Advice pls-can I have wheat again?
morriganmom
Posts: 29 Member
For 2 months, I kept my carbs low (average about 50g) by cutting out processed foods especially wheat. When recently I had a slice of avocado toast with Ezekiel, I had a bad case of lowered GI upset. It happened again when I had a small flour tortilla. I've have no signs of celiac disease.
Help! I don't want to go completely wheat-free...but does this mean it creates inflammation in me and should be avoided forever because it raises risk of various diseases? Are there blood tests for inflammation or are there specialists who can advise?
( I did the 8 week BSD; while I'm not diabetic, it certainly seemed to help my growing propensity for visceral fat accumulation, so I'm keeping to a lower carb lifestyle.) Cheers from a long time lurker!
Help! I don't want to go completely wheat-free...but does this mean it creates inflammation in me and should be avoided forever because it raises risk of various diseases? Are there blood tests for inflammation or are there specialists who can advise?
( I did the 8 week BSD; while I'm not diabetic, it certainly seemed to help my growing propensity for visceral fat accumulation, so I'm keeping to a lower carb lifestyle.) Cheers from a long time lurker!
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I went LC strictly for weight control reasons. To my surprise, my chronic digestive issues were vastly improved within weeks. You don't have to have celiac disease to be wheat sensitive. If you react badly to wheat, just leave it alone. That nonsense about "you need whole grains to be healthy" is probably the American advertising industry's greatest triumph. If nothing else, unless we bake from scratch, most wheat products are a nightmare of additives, preservatives and artificial doodads. There's a reason why crackers stay fresh in the box for a vereeeeerrrrrry looooooog time.
I haven't read the book "Wheat Belly" but several friends have and have sworn off wheat products as a result. You might find it interesting.5 -
It's almost impossible to totally eliminate wheat and corn products, but that's probably little consolation...
I'm off them as completely as possible. I feel much better and don't see any compelling reason to have grains.
But I'm trying to keep an open mind to the possibility that there may be some health advantage to eating small amounts of whole, raw non-GMO grains. There would have to be some pretty strong evidence, though!1 -
I think many people here feel your pain. Many of us start this WOE and didn't realize how bad we felt before. Personally, I thought I felt fine before. After all, doesn't everyone have a little bit of bloated feeling at least some of the time?
It wasn't until after I really did full elimination of some foods that I realized just how good I could feel. The foods I no longer eat that I sort of miss are fresh bread/rolls straight out of the oven, tortilla chips (by my former WOE, you might have thought I was Mexican), and popcorn.
However, after not eating them for several months, when I tried popcorn and tortilla chips (I knew better than to even try bread given it raises BG more than table sugar does), I realized 1) they really didn't taste as good as I remembered and 2) they made me feel bloated, which after not being bloated for several months was quite uncomfortable.
For me, personally, I decided I would rather feel good than have these foods. Everyone needs to decide for themselves how to balance this out.
Like @RalfLott said, though, it can be quite difficult to completely eliminate all grains. I am probably as close as is reasonable without going strictly carnivore.
Good luck on your journey.3 -
I read an article on FB that said that it isn't that grains are GMO'd, but rather than to speed up and ease harvesting, farmers spray boatloads of round up on the wheat days before harvest to dry it out and make it easier to separate, etc. I'll see if I can find the link. I didn't get to finish reading the article, but it was a friend whose youngest son is allergic to corn (which is in more things that wheat is, IMO) who posted it...
Here is the link:
http://realfarmacy.com/reason-toxic-wheat/
I don't know about the legitimacy of this site. Hopefully others can corroborate.
Follow up link after checking snopes: http://www.snopes.com/food/tainted/roundupwheat.asp0 -
I don't eat wheat, it gives me migraines - there are a ton of suitable substitutes that are not wheat based. If you like Ezekiel bread, then try Udi's gluten free bread - they have a lot of different options including a multi-grain one that is similar, and Udi's makes the very best gluten-free bread in my opinion. Not at all like cardboard or play-doh the way most of them are!
Most corn tortillas and corn chips don't have wheat, though you have to read the label because they sneak them in on some of the brands.
Tinkyada brown rice pasta is my favorite, it cooks up like regular pasta, just be careful not to overcook it, and be sure to rinse it in cool water to stop the cooking process when it's done.
They make some quinoa based pastas and corn based pastas, but I find them to be kind of grainy in texture and I avoid them.
