Gluten-free diets could lead to deficiencies and cause illness

The Australian ^ | JOHN ROSS | March 10, 2017

[Gamecock]

I love gluten.

[Gamecock]

Companion Article

[Gay State Conservative]

My doctors have suggested that I'd be wise to develop some kind of fear of food.

[Mr. K]

All I know is when I eat commercial break I itch like crazy and need to take a benedryl

I have no idea if it is gluten or the RoundUp they are spraying on wheat or what...

Pasta I get from Italy (no Roundup used) does not seem to affect me- but any bread with tomato sauce seems o be OK

I did not have these effects all my life until about 8 years ago

[Mr. Douglas]

i.e. if your body does have an adverse reaction to gluten, don’t consume it. Otherwise, you SHOULD consume it.

I think what is happening is that a lot of precious snowflakes see all these scare articles on local news about how this or that “may” be bad for you, so they avoid it, and the next thing you know, they get sick.

People have to stop believing everything they see on tv and in facebook. EVERYTHING is poisonous to SOMEONE.

[Mr. Douglas]

I think I am very blessed. I can eat anything without batting an eye.

[deweyfrank]

Later

[techworker]

I don’t eat bread or most carbs on purpose but I wouldn’t say it’s because of Gluten intolerance. I just feel better and eat less in Ketosis.

90 lbs I lost, now at 48 I can beat my 6’5 19 year old in pickup hoops. I love bread though if I’m going to have a cheat day, you can be certain bread is involved.

[bboop]

‘The earth is replete with the fruit of your works, O Lord,
You bring forth bread from the earth and wine to cheer the heart.” Ps 103

I am a bread-maker by obsession, so I hold these words dear.

[unlearner]

You should go to an allergy doctor and get tested. You may have a mild gluten allergy which some doctors will tell you to ignore. If you are allergic to it or some other foods, it is better to avoid them even if they do not make you dangerously ill. The inflammation they cause in the body will age you.

[grania]

I've tried to apply some logic to it all. I only eat 100% whole grain breads, with a minimum of additives and processing. I have shredded wheat for breakfast, the only pasta is 100% whole wheat. There is a small number of rye and whole grain breads that meet the standard.

Besides avoiding white breads, I avoid anything with added wheat gluten. Everything I read says added gluten is not a problem, but I'm not buying into that. It just might be that added gluten and gluten that's the result of processing is the problem. I'm just guessing here, but following this guideline has worked for me.

[bboop]

I can eat anything, too, Mr. D. We are really blessed.

[Calvin Locke]

There's a push to recognize "Orthorexia nervosa" in the DSM.

I'm gonna take a wild guess and say that's not the type of doctor that's pushing you.

[snarkpup]

At some food stores now there's a whole gluten-free aisle. It is amusing to read the nutritional content label on some of this stuff. Basically a column of zeros. Sounds like organic, GMO-free, stone-ground cardboard.

[cyclotic]

It’s important to know how to read scientific literature if you’re going to pronounce scientific fact.

Gluten is a perfect example. The vast majority of “gluten intolerants” are lifestyle choices and poor ones at that based mainly on the influences of the media and a lack of deep thought.

A few years ago, a scare tactic was going around about some kind of vegetable oil that is used in Gatorade and Pepsi and was sure to kill us all.

I did a little research online and in 5 minutes found out is was a big scam. I found the Safety Data Sheet for the product and since I work in the chemical business, I know how to read them. (most people don’t and shouldn’t. They are written by safety people for safety people and not really for public use. There are lots of terms that sound scary but aren’t)

Anyway, one part of a SDS is the lethality of the dangerous components. It’s referred to as LD50 and it’s the lethal dose, over a specific amount of time for 50% of the population of the test subject, often lab rats.

In this case, extremely small amounts of this vegetable oil are used in drinks to prevent separation of the ingredients (like ketchup does) The LD50 was something to the tune of five gallons of it a day, when a heavy Gatorade user may consume 3-4 drops of it a day.

It’s the same with all of these crazy “intolerances.” I have an uncle who is legitimately allergic to gluten, but he was actually diagnosed as Ceilac.

I lead a boys outdoor group with about 50 boys. Thankfully, we don’t have any significant food allergies, but I’ve told my leaders that if necessary, we will work with a kid who has a legitimate diagnosed condition. If it’s just a preference, he eats what he gets.

My son is our only serious challenge. He has Crohn’s Disease and has to be careful what he eats. He finds out the menu and brings his own food for when he needs it. No issues.

[Tax-chick]

Potter says as many as half a million Britons have coeliac disease but have not been diagnosed with it and are consuming gluten

Wouldn't they notice that they have awful gastric distress and diarrhea all the time?

[Mr. Douglas]

One thing that cracks me up about those tests that get us to LD50 is that it could be used to prove that water kills.

[CGASMIA68]

Was it 8 years ago you started to believe everything you read in the news?

[CGASMIA68]

This is on my car:

http://www.cafepress.com/mf/18208364/i-love-gluten_bumper-sticker?productId=116220527