whole wheat is bad for you?
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In my opinion, the amount of carb you eat would depends on your activity level or your goal, you are an active person and play alot of sports and your goal is not losing weight, I don't see why you should avoid carb since carb is the primary fuel for those activity.
As charovnitza points out that when she cut off wheat, she no longer craves carb and lose weight. I know that calorie deficit matters the most when you want to lose weight but cutting down carb and increasing your protein and fat intake would help curb those hungers longer and helps in maintaining calorie deficit.0 -
Whole wheat is bad for ME, because I have allergies to grains and hypertriglycerinemia that responds unfavorably to them. Unless you have an underlying medical condition that makes them bad for you, then there probably isn't a major concern. If you are that concerned, try an elimination diet for a while then add them back in. which ever way you feel best is the way to go. Wheat is a rather common allergen/intolerance as is gluten. But it doesn't effect everyone, and of those it does effect, there are varying degrees.
Agreed. I am allergic to wheat. I won't die from eating it but, notice a difference in how I feel if I do eat it. For the most part, I eat it on occasion but nowhere as much as I used to. Work in progress. Also trying to avoid processed foods and sugar. It's not easy. However, I feel the best when I don't eat this. My doctor told me to stop eating wheat.0 -
I haven't seen this link on livestrong website yet. I'll check it out later. The reason why livestrong is probably warning against sugar in particular is that sugar is what cancer feeds off of. Cancer loves it and grows quickly with its presence. The argument of whether whole wheat produces sugar or what kind of sugar I'll leave up to the people with more knowledge. I don't think livestrong was saying sugar is going to kill everybody or its a terrible thing to ingest for the public in general, more rather warning those of us that have been struck by the disease to be more aware.0
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Whole wheat is bad for ME, because I have allergies to grains and hypertriglycerinemia that responds unfavorably to them. Unless you have an underlying medical condition that makes them bad for you, then there probably isn't a major concern. If you are that concerned, try an elimination diet for a while then add them back in. which ever way you feel best is the way to go. Wheat is a rather common allergen/intolerance as is gluten. But it doesn't effect everyone, and of those it does effect, there are varying degrees.
Agreed. I am allergic to wheat. I won't die from eating it but, notice a difference in how I feel if I do eat it. For the most part, I eat it on occasion but nowhere as much as I used to. Work in progress. Also trying to avoid processed foods and sugar. It's not easy. However, I feel the best when I don't eat this. My doctor told me to stop eating wheat.
That's me too, lol. And considering how much I love baking and eating bread and bread products, it's a toughie for me, lol. And wheat free bread baking is just an unacceptable substitute.0 -
Wheat causes spikes in your blood sugar as much as table sugar and is turned to fat if not used. I would suggest reading "Wheat Belly". It just might make you look to veggies, nuts and fruit as your main sources of carbs.
Anything you eat can be turned into fat if it's not used. That's what a calorie deficit is for...using up what is consumed.
I read Wheat Belly. I saw some science mixed with scare tactics. Scare tactics sell books. Yes, you can do without wheat, but I don't for a second believe that everyone needs to give it up to be healthy.
I gave up wheat for two reasons. 1) I am gluten-intolerant (digestive complaints)and 2) I find wheat to be addictive because of the high levels of gliadin (a component of gluten) in wheat. Those two points may seem to be in conflict with each other but I will explain in a moment.
Modern wheats have been specifically bread to be high in gluten and modern commercial "quick" baking techniques leave much more of it in the bread (over more traditional sourdough methods). I currently eat 100% rye bread that is raised using a sourdough process. I do not have a problem with it and I have been told that rye bread actually helps build muscle better than any other grain. Rye is a diploid grain as opposed to the hexaploid wheats that are commonly used today in most breads. Diploid grains do not contain the enzymes that are thought to be responsible for setting off celiac disease and wheat intolerance (which may be just a less virulent form of celiac). Here is a link to a website that has a fascinating discussion of the subject of "bread for the masses" for those who are interested: http://www.westonaprice.org/digestive-disorders/against-the-grain
Ironically, the foods that you want to eat the most are often the foods that are a digestive problem (and more). As an example, my husband is allergic to casein (a protein in milk)---it gives him eczema. He went most of his life eating tons of dairy (and suffering with eczema and indigestion). He used to absolutely love dairy. When he eliminated dairy and discovered that his eczema cleared up, he was very unhappy. After he completely eliminated dairy from his diet, he immediately lost about 25 pounds over the course of a month. I have lost more since I eliminated wheat two years ago (fifty pounds), but I had more to lose. My weight loss was slower than his but I did drop about 15 pounds very quickly (for me). It took about two months.0 -
Absolutely not - it is such a clean food and it is the most natural form of the plant. You need whole grains because they take longer to digest and therefore you do not get an energy peak in your blood.
