Gluten-free (1 Viewer)

[BRONG]

Try GlutenSolutions.com for all your gluten-free products. You won't have to search far and wide, and we deliver to your doorstep.

dead site. everything is out of stock.Also found this message: Glutensolutions.com will be back online shortly

Well, there goes that investment.

 

[tri-man 47]

p.s. - Anheuser-Busch has gluten free beer. Redbridge. Tastes just like Killian's Red and is widely available.

http://www.redbridgebeer.com/

Yup. My 21 y.o. daughter is a Celiac (diagnosed several months ago), and she's had Redbridge - says it's OK. As an alternative, she's gotten into Woodchuck hard cider. She says their website is great (let them know where you live, and they'll tell you where you can pick it up).The more we've gotten into this here in the near-west Chicago suburbs, we've found The Gluten-free Grocery Store (in Westchester), an excellent gluten-free Italian restaurant, and started to learn which restaurants mark their menus. We've even found a great pizza joint up in Michigan when we visit family there. It's all a bit more effort (and cost), but worth it after years of battling the health issues.

I drive by there every morning, how is it? Do they have a site?

The store is great, as it allows Celiacs to shop worry free. Don't know if they have an on-line site ...not aware of it, but you could stop and ask.Seeing the mention of a bread machine reminds me to say that we picked one up for our daughter recently, and it has been wonderful! She is very pleased with the bread (hasn't tried other options with the machine).

Restaurants: You can do well at most places with a salad, meat and potatoes/rice. Quesadillas, nachos, etc. too!

 

[Good_Ags]

My youngest daughter appears to have issues with Gluten. Before gluten free waking up screaming at night, clearly stomache issues, etc, after gluten-free diet now sleeps through the night (mostly). She has been going to the Children;s Hospital of Philadelphia and seen numerous specialists as she has had sever acid reflux from the day she was born. Unfortunately the gluten free diet is our decision as we made the correlation. We have had numerous doctors tell us that gluten in this age (16 months) does not pose a problem. Through our research have come to find out that many who are gluten intolerant are never diagnosed.

Here in the Philly area (and Delaware) is a store by the name of Trader Joe's (organic type place). They cary rice pasta, etc. We have also found that numerous cereals (Crispix, Chex, etc that are gluten free), also found that Betty Crocker makes gluten free cake and cookie mixes. If you have a bread machine there are also gluten free bread mixes available.

I would also suiggest two books that we have found, Living Gluten Free for Dummies and the Gluten Free Kitchen.

1) I would not suggest using a bread machine that has been used for gluten flours in the past. Cross contamination can effect people even in it's slightest form.2) My daughter was diagnosed with Celiac's Disease at 18 months. She was also diagnosed with acid reflux prior to that and prescribed liquid Zantac for infants. Do NOT listen to your pediatrician about gluten not posing a problem if you want her analyzed further. They can tell if she's at risk for Celiac's with a simple blood test. Here's what I'd say about my daughter's condition in case any of this applies to you.

- Between her 12 and 18 month appts, we noticed her belly getting bigger. Not just like a "Buddha Baby", it just didn't look right. As it turns out, she was malnourished. The oatmeal, Cheerios, pasta, biscuits, etc that she had eaten for months wrecked her intestines where she could not absorb the nutrients out of her food. The gluten basically "burns" off the little hairs in your intestines that draw nutrition from food. So she was eating a lot of food, but was malnourished like a third world country kid and had a distended belly. Thin arms and legs, big belly.

- We had noticed that her bowel movements were always really loose and watery. Being our first kid? We just didn't know any better and thought that's what all baby diapers looked like. Looking back, she never had any solid movements at all that we can recall.

- Her pediatrician thought it might be Celiac's immediately upon seeing her. We got a blood test. It confirmed that certain levels were elevated as you'd only typically see with Celiac's. They then scheduled an endoscopy to biopsy her intestine (it took 10 minutes in an outpatient procedure, not as bad as it sounds). That came back 100% positive.

