Gluten..
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I take a bump of gluten before clubbing with my bro's downtown.0
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Charlottesometimes23 wrote: »redraidergirl2009 wrote: »If no other conditions besides celiac disease affect people if they eat gluten then why do people report less intestinal discomfort who have tested negative for celiac disease but have discomfort eating it?
Perhaps because of fermentable carbohydrates (FODMAPS) and not gluten.
Gluten containing foods are some of the primary FODMAPS, so it doesn't really matter. If you have a FODMAP problem, you probably shouldn't eat gluten containing foods anyway. Gluten free foods help with FODMAP issues. The basic result is the same, whether you have gluten sensitivity or issues with FODMAPs: gluten (a major FODMAP) elimination improves symptoms.0 -
Charlottesometimes23 wrote: »redraidergirl2009 wrote: »If no other conditions besides celiac disease affect people if they eat gluten then why do people report less intestinal discomfort who have tested negative for celiac disease but have discomfort eating it?
Perhaps because of fermentable carbohydrates (FODMAPS) and not gluten.
Gluten containing foods are some of the primary FODMAPS, so it doesn't really matter. If you have a FODMAP problem, you probably shouldn't eat gluten containing foods anyway. Gluten free foods help with FODMAP issues. The basic result is the same, whether you have gluten sensitivity or issues with FODMAPs: gluten (a major FODMAP) elimination improves symptoms.
Nope, it's wrong to assume that a problem with FODMAPS means you should eliminate gluten containing foods. Fructans tend to cause the most problems, so for those people, they could reduce/restrict certain foods in the fructan category, but find that they can still consume small amounts of wheat and be fine. It's usually large quantities of wheat that are a problem and it's a matter of elimination and slow re-introduction to determine tolerable amounts. Eliminating gluten because of a FODMAP problem is overkill.
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The problem doesn't come from people choosing to cut out gluten, it comes from people insisting that everyone else needs to cut out gluten.I am actually one of those people who develops inflammation, pain, nausea, and vomiting out both ends (TMI) when I consume wheat/gluten products. I tend to lose too much weight from not getting enough nutrition, not being able to eat, and from my body trying to purge the bad stuff.
In the last couple of years before I discovered what was causing it, my co-workers actually thought I had cancer because I looked so terrible, and was getting worse over time. My doctor ordered me to eliminate gluten, so I did. My official diagnosis is IBS with non-celiac gluten sensitivity. (Except I don't really have IBS anymore now that the gluten is gone.)
Since eliminating gluten, my inflammation markers in my blood tests have dropped dramatically, I'm not anemic, and I no longer get sick after eating. It's been a couple of years now, and I am NOT going back to being sick all the time, like I had been for over a decade. I don't care what the Interwebz and it's many expertz say. They don't have to live on the bathroom floor for hours on end, waiting for the next wave of nausea and vomiting to pass. If you haven't suffered through it, your opinion means nothing to me.
I agree that if you don't have any medical reasons to avoid gluten, you shouldn't bother. It's somewhat inconvenient and it isn't a solution for weight problems. However, I'm not sure why all the hate for people who voluntarily eliminate gluten. There's nothing unhealthy about going gluten free, unless you start eating a lot of high-sugar, high-calorie gluten free processed foods. There are certainly other ways to get whole grains, fiber and vitamins than through wheat products.
There seems to be a lot of unnecessary hate out there for gluten free people. If it's not dangerous, what do you care if someone cuts a food out of their diet? Don't even worry about it.
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Charlottesometimes23 wrote: »...It's usually large quantities of wheat that are a problem and it's a matter of elimination and slow re-introduction to determine tolerable amounts. Eliminating gluten because of a FODMAP problem is overkill.
