Gluten is the Devil
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But how?
I can see it being in beer because of the yeast, but how can it be in something that contains no yeast?
It acts as a stabilizing agent.
Gluten isn't found in yeast, it's in wheat. Beer isn't GF because of the wheat/barely/malt etc, not because of the yeast.
Thank you for clarifying that. I was focused on answering why it was in other foods, didn't think about addressing the yeast part.0 -
Gonna give it a read. Everyone is different. I've long felt addicted to carbs. Maybe It's a gluten sensitivity. Thanks for posting!
Why would a food sensitivity make you addicted to it? Gluten sensitivity normally causes things like bloating, joint pain, headaces, and other uncomfortable physical problems. I've never known it to cause addiction.
Though being "addicted" to a macro nutrient sounds either impossible or normal. We are after all supposed to eat them, so can wanting to eat them be considered an addiction? It sounds rather like being "addicted" to oxygen.
It's actually a really common symptom of gluten sensitivity. Have you researched Celiac's at all?
Before I was GF nearly everything I ate was wheat based, I wanted it all the time, it's just one way the body reacts, going GF, I rarely even crave baked goods or pasta (I'm entirely GF, have been for 3 years now). It was a sort of addiction.0 -
Most doctors don't have a clue about nutrition and disease prevention; that's not what they learn.
I see this nonsense on MFP all the time. And while I won't dispute that there are lazy doctors out there that don't keep up wth current research, or that many GP or non-nutrition related specialists are not nutrition experts. I question that "most" doctors don't have a clue about nutrition. I'd like to see statistics on this if anyone has them, but I think it's more often a comment based on a bad experience with a one doctor.
If nutrition advice is needed most GP will refer to or consult with a dietician.
I'm getting quite sick of this crap. When I say "most" doctors, I mean GPs, which are the doctors that most of us get to see. I don't mean nutritional specialists. I'm also talking about my own experiences, information from other people and the conclusions that I have come to through thousands of hours of research; I am not refering to any official statistics, not that I would put any weight in them either (yup, studied statistics, know a bit how they work!). In my experience it is not usually easy to get referred to a specialist at all for anything. I also am not aware if specialists have been educated on disease prevention any more than a GP; that's not how the health industry is currently set up.
I do actually have a clue of medical school curricula (was curious, checked it out) and I have actually had some of my doctors openly admit that they are not educated about nutrition or disease prevention.
"Thousands of hours of research" on which doctors are well versed in nutrition but you don't know any statistics on the subject? :huh:
Really? I have to justify myself for my opinions to you get again? I don't spout statistics. They are meaningless. Twisting my words doesn't make you more credible.
No, you're right. It's the internet. You can say doctors are stupid and you know more than them with nothing to back it up if you want.0 -
But how?
I can see it being in beer because of the yeast, but how can it be in something that contains no yeast?
It acts as a stabilizing agent.
Gluten isn't found in yeast, it's in wheat. Beer isn't GF because of the wheat/barely/malt etc, not because of the yeast.
Thank you for clarifying that. I was focused on answering why it was in other foods, didn't think about addressing the yeast part.
No problem, as a GF baker I wanted to make sure it was cleared up. This is why we educate in packs!0 -
I'm no doctor, but that's what my wife thinks. Everyone's body handles things differently, and apparently mine hates gluten.Gluten intolerance maybe?
Just like lactose intolerance.
Another book you might want to read is 'The Paleo Solution' by Robb Wolfe.
I'm not saying go caveman-ish in any sense of the word, but it's actually an entertaining book and goes along similar lines... I'm about to buy 'Wheat Belly' myself, and hope to have some good reading for next week
I have been cutting out Gluten slowly and have noticed a huge difference as my joints were starting to ache more and more (I am 30 so I was attributing it to getting older) My husband hasn't noticed a difference so I am thinking he may be just fine with wheat.
Like someone else mentioned in the healthy lifestyle it is repeated to eat whole wheat everything. In my case, I think it was way worse then if I had just eaten regular bread and pasta.
Thanks for your take on this and I hope my farts start smelling like cupcakes.
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Most doctors don't have a clue about nutrition and disease prevention; that's not what they learn.