- We took her to a gastro doc who was a complete clown after that, did some more research and took her here:

Columbia U Center for Celiac Disease

Again, if you want your pediatrician to pursue a test further, don't ask....demand it or do research and go see someone else. Anything I can do to help, just PM me.

Yeah we got a brand new bread machine. The good thing is she has been tested and has also had an endoscopy, both showed clean. As celiac's is an autimmune disease, the blood test is looking for antibodies which since we discovered early that gluten causes her to have sever stomache pains (after elimination diet) she wouldn;t necessarily test positive as shewould not have built up the antibodies. my daughter is now 17 months and has been gluten free since about 11 months or so.I definitely relate on the acid reflux, she was on Zantac and after spending the night in the hospital with a pH probe she was switched to prevacid 3x daily. i still can't believe that she was refluxing to the top of her throat and laughing during it, tough kid.

We went to one GId specialist and got frustrafted and are now at the CHildren;s Hospital of Philadelphia with a pediatric GI specialist. As an aside she goes in for her next endoscopy next Thursday, oh goody.

 

[FBGirl79]

These guys will do a genetic test to see if you have bad gluten gene for $329. Rather than pay that, I am going to not consume any gluten for 2-3 week and test that way.

My wife was tested for gluten problems and it was negative. However, when she went gluten-free she felt a lot better. Her mom and sister both have Celiac.Gluten-free foods have improved A LOT in the last year. Some of the stuff my wife has been making - pastas, pizza, cookies with gluten-free flour are almost identical to regular. A year ago they tried to make a birthday cake and it was like pillow stuffing.

Did your wife get a blood test? My grandma and sister both had blood work come back negative for it and only after further testing (scopes with biopsies) did they come back positive. Although it sounds like she found that going gluten free helped so if she is sticking with that it seems like a good way a lot of people self diagnose.

 

[proninja]

Oddly enough, I just decided to go gluten free for the rest of the month a couple days ago, and lo and behold, there's good/timely information in the FFA. Go figure. I'm also going veg for the month, however - mostly because, if I know myself, I'd eat nothing but meat all month if I went gluten free, and that just ain't right. The other side health benefit is that I pretty much can't do restaurants at all going veg/GF. The real bummer is no beer. I <3 beer. And yes, I know there's GF beer, I even got a six pack of some at trader joe's, but it isn't anywhere close to the same as my nerd beer.

I think wheat is unhealthy for the most part, and I've thought about going GF for a while - I haven't mostly because I've been lazy. I did a little bit of looking around at about christmas time, and sort of laughed - the symptom list for a gluten allergy is pretty much "everything that could ever be wrong with you." But what the hell, it's not all that good for me anyway, and if it makes me feel better, I'm more than happy to go GF.

I've always had attention/concentration issues, have been on medication for ADD for years, and I'm curious if I'll see any improvement in that. I'm not counting on it, but I figure it's worth a shot.

I had a "last hurrah" meal a couple nights ago. It was glorious. Steak, garlic bread, and beer.

 

[trogg78]

Gluten just sounds like an evil word.

 

[BoltThrower]

Quinoa is a great gluten-free substitute for starches when eating dinners. You can even mix it with some fruit, nuts, honey, etc and have it for breakfast. They also make quinoa flour for baking.ps - its pronounced KeenWa

 

[proninja]

Update:

I don't feel much different, and I miss beer. I don't miss meat nearly as much as I thought I would, and I don't really miss bread/pasta/wheat products at all. I miss beer though. Beer is good. Wine and cider are just not the same. :sigh:

 

[Dragons]

These guys will do a genetic test to see if you have bad gluten gene for $329. Rather than pay that, I am going to not consume any gluten for 2-3 week and test that way.

Good luck. It's a royal pain in the ###, although awareness is better and more things are labeled. It'll probably take you 2-3 weeks to stop making mistakes.