It's not overkill if it alleviates your symptoms and makes you feel better - especially if it's a FODMAP that is particularly troublesome for you, personally. Gluten-containing foods are not required nutrients for good health. If eliminating something that causes you physical distress works, and it won't harm you to do it, why wouldn't you do it?![:\](https://community.myfitnesspal.com/en/resources/emoji/confused.png ":\")
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tigersword wrote: »The problem doesn't come from people choosing to cut out gluten, it comes from people insisting that everyone else needs to cut out gluten.
Well, I guess that could be a problem, since it's just silly to say that everyone should be gluten-free. But it's really more of an annoyance than a problem, per se. The thing about GF, is that it's not dangerous, like some of these other fads. There's really no need to rescue the ignorant masses from the GF-pushers. Even if it doesn't help them, it won't harm them to eat less wheat. It's not really that big of a problem. When I see people pushing something that doesn't fit for me, I just ignore it. Problem solved.
I just haven't seen this problem that you speak of - where all these hard-core GF people are pushing GF onto everyone else. I believe you if you say so, I just haven't personally seen it. Maybe it's in the media a lot or something. I don't watch TV talk shows, or Dr.Oz, or any of those flakes, so I guess I missed it. I myself don't advocate for everyone to go gluten free. If it won't benefit you to do so, why should you?
I've seen people talk about their own experiences going gluten free, and I talk about it when I'm asked, but I don't ever see or hear rants about everyone needing to do it. I've seen plenty about how everyone should go low-carb, but that's not the same as gluten free at all.
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Charlottesometimes23 wrote: »...It's usually large quantities of wheat that are a problem and it's a matter of elimination and slow re-introduction to determine tolerable amounts. Eliminating gluten because of a FODMAP problem is overkill.
It's not overkill if it alleviates your symptoms and makes you feel better - especially if it's a FODMAP that is particularly troublesome for you, personally. Gluten-containing foods are not required nutrients for good health. If eliminating something that causes you physical distress works, and it won't harm you to do it, why wouldn't you do it?
Because if it's a FODMAP issue, gluten isn't a FODMAP and gluten containing foods such as bread are considered troublesome for those with IBS only in large quantities. Elimination may certainly alleviate symptoms for those sensitive to fructans but so may simply reducing the quantity of wheat products. Why eliminate if reduction alleviates symptoms just the same?
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Postural Orthostatic Tachcardia Syndrome. Well many cases of POTS benefit from a gluten free diet but its mot required by all. My wife not only needs a gf diet but also requires low carb.FunkyTobias wrote: »FatFreeFrolicking wrote: »tigersword wrote: »Without watching the video, I'm just going to point out that, unless you have celiac disease, gluten is not bad for you. To even hint otherwise shows a complete ignorance of the topic.
There's evidence that we've been baking and eating bread for over 30,000 years. If it's bad for us, then we'd have died out long ago.
That's not true. There are other medical conditions that are exacerbated by gluten.
Name one.
While i agree its wrong to suggest cutting gluten without a need or desire, but it just as wrong to suggest that no one outside of celiacs have gluten issues.
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I am actually one of those people who develops inflammation, pain, nausea, and vomiting out both ends (TMI) when I consume wheat/gluten products. I tend to lose too much weight from not getting enough nutrition, not being able to eat, and from my body trying to purge the bad stuff.
In the last couple of years before I discovered what was causing it, my co-workers actually thought I had cancer because I looked so terrible, and was getting worse over time. My doctor ordered me to eliminate gluten, so I did. My official diagnosis is IBS with non-celiac gluten sensitivity. (Except I don't really have IBS anymore now that the gluten is gone.)
Since eliminating gluten, my inflammation markers in my blood tests have dropped dramatically, I'm not anemic, and I no longer get sick after eating. It's been a couple of years now, and I am NOT going back to being sick all the time, like I had been for over a decade. I don't care what the Interwebz and it's many expertz say. They don't have to live on the bathroom floor for hours on end, waiting for the next wave of nausea and vomiting to pass. If you haven't suffered through it, your opinion means nothing to me.
