Why gluten-free?

Carnivor0us

Read the book Grain Brain, by Dr David Perlmutter. Here's a section from a book review that describes the gluten problem:

"What Perlmutter brings to the table is the idea that gluten teams up with high blood sugar to wreck the brain. The presence of high blood sugar, he explains, causes a reaction throughout the body called glycation, which he describes as "the biological process whereby glucose, proteins, and certain fats become tangled together, causing tissues and cells to become stiff and inflexible, including those in the brain."

In the brain, he explains, "sugar molecules and brain proteins combine to create deadly new structures that contribute more than any other factor to the degeneration of the brain and its functioning...this is made worse when powerful antigens [a substance that triggers an immunological response] like gluten accelerate the damage. "

Glycation can't be entirely avoided, but high blood sugar, as found in diabetics, he writes, exacerbates it. Where blood sugar is high, the brain (and other bodily structures) is constantly bathed in a glycating sugar bath. Recent studies show that having diabetes doubles one's risk of contracting Alzheimer's disease, he points out. The growing understanding of the connection between the two diseases has prompted some researchers to suggest that Alzheimer's be re-labeled "Type-3 Diabetes."

"The origin of brain disease is primarily dietary," he concludes, and not hereditary, as is most commonly assumed. Gluten, by triggering the immune system, causes inflammation in the brain, which encourages the brain's glycation by sugar circulating in the blood.

Perlmutter also presents evidence that some gluten breakdown products are in an endorphin-like class of molecules called exorphins, which are addictive. ".

And not one study in cite . . .

LOL what the heck is a brain protein? Serious people really believe that? Wow, P.T. Barnum was right. I'm writing a book I'm going to call it Insulin: silent killer.

prions?

vickyplum

My husband is gluten intolerant and have to be honest the only reason I eat any of it is because its easier getting one type
of bread than getting two and half of both getting thrown out.

I also have to be honest and say that according to my hubby and through personal tasting that most of it is doesnt taste
that good, I have learned to adapt things that I make for him like some meals and baking so I have that option,
but it really isnt that nice to eat

tigerblood78

it might be a fad. But unless you've actually gone a period of time without gluten to see how your body responds you have no basis to say anything about it.

HollisGrant

Why is there a gluten free craze? The only people who benefit from a gluten free diet are people with celiac disease and people who are sensitive to gluten. So why do people who are not in either of those groups think they need to go "gluten-free"?

One reason: a doctor wrote a bestselling book called Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back To Health.

Nimnyn

Why is there a gluten free craze? The only people who benefit from a gluten free diet are people with celiac disease and people who are sensitive to gluten. So why do people who are not in either of those groups think they need to go "gluten-free"?

The number of people with celiac disease and gluten sensitivity is actually much higher than many people realise. Also, gluten can affect you in ways that you might not even suspect is a cause/effect relationship. While I do love a tasty baked item, the delight of not having to use my asthma meds, freedom from PMS/cramps, and far less prolific migraines beats out eating doughnuts/pizza/etc by far.

For anyone critical of anyone they know (or know of) giving up gluten, why do you care? Even if they don't have a gluten sensitivity, they're avoiding some very unnecessary sugar in their diet, and that's good for everyone Hell, try it for yourself for a month and see if it makes you feel better!

dumb_blondes_rock

http://www.huffingtonpost.co.uk/2013/11/08/gluten-allergies-imaginary-symptoms_n_4238418.html

People aren't "allergic" to gluten according to this specialist

AlyssasDiet

it might be a fad. But unless you've actually gone a period of time without gluten to see how your body responds you have no basis to say anything about it.

Except for science....which everything should be based on. Until I see scientific evidence for something I'm not going to accept anecdotal evidence, or even personal experience, as proof.

SnicciFit

I think that gluten-sensitivities are fairly common. For some people it's a minor discomfort, for others it's major, and of course, for those with celiacs, it's EXTREMELY important that they avoid it. For many, going gluten-free will reduce inflammation and cause some weight loss (not real fat loss as mentioned above). If someone simply replaces all their gluten-filled foods with some processed gluten-free alternatives, they probably won't lose weight or gain much health. If someone is seriously inflamed (due to an intolerance) and cuts gluten without buying into all of the gluten-free alternative foods at the grocery store, they might have significant weight loss (due to feeling better/more energy and subsequently eating a better macro equation and exercising more).

I do find it silly that many naturally gluten-free foods are labeled as such now. On the flip side, many foods that you would think would be gluten-free have gluten in them. Fortunately for me, small amounts of gluten (such as in a salad dressing) do not cause serious issues, but eating bread or pasta will make me sick for about a week. I don't find it too difficult to avoid those foods though.

meshashesha2012

My husband is gluten intolerant and have to be honest the only reason I eat any of it is because its easier getting one type
of bread than getting two and half of both getting thrown out.

I also have to be honest and say that according to my hubby and through personal tasting that most of it is doesnt taste
that good, I have learned to adapt things that I make for him like some meals and baking so I have that option,
but it really isnt that nice to eat

i know! i hate udi's bread mainly because it falls apart, the texture is weird and there's always at least 1 HUGE hole somewhere on the slice :laugh: but i tolerate it because i like salmon, spinach and havarti sandwiches :laugh: and really, the bread isnt that bad if you toast it and put stuff on it.

there is a GF bakery near me that has amazing food but it's pretty expensive. $10 baguette :brokenheart: and i just spent .. i wont even how much i recently spent on stuffing and corn muffins from there for thanksgiving. but it was delicious

Nimnyn

I eat Gluten-Free because I have a very strong gluten sensitivity, possibly Celiac. However I hear people going gluten-free as a means to lose weight.

