How many of you don't eat any wheat?

I saw a youtube video on a fitness guru who told all of her reasons why you shouldn't eat wheat and why it was bad for you. My husband doesn't eat wheat anymore after he read an article on it, and he said it has helped both his fitness goals and over all health goals but I am skeptical... anyone not eating wheat?

Unless you have a medical issue with wheat there is no need to avoid it and cut it out of your diet.

Some of these "fitness guru's" meed to find another job.

Don't go believe something based off an article. The author can put any spin on it than they want. Make decisions based on peer reviewed research and studies.

How about making decisions based on how your body feels. Some people can gobble wheat and seem to have no problem but I have never met someone who goes gluten free and doesn't feel better within two weeks.

I just wanted to add my two cents... Gluten Intolerance is becoming more 'popular" simply because Gluten has now been added to so many products that are available on the market it's almost impossible NOT to ingest!! I did a lot of testing and then had a food allergy test administered. I showed that I had gluten sensitivities or intolerance and I was advised to eliminate it. There is enough supporting evidence available for the general market that shows that a lot of other problems people are facing can be caused by Gluten Sensitivities.

There are certainly people who say you "shouldn't" eliminate it. But here's the problem...when it is in everything (because it's used as a binding agent)...this is how people build up interolerances to items (and it can be to anything actually). Gluten is in sauces, condiments, breads, pastas, jello, crackers, cookies, etc etc etc etc... and you have to think...THESE are the staples of MOST of American's diet. Fewer people eat just fresh fruits/veg and lean proteins. Certainly in moderation, for most people gluten wouldn't be an issue....but most people do not eat these things or most things in moderation!!!

Some people with Celic disease point out the obvious that this is almost life threatening for their because their bodies attack when gluten is present. I have experienced severe reactions when I add gluten back into my diet....stomach upset, bloating, etc etc etc.. The biggest thing is not whether it's healthy or not...the biggest question is that is it healthy in HUGE doses!!! Just like you wouldn't sit down and eat trans fats in HUGE doses (or shouldn't) or eat HUGE amounts of Sugars, or Lard...etc etc... the same is true for Gluten... all of these Items can have extreme impacts on the body. Its up to people to educate themselves, the Internet is at basically every ones finger tips anymore. I don't think this is just a FAD...I think we will be seeing more and more reactions to these "additives" that have only been introduced over the past 30-40yrs with no real studies or looks at them or their side affects until recently.

Isn't sad that companies like Gaterade had an additive to drinks that was originally patented as a Flame Retardant. Or that Splenda is simply a Chlorine chemical with 3 sugar components attached...if you wouldn't drink bleach...why is it ok to consume it this way???? THESE are serious questions we should be asking!!!!

I totally agree with you.... Have you read the "Blood Sugar Solution" by Mark Hyman, he talks about this stuff in his book, very informative. Also another good read is the "Calcium Lie" by. Dr. Robert Thompson.

Yes gluten is in everything, and it just isn't regular gluten anymore it is a super gluten made from GMO Wheat...it is not the same stuff people ate 50-60 years ago... and it has been about that same amount of time you start to see the waist grow and health drop of the average american on the SAD diet (standard american diet).

Yes ALL artificial sweetners should be avoided at all costs along w/ High fructose corn syrup. That stuff is just bad for you!
Why would you want to put a bunch of chemicals into your body?

No I haven't read those books, I will definitely look into them. I have just done alot of my own research, education, and yes even reading research and debates on both sides.

I think someone said it best....if you eliminate something for a few weeks to a month and then add it back later and notice problems, then you probably have an intolerance to it!!

The problem is MOST of our foods come with additives that we KNOW nothing about and people don't question them. They are starting to find research that shows that many of the Red Dye can cause problems and hyper sensitivities in children...and yet Red Dye is in almost all of kids food products, juices, etc.... OUR great grandparents didn't deal with these issues, because they weren't trying to preserve "convenience" foods for months and years on end. People actually made their own foods.

The Government and "BIG FOOD" is not about our health or protection people!!! They are about the money, they lobby Congress and other Reps to get their products approved to be put into foods for human consumption, simply b/c it makes their food last longer, gives it a certain color or makes it "taste" better...but they fail to do any real human studies to see the long term affects... Look at # 8 Scary Ingredient #8: Azodicarbonamide
A synthetic yellow-orange dough conditioner

Why it's scary: This chemical is used most frequently in the production of industrial foam plastic, and although the FDA has approved its use for food in the States, the United Kingdom has labeled it a potential cause of asthma


Do you know....MANY foreign countries will not accept our foods, or products because of some of the added ingredients, as these countries have their own list of ingredients that are NOT allowed in foods.... and yet... WE don't ask questions!!!



http://health.yahoo.net/experts/eatthis/top-10-scariest-food-additives

Scary Ingredient #4: Potassium Bromate
A compound that conditions flour and helps bread puff up during baking.

Why it’s scary: Potassium bromate causes thyroid and kidney tumors in rats, and it's banned from food use in many countries. In California, products containing potassium bromate are required to carry a cancer warning. Fortunately, negative publicity has made the additive relatively rare, but until the FDA banishes it, you should remain on the lookout.

Scary Ingredient #2: Caramel Coloring
An artificial pigment created by heating sugars. Frequently, this process includes ammonia.

Why it’s scary: Caramel coloring shows up in everything from soft drinks and sauces to breads and pastries. When made from straight sugar, it's relatively benign. But when produced with ammonia it puts off 2-methylimidazole and 4-methylimidazole, chemicals that have been linked to cancer in mice. The risk is strong enough that the California government, a bellwether for better food regulation, categorized 4-methylimidazole as “known to cause cancer” earlier this year. Unfortunately, companies aren't required to disclose whether their coloring is made with ammonia, so you'd be wise to avoid it as much as you can.

Scary Ingredient #7: Sulfites
Preservatives that maintain the color of food, and by releasing sulfur dioxide, prevent bacterial growth.

Why it's scary: Humans have used sulfites to keep food fresh for thousands of years, but some people—especially asthma sufferers—experience breathing difficulties when exposed. In the 1980s, unregulated use resulted in at least a dozen deaths, prompting the FDA to slap warning labels on wine bottles and develop new guidelines for proper use. Now restaurants can no longer soak fresh ingredients in sulfites. According to the Center for Science in the Public Interest, there have been no known deaths since the new legislation took hold. The bottom line: If you're among the majority of people not sensitive to sulfites, consumption won’t hurt you. If you're not sure, ask your doctor for a test.

Scary Ingredient #8: Azodicarbonamide
A synthetic yellow-orange dough conditioner

Why it's scary: This chemical is used most frequently in the production of industrial foam plastic, and although the FDA has approved its use for food in the States, the United Kingdom has labeled it a potential cause of asthma. In a review of 47 studies on azodicarbonamide, the World Health Organization concluded that it probably does trigger asthmatic symptoms. The WHO concluded, “exposure levels should be reduced as much as possible.” I’ll put it more concisely: Avoid it.