The gluten-free craze has sprouted a ton of new products, it's pretty easy to skip the wheat if you take the time to read the labels. As a general rule for me I like the rice based substitutes the best, but not always. Be careful with Annie's - they make organic and gluten-free stuff so not only do you have to really watch the labeling, but their GF stuff still gives me migraines so I suspect they have some cross-contamination going on in the factory. So far they are the only brand of items labeled gluten-free that I have had an issue with.1 -
An additional link:
https://www.youtube.com/watch?v=UbBURnqYVzw&feature=youtu.be
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Wheat gives me digestive issues and no Celiacs here either. I think its more of a sensitivity issue.0
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I think a lot of the issues people have with wheat may stem from the insane amounts of pesticide residue that is in the gmo "roundup ready" wheat...since pesticide doesn't kill it, and more is always better, it just gets constantly doused with roundup and most farmers are not paying attention to the harvest date and abstaining from pesticide use for the required amount of time. It might not be the wheat itself, it might be the poison we put in the wheat.1
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Here is an interesting video interview with Dr. Perlmutter (anti-wheat) and Dr. Douillard (pro-"healthy" wheat).
They are both smart and dedicated people and are civil to one another, even though they disagree quite a bit. But they do see eye to eye on avoiding processed foods, especially ground-to-dust refined grain flour that hits your system like a ton of sugar bricks.
Dr. Douillard's primary premise is that your gut microbiome needs substances found in healthy, organic, non-GMO whole grains; in the absence of celiac disease, if your system can't tolerate it, that's a sign that your gut needs repair work.
Since I feel so much better without grain in my diet, I haven't been able to wrap my head, heart, and guts around his ideas. But I never restricted my grain consumption to the whole stuff he recommends, so I'm going to force myself to watch a few more of his videos.
(What if he's right?)
https://youtu.be/97QtIsMTmW0 0 -
tcunbeliever wrote: »I think a lot of the issues people have with wheat may stem from the insane amounts of pesticide residue that is in the gmo "roundup ready" wheat...since pesticide doesn't kill it, and more is always better, it just gets constantly doused with roundup and most farmers are not paying attention to the harvest date and abstaining from pesticide use for the required amount of time. It might not be the wheat itself, it might be the poison we put in the wheat.
You may have a point. This past Saturday my girls and I took a trip to a local farm that was doing a homesteading open house type thing. Someone was handing out free pieces of bread and it was that grittier type of bread that you know is homemade. I only had a tiny little end piece but, yeah, no stomach issues. Usually I end up with something.1 -
I'm a celiac. The symptoms of celiac disease are very diverse. The most common symptom is actually anemia - most people don't realize that. Other symptoms include B12 and D deficiency, balding, arthritis, gall bladder issues, weak nails, poor teeth, migraines, fatigue, depression, anxiety, and the stereotypical BM problems, stomach aches and bloating.
I had no idea that I had celiac disease. Those symptoms were my normal. Like others said, I had no idea how poorly I felt until I actually felt good. LOL
You have some symptoms of celiac disease (or non-celiac gluten intolerance - NCGI). The treatment is to avoid gluten entirely. Not a crumb. Not a drop of soy sauce. Etc. Most don't want to be that strict without knowing for sure if they have it. Many get tested. hose with NCGI can often get away with being less strict, like sharing a toaster or a tub of peanut butter. Those with celiac need to be 100% GF.
If you do want to get tested, you need to eat gluten most days for 2-3 months, the equivalant of 1-2 slides of bread per day. Then you need as many tests done as possible because the tests can miss 1 in 4 celiacs. You need the tissues transglutaminase IgA and IgG, deaminated gliadin peptides IgA and IgG, total serum IgA control test, endomysial antibodies IgA and possiby the old anti-gliadin antibodies IgA and IgG.
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I went to an immunologist recently and asked him about gluten sensitivity. When I told him I'd been tested after being off grain for 6 months, he said 2 things that got my attention. First, almost no one is really off wheat... Did you have soy sauce? Beer? "Gluten-free" products that are not really gluten free? and so on. Second, you are dreaming if you think your body's response to years of ingesting wheat, corn gluten, etc., will turn around in 6 months. Hmm.....
He also flat-out said not to go back to grains unless there were some compelling reason (not just testing), which even that bright guy couldn't hypothesize.3 -
I can sort of understand how it would be difficult to diagnose Celiac if those are the symptoms. A lot of those symptoms can easily be something else.2
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I have celiac disease. My symptoms were so all over the place it was hard to link them and honestly I just thought not feeling well was normal for me. Basically it wasn't until I developed vitamin deficiencies that lead to hormone issues, horrible rashes everywhere, and my immune system basically giving up that I figured out the problem. Before I knew I had it I never connected the dots to why I felt better during the induction phases of Atkins or the South Beach diets.