Great for your skin due to the vitamin E.0 -
Modern wheats have been specifically bread to be high in gluten and modern commercial "quick" baking techniques leave much more of it in the bread (over more traditional sourdough methods). I currently eat 100% rye bread that is raised using a sourdough process. I do not have a problem with it and I have been told that rye bread actually helps build muscle better than any other grain. Rye is a diploid grain as opposed to the hexaploid wheats that are commonly used today in most breads. Diploid grains do not contain the enzymes that are thought to be responsible for setting off celiac disease and wheat intolerance (which may be just a less virulent form of celiac). Here is a link to a website that has a fascinating discussion of the subject of "bread for the masses" for those who are interested: http://www.westonaprice.org/digestive-disorders/against-the-grain
No, rye has gluten in it just like wheat does, and there is no difference in antibody reactions between rye gluten and wheat gluten in celiac disease. You didn't even realise gliadin was IN wheat gluten until I told you :P
If not eating wheat makes you feel better, great. But please, don't speak for diseases you probably don't have and say nonsense about them that can harm other people!0 -
I have lost more since I eliminated wheat two years ago (fifty pounds), but I had more to lose. My weight loss was slower than his but I did drop about 15 pounds very quickly (for me). It took about two months.
I gained over 50 lbs when I went GF, and my story is more common. Once the digestion problems resolve (try having diarrhea for days, sometimes weeks on end... no fun, and that's how it was for me when I got diagnosed), the body is much better at absorbing nutrients and you can simply overeat gluten free replacements a lot easier as they tend to be higher calorie than their wheat counterparts.0 -
Modern wheats have been specifically bread to be high in gluten and modern commercial "quick" baking techniques leave much more of it in the bread (over more traditional sourdough methods). I currently eat 100% rye bread that is raised using a sourdough process. I do not have a problem with it and I have been told that rye bread actually helps build muscle better than any other grain. Rye is a diploid grain as opposed to the hexaploid wheats that are commonly used today in most breads. Diploid grains do not contain the enzymes that are thought to be responsible for setting off celiac disease and wheat intolerance (which may be just a less virulent form of celiac). Here is a link to a website that has a fascinating discussion of the subject of "bread for the masses" for those who are interested: http://www.westonaprice.org/digestive-disorders/against-the-grain
No, rye has gluten in it just like wheat does, and there is no difference in antibody reactions between rye gluten and wheat gluten in celiac disease. You didn't even realise gliadin was IN wheat gluten until I told you :P
If not eating wheat makes you feel better, great. But please, don't speak for diseases you probably don't have and say nonsense about them that can harm other people!
1) Rye does not have as much gluten as does wheat 2) If you will read the linked article, you will see that there is a specific enzyme in wheat gluten (that they believe is the trigger for celiac) that is NOT in rye gluten. I did know that gliadin was in wheat gluten but I wanted to make sure that others didn't think that I was talking about gluten when I was speaking only of gliadin. Childishness and rudeness is not very becoming, by the way.
I was NOT "speaking for diseases," madame, I was reporting my own experience. Of what so-called "nonsense" are you speaking? Are you always so angry and controlling? Perhaps you just need to eat something?0 -
It's a carb source (primarily) with decent fiber and some micronutrient value.
PERIOD. There is no good or bad.