 

[Dragons]

Maybe this thread can be a support group for everyone who wants to try it. I'd be willing to go gluten free for the next 2 - 4 weeks. Preferably stopping before the Superbowl, lol.

After going gluten free for 2 months a couple years back, I'll support from the sidelines on this one.

 

[Dragons]

i'd like to try this, but i'd be eliminating about 90% of my diet. it would be really hard for me to give up breads, pasta, etc.

There really is nothing wrong with gluten if you don't have a sensitivity to it. Ask most Italians.

Surprisingly, Italians have one of the highest rates of Celiacs.

 

[proninja]

So I'm not exactly sure what to call it, but Gluten f's me up.

I went without for the entire month of january, along with going veg for the month. Well, I quit a day early because I had people coming over the night of the 31st, but close enough.

On the 31st, for breakfast, I had a sausage/bacon/red pepper/onion/garlic omlette. When I was cooking the bacon/sausage, I nibbled. I was surprised. It didn't taste near as good as I remembered. The fat taste was so distinct (and kind of gross) it was hard to get past. In the omlette however, it was pure awesomeness. Felt like a load in my gut though, I didn't eat again until 3pm or so.

At 3pm, I stopped by and got a pizza. I dig pizza, and it's some gluteny goodness I haven't been able to indulge in. I had three slices of pizza, and about 15-20 minutes later, I felt like I got hit with a ton of bricks. I couldn't concentrate on anything, the skin on my face felt hot and tingly, I couldn't hardly complete a sentence when talking without forgetting what I was going to say. It was awful. I felt like crap, had a stomachache, and couldn't really even think straight.

So, since I already felt like ####, I had a beer and a slice of sourdough bread a couple hours later. The next day (yesterday), I felt hung over. Went back to fruits, veggies, and rice for breakfast/lunch, then had half a ribeye for dinner. Again, the fat taste on its own was overwhelming, and not in a good way. I ate the damn thing though (well, about 6oz of it), and my stomach didn't feel good at all. I didn't have the focus issues, but it wasn't a pleasant experience in any way.

Long and the short of it is that I had no idea how awful I felt all the time, and how much better it was possible to feel. I didn't even realize it when I was going off it - but at the end of the month I'd been more productive at work, exercised more, had more energy than I can remember - I've signed up for a 200 mile bike ride in June, and just yesterday set up an event schedule for the summer and a daily workout program. I'm going to ride in two centuries, one 84 mile ride up a mountain (in May, that's my first big test,) a couple 30-70 mile rides/relays, and two sprint triathalons. I went out the weekend before last with friends, and instead of driving I rode my bike 25 miles to get there. That's so, incredibly not "me." But, maybe it is. Even if I didn't notice much of a difference going off gluten, just looking back at what I've done and how much things have changed in the last month, it's pretty amazing.

I cubed up about half of what was left of that ribeye (threw away the other half because it had a lot of fat on it) and ate it with some rice for breakfast. Lunch was a shake with two bananas, a cup of berries, some psyllium husk and protein powder - dinner's going to be a couple carrots, a bell pepper, a cucumber, and an avocado tossed in a bowl with some greek feta dressing and pepper. I'm not going veg, but vegetables/fruit are what I actually want to eat now - and not because I feel like I have to, or like I'm being disciplined.

The only, only part of this that I'm sad about is my beer collection. It's ridiculous. It's not quite tip top ridiculous, but it's pretty awesome. I love, love, love beer. And I'm hardly going to drink any beer. Maybe one on a friday or saturday night - I'll see how my body reacts to smaller amounts of gluten on the weekends, but there's no way I chance feeling like I used to. None.

I'm going to go get in a bike ride now so I can rest before I hit the pool.

 

[cstu]

You can pry my super gluten from my cold, cancer-ridden hand.

 

[cstu]

i'd like to try this, but i'd be eliminating about 90% of my diet. it would be really hard for me to give up breads, pasta, etc.

There really is nothing wrong with gluten if you don't have a sensitivity to it. Ask most Italians.