Anyhow long story short you might have symptoms of celiac or a gluten intolerance and not realize it because they can manifest in many areas, not just digestive. It does seem clear that for whatever reason wheat does not agree with you. Especially considering you have such a harsh reaction to the Ezekiel breads. I know a lot of people who aren't celiac but are intolerant are able to eat the sprouted grain bread without issue.
Without testing no one can say for sure that you can never reintroduce wheat. I wish you luck in finding answers!2 -
I went to an immunologist recently and asked him about gluten sensitivity. When I told him I'd been tested after being off grain for 6 months, he said 2 things that got my attention. First, almost no one is really off wheat... Did you have soy sauce? Beer? "Gluten-free" products that are not really gluten free? and so on. Second, you are dreaming if you think your body's response to years of ingesting wheat, corn gluten, etc., will turn around in 6 months. Hmm.....
He also flat-out said not to go back to grains unless there were some compelling reason (not just testing), which even that bright guy couldn't hypothesize.
So true. My celiac symptoms were still improving well over a year into the GF diet. Recovery takes years.4 -
Thanks everyone for your feedback! I guess this is an important issue for me; I've been without obvious symptoms except creeping sugar numbers and BMI, which this WOE has improved.
Also-I do feel less rusty/stiff in my joints--anyone else experience that one? Maybe I was on borrowed time; I do feel like I hit a threshold when I couldn't process the carbs so well, even if they were healthy, natural choices.
I appreciate all the info on this board, and the well wishes!!1 -
I will never willingly eat wheat products again - and I'm talking stuff like bread and pasta, and anything else the fundamental main ingredient of which, is wheat. I take on board the comment on soy sauce, for example, but I hardly ever use that in my cooking, and if I do it's once in a blue moon...0
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I went to an immunologist recently and asked him about gluten sensitivity. When I told him I'd been tested after being off grain for 6 months, he said 2 things that got my attention. First, almost no one is really off wheat... Did you have soy sauce? Beer? "Gluten-free" products that are not really gluten free? and so on. Second, you are dreaming if you think your body's response to years of ingesting wheat, corn gluten, etc., will turn around in 6 months. Hmm.....
He also flat-out said not to go back to grains unless there were some compelling reason (not just testing), which even that bright guy couldn't hypothesize.
It can take up to 3 years of being seriously GF for healing of the intestinal lining. But you will have some resolving of symptoms long before that time.1 -
As for pasta... I use the Explore Asian bean based pastas that are GF certified, high protein (15g per normal serving) and quite low in carbs considering (15 minus 11 fibre = 4g net). Good texture & flavour too, Black Bean fits my macros best. Even my non-GF husband likes them. Mung Bean seems to have the most 'non-pasta, beany' flavour of the range, in case that matters to you.
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good soy sauce is not made with wheat (look for tamari or soy sauce from asian markets) but anything in a packet, forget it, always triggers 3 days of migraine hell...I always bought good soy sauce because it tastes yummy and I don't use it much so don't mind spending extra, found out by exposure that the packets are always cheap wheat-based version, totally sucks!
the hot mustard and duck sauce packets always have sodium benzoate, which is another trigger of mine, so no chineese packet anything for me!1 -
canadjineh wrote: »As for pasta... I use the Explore Asian bean based pastas that are GF certified, high protein (15g per normal serving) and quite low in carbs considering (15 minus 11 fibre = 4g net). Good texture & flavour too, Black Bean fits my macros best. Even my non-GF husband likes them. Mung Bean seems to have the most 'non-pasta, beany' flavour of the range, in case that matters to you.
Where do you get these? I am not interested in eating it, but my vegetarian wife is trying to go grain free to see if it helps with her fibromyalgia and she really misses pasta.0 -
As far as I can tell I don't have any gluten sensitivity but I'll never eat wheat again. Fiber gives me terrible trouble and after watching the documentary What's With Wheat, I just can't imagine eating it.1
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cstehansen wrote: »canadjineh wrote: »As for pasta... I use the Explore Asian bean based pastas that are GF certified, high protein (15g per normal serving) and quite low in carbs considering (15 minus 11 fibre = 4g net). Good texture & flavour too, Black Bean fits my macros best. Even my non-GF husband likes them. Mung Bean seems to have the most 'non-pasta, beany' flavour of the range, in case that matters to you.
Where do you get these? I am not interested in eating it, but my vegetarian wife is trying to go grain free to see if it helps with her fibromyalgia and she really misses pasta.
GF works great for my fibromyalgia. Went from being a Fitness Trainer/Personal Trainer/Physio Rehab Specialist (VERY active) to not being able to walk a block and a half on flat ground, back to actively involved in hiking, canoeing, snowshoeing, skiing, cycling again.
Here's their site: US/Canada/Australia/ etc sold in 20+ countries explorecuisine.com/en/
I've seen it advertised on Amazon too, but it's all over the US/Canada.