I happen to eat whole grain (bread mostly) because I like the taste and texture.0 -
Modern wheats have been specifically bread to be high in gluten and modern commercial "quick" baking techniques leave much more of it in the bread (over more traditional sourdough methods). I currently eat 100% rye bread that is raised using a sourdough process. I do not have a problem with it and I have been told that rye bread actually helps build muscle better than any other grain. Rye is a diploid grain as opposed to the hexaploid wheats that are commonly used today in most breads. Diploid grains do not contain the enzymes that are thought to be responsible for setting off celiac disease and wheat intolerance (which may be just a less virulent form of celiac). Here is a link to a website that has a fascinating discussion of the subject of "bread for the masses" for those who are interested: http://www.westonaprice.org/digestive-disorders/against-the-grain
No, rye has gluten in it just like wheat does, and there is no difference in antibody reactions between rye gluten and wheat gluten in celiac disease. You didn't even realise gliadin was IN wheat gluten until I told you :P
If not eating wheat makes you feel better, great. But please, don't speak for diseases you probably don't have and say nonsense about them that can harm other people!
1) Rye does not have as much gluten as does wheat 2) If you will read the linked article, you will see that there is a specific enzyme in wheat gluten (that they believe is the trigger for celiac) that is NOT in rye gluten. I did know that gliadin was in wheat gluten but I wanted to make sure that others didn't think that I was talking about gluten when I was speaking only of gliadin. Childishness and rudeness is not very becoming, by the way.
I was NOT "speaking for diseases," madame, I was reporting my own experience. Of what so-called "nonsense" are you speaking? Are you always so angry and controlling? Perhaps you just need to eat something?
You were talking about celiac disease, and the amounts that trigger an autoimmune reaction are SO SMALL as to not even matter. So what if rye isn't the same as wheat? A few dozen parts per million is ALL YOU NEED for damage to the intestinal villi. It's the same for rye as it is for wheat, and the amounts are so small as to not matter. They are amounts you cannot even see.
Honestly, hipsters with faux problems why I have problems getting gluten free in restaurants, people don't take it seriously anymore and yes that can harm people. Someone even told me, oh, you won't die of it. No, that's true, I won't die tonight like someone with an asthma attack from peanuts. But colon cancer is pretty much how it ends for people like me, that's a real clever way to lose weight no?
But hey, I'm angry and controlling because I pushed back against incorrect information. You might have an intolerance of some kind, but if you can eat rye bread you are not a celiac.0 -
as for what is the trigger, one study is just one study.
There are other studies that link celiac disease to bacterial infections, too (in susceptible individuals, because celiac is genetic - if you don't have the genetic predisposition towards it, you will not get it, period, full stop). Who knows what causes it? Some think it can simply be stress.
If you can eat rye and have clear blood work of antibodies and no damage to intestinal villi, you don't have the disease. Some people don't make the antibodies - in those cases they have trouble making IgA antibodies at all. But in people who do make antibodies, they will have specific antibodies to anti-tTG and anti-EMA that only show up in celiac disease. I have tested positive for these antibodies when my diet has failed to be compliant / and hell yes that makes me mad because I work hard at being compliant and it is nearly always because someone lied to me about the contents of my food, thinking "no harm will come".
I have a right to be angry about that, sure thing. But hey, your flippant response is to tell me to eat something, very classy.0 -
The argument surrounds the anti-nutrients,enzyme inhibitors, phytic acid, lectins, gluten, and phytates in most grain.0
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http://blogs.wsj.com/health/2010/09/27/one-theory-behind-adult-onset-celiac-disease-gut-bacteria/
Fasano theorizes that changes to the population of bacteria living in the gut are behind late-onset disease. A person might be born with a genetic predisposition to celiac disease, but that for years those genes aren’t expressed. Then the gut bacteria changes, perhaps as a result of infection, surgery or antibiotics, triggering the expression of those genes. He compares the fixed genetic code we’re born with to a piano and the bacteria population to the piano player. “Some of the notes can be defective, but they won’t be struck all the time,” he says. “You might live your whole life without developing the disease — it depends who’s sitting at the piano.”
There’s circumstantial, but not definitive evidence for the role of gut bacteria in celiac disease and other conditions, says Fasano. He’s part of ongoing research that is looking for changes over time in the gut bacteria of newborns at risk of celiac disease because of family history.
...
Seriously, there's a lot of pseudoscience flying around here. Fasano is respected in the field: I like his work. I've worked with specialists in my disease in Germany as well, where they told me about allergies possibly also playing a role.