If you cut grains from your diet there is a chance you'll lose weight because you're not consuming high carb/caloric food. People who think they are going to lose weight by switching to Gluten-free carb products are actually likely to gain because the gluten-free foods are fullllll of salt, carbs and excess calories!

People who are trying to go gluten-free to lose weight need to skip the gluten-free products all together and substitute a whole food in it's place. Gluten containing grain is nutritious for people who are not sensitive so it's not a good idea to go gluten-free if you don't have too. lol. Plus it's not fun at all! Why would they?

I never understand the people who just replace all the bread, cookies, etc with gluten-free versions. That **** is expensive and is processed to hell. (and often tastes like cardboard)

SnicciFit

http://www.huffingtonpost.co.uk/2013/11/08/gluten-allergies-imaginary-symptoms_n_4238418.html

People aren't "allergic" to gluten according to this specialist

"That being said, there is no doubt that people would do well not to overdo gluten in the diet namely because the processed and refined foods in which it is so often found contain little benefit to us other than being a basic form of energy. Going for healthy alternatives such as brown rice, quinoa, lentils and beans that are naturally gluten free and nutrient dense is a better way of avoiding gluten and getting more variety in the diet."

guess that answers the OP's question.

AlyssasDiet

Even if they don't have a gluten sensitivity, they're avoiding some very unnecessary sugar in their diet, and that's good for everyone

Gluten isn't a sugar it's a protein. :huh: Gluten has nothing to do with sugar. In fact many gluten free foods have extra sugar.

xoemmytee

Just reminds me of this
http://www.youtube.com/watch?v=LLc2hDHVHgo

Nimnyn

it might be a fad. But unless you've actually gone a period of time without gluten to see how your body responds you have no basis to say anything about it.

Except for science....which everything should be based on. Until I see scientific evidence for something I'm not going to accept anecdotal evidence, or even personal experience, as proof.

Like the "proof" for "eating fat makes you fat"? "having too much salt on your food gives you high blood pressure", or even "eating too many eggs will give you high cholesterol"? Lots of the things that we used to take as "gospel" truth from medical studies are now known to be either based on ****ty studies or just plain data manipulation. Sometimes reading about a new idea combined with trying out something non-harmful for yourself is a better option.

Nimnyn

Even if they don't have a gluten sensitivity, they're avoiding some very unnecessary sugar in their diet, and that's good for everyone

Gluten isn't a sugar it's a protein. :huh: Gluten has nothing to do with sugar. In fact many gluten free foods have extra sugar.

I didn't say that *gluten* is a sugar, but wheat is a high glycemic index food, and many other items made with it contain extra sugar as well.

SnicciFit

it might be a fad. But unless you've actually gone a period of time without gluten to see how your body responds you have no basis to say anything about it.

Except for science....which everything should be based on. Until I see scientific evidence for something I'm not going to accept anecdotal evidence, or even personal experience, as proof.

Like the "proof" for "eating fat makes you fat"? "having too much salt on your food gives you high blood pressure", or even "eating too many eggs will give you high cholesterol"? Lots of the things that we used to take as "gospel" truth from medical studies are now known to be either based on ****ty studies or just plain data manipulation. Sometimes reading about a new idea combined with trying out something non-harmful for yourself is a better option.

^This. Scientific studies still don't take YOUR body into account.

BeachIron

it might be a fad. But unless you've actually gone a period of time without gluten to see how your body responds you have no basis to say anything about it.

Except for science....which everything should be based on. Until I see scientific evidence for something I'm not going to accept anecdotal evidence, or even personal experience, as proof.

Like the "proof" for "eating fat makes you fat"? "having too much salt on your food gives you high blood pressure", or even "eating too many eggs will give you high cholesterol"? Lots of the things that we used to take as "gospel" truth from medical studies are now known to be either based on ****ty studies or just plain data manipulation. Sometimes reading about a new idea combined with trying out something non-harmful for yourself is a better option.

^This. Scientific studies still don't take YOUR body into account.

lol - true believers in our midst

AlyssasDiet

Crying for science.

GingerLolita

A growing number of people are being diagnosed with Celiac's disease/an allergy to gluten and others feel healthier when they stop eating gluten because of less severe sensitivities that currently can't be diagnosed. I'm contemplating giving up gluten for a bit because I can't have casein and I know many that often a casein allergy/intolerance coincides with a gluten one.

Of course, many dieters think that giving up or reducing their intake of gluten is the answer to all their problems. They don't want to admit that it's their fault they're fat/unhealthy; they want something to blame. More importantly, if all they have to do is give up one ingredient/food, their weight/health problems are easy to fix!

AlyssasDiet

Like the "proof" for "eating fat makes you fat"? "having too much salt on your food gives you high blood pressure", or even "eating too many eggs will give you high cholesterol"? Lots of the things that we used to take as "gospel" truth from medical studies are now known to be either based on ****ty studies or just plain data manipulation. Sometimes reading about a new idea combined with trying out something non-harmful for yourself is a better option.

That's kind of my point...I didn't believe the hype for any of those fads either. Science itself is self regulating. It wasn't science saying that eating fat makes you fat, it was the media and people trying to sell you things that pretended to be scientific, got a hold of some poorly done studies, and manufactured a hype. Real science hardly ever claims causation because there are too many variable in play to make that claim, especially when it comes to nutrition and disease. By science I don't mean an article from huffington post citing a study done by a company that just so happens to sell gluten free products. I mean reliable, hardly ever changing, slow, uneventful science based in logic and sound methodology.