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A few years ago I tried the mung bean and the black bean versions of Explore Asian. They weren't "pasta" but they tasted OK and cooked well. The texture was a bit chewy. If/when I decide to add a few carbs, I'd purchase them again.
I found them in a local chain supermarket that tends to carry a wider variety of of items than the other local chain markets.1 -
I like my pasta al dente anyhow so the bean ones work fine. They also hold together pretty well even if you cook them a bit longer to make them softer, not like some of the corn or rice based ones that suddenly fall into mush. (I do like Tinkyada Brown Rice pasta for that too, but WAAAY too many carbs for my WOE)0
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canadjineh wrote: »cstehansen wrote: »canadjineh wrote: »As for pasta... I use the Explore Asian bean based pastas that are GF certified, high protein (15g per normal serving) and quite low in carbs considering (15 minus 11 fibre = 4g net). Good texture & flavour too, Black Bean fits my macros best. Even my non-GF husband likes them. Mung Bean seems to have the most 'non-pasta, beany' flavour of the range, in case that matters to you.
Where do you get these? I am not interested in eating it, but my vegetarian wife is trying to go grain free to see if it helps with her fibromyalgia and she really misses pasta.
GF works great for my fibromyalgia. Went from being a Fitness Trainer/Personal Trainer/Physio Rehab Specialist (VERY active) to not being able to walk a block and a half on flat ground, back to actively involved in hiking, canoeing, snowshoeing, skiing, cycling again.
Here's their site: US/Canada/Australia/ etc sold in 20+ countries explorecuisine.com/en/
I've seen it advertised on Amazon too, but it's all over the US/Canada.
Thanks. I found on their website that they are at my local Sprouts. Too bad I didn't know that earlier today because I was just there right after lunch picking up some kombucha that is on sale.0 -
@morriganmom I also am sensitive to wheat and grains. If I'm traveling for awhile, or have other instances where I know I'll have some, I have less of a reaction to having a little bit every day. For instance, while traveling for most of a month, I had part of an English muffin every morning. I adjusted in a couple days, and it was less problematic than being exposed unexpectedly, like with a flour-based soup or sauce. Even bigger portions of wheat weren't a problem with that plan. The steady low-level of exposure seemed to help keep my body from freaking out when I encountered it.
Granted, I still had the joint aches and pains and swelling from the daily grain. And when I'm home I avoid it. But sometimes it's too much stress trying to keep absolutely gluten-free, so this is the middle ground I choose in those situations.1 -
@cheesy567- thanks for your comment. I'm just starting to connect all the dots, like joint aches...Is this really related?! Thought I was just getting older/post menopause...I'm still a bit in denial that my diet is interconnected with joint aches, blood sugar, weight gain, lower GI distress when I've eaten a very clean, unprocessed diet. So,I really appreciate hearing others' experiences and perspectives.
I think I'll go unprocessed, low carb Med diet and really tiptoe around gluten. It makes me very very meh...I really liked my wheat, but maybe a small bit will be ok on special occasions.0 -
@morriganmom I always ate clean and mainly unprocessed (eating European style - most stuff bought fresh every couple of days and made from scratch) even when I was little; although I was never overweight for most of my life that doesn't mean that my body was OK with some of the 'healthy' food I gave it (like wheat, for instance).1
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Shopping habits have changed so much over the past few years, it's stunning .... Once upon a time, we had small, local specialist shops that focused on specific food groups; the greengrocer, the butcher, the baker, the grocer, the ironmonger, the household supplier....Grandma & Grandpa would buy what they needed, when they needed it.... Then, along came the high-turnover supermarkets and shopping malls where you could get everything you needed under one roof, and everyone began buying in bulk, doing 'mega-shops' to feed the family for a week; storing stuff in freezers, fridges and store cupboards....the small specialist shops were steam-rollered and put out of business, in favour of the commercial enterprises which went on to shape what we ate and what we consumed.... now, we shop as we need again, and scrutinise every label for every single nutritive component....small specialist suppliers are making a come-back, and re-gaining popularity, this time either making us hanker for the good ol' days, or persuading us that small is beautiful, and natural is best....
With our international knowledge of different foodstuffs, and ways to prepare dishes with extraordinary ingredients, our lives are constantly on the move, and open to amazingly diverse interests, flavours and recipes....
I wonder what Grandma & Grandpa would make of it now...?
My Mum's head is in a bit of a whirl, but I'm amazed at how she's adapted... And in our store, you'd be stunned at how many older people buy ready-roasted chickens and pre-packed gravy, ready-prepared vegetables and instant yummy desserts! They love the traditional foods, but with the modern twist of it all having been done for them!1
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