OMG, I just read that westonprice link. Some people believe anything on the internets, shrug. That's not a study, that's just some schmo with a website blogging. Wake me up when its a respected celiac disease researcher who knows what the disease actually is.0 -
Having been hypoglycemic, I had to give up alot of foods in order to cure myself of it (I was having diabetic fits and passing out).
Refined products are the problem as is OVEREATING!!!
When we over eat in general our bodies cant use all of the food we put in as energy so it stores it.
I say keep the wholewheat... just dont have alot of it and if you are tracking in your diary then you arent going to have a problem.
Food being converted into sugar is really just a problem if you have an intolerance to sugar, or are overeating and then storing the excess calories.
Also when excess food is converted to sugar, you end up with really bad sugar cravings. Not every one has this problem, mostly people with an intolerance.
The best food is the least processed, if you have to have bread, make it the best you can buy/afford.
Dont stress out too much.0 -
As I understand it, any product made with white flour is directly converted into sugar. Whole grains are not. You have to watch food labels to be sure that you are really using whole grain products. Grain products are digested in the intestines and not converted to carbs or sugar.
Grains certainly are converted to glucose. All carbs are, no matter their orginal form. The difference is in how quickly it's converted. Refined grains (sucrose, white flour, white rice) and converted very quickly, and therefore spike your blood sugar. Whole grains digest more slowly, causing a gentle rise and fall of glucose levels, allowing for a more moderate release of insulin into your blood stream.0 -
No, if the same total amount is consumed it just takes longer for the rise in insulin for a spike to occur. There's no magic in a carb digesting slower and that it's somehow better for you. It's the glycemic load that is the more important factor, if someone has blood sugar problems.As I understand it, any product made with white flour is directly converted into sugar. Whole grains are not. You have to watch food labels to be sure that you are really using whole grain products. Grain products are digested in the intestines and not converted to carbs or sugar.
Grains certainly are converted to glucose. All carbs are, no matter their orginal form. The difference is in how quickly it's converted. Refined grains (sucrose, white flour, white rice) and converted very quickly, and therefore spike your blood sugar. Whole grains digest more slowly, causing a gentle rise and fall of glucose levels, allowing for a more moderate release of insulin into your blood stream.
However, (and I do belive this is the point of the Livestrong video) ALL carbs are carbs. You can eat too many of them, no matter the form. No one person is immune to the effects of a lifetime of high blood sugar and insulin levels.0 -
No, if the same total amount is consumed it just takes longer for the rise in insulin for a spike to occur. There's no magic in a carb digesting slower and that it's somehow better for you. It's the glycemic load that is the more important factor, if someone has blood sugar problems.
This is true... something with a high GI and a low glycemic load is not going to cause any problem at all, and this effect is compounded when eaten in context to a meal with mainly low glycemic load and low GI. This is only speaking of blood sugar issues, calories are calories when it comes to losing weight.
also, here's a study that is correct about rye.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2909406/
In this study we have demonstrated that PT–secalin exerts toxic effects similar to those of PT–gliadin in all intestinal epithelial cell culture experiments in vitro: it affected epithelial barrier function by increasing cell monolayer permeability, altered tight junctional protein occludin and ZO-1 expressions and induced extensive actin reorganization at the edges of intestinal epithelial cell clusters. These observations would indicate that secalin contains epitopes which are also able to activate innate immunity pathways in addition to stimulating the T cell-mediated adaptive immunity reactions shown in previous studies [23,27]. These results support the earlier case reports in which it was observed that coeliac disease patients developed symptoms and small-bowel mucosal histological alterations after ingestion of rye [24–26]. Similarly, Kieffer and coworkers [22] demonstrated that coeliac patient serum samples contained antibodies which recognize rye and barley in addition to wheat, suggesting that the immunological response of coeliac disease patients can be activated by all these cereals, including rye.
So much for "non-toxic rye"... for what its worth, I could eat wheat, rye, barley without any immediate issues before I was diagnosed, even high gluten foods like couscous. I would get sick days, sometimes a week later, and have no idea what was causing it. Except for TVP with wheat gluten... that one caused me to get so ill I was sick for a month straight, but the symptoms did not start till the day after I ate it.