Surprisingly, Italians have one of the highest rates of Celiacs.

PrevalenceCoeliac disease is reported to be most common in Ireland at a rate of 1 in 100 people. Reviews about the rate in UK vary from 1 in 100 persons to 1 in 300. With a diagnosis of 1 in 250, Italy also has a high rate. Reports about the incidence in US vary as well, ranging from 1 per 133 to 1 per 500. However, it is more likely to be similar to the rage of the UK. Some researchers have suggested that up to 10-15% of persons may have some form of gluten intolerance but most of them either have no digestive-tract symptoms at all or they are so minor that go unnoticed. A large number of these can be Non Coeliac Gluten Intolerant.Another problem is that many can go misdiagnosed because persons going for coeliac blood tests present themselves on a gluten free diet, hence antibodies are not present in their blood and tests prove false negative.It's also known that the condition runs in families and was once thought to affect only children. However, many adults are now being diagnosed with the disease. It's particularly common between the ages of 30 and 45; men and women seem to be affected equally.Coeliac disease is sometimes associated with other conditions including type 1 (insulin-dependent) diabetes, autoimmune thyroid disease and ulcerative colitis. Some reports claim that people from the west of Ireland are more often affected, as are those from the Punjab region of India, Pakistan, the Middle East and North Africa.

 

[Mr. Yuk]

So I'm not exactly sure what to call it, but Gluten f's me up. I went without for the entire month of january, along with going veg for the month. Well, I quit a day early because I had people coming over the night of the 31st, but close enough.On the 31st, for breakfast, I had a sausage/bacon/red pepper/onion/garlic omlette. When I was cooking the bacon/sausage, I nibbled. I was surprised. It didn't taste near as good as I remembered. The fat taste was so distinct (and kind of gross) it was hard to get past. In the omlette however, it was pure awesomeness. Felt like a load in my gut though, I didn't eat again until 3pm or so.At 3pm, I stopped by and got a pizza. I dig pizza, and it's some gluteny goodness I haven't been able to indulge in. I had three slices of pizza, and about 15-20 minutes later, I felt like I got hit with a ton of bricks. I couldn't concentrate on anything, the skin on my face felt hot and tingly, I couldn't hardly complete a sentence when talking without forgetting what I was going to say. It was awful. I felt like crap, had a stomachache, and couldn't really even think straight. So, since I already felt like ####, I had a beer and a slice of sourdough bread a couple hours later. The next day (yesterday), I felt hung over. Went back to fruits, veggies, and rice for breakfast/lunch, then had half a ribeye for dinner. Again, the fat taste on its own was overwhelming, and not in a good way. I ate the damn thing though (well, about 6oz of it), and my stomach didn't feel good at all. I didn't have the focus issues, but it wasn't a pleasant experience in any way.Long and the short of it is that I had no idea how awful I felt all the time, and how much better it was possible to feel. I didn't even realize it when I was going off it - but at the end of the month I'd been more productive at work, exercised more, had more energy than I can remember - I've signed up for a 200 mile bike ride in June, and just yesterday set up an event schedule for the summer and a daily workout program. I'm going to ride in two centuries, one 84 mile ride up a mountain (in May, that's my first big test,) a couple 30-70 mile rides/relays, and two sprint triathalons. I went out the weekend before last with friends, and instead of driving I rode my bike 25 miles to get there. That's so, incredibly not "me." But, maybe it is. Even if I didn't notice much of a difference going off gluten, just looking back at what I've done and how much things have changed in the last month, it's pretty amazing.I cubed up about half of what was left of that ribeye (threw away the other half because it had a lot of fat on it) and ate it with some rice for breakfast. Lunch was a shake with two bananas, a cup of berries, some psyllium husk and protein powder - dinner's going to be a couple carrots, a bell pepper, a cucumber, and an avocado tossed in a bowl with some greek feta dressing and pepper. I'm not going veg, but vegetables/fruit are what I actually want to eat now - and not because I feel like I have to, or like I'm being disciplined. The only, only part of this that I'm sad about is my beer collection. It's ridiculous. It's not quite tip top ridiculous, but it's pretty awesome. I love, love, love beer. And I'm hardly going to drink any beer. Maybe one on a friday or saturday night - I'll see how my body reacts to smaller amounts of gluten on the weekends, but there's no way I chance feeling like I used to. None. I'm going to go get in a bike ride now so I can rest before I hit the pool.

