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 ...
My philosophy - JERF - Just Eat Real Food
Most meals home cooked, very little, if any, processed food.
Gluten free is a hoax.
Isn't one of the seven deadly sins gluteny?
Don’t ever do that again.
>> I dont understand the criticism either.
Fair enough! Let me help you understand.
I have not yet met the glucose-lactose-peanut-eggwhite-HFCS-whatever-intolerant souls who bravely (and silently!) bear their terrible burden.
No, the ones *I* know are uber-hypochondriacs that make their “food sensitivity” a centerpiece of their existence.
They don’t simply pass up without comment the stuff they can’t eat at dinner parties/church suppers/family reunions/etc. No, they *always* grill whoever is serving over EXACTLY what ingrediants are in EVERYTHING, and they *always* tell everyone within earshot how They Can’t Eat That!!! and put on that “Don’t Worry About Me I’ll Starve I’m such a brave martyr!” act.
And GOD forbid you are forced to dine with them in a PAID establishment, because HERE is where they really shine. Because food-for-money is involved, they feel beyond entitled to beat the poor food server up over ingredients in every damn dish, and indignantly whine about why they don’t have a dish to accommodate their needs, and doesn’t the proprietor understand about food allergies yadda yadda bla bla bla. It’s embarrassing. And if they even think an offending morsel passed their lips during the meal — whoever picked the restaurant and/or paid for their meal WILL hear about it the next day (extending on into the next week).
Hope this helps, and FRegards
Yes, maybe, sort of. The problem is that the intestinal flora, not just bacteria, but Archaea, viruses and other microorganisms, and even parasites, are very interactive with each other and the immune system.
If the gluten was digested by bacteria, it still might elicit an immune response. Some immune diseases like Crohn’s may actually be causes by an *absence* of a parasite.
So it’s likely going to be years before they start to get a handle on this.
>> Nervous Tick Please post your address
Why don’t you post yours and I’ll send you a sympathy card.
Gluteny is one of the 7 deadly sins.
I see your ignorance is only exceeded by your arrogance.
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 see your prideful self-importance knows no bounds.
I read about lactose-intolerance in the mid-70's. It was written about back then.
Four years ago, I detoxed and went to pure foods that aren't overprocessed. I didn't give up gluten, but limit it to a bowl of whole-wheat cereal and a slice of whole grain bread or some other pure grain. Without any added gluten, whey, cornsyrup, no artificial anything...and sticking to whole grain, two servings is fine.
I agree it's the processing. But I'd say it's also the additives.
Ahhh, prideful self-importance...Have you made fun of any cancer victims this week or taunt any downs kids???
I love that gluten-free diets are so popular.
It means cheap and plentiful gluten for the rest of us.
>> Have you made fun of any cancer victims this week or taunt any downs kids???
Food “sensitivity” is neither cancer nor down’s syndrome.
Any more than homosexuality is a “civil right”.
You’ve outed yourself as a fuzzy thinker who will hurl any low blow that comes to mind.
Fortunately, I don’t have a “sensitivity” to that tactic, because unlike you I *am* able to think, and to distinguish right from wrong.
They called me with a list of foods not to eat. I was allergic to so many foods I was eating, especially wheat. I stopped those foods, including wheat gluten, and after three days I was not sick anymore and I stopped losing weight and began to get the nutrients from foods into my body. I didn't eat wheat for many years and wasn't getting sick anymore.
You will know something is very wrong if you have Celiac disease because you will stay sick and lose weight. I had never heard of that disease, I was just sick all the time and losing weight until I was told not to eat anything with wheat in it plus those other foods.
I can't imagine people saying they have Celiac disease and they really don't; they just want to be cool claiming they have it. It's a terrible disease to have.
This is what happens if one has Celiac disease: "Celiac disease leads to destruction of the villi that line the walls of the small intestine. The destruction of these villi affects a person's ability to absorb critical vitamin and nutrientsparticularly the fat-soluble vitamins A, D, E and K."
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