Why gluten-free?
AlyssasDiet
Posts: 120
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"?
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Replies
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Because they are misguided.0
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1) gullible
2) they feel the subconscious need to punish themselves for getting fat
3) to be trendy0 -
People may think gluten free will help them to lose weight as the thing that is boasted a lot is bloat belly from wheat.
My dad was diagnosed around 20 years ago with coeliacs. When it was relatively unknown.
My mum thought he had cancer because he lost so much weight, he was vomiting/diarrhoea constantly.
Gluten intolerance is a major illness, if you have it....does a gluten free diet help you lose weight....a big fat NO.
In fact gluten free products have more calories than their gluten containing product friends0 -
1) reduces bloating (no idea if true)
2) partners with coeliac0 -
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?0 -
You basically already called it - its a craze. a fad. something for people to jump on the bandwagon for. Probably something Dr.Oz talked about so the whole world feels it necessary to believe it.0
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I have severe gluten intolerance so its necessary for me.
I think most people have some level of sensitivity. ie. bloating. For most people when they try it, it causes them to reduce their intake of bread, pasta, cakes and cookies. Its this drop that causes the first 10lb weightloss...and this leads to the newest diet craze. They havent really lost anything except their bloated belly and the water weight. Body comp hasnt really changed but, lets face it. Most people dont care where the loss comes from as long as the scale moves.
Long term going gluten free doesnt really cause weightloss unless its also causing a deficit. I still have to watch my calories to lose weight and i still have to exercise.0 -
because deep down we all like to believe in fairy tales0
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Since being on mfp I've discovered I have an intolerance to gluten & retain water & bloat up if I have to much !0
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it's trendy0
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I think most people have some level of sensitivity.
This sort of horrific misconception is why gluten-free is so popular.0 -
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. "0 -
Can I outline a gluten free diet in an easy peasy way, this is for people that have not been diagnosed with coeliacs?
You can eat meat/veg/fruit
If you want to eat bread/biscuits/cake then buy gluten free products. But they will have more calories/salt/sugar in them.0 -
My Gram has Celiac disease with sprue. When she was first diagnosed 25 or so years ago, there was hardly anything gluten free on the market. Her and my grandpa had a pretty difficult time finding recipes, eating out, or even just finding everyday items in the grocery store. It always bugs me when everyone jumps on the latest fad or the new sexy problem to have, but in this case, it's awesome. I've found so many new thing for my Gram to eat! She's really excited that it's finally become a mainstream concern.
One of my cousins was having issues where she was losing weight, becoming irritable, and other minor yet annoying health issues. She went gluten free and has felt much better. She was able to gain weight again and her moods evened out. Now, she was tested for Celiac, but she doesn't have it. I'm sure there must be some sensitivity or even allergy she must have where her body just reacts poorly. It runs in the family, I wouldn't be surprised.
I just hope that they don't vilify gluten to the point that it becomes to new boogeyman for every problem people have. It really does undermine the seriousness of those with true issues from it.0 -
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 . . .0 -
Why is there a gluten free craze?
A (very) small percentage of the population has a legitimate food sensitivity. The rest are looking for a new magic bullet, because pomegranate and acacia berries didn't pan out.0 -
because they like spending more money than necessary ? gluten free bread costs $5 a loaf vs $2 for regular.
i also think some people who arent legitimately affected by it do it as a way to mask eating disorders
i's really not that simple. as some one with wheat sensitivities i can tell you that just cutting out bread/biscuits/cake will not automatically leave you gluten free. flavored coffees, pickles, prepared veggie burgers, sausages, prepped salad dressings, cold cuts, curry powder, most prepared soups etc all contain gluten. cosmetic wise, many lipsticks also contain glutenYou can eat meat/veg/fruit
If you want to eat bread/biscuits/cake then buy gluten free products. But they will have more calories/salt/sugar in them.
that's part of the reason why i think it's hilarious when people with non gluten sensitivities brag about how easy it is to be gluten free but they still use soy sauce, eat regular fries and use flavored coffee beans.
personally i'm ok with the craze because now that's why someone like me who has to eat wheat free has more options. for instance now betty crocker has a separate gluten free facility and they make box mixes just like for the normies :happy:0 -
I will say this, with everyone thinking they have gluten intolerance it has opened up more choices for some like my sister who are actual celiac's.
My only fear is that it trivializes the disease. A person with celiac's doesn't have a choice if they have a cheat gluten meal because gluten causes so much pain and so much harm including total bowel removal. However, with the bandwagoners, uneducated it could mean there is a certain tolerable amount of gluten allowed in "gluten free" which could be devastating to anyone who suffers this disease.0 -
I eat a fairly gluten-free diet, but I don't drop $5 on a loaf of gluten free bread, that's crazy. I just don't eat bread.0
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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.0 -
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?0 -
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 eat0 -
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.0
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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.0 -
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! 0 -
http://www.huffingtonpost.co.uk/2013/11/08/gluten-allergies-imaginary-symptoms_n_4238418.html
People aren't "allergic" to gluten according to this specialist0 -
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.0 -
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.0 -
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 delicious0 -
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)0
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