Good story, glad to hear it's worked for you.

 

[Franknbeans]

My 3 year old boy is likely allergic to gluten. We're hopeful he'll grow out of it someday but the possiblity exists he won't. Rice products are about all he can eat. He has never enjoyed a piece of bread. It is sad really.

 

[Mike Herman]

I wouldn't have guessed that my kicker writing would cross paths with celiac, but today it did. Craig Pinto is putting on the following awareness and fundraiser event: Kicking 4 Celiac

 

[ArcticEdge]

I had been getting sick eating chinese food, which I am careful to only order gluten free meals from, and couldnt figure it out. I finally discovered that the soy sauce in the big containers on the table have wheat in them. Oddly enough, the small packages that you get with take out or delivery, do not have wheat in them.

Little tip for my fellow celiac sprue friends.

 

[tkrull]

Any luck finding a good soy sauce brand (gluten free)? Used to really dig Kikkoman, but it's made from wheat. The LaChoy we've been using is made from soybeans, but it tastes like old, salty coffee to me.

 

[the moops]

Any luck finding a good soy sauce brand (gluten free)? Used to really dig Kikkoman, but it's made from wheat. The LaChoy we've been using is made from soybeans, but it tastes like old, salty coffee to me.

Tamari soy sauces are gluten free I believe. And better tasting, IMO.

 

[-jb-]

Bump. Planning on trying this after the holidays, and went to WF to buy some sample products. Here's what I'm thinking so far:

- The crackers taste like oriental party mix. I like them, but they don't exactly beg for a piece of cheese or salami.

- Bard's seems to have the best beer. It's pretty good, but not fantastic.

- The cereal kicks butt, but it's probably the most transferable product out there, so no surprise.

- Gluteno pretzels are better than expected.

- The cookies all have a funky aftertaste.

- Conte's pizza was meh.

Anyone have any food or brand recommendations?

 

[The_Hunchback]

Bump. Planning on trying this after the holidays, and went to WF to buy some sample products. Here's what I'm thinking so far:- The crackers taste like oriental party mix. I like them, but they don't exactly beg for a piece of cheese or salami.- Bard's seems to have the best beer. It's pretty good, but not fantastic.- The cereal kicks butt, but it's probably the most transferable product out there, so no surprise.- Gluteno pretzels are better than expected.- The cookies all have a funky aftertaste.- Conte's pizza was meh.Anyone have any food or brand recommendations?

We've been GF for several years now for three of our kids. I don't really have any brand recommendations per say other than just reading the label. If it says modified food starch you can contact the manufacturer and more often than not they'll provide you with a list of GF items or if the food starch comes from corn starch or not. Keep in mind that ingredients change, we had this happen with cereal.We buy Udi's bread and are trying something new, I don't recall the name of it though. Bisquick just came out with some GF mix that we've used for waffles. Annies mac/cheese, Betty Crocker has gluten free brownies/cookies, and there are plenty of chips out there that are fine. I would have to look around the house now to even get a list of items we use. We've also found a flour recipe that combines different flours to make a general flour that we use as a substitute for the gluten flour.

 

[-jb-]

Bump. Planning on trying this after the holidays, and went to WF to buy some sample products. Here's what I'm thinking so far:

- The crackers taste like oriental party mix. I like them, but they don't exactly beg for a piece of cheese or salami.

- Bard's seems to have the best beer. It's pretty good, but not fantastic.

- The cereal kicks butt, but it's probably the most transferable product out there, so no surprise.

- Gluteno pretzels are better than expected.

