Posted on 05/18/2014 8:43:16 AM PDT by blam
Atkins is low carb diet. So what about people who like high glycemic carbs as in grains?
You're preaching to the choir about the gov food pyramid.
As for cholesterol, see my one of my points in the long message above that nutritionists/doctors now believe it's about tryglicerides and other inflammatory intake that causes problems in the endothelium. BTW, CoQ-10 is probably one of the best heart/plaque supplements you can take - for now...as if my point about ever changing nutrition recommendations.
My sister-in-law was told by a doc, physical therapist, and pain management specialist that her chronic back pain could be relieved with a pill that lists cancer as a side effect and surgery if the pill doesn’t work. She did a quick low-carb diet for the first time ever to lose a few pounds before a Florida wedding. Her back pain disappeared. When she got home from the wedding with no food in the house, she made a pb&j with bread from the freezer. That night her pain started to come back. A coworker suggested that perhaps her issues were gluten related. Skeptical, she tried an elimination diet, and was in pain again when she tried adding gluten back.
Her quack doc, quack pt, and quack pain management specialist weren’t too happy with her, especially after the doc tested her and found that she doesn’t have gluten issues. She knows what makes her pain go away, and it’s not the cancer causing pills the quacks were pushing, it’s avoiding gluten. She’s a much happier person now.
The other day Bill O'Reilly said he was healthier on his gluten free diet. Bread is the staff of life that has supported Western Civilization for centuries. If gluten intolerance was real how did we ever get to where we are? I could see a few people being this way. But not millions and millions
Eh, I dunno. I’ve been gluten intolerant for about 5 years. I’ve done many “experiments” on my own. It all comes down to the fact that if I eat gluten bad things happen. So life goes on I suppose.
I gave up bagels and all was well. I was checked for gluten sensitivity and was told I was not gluten sensitive.
After 2 trips to the ER with severe infection in my colon it became apparent that any kind of bread was the culprit. If some of you refuse to believe me.......... bless your hearts! :)
“Foreign substance”???
I can’t think of anything that’s LESS of a foreign substance than wheat flour ... unless it’s air or water.
The Wheat Belly guy (Dr. William Davis) says that today's high-yield hybrid wheat is not what has been eaten for centuries.
My wife has been gluten free for close to a year now;no more swollen joints or joint pain and no more medication. If she eats corn chips or anything with flour or wheat in it, the next morning, she has very painful and swollen joints.....Read ,”Wheat Belly”. The wheat we eat today is not the same as it was 30 to 40 years ago. Today it is genetically modified to be resistant. to drought and even pesticides, to produce more. So what if genetically modified seeds can cause an auto-immune reaction in our body?
The study questioned non-celiac gluten sensitivity. It doesn't question the reality, or seriousness, of celiac disease (which, by the way, is not caused by allergy).
My sister-in-law was quite skeptical, but was in enough pain to give it a shot. Her husband has chosen to go gluten free as well. He doesn’t have any health issues, but seeing what it did for his wife was an eye opener. Most of my husband’s family is in the medical field and really don’t approve of such things. The look on my mother-in-law’s face was priceless when I told her I was doing acupuncture for my pregnancy pain.
Yes, it destroys the nutrition of grain. Stomach acid is used to digest things like road kill or large quantities of any kind of food. But when we eat very small quantities of grain, stomach acid is not supposed to be involved. I say "not supposed to be" but obviously most of us have done the vast quantity thing for so long, the stomach acid comes automatically even if we don't eat anything.
Although, admit it may give you a stomach ache or acid reflux.
Yes, by eating incorrectly for our whole lives we get excess stomach acid. Some people get stomach acid when they don't eat anything (e.g. sour stomach in the morning). That is because their body expects them to eat something through years of training. Like nearly everything else in our bodies, stomach acid is triggered in the brain.
Not for me. But I chewed for literally hours and only consumed a small quantity.
“Did you miss the part of the results that show no difference between high, low and no gluten diets? “
Nope. I just personally know quite a few non-Celiac people who’s lives improved substantially after going on a gluten-free diet as a result of FDA-approved, insurance- company-paid-for tests showing gluten allergy, including myself.
He can buy organic wheat berries and flour all over the place that is not a high yield hybrid. Why doesn't he do that? Can find it at Whole Foods etc
An outsider like me hears wheat in no good...end of story
Dr. Davis says:
October 19, 2012 at 11:21 pm
I think that there are strains of older forms of wheat that are LESS harmful than modern semi-dwarf wheat. But I do not believe there are any forms that are entirely benign and consistent with ideal health.
Einkorn is the most benign, yet I believe it still has at least some of the adverse effects shared by all forms of wheat.
Dr. Davis says:
February 9, 2013 at 11:40 am
Yes, there are, though generally produced by small volume organic farmers.
However, I don’t want you to perceive the Wheat Belly conversation as encouraging consumption of these less harmful, but not entirely harmless, forms of wheat. Wheat consumption has been problematic for humans for as long as we chose to compromise health with its consumption. It’s only gotten much worse due to the manipulations of agribusiness.
Been a while since I posted this list!
Other things to worry about:
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Really? Guess my Biology 101 in the 60's was wrong about stomach acid being THE first process of digesting foods. Actually, that is exactly what stomach acid is for, to break down the initial ingredients so the intestines can break them down further and absorb the nutrients.
But then, I'm not a Doctor, but I have stayed at a Holiday Inn.
And the wheat is commonly contaminated with fungus. Corn, peanuts too.
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