Skip to comments.The dangers of going gluten-free
Posted on 09/12/2013 5:35:47 PM PDT by rickmichaels
The first time Margaret Dron organized the Gluten Free Expo early last year, it was inside the gymnasium of a small community centre in east Vancouver. She had recruited one volunteer, two speakers, 38 vendors and expected 500 attendees. There was no entrance feeinstead, people were to bring gluten-free goods for the local food bank; three boxes were set aside for the collection. Six hours later, more than 3,000 people had turned out, and the volunteer had to call a one-tonne truck to pick up the donations. In one Sunday afternoon, Dron realized, there is some serious potential here. So I quit everything I had, got an extension on my mortgage, and just dove in. Since then, it has blown up.
(Excerpt) Read more at 2.macleans.ca ...
Then why are you reading & posting on a thread that bores you?
Thank you! Dealing with similar issues here,and finding it real hard to keep glucose levels in even moderately elevated levels.
No the hysteria bores me.
The “danger” stated in the article is that individuals will cut out the middle man and go straight to the current research, something which doctors rarely have time to do. The topic of grains, and how to prepare and eat them is not something that one arrives at from reading a short article in a tabloid. The Weston Price Foundation has great information on how to prepare grains and nuts, such as soaking them to remove natural toxins (e.g. fitates). Living foods are another area that modern man is beginning to rediscover, those little “angels” that bear us up lest we dash our foot against a stone. :)
I read years back, that diabetics have extremely low vit D levels - and during a routine checkup with the doctor, I asked for a Vit D test on Mr. Peel. Turns out his Vit D level was so low, it was barely measurable. He takes a Vit D supplement, but nothing beats sunshine. Sitting out in the sun for 30 mins helps.
My biggest "a-ha" moment with Mr. Peel was when I realized how negative High Fructose Corn Syrup was to his system. I could give him a Hillshires Fram sausage (0 carbs) for breakfast, yet several hours later his blood sugar numbers would be in excess of 200. Slowly, I figured out that for him, the most deadly combinations were HFCS, aspartame, Splenda. I'm adding to this list daily - the number of additives in foods are pretty scary. I made him dinner of poached salmon and his numbers were fine. Two weeks later, I made the exact same dish, with a different brand of salmon and his numbers were through the roof. The difference was in the type of salmon - the last came from a bag I bought at Sam's - frozen salmon fillets, but they were farm raised salmon, grain feed. The previous salmon was also frozen, but it came from SeaBear - wild caught and flash frozen. So, it's getting to the point where I have to know exactly where the food came from before I will buy it or prepare it.
No Benfotiamine? Look into it if you haven't already, the stuff's miraculous.
No diabetes here either, but it's saved us a lot of pain, and about $2500 on a root canal and crown.
My 18yo son had a routine cavity filled in a front tooth, and a day later was in excruciating pain. Dentist x-rayed and all looked perfect, replaced filling. Pain continued, replaced filling with painkiller, let sit for a week. The only explanation was a "spontaneous pain," which happens occasionally (I guess).
I remember thinking, "I must have missed that chapter in the child-rearing books, where your teenager comes storming into the kitchen demanding a root canal...." The pain was relentless and worsening. It was a Friday, though.
What do I do? Eighteen is too young for that, especially if the tooth is otherwise okay. Wondered if it's some sort of neuropathy? I had some Benfotiamine in the house. I said, "Fine, but it's Friday night, and you can't just show up for a root canal on a Saturday morning and say 'fit me in.'"
Found the bottle(!). Told him, "Take 600mg/day, half in am, half before bed, NO DEVIATION, DO NOT FORGET! If it's not better by Monday I'll schedule a root canal."
Monday came and went. I didn't dare ask. Tuesday night: "How's the tooth...?"
"A little better, actually."
Interesting.... "Keep taking it," I replied.
By the following weekend, the pain was GONE. He kept it up for another two weeks, no recurrence. Was understandably nervous about going back to dentist for permanent (3rd) filling but it went fine, uneventful. Dentist had never heard of Benfotiamine.
I always keep it in the house now.
Will check it out.
Glad to hear you’re so much better! Increasingly patients can do the research to heal themselves.
The amount of soy and HFCS added to foods where they don’t belong is obscene.
White rice has the high glycemic load that is what many gluten avoiders are really trying to stay away from.
My cardiologist would not approve.
Is that because it is soy, or because it is GM?
I liken this gluten-free nonsense to the Alar scam. Same M.O.
Well thanks for the correction.
Nonetheless, it is gluten free. I have a SIL that might benefit from a low gluten diet and in her case the glycemic load is not an issue.
I am fortunate, I have no problem with either.
PS: Here is something interesting. My wife has had to limit card intake due to higher than desired blood glucose readings. Keeping life simple, I eat what she eats. LOTS of veggies and good quality animal proteins with light carb intake. As a disclaimer, I do get my carb fix once a week or so going out to lunch. But I have certainly lowered my carb intake, with no real pain. But....here's the thing, in addition to loosing a few pounds, my basic cholesterol number dropped about 30 points. Apparently from lower carbs.
Yep. I’ve got blood glucose and cholesterol issues and was originally given a very low-fat diet by my doctor—which made things worse!
The lower-carb I eat the better my triglycerides, which is my biggest challenge.
They seem to be figuring out that there are multiple variables other than “fat” that affect our cholesterol. And it is looking like a lot of the fats are relatively minor in influence.
Diabetic bars made by Glucerna NEVER worked on him. Foods & drinks with 0 carbs kept his blood sugar at a sustained high. Until I realized that for decades, he had been eating sugar substitutes in his ice tea, in his sausage, in ... that once those things were removed from his diet, his blood sugars are stabilizing. Without insulin, he's daily average is about 126. 90 days ago, his daily average, (with 5 injections a day), close to 180.
Since 1950, we've had the following introductions into our food supply:
|1975:||Introduction of High Fructose Corn Syrup|
|1983:||Aspartame in diet drinks|
|1993:||Aspartame in bakery goods|
|2005:||80% of Soy bean crop is now genetically modified.|
Diabetes is out of control in China - while in the US, its an interesting correlation that those ethnic groups that have the highest rate of diabetes also are subject to the highest amount of synthetic elements in their diet (genetic corn, genetic soy)
|Group||Percentage Diabetes US 2012|
We've been adding more and more garbage into our food supply that is causing massive food allergies of which diabetes is one manifestation of a larger problem.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.