- The cookies all have a funky aftertaste.

- Conte's pizza was meh.

Anyone have any food or brand recommendations?

We've been GF for several years now for three of our kids. I don't really have any brand recommendations per say other than just reading the label. If it says modified food starch you can contact the manufacturer and more often than not they'll provide you with a list of GF items or if the food starch comes from corn starch or not. Keep in mind that ingredients change, we had this happen with cereal.We buy Udi's bread and are trying something new, I don't recall the name of it though. Bisquick just came out with some GF mix that we've used for waffles. Annies mac/cheese, Betty Crocker has gluten free brownies/cookies, and there are plenty of chips out there that are fine. I would have to look around the house now to even get a list of items we use. We've also found a flour recipe that combines different flours to make a general flour that we use as a substitute for the gluten flour.

would definitely be interested in this.

 

[17seconds]

Wife is still gluten-free. Here's what I know from being around it but, as a man, not really paying attention...

She loves Udi's bread - says it's the best

Makes gluten-free pancakes which taste great to me

Made pumpkin pie with a gluten free crust for thanksgiving - I couldn't tell the difference

She made her own chex mix, baking it and everything.. good stuff

Been eating tons of mexican and chinese food

Pasta hasn't been a problem, she must be using egg noodles or the gluten free is good

Pizza place nearby had a gluten free pizza but it was $15 for a 12" pizza. Wife said it was great so it is possible to make a good pizza with rice flour.

Only thing that was horrible was some gluten-free stuffing but that's because Udi's wasn't used. I made Stove Top for myself anyway.

 

[-jb-]

Wife is still gluten-free. Here's what I know from being around it but, as a man, not really paying attention...

She loves Udi's bread - says it's the best

Makes gluten-free pancakes which taste great to me

Made pumpkin pie with a gluten free crust for thanksgiving - I couldn't tell the difference

She made her own chex mix, baking it and everything.. good stuff

Been eating tons of mexican and chinese food

Pasta hasn't been a problem, she must be using egg noodles or the gluten free is good

Pizza place nearby had a gluten free pizza but it was $15 for a 12" pizza. Wife said it was great so it is possible to make a good pizza with rice flour.

Only thing that was horrible was some gluten-free stuffing but that's because Udi's wasn't used. I made Stove Top for myself anyway.

Yeah, "the" pizza place near me is now doing a gluten free pie for an additional $4. I don't know if gluten free food is that much more expensive to make, or if it's just common capitalism, but every product I've seen and tried so far is outrageously overpriced.I have also heard good things about Udi's bread.

 

[kutta]

I gave up wheat about 2 months ago. I've never felt better.

I used to get heartburn all the time. I would eat Tums three or four times a week because of the heartburn. My sister read this goofy book (eating for your blood type) or something like that, and it said O+ blood types should avoid wheat. So I gave it a try.

It really has been amazing. I have not had one Tums since, and I still eat lots of spicy foods and Mexican food. I'm not sure if it is gluten or wheat causing the problems, but at this point I can't imagine ever eating anything with wheat in it again.

 

[The_Hunchback]

We've also found a flour recipe that combines different flours to make a general flour that we use as a substitute for the gluten flour.

would definitely be interested in this.

I'll have to look for it tonight.

 

[The_Hunchback]

Wife is still gluten-free. Here's what I know from being around it but, as a man, not really paying attention...

She loves Udi's bread - says it's the best

Makes gluten-free pancakes which taste great to me

Made pumpkin pie with a gluten free crust for thanksgiving - I couldn't tell the difference

She made her own chex mix, baking it and everything.. good stuff

Been eating tons of mexican and chinese food

Pasta hasn't been a problem, she must be using egg noodles or the gluten free is good

Pizza place nearby had a gluten free pizza but it was $15 for a 12" pizza. Wife said it was great so it is possible to make a good pizza with rice flour.

Only thing that was horrible was some gluten-free stuffing but that's because Udi's wasn't used. I made Stove Top for myself anyway.