I agree that if you don't have any medical reasons to avoid gluten, you shouldn't bother. It's somewhat inconvenient and it isn't a solution for weight problems. However, I'm not sure why all the hate for people who voluntarily eliminate gluten. There's nothing unhealthy about going gluten free, unless you start eating a lot of high-sugar, high-calorie gluten free processed foods. There are certainly other ways to get whole grains, fiber and vitamins than through wheat products.
There seems to be a lot of unnecessary hate out there for gluten free people. If it's not dangerous, what do you care if someone cuts a food out of their diet? Don't even worry about it.
Very well said....I concur..... been there done that!! Everybody bugs me because I don't eat foods containing gluten... well they should be around me a few hours later to next day!! I can gas everyone out of the house and many trips to the bathroom...NOT funny!!0 -
^this. I've only known about 2 people to be -legitimately- intolerant of gluten. Most of the others just think its "healthier" or that they will lose weight---which actually backfired for a girl I knew from high school. I think she ended up gaining around 30 lbs after going gluten freeherrspoons wrote: »Whilst it is undoubtedly true that some people have coeliac disease and that some people have wheat intolerance to varying degrees, the simple truth is that the overwhelming majority do not.
Unfortunately, people tend to believe complicated lies rather than simple truths sometimes.
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Charlottesometimes23 wrote: »Why eliminate if reduction alleviates symptoms just the same?
For many, its easier.
Flip it around - why screw around with measuring and tracking and remembering when elimination alleviates symptoms just the same?
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Charlottesometimes23 wrote: »...It's usually large quantities of wheat that are a problem and it's a matter of elimination and slow re-introduction to determine tolerable amounts. Eliminating gluten because of a FODMAP problem is overkill.
It's not overkill if it alleviates your symptoms and makes you feel better - especially if it's a FODMAP that is particularly troublesome for you, personally. Gluten-containing foods are not required nutrients for good health. If eliminating something that causes you physical distress works, and it won't harm you to do it, why wouldn't you do it?
Well said. I am so tired of people thinking gluten sensitivity is not real because it is real.0 -
I would like to add on my wife's condition. We discovered the sensitivity through trial and error. After my wife's gallbladder ruptured, she got pancreatitus and after a year and a half in and out of several hospitals she was still having stomach issues and always was tired. So while working with a GI doctor and endocronologisy, it was recommended to try gluten free since my wife's diet, like a lot of women, was carb heavy. Immediately, we saw a change in behavior. After 3 days my wife stopped napping and had energy. In the 7 years i have been with my wife, it was literally the first time she didnt need to nap.
Shortly after that she was diagnosed with POTS by a cardiologist. Once meeting with a POTS specialist, it was confirmed that many cases come with food intolerances, especially gluten. So for 3 years my wife has been gluten free and when she tries to splurge, she pays.... pure exhaustion and gas.0 -
I would like to add on my wife's condition. We discovered the sensitivity through trial and error. After my wife's gallbladder ruptured, she got pancreatitus and after a year and a half in and out of several hospitals she was still having stomach issues and always was tired. So while working with a GI doctor and endocronologisy, it was recommended to try gluten free since my wife's diet, like a lot of women, was carb heavy. Immediately, we saw a change in behavior. After 3 days my wife stopped napping and had energy. In the 7 years i have been with my wife, it was literally the first time she didnt need to nap.
Shortly after that she was diagnosed with POTS by a cardiologist. Once meeting with a POTS specialist, it was confirmed that many cases come with food intolerances, especially gluten. So for 3 years my wife has been gluten free and when she tries to splurge, she pays.... pure exhaustion and gas.
Yes the need to nap and gas I can relate to. Within 20min of digesting I'm out for the count although the degree can vary. I don't get the same reaction from GF foods which I put off trying for years because "fad" and cost and I was told I was carb sensitive - yet I can eat GF carb laden food. I just do the best with what I know for now.
