beef) and angelica and sorrel (as vegitable.) Grain bread was introduced by the Swedes and Norweigens and possibly the Italian and Dutch missionaries. Thus the genetic reason for celiac disease among the Saami.
I am of Saami/Swedish decent and both my children and I are celiacs. My Dad has been able to trace directly to the family in Stockholm and Finland.
My personal feeling is that celiac disease, like diabetes and heart disease, have been around for at least 2,000 years. But, due to genetic changes to our food sources I think that is why we are seeing a rise in celiac disease and diabetes.
Sorry this is a long post. But, enjoy.....