Yeah, "the" pizza place near me is now doing a gluten free pie for an additional $4. I don't know if gluten free food is that much more expensive to make, or if it's just common capitalism, but every product I've seen and tried so far is outrageously overpriced.I have also heard good things about Udi's bread.

The pasta could be corn pasta, I can't tell a difference either. Couldn't agree more with the pie crust (pre-made from Whole Foods).We used to make our pizza crust but it doesn't come out the same as from Waldo's. I need to try some more recipes as it should be cheaper and taste better homemade.

Things can be overpriced but more and more mainstream products are becoming GF each day.

 

[The Kansas Comet]

Quinoa is a great gluten-free substitute for starches when eating dinners. You can even mix it with some fruit, nuts, honey, etc and have it for breakfast. They also make quinoa flour for baking.ps - its pronounced KeenWa

Had quinoa pasta for the first time last month. Loved it, much better than rice pasta. Back in August I went gluten-free because of some bacteria in my intestines that thrive on gluten. Amazed at how much better I have felt and how much weight I lost without really trying.

 

[BigJohn]

My grandma died from Celiac complications, my sister and my mom both have it. I probably need to go gluten free for a while to try it. My sister works for a gluten free bakery in Dayton so I'll have to ask her if they ship anything or have a website. I bought my mom The Almond Flour cookbook and The Gluten Free Bible for Christmas...both might be worth picking up if you are going gluten free.

Another good place for gluten free recipes that my mom loves is Elana's Pantry.

Where is this?

 

[grateful zed]

organic gluten = fine. people have been eating it since the beginning.

GMO gluten = poison, your body's enzymes are not designed to metabolize the altered hydrocarbon structure. ever hear of prions?

come on peeps, do your research.

My link

 

[Random]

My grandma died from Celiac complications, my sister and my mom both have it. I probably need to go gluten free for a while to try it. My sister works for a gluten free bakery in Dayton so I'll have to ask her if they ship anything or have a website. I bought my mom The Almond Flour cookbook and The Gluten Free Bible for Christmas...both might be worth picking up if you are going gluten free.

Another good place for gluten free recipes that my mom loves is Elana's Pantry.

Where is this?

 

[proninja]

I started eating gluten again, have been introducing/taking away foods, and I think I've got this thing isolated. Gluten itself doesn't seem to bother me or affect how I feel, though I avoid it in most cases. Wheat, however, kicks my ###. So mostly I use this as an excuse to drink beer while remaining mostly gluten free. And it seems to work well.

 

[kutta]

I started eating gluten again, have been introducing/taking away foods, and I think I've got this thing isolated. Gluten itself doesn't seem to bother me or affect how I feel, though I avoid it in most cases. Wheat, however, kicks my ###. So mostly I use this as an excuse to drink beer while remaining mostly gluten free. And it seems to work well.

I'm in the same boat. I've experimented over the past year, and it seems like wheat is the culprit for me. I really like bread and pasta, so I sometimes "forget" that I should avoid those things and I start getting all f'ed up again.I feel pretty darn good when I avoid wheat though.

 

[Chaka]

organic gluten = fine.

You sure about that, zed?

 

[BRONG]

organic gluten = fine.

You sure about that, zed?

OH JESUS CHRIST JUST SAY WHAT YOU WANNA SAY.

 

[Chaka]

organic gluten = fine.

You sure about that, zed?

OH JESUS CHRIST JUST SAY WHAT YOU WANNA SAY.

I did.