I see this nonsense on MFP all the time. And while I won't dispute that there are lazy doctors out there that don't keep up wth current research, or that many GP or non-nutrition related specialists are not nutrition experts. I question that "most" doctors don't have a clue about nutrition. I'd like to see statistics on this if anyone has them, but I think it's more often a comment based on a bad experience with a one doctor.
If nutrition advice is needed most GP will refer to or consult with a dietician.
I'm getting quite sick of this crap. When I say "most" doctors, I mean GPs, which are the doctors that most of us get to see. I don't mean nutritional specialists. I'm also talking about my own experiences, information from other people and the conclusions that I have come to through thousands of hours of research; I am not refering to any official statistics, not that I would put any weight in them either (yup, studied statistics, know a bit how they work!). In my experience it is not usually easy to get referred to a specialist at all for anything. I also am not aware if specialists have been educated on disease prevention any more than a GP; that's not how the health industry is currently set up.
I do actually have a clue of medical school curricula (was curious, checked it out) and I have actually had some of my doctors openly admit that they are not educated about nutrition or disease prevention.
"Thousands of hours of research" on which doctors are well versed in nutrition but you don't know any statistics on the subject? :huh:
Really? I have to justify myself for my opinions to you get again? I don't spout statistics. They are meaningless. Twisting my words doesn't make you more credible.
No, you're right. It's the internet. You can say doctors are stupid and you know more than them with nothing to back it up if you want.
I've had to tell most of my doctors that I have Celiac's disease and explain what it meant to them, what foods I can't eat, and even show up with a list of medications that have gluten in them so they don't give me something that will make me sick.
*Most* GPs don't focus on nutrition and diet, they don't have to, for many of them it's been a while since they studied it in schools and they simply refer people to specialists, they don't *need* to have all the answers, nor should they have to, it's why it's important to do some research on your own before going to the doc.0 -
But how?
I can see it being in beer because of the yeast, but how can it be in something that contains no yeast?
It acts as a stabilizing agent.
Oh! Ok. Thanks.
That actually makes sense when I think about.
Gluten is found in wheat, barley, and rye. Barley malt is added to many foods as a flavoring. Chex used to use barley malt in their cereals until they replaced it with brown sugar syrup to make their rice and corn chex varieties gluten free Just one example of how gluten is found in common foods.
Very interesting! I always thought it was just in yeast.0 -
Gonna give it a read. Everyone is different. I've long felt addicted to carbs. Maybe It's a gluten sensitivity. Thanks for posting!
Why would a food sensitivity make you addicted to it? Gluten sensitivity normally causes things like bloating, joint pain, headaces, and other uncomfortable physical problems. I've never known it to cause addiction.
Though being "addicted" to a macro nutrient sounds either impossible or normal. We are after all supposed to eat them, so can wanting to eat them be considered an addiction? It sounds rather like being "addicted" to oxygen.
It's actually a really common symptom of gluten sensitivity. Have you researched Celiac's at all?
Before I was GF nearly everything I ate was wheat based, I wanted it all the time, it's just one way the body reacts, going GF, I rarely even crave baked goods or pasta (I'm entirely GF, have been for 3 years now). It was a sort of addiction.
No, I have a couple of relatives that are gluten free because of sensitivity but I've never had a need to research Celiac disease as they don't have it. But it sounds like you meant addicted to processed wheat products, not carbs, per se.0 -
I didnt read the 800 previous posts on this thread but I will say this about Gluten and my own experience....
I have been diagnosed with Fibromyalgia. I am also HypoThyroid and insulin resistant. I have chronic pain. Not just a few aches and pains.. PAIN! The kind that makes you want to take a handful of percoset and sleep for a month. I also have headaches that make me want to cut my head off and give it to someone else.
Anyway, I tried going gluten free. Guess what? I am not in severe pain anymore. I still get some headaches and a few body aches here and there but who doesnt. I can actually function like a normal human being now. The other day I was feeling sorry for myself and helped my husband consume a large pizza. I ended up in bed for three days.
