Skip to comments.I gave up gluten and here's what happened
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.
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.
Sound pretty similar to Atkins diet...my downfall is beer.
Lowcarb beer tastes like toilet water when you’re used to dark craft beer.
Pardon me for jumping in, but......
I do not require a doctor or an ANONYMOUS STRANGER to suggest that I am a hypochondriac when I see the palms of my hands and soles of my feet break into palmoplantar pustulosis whenever I eat too much bread (it looks as disgusting as it sounds).
And whenever an anomymous stranger believes they know my body better than I, it reminds me of "Oprah-Class Media" and Left Wing Nanny Nuts. Plenty of Freepers fall into this class.
Sorry if I annoyed you. I know my shortcomings, being an adult, and would never post something that would be so infantile in description.
I saw a woman on TV tout a diet that eliminates 7 food types for 2 weeks. Then reintroduce them into your diet one at a time. If you don’t get a bad reaction fine. If you do then keep it off your diet.
Another method is what I did: I ate exactly the same thing for the 3 daily meals for 2 weeks, each meal being different of course (3 different meals), gradually introducing other foods.
I know people that say that they can’t eat the same thing over & over or get tired of their favorite foods that way; I’m not of that typeset. I enjoy cooking with my 16qt pot and freezing food for later (and my neighbors appreciate being my guinea pigs, as the wife has dietary concerns so only half my bulk meals are prepared for her too).
Footnote: People I know claim that they don’t have time to do all that cooking that I do. I also know people that spend an awful lot of time on the toilet (some with the prior complaint). Given the 1% takeout meal I had this last Friday ended up with a toilet seat imprint on my backside and a wasted weekend, from very recent experience I vigorously dispute the “not having time to cook” argument...
And by the way, eliminating whatever it is exactly that I’m sensitive to in ‘processed foods’ arrested my weight gain and I’m happily within target range of my belt size 20 years ago.
No ‘dieting’ needed (just portion-control...middle-age brings with it certain realities...)
How to cook with “gluten free flour”:
1) Pour out entire contents of box into large mixing bowl.
2) mix with enough water to achieve a pasty consistency.
3) Use the GF Flour and water mixture to repair sidewalk cracks.
4) Eat the box.
‘I am the Bread of Life”
Certainly makes sense to me....LOL!
I have a close relative with celiac disease (for real, no joke and not following a fad). That sidewalk crack/ eat the box procedure is correct (not just in my opinion, but hers as well) for about 95% of gluten-free substitutes for foods traditionally made with wheat, barley, rye and similar grains. Most of that stuff is really nasty.
-——I have always been extremely allergic to beer-——
Is life worth living ?
I never said it was in YOUR head, I said it was in MINE. Besides, have you ever read the statistics on the placebo effect? I doubt myself whenever I get sick, except now I know for a fact I have rheumatoid arthritis and that comes with another host of problems because of my immune system. Plus I have TB somewhere, inactive. So guess what? I’m soon (relatively) gonna DIE! Unless I survive the tribulation and the Great King heals me and I live for another couple of hundred years. But I personally don’t believe I deserve that honor.
LOL! Oh yes!
* 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.....
“I saw a woman on TV tout a diet that eliminates 7 food types for 2 weeks. Then reintroduce them into your diet one at a time. If you dont get a bad reaction fine. If you do then keep it off your diet.”
The allergy clinic did that to me, too, in that I had to eat only rice for several days, then go back with a “cleaned out” digestive tract. The first time I went there, they did their usual technique, put shots under my skin up and down both arms. Then, they said that method wasn’t working on me. Had to go back early in the morning and they took my blood and separated out the white cells and put the cells directly on foods.
Then, I had to go back early one morning with a container of roast beef I had made. I ate the roast beef, then had to wait two hours to see if I had a reaction. I didn’t think I would, but over an hour into that, I began to sneeze and feel nauseous. That really was a bad time in my life to keep losing weight and no one knowing why until they took my white cells and put them on food.
I can’t eat anything with iodine in it (forget shrimp, crab, clam). I stay nauseous and my skin turns red and I have chills for three days. They put iodine just under my skin and I have a permanent scar there due to my flesh rotting away down through all the skin layers. It took out all the pigment so that spot is white. It had to heal from the bottom up so I had a raw wound there that made me look like a junkie. I was registering kids in school (was a school counselor) and I put a band aid over that spot so that spot wouldn’t look like I just shot up an illegal drug.
It’s on my medical records never to use iodine on me in a hospital. I had double cataract surgery last year and iodine is what is used to sterilize the eye area so the surgeon used a different preparation to sterilize that area. There is no way he would have used iodine close to my eyes.
Every human body is different but it seems like we would be more alike than we are. I have instructed my body to get with the act and stop being allergic to these foods and iodine and everything that grows outside, but it doesn’t listen to me. When I actually see God, I am going to complain He did a lousy job creating my body. However, this body has lived 80 years and I’m still functioning and my mind is sharp, so I am thankful for that.
I’ve got doctor prescribed pills for nausea and other pills for a stuffed up head from being outside working in my garden.
I sympathize with anyone having an allergy to anything because it is the pits.
Do you eat blue cheese?
Amen sister, I am with you!
I have tried to wish my allergies away but in 73 years it hasn’t worked, I think I am stuck with them.
It was a joke, gwag. Get over it...
And I’ve never heard of you...are you a troll?
Absolutely right on and hilarious, NT.
It certainly did not come off as humorous, as noted by another FReeper. If you know about the forum, then you know how to check how long I’ve been a FReeper. You would also know how to check my other posts to ensure my status. Your post accusing me of troll status further supports my ignorance theory regarding your first comment.
Wow, the only thing humorous (now that I’ve checked your stats) is that you’ve accused me of trolling and I’ve been a FReeper longer than you.
Food allergies ARE VERY REAL.
I’m allergic to shellfish. So quick and profound a reaction, I avoid eating out, but if I HAVE to (sometimes its unavoidable) I let the staff know of my issue. Cross containinmation can cause a reaction for me where my lips, throat, tongue swell; esophagus next. I carry 2 EpiPens (a new treatment protocol for severe reactions) low dose for initial reaction; dose 2 for transport time to ER. You know what happens to a other healthy person with 1 dose of epinephrine? Your heart rate goes crazy...so now there is an admission and 24 hrs of cardiac monitoring...for me it happened all because someone prepped a steak I ordered placed shrimp on the plate realized that wasnt what I had ordered and brought the plate out of the kitchen to me.
Yeah. That was a laugh a minute.
FWIW, my daughter has celiacs (we believe one of our sons does to, he avoids gluten).
>> Food allergies ARE VERY REAL.
So are hypochondria and self-centered victimhood.
NB: I’m not suggesting your allergy isn’t real or that you are a hypochondriac.
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