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 ...
The author admits that he didn’t just limit gluten. He ate more vegetables, fruits, nuts and lean meats. Substituting low glycemic index foods for high generally produces good results. It’s all about how much you eat, how often and how fast your body can turn it into sugar.
The past 20 years? High fructose corn syrup. I don’t do well with it and after reducing carbs down to 5-10% of my intake I have never felt better. It’s not the gluten per se that is the problem, it is the processed carbohydrates.
Good man!
Just steer clear of that grain alcohol.
lol
I prefer Glutton over Gluten.
In the 1970s artificial ingredients and components of foods were allowed to be added to foods without labeling the whole product as ‘artificial’.
These unusual allergies probably stem from our ingestion of these fake foods that were never intended by God to be eaten as food. Peanut allergies are real, we have two close friends each with children who have to carry epi-pens.
Unless you have a severe allergy like Celiac disease, the best thing is simply eat whole normal foods that are processed minimally with no odd ingredients. Try to buy things made locally or as close to the source as you can.
I can make a loaf of great bread in a bread machine at home with about 2 minutes of actual work putting about 5 simple ingredients in the hopper. Compare that to the label of your favorite store bought bread, its stunning the number of ingredients (yes I know some are vitamins) but others just don’t belong in bread!
This is exactly how I explain it to my family. It wouldn’t hurt to try it for a while, IMO and I don’t understand the criticism either.
my mom is on this
I think it’s stupid
You can take my baguette when you pry it from my cold, dead hands.
that wheat beer makes me break out in hives
now, all this being said, scientists and food producers are exploring to determine whether it is something in the insecticide or the fertilizer or the other chemicals that is causing all this food allergy that has spring up in the past 15 years or so.
enzymes?
Eat Right 4 Your Blood Type is the best diet book ever
I believe people are different...Some can tolerate or thrive on grains...others cannot...Grains just make me HUNGRIER...Fat and protein work best for me...With lots of veggies
Agree with your assessment NT. And I was horrified to hear my granddaughter tell me that there is a “peanut-free” table at school.
Did you hear of that stupid prank Jimmy Kimmel played on kids, having their parents inform them that they ate all of their Halloween candy? Well, I would rather be invited to have lunch with my granddaughter at her school, ask to sit at the peanut-free table, pull out my fresh baguette slathered with pb and j and start munching.
Any bets on what would happen next? Projectile teachers and parents, screams, evictions and a possible arrest? LOL
Well, I won’t do it for fear of embarrassing my granddaughter..but believe me, it’s tempting.
I am on a 100% gluten diet — nothing but heaping bowls full of steaming gluten — and I feel GREAT!
Allergies come with your genes. Neither of my parents suffered from allergies (until very late in their lives) like my brother and I do but all of their siblings did have severe allergies. Recessive genes did us in.
Yesterday, I watched the making of croissants on a food show ..just about equal parts European butter and flour folded together in a magnificent oval creation..hot, flaky, delicious. Can’t wait to make them.
I mean when you crave bakery, yeah right that yogurt is just as good.
I have relatives and friends that go into anaphylactic shock from peanut exposure. My nephew has two EpiPens: One for initial exposure and one to take on the way to the hospital. That’s two doses just to stay alive to get to the ER.
Your suggestion is ignorant at best, evil at worst. I didn’t know we had people like you on FR.
Please post your address, next time one of my two boys that has celiacs eats wheat by accident, I will send you the results to you, I can assure you will be disgusted by the results, probably more than I am disgusted by your ignorance...
BTW Both are young men that would love to eat pizza and drink beer, I think pride has nothing to do with it...
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