Oh and to those of you that say you have tried it for a week or so... it CAN take up to 6 months for your body to recover from the effects of gluten. It took me about a week to feel better and 3 months to feel fantastic. The downside is once you indulge, the effects are immediate and feeling better may not be.
I LOVE carbs... especially gluten heavy, wonderfully yummy ones but they are not worth the pain that I endure when I eat them.0 -
But how?
I can see it being in beer because of the yeast, but how can it be in something that contains no yeast?
It acts as a stabilizing agent.
Oh! Ok. Thanks.
That actually makes sense when I think about.
Gluten is found in wheat, barley, and rye. Barley malt is added to many foods as a flavoring. Chex used to use barley malt in their cereals until they replaced it with brown sugar syrup to make their rice and corn chex varieties gluten free Just one example of how gluten is found in common foods.
Very interesting! I always thought it was just in yeast.
Nope, not even in yeast at all Although some people do have sensitivities to yeast. 0 -
If you are gluten intolerant or have Celiac's, going gluten free will improve your quality of life. Just like I am a seasonal allergy sufferer, and eliminating pollen from my life would seriously make me feel a whole lot better. I am glad there is so much gluten awareness these days, as so many people suffered for long periods of their lives before discovering gluten was the culprit.
However, those of us who have no issue with gluten, eliminating it 100% is about as helpful as eliminating turnips from the diet. Basically, it doesn't matter one way or the other.
I think this is where the nay-sayers get hung up. Because they don't have an issue with it and it does not affect them at all. I was very skeptical. After a discussion with a friend of mine and her experience I decided to read up on it. I started at the beginning of this week and have felt a HUGE difference. No joint pain, not bloated, less headaches, my mood is lifting and my skin is itching a lot less.
The weird thing is, I never had these issues in my teens and early twenties. I have only noticed them over the last 5 years. So, like most allergies I think it can develop and that is why people don't recognize it. It never bothered me before, so it can't be that.0 -
Maybe you felt better because it was in your head that you were doing a good thing? I don't believe gluten is a bad thing and if I don't have a medical reason, I see no reason to cut it from my diet personally. Until I do, if I do, I won't be gutting it out. I don't eat much pasta or breads anymore because of it being high in carbs and all, I wish I felt better from doing so, but I don't. To each his own.
In your head? I have a gluten sensitivity that causes me to get more acne. Ever since I cut out gluten I have stopped getting acne except once a month when I have my period. The fact is that people who have a sensitivity have what is called a "leaky gut". The gluten can get through the gut and since it is a fairly large molecule the body sees it as an invader and starts to attack it leading directly to inflammation, which can do things like increase acne inflammation or cause your joints to hurt. That is most definitely not in my head. You clearly aren't very well informed saying that you don't "believe" gluten is a bad thing. Nutrition is directly linked to science and scientists don't conjecture like that. You diet is directly linked to every function of your body so it is necessary to know how your body responds to certain foods or ingredients. This is a physiological question, not some ridiculous placebo that people imagine up. I doubt my brain can make my skin inflamed if I accidentally eat gluten....0 -
Gonna give it a read. Everyone is different. I've long felt addicted to carbs. Maybe It's a gluten sensitivity. Thanks for posting!
Why would a food sensitivity make you addicted to it? Gluten sensitivity normally causes things like bloating, joint pain, headaces, and other uncomfortable physical problems. I've never known it to cause addiction.
Though being "addicted" to a macro nutrient sounds either impossible or normal. We are after all supposed to eat them, so can wanting to eat them be considered an addiction? It sounds rather like being "addicted" to oxygen.
It's actually a really common symptom of gluten sensitivity. Have you researched Celiac's at all?
Before I was GF nearly everything I ate was wheat based, I wanted it all the time, it's just one way the body reacts, going GF, I rarely even crave baked goods or pasta (I'm entirely GF, have been for 3 years now). It was a sort of addiction.
No, I have a couple of relatives that are gluten free because of sensitivity but I've never had a need to research Celiac disease as they don't have it. But it sounds like you meant addicted to processed wheat products, not carbs, per se.
Which is often what people mean when they say carbs, and is what I assumed the above person meant.0 -
That totally describes me.Ever since I cut out gluten I have stopped getting acne except once a month when I have my period.
