Gluten Cutting

Find gluten-free bread. The UDI brand is good. Just toast it. Makes it taste better.

can't answer your question - for me, I'm not smart enough or have time to figure out if there is one gluten better than another - I just avoid it all - much easier on my brain !


"I was attempting to do the same even though gluten does not seem to effect me too much."


so how exactly does it effect you ?

juststud said...
can't answer your question - for me, I'm not smart enough or have time to figure out if there is one gluten better than another - I just avoid it all - much easier on my brain !


"I was attempting to do the same even though gluten does not seem to effect me too much."


so how exactly does it effect you ?

Well I haven't had any symptoms besides a little bit of mucus. I got diagnosed on 1/27/2015 and now I go maybe once or twice a day with a little bit of mucus and that's about it. I still try to stay away from nuts and insoluble fiber but besides that I eat everything really and haven't had any problems. Really hope that once I get off this prednisone (25mg down from 40mg) I won't get worse again.

Thanks,
M

There is no benefit from "gluten lite," at least in my opinion.

If you dive deep into the science of celiac disease and gluten intolerance, you will read about the specific proteins in wheat, barley and rye that are the main concern. All of the proteins in grains are called "gluten," but by convention when people talk about being "gluten free" they are talking about the proteins in wheat, barley and rye.

I suppose a person could be allergic or intolerant to wheat and not to the other grains that contain gliadin etc. An elimination diet should be able to resolve that.

In my personal experience I can tolerate a bit of gluten without any negative consequences. Once after being GF for a couple of years I mistakenly ate an entire bowl of wheat pasta (I was told it was GF pasta; it was not). I had diarrhea for 3 weeks after that.

More recently I experimented with beer. I love beer. I drank a bit of home brew and had no issues. A couple of weeks later I had a pint of ale at a pub and for 3 days after that I had belly pain, some diarrhea. So even though the barley in beer is malted, fermented and then filtered, an ounce was ok but a pint was not.

The OP asked about whole wheat vs. white bread, indicating a basic misunderstanding of how bread is made. The difference between these two kinds of bread is the fiber content, not the gluten content. So it won't make a difference in anyone's attempt to reduce gluten to choose between whole grain or highly processed wheat products.

I don't know, Gary. I was in a pretty good place when I went GF. It definitely helped resolve some lingering bowel issues (let's say "IBS"). I've recently fallen out of remission so I can't say, for me, that gluten has anything to do with my IBD. I just feel better being GF.

I did a lot of reading at the time I made this change. There is some evidence that perimenopausal women may become gluten intolerant. Perhaps the microbiome changes as the hormonal status changes, and thus digestion of gluten becomes a problem. Gluten is an incredibly complex protein and digesting it completely involves proper production of enzymes AND the correct gut bacteria. So I suppose if you were GF for a long time then you might not have the right gut bacteria when you resume eating gluten.

there's been a huge debate over gluten recently in Poland, as gluten free diet has become incredibly fashionable among the celebs. According to most doctors, gluten-free diet is good only for people with celiakia. Normally, gluten free food impairs the absorption of iron and other important nutrients and does much more harm than good. The idea behind this latest craze is money of course because such food is very expensive :)

ewafromwarsaw said...
there's been a huge debate over gluten recently in Poland, as gluten free diet has become incredibly fashionable among the celebs. According to most doctors, gluten-free diet is good only for people with celiakia. Normally, gluten free food impairs the absorption of iron and other important nutrients and does much more harm than good. The idea behind this latest craze is money of course because such food is very expensive :)

I think unmodified wheat (ancient, organic or fermented) is awesome, and Poland may be impervious to some of the chemical processing methods we use here, so I am completely open to eating it when I am abroad. In fact, there are many anecdotal reports of people doing just fine on wheat and even hitting remission (see HouseCallDaily's thread) when eating abroad in European countries. The moment they return to America and eat the SAD, IBS and reflux symptoms start cropping up. There's definitely something in modern wheat causing those symptoms. There was a recent report about how most of the wheat crops are laced with the chemical herbicide glyphosate. There is medical literature linking it to the rise in IBD. I think it's certainly an issue worth exploring further, but this recent study confirmed my doubts about the perils of modern (or American processing) wheat.

Thanks for all the responses. Seems like some people really get riled up about this topic.

I suppose I'll revisit when I seem to be more in remission and off of prednisone.

Thanks,
M

Hi Bull, I think you need to read up properly on the subject before even attempting to go Gluten free. Its not something you would want to do on a whim, you really do have to be committed to it or else there's really no point to it whatsoever, and you will just be giving yourself more hassle in the long run..I have been Gluten free since Sept 2014 and have stuck to it rigidly, but even so I have had a couple of accidents and felt terrible afterwards, and so I definitely agree that the longer you do go without Gluten makes it more difficult if you do have a slip up/accident, and so for that reason I don't eat out anymore, which is a shame, awful!! These are the sorts of things you have to take into account before embarking on a GF diet...its life changing, and not something you would want to do unless you felt you had no other choice.

I want to try Ewa's recipe. 10 dags is a little less than 1/2 cup I believe.

If gluten doesn't give you problems, eat it. For one thing, gluten free items cost more, but the big reason is because it's not some "fad diet." Going gluten free doesn't make you healthier or lose weight or whatever celebrities and others try to tell you. Studies have actually shown recently that some gluten free items are worse for you than items with gluten. The only reason a person should avoid gluten (at least in my opinion) is if you have celiac disease, are gluten intolerant, or like some people here who have found that eating gluten triggers an awful flare. Other than that I say eat it!

Garylouville said...
The gluten police will tell you that it must be cut out completely, for months or even years or even for life. One slip up or regular slip ups and going "gluten free" is of no value... but be forewarned that those in the police force will be quick to tell you that if you want it to work you have to jump in with both feet and be serious about not having any slip ups.

As usual Gary has no idea what he is talking about. There are no gluten police here on this forum. All we are saying you can experiment by avoiding gluten for 2-3 weeks. If your symptoms lessen then you might be gluten intolerant. If your symptoms remain the same then gluten does not affect you. Then there is no reason for you to avoid gluten foods because going gluten-free will not benefit you.

Just as an FYI, there are many people here who are helped by avoiding gluten, just as there are many others that are not affected by gluten at all. Everyone is different and you need to see for yourself.