The idea of the FODMAP has me thinking though.
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So by that reasoning, it's easier to eliminate sauces, gravies, beer, some yogurt, seasonings and salad dressings, and restaurant sauces, seasonings and fried foods even though for people who have fructan issues, they are fine?Charlottesometimes23 wrote: »Why eliminate if reduction alleviates symptoms just the same?
For many, its easier.
Flip it around - why screw around with measuring and tracking and remembering when elimination alleviates symptoms just the same?
Alrighty then.....
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What is gluten?kungabungadin wrote: »Charlottesometimes23 wrote: »...It's usually large quantities of wheat that are a problem and it's a matter of elimination and slow re-introduction to determine tolerable amounts. Eliminating gluten because of a FODMAP problem is overkill.
It's not overkill if it alleviates your symptoms and makes you feel better - especially if it's a FODMAP that is particularly troublesome for you, personally. Gluten-containing foods are not required nutrients for good health. If eliminating something that causes you physical distress works, and it won't harm you to do it, why wouldn't you do it?
Well said. I am so tired of people thinking gluten sensitivity is not real because it is real.
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kungabungadin wrote: »Charlottesometimes23 wrote: »...It's usually large quantities of wheat that are a problem and it's a matter of elimination and slow re-introduction to determine tolerable amounts. Eliminating gluten because of a FODMAP problem is overkill.
It's not overkill if it alleviates your symptoms and makes you feel better - especially if it's a FODMAP that is particularly troublesome for you, personally. Gluten-containing foods are not required nutrients for good health. If eliminating something that causes you physical distress works, and it won't harm you to do it, why wouldn't you do it?
Well said. I am so tired of people thinking gluten sensitivity is not real because it is real.
If you actually read my post, you will see that I'm talking about IBS and not gluten sensitivity. IBS can be alleviated by following a FODMAP plan. Gluten is not a FODMAP, it is a protein that occurs in wheat and other grains. It is the indigestible carbohydrate content in these grains that may cause problems in large quantities.
My point is that some people who believe that that have gluten sensitivity, may in fact have IBS. IBS is quite common. People with IBS don't need to eliminate gluten.
Anyway, I'll continue to enjoy my soy sauce and yummy yogurt while I watch my bread intake.
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FunkyTobias wrote: »FatFreeFrolicking wrote: »tigersword wrote: »Without watching the video, I'm just going to point out that, unless you have celiac disease, gluten is not bad for you. To even hint otherwise shows a complete ignorance of the topic.
There's evidence that we've been baking and eating bread for over 30,000 years. If it's bad for us, then we'd have died out long ago.
That's not true. There are other medical conditions that are exacerbated by gluten.
Name one.
Hashimoto's. A little is usually ok, but of I eat a serving of pizza or bread, I get bloated and constipated for a long time. It can take a month to stabilize.
Going GF is a big inconvenience. Don't do it unless you have to.0 -
Shortly after that she was diagnosed with POTS by a cardiologist. Once meeting with a POTS specialist, it was confirmed that many cases come with food intolerances, especially gluten. So for 3 years my wife has been gluten free and when she tries to splurge, she pays.... pure exhaustion and gas.
I am so glad that you wrote this. I was diagnosed a few years ago with POTS and since giving up gluten due to a celiac diagnosis, my POTS (and rheumatoid arthritis) has also improved.0 -
Shortly after that she was diagnosed with POTS by a cardiologist. Once meeting with a POTS specialist, it was confirmed that many cases come with food intolerances, especially gluten. So for 3 years my wife has been gluten free and when she tries to splurge, she pays.... pure exhaustion and gas.
I am so glad that you wrote this. I was diagnosed a few years ago with POTS and since giving up gluten due to a celiac diagnosis, my POTS (and rheumatoid arthritis) has also improved.
At our last appointment with our electrophisiologist, she was also recommended to go low carb. So its something to consider too.
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