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Can't say that gluten affects me the same way it affects you - but I loved your post. I think you need to be nominated for "MFP post of they year!"
DITTO!:drinker: :happy: :flowerforyou:
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*sigh*You got me with the aches and pains, of which I have many from strenuous workouts. I ordered the book and will keep an open mind. Also one of the few looong posts I've read to the end. Thanks.
p.s. Can your wife write a book about the nightstand drawer thing? I have yet to perfect that...
I wish to know the magic nightstand trick! my hubby seems pretty untrainable. At least I got him to "bless me" and open doors and all. But he does not take orders AT ALL. Can't make him to do anything. Pouty faces, angry doesn't work. His work on me.
I think he was my ....my...boobs? Ovaries? whatever .... spine ...in a drawer locked away.
Sounds like you've got bigger problems than gluten. You have to remember that you have something that he... really...really... wants.
maybe thats the prob, he gets "it" every night sometimes more. But I don't see holding out taking care of that. I spoiled him too far past rotten for any hope of return now. but i'm not sure how comfortable I'd be in control anyhow. I don't really know what I'd do with it.0 -
Thank you, thank you. I look forward to writing more posts that you'll hopefully get to read before they're deleted.Can't say that gluten affects me the same way it affects you - but I loved your post. I think you need to be nominated for "MFP post of they year!"
DITTO!:drinker: :happy: :flowerforyou:0 -
You got me with the aches and pains, of which I have many from strenuous workouts. I ordered the book and will keep an open mind. Also one of the few looong posts I've read to the end. Thanks.
p.s. Can your wife write a book about the nightstand drawer thing? I have yet to perfect that...
I just did some research and discovered a decent amount of gluten-free chocolate (including a number of Hershey's products). I can live without bread, but chocolate may have been the deal breaker.
*confused*
I've been gluten free for 3 years and am a certified chocolate addict. Some days it's included in every meal of the day
No, not proud of that.
Snickers, Almond Joy, Dark Chocolate, Milk Chocolate, errr, I could list for hours, but there are a LOT of gf chocolate items. Yes, Kit Kats, 3 Musketeers, Whoppers, and several others do contain gluten, but there are alternatives
Ghirardelli Double Chocolate Hot Cocoa mix is.the.best.stuff I've ever had. Not kidding.
I always thought gluten could only be found in baked goods - it's what gives dough its elasticity. How could it ever turn up in candy? :huh:
Check EVERYTHING before you eat it!! TWIZLERS have gluten!! There are lots of other things that they SNEAK it into. Check your frozen french fries esp. at fast food places and frozen HAMBURGER meat!! I asked a restaurant mgr. to check the hamburger before cooking it and he assured me it was GF. I asked him to "please check and make sure so my vacation wasn't ruined" and sure enough he came back and said it was the 2nd ingredient. He was mortified and upset because he has served it to others who had asked before me and he had just assumed it was GF.
If you have Celiac or a low tolerance for gluten, then you should be checking the ingredients of everything you eat. And if you are eating out and you aren't sure- eat something else!0 -
But how?
I can see it being in beer because of the yeast, but how can it be in something that contains no yeast?
It acts as a stabilizing agent.
Oh! Ok. Thanks.
That actually makes sense when I think about.
Gluten is found in wheat, barley, and rye. Barley malt is added to many foods as a flavoring. Chex used to use barley malt in their cereals until they replaced it with brown sugar syrup to make their rice and corn chex varieties gluten free Just one example of how gluten is found in common foods.
Very interesting! I always thought it was just in yeast.
Nope, not even in yeast at all Although some people do have sensitivities to yeast.
Wow! My mind is blown! I love it when I learn new things on MFP! I remember being taught that when you add yeast to dough, that it *causes* gluten from the chemical reaction. Maybe that's just what people thought in the 80s?0 -
Can't say that gluten affects me the same way it affects you - but I loved your post. I think you need to be nominated for "MFP post of they year!"
DITTO!:drinker: :happy: :flowerforyou:
I'm definitely cutting the gluten out now. The post was fantastic......lmao!!!0
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