...
edit: oh and if the Finnish study isn't enough, here's an Irish one. Interesting that barley was the biggest offender here.
http://www.ncbi.nlm.nih.gov/pubmed/16629935/
Abstract
BACKGROUND:
In coeliac disease, wheat, barley and rye are traditionally excluded in the gluten-free diet. However, few studies have examined the small intestinal immune response to barley and rye.
AIM:
To investigate the immunogenicity of barley and rye prolamins (hordein and secalin respectively) in comparison with wheat gliadin.
METHODS:
Duodenal biopsies from 22 coeliac patients and 23 disease controls were cultured for 4 h with gliadin, hordein or secalin and compared with culture medium alone. Proinflammatory cytokines, interferon-gamma and interleukin-2, were quantified by TaqMan polymerase chain reaction and enzyme-linked immunosorbent assay.
RESULTS:
Hordein caused the greatest increase in interferon-gamma mRNA in coeliac patients (median: 3.3-fold) in comparison with control subjects (median: 0.28-fold, P < 0.085). Secalin and gliadin induced similar levels of interferon-gamma mRNA with median fold-changes of 3.4 and 2.8, respectively, in coeliac patients in comparison with 1.6- and 1.1-fold increases in control subjects (P < 0.294 and P < 0.105, respectively). The median fold-changes for interleukin-2 mRNA did not differ between coeliac patients and controls. Cytokine protein was not upregulated.
CONCLUSION:
The findings of this study provide evidence that barley and rye cause immune activation in the mucosa of coeliac patients and support the practice that barley and rye should be excluded from the gluten-free diet.0 -
OP have you ever looked at lyle mcdonald's articles..you'd probably find information there that would put your mind at rest.0
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Modern wheats have been specifically bread to be high in gluten and modern commercial "quick" baking techniques leave much more of it in the bread (over more traditional sourdough methods). I currently eat 100% rye bread that is raised using a sourdough process. I do not have a problem with it and I have been told that rye bread actually helps build muscle better than any other grain. Rye is a diploid grain as opposed to the hexaploid wheats that are commonly used today in most breads. Diploid grains do not contain the enzymes that are thought to be responsible for setting off celiac disease and wheat intolerance (which may be just a less virulent form of celiac). Here is a link to a website that has a fascinating discussion of the subject of "bread for the masses" for those who are interested: http://www.westonaprice.org/digestive-disorders/against-the-grain
No, rye has gluten in it just like wheat does, and there is no difference in antibody reactions between rye gluten and wheat gluten in celiac disease. You didn't even realise gliadin was IN wheat gluten until I told you :P
If not eating wheat makes you feel better, great. But please, don't speak for diseases you probably don't have and say nonsense about them that can harm other people!
1) Rye does not have as much gluten as does wheat 2) If you will read the linked article, you will see that there is a specific enzyme in wheat gluten (that they believe is the trigger for celiac) that is NOT in rye gluten. I did know that gliadin was in wheat gluten but I wanted to make sure that others didn't think that I was talking about gluten when I was speaking only of gliadin. Childishness and rudeness is not very becoming, by the way.
I was NOT "speaking for diseases," madame, I was reporting my own experience. Of what so-called "nonsense" are you speaking? Are you always so angry and controlling? Perhaps you just need to eat something?
You were talking about celiac disease, and the amounts that trigger an autoimmune reaction are SO SMALL as to not even matter. So what if rye isn't the same as wheat? A few dozen parts per million is ALL YOU NEED for damage to the intestinal villi. It's the same for rye as it is for wheat, and the amounts are so small as to not matter. They are amounts you cannot even see.
Honestly, hipsters with faux problems why I have problems getting gluten free in restaurants, people don't take it seriously anymore and yes that can harm people. Someone even told me, oh, you won't die of it. No, that's true, I won't die tonight like someone with an asthma attack from peanuts. But colon cancer is pretty much how it ends for people like me, that's a real clever way to lose weight no?
But hey, I'm angry and controlling because I pushed back against incorrect information. You might have an intolerance of some kind, but if you can eat rye bread you are not a celiac.
I NEVER said that I was. I said that eating wheat gives me digestive problems--not sure why, but there it is. It may be that there are other things going on. Perhaps it is the sourdough process that makes the grain more digestible. The digestibility of grain has always been enhanced by the sourdough process. And I usually have only one piece of rye bread per day--occasionally none.0
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