 

[eoMMan]

Anyone read Wheat Belly? Thoughts?

http://www.amazon.com/Wheat-Belly-Lose-Weight-Health/dp/1609611543

 

[proninja]

Anyone read Wheat Belly? Thoughts?

http://www.amazon.co...h/dp/1609611543

I haven't, but if anyone who has it on Kindle wants to lend it to me I'd love to

 

[jdoggydogg]

Diet Myths Debunked:

The Gluten-Free Diet

Confession: I always thought I had the perfect diet -- after all, I'm a nutritionist. My meals were low in fat and salt, and loaded with fruits, vegetables, and whole grains. I was doing everything right. Except...I wasn't. Two years ago, after dozens of unexplained dizzy spells, my doctor informed me that my low-sodium meals plus a heavy workout schedule were driving my already low blood pressure down even further. Shocked, I followed my MD's orders and made friends with the salt shaker. Within a day or two, the dizzy spells disappeared, which just goes to show that even experts can make mistakes when it comes to good nutrition. "Any diet can be big trouble if it's taken to the extreme," says Andrea N. Giancoli, RD, a Los Angeles-based spokesperson for the American Dietetic Association.

Is your so-called smart diet actually a problem? Before you take another bite, see what a huge difference the right plan can make.

The Myth: It's no-carb, so you'll lose weight!

The Truth: Gluten-free is not a no-carb plan, and it shouldn't be used as a weight-loss strategy, says Tricia Thompson, RD, author of The Gluten-Free Nutrition Guide. The diet is designed for people with celiac disease, an autoimmune digestive disorder that causes intolerance to gluten, a protein found in wheat, rye, and barley products. There are major health dangers in going gluten-free: By skipping fortified breads and cereals, you're missing out on folate, which can lead to an increase in the amino acid homocysteine, raising your risk of a heart attack by as much as 200 percent. Pregnant women who don't get enough folate double their risk of preterm delivery -- and their babies have a 50 to 70 percent greater likelihood of developing certain birth defects. Replacing wheat products with gluten-free versions doesn't help much: A study in the Journal of the American Dietetic Association found that only 5 percent of the 58 gluten-free breads, cereals, and pastas studied were fortified with folic acid, the synthetic form of folate.

The Fix: Aim to get 400 micrograms (600, if you're pregnant) of folate a day.

Choose healthy carbs, such as whole-grain breads and cereals that are fortified with B vitamins and that have plenty of fiber to keep you feeling full. If, like 1 in 133 Americans, you suffer from celiac disease, eat folate-rich leafy greens and gluten-free fortified foods and juices, and take a daily multivitamin. Also, try naturally gluten-free whole grains such as buckwheat, quinoa, and amaranth.

 

[Chaka]

Diet Myths Debunked:

The Gluten-Free Diet

Confession: I always thought I had the perfect diet -- after all, I'm a nutritionist. My meals were low in fat and salt, and loaded with fruits, vegetables, and whole grains. I was doing everything right. Except...I wasn't. Two years ago, after dozens of unexplained dizzy spells, my doctor informed me that my low-sodium meals plus a heavy workout schedule were driving my already low blood pressure down even further. Shocked, I followed my MD's orders and made friends with the salt shaker. Within a day or two, the dizzy spells disappeared, which just goes to show that even experts can make mistakes when it comes to good nutrition. "Any diet can be big trouble if it's taken to the extreme," says Andrea N. Giancoli, RD, a Los Angeles-based spokesperson for the American Dietetic Association.

Is your so-called smart diet actually a problem? Before you take another bite, see what a huge difference the right plan can make.

The Myth: It's no-carb, so you'll lose weight!

The Truth: Gluten-free is not a no-carb plan, and it shouldn't be used as a weight-loss strategy, says Tricia Thompson, RD, author of The Gluten-Free Nutrition Guide. The diet is designed for people with celiac disease, an autoimmune digestive disorder that causes intolerance to gluten, a protein found in wheat, rye, and barley products. There are major health dangers in going gluten-free: By skipping fortified breads and cereals, you're missing out on folate, which can lead to an increase in the amino acid homocysteine, raising your risk of a heart attack by as much as 200 percent. Pregnant women who don't get enough folate double their risk of preterm delivery -- and their babies have a 50 to 70 percent greater likelihood of developing certain birth defects. Replacing wheat products with gluten-free versions doesn't help much: A study in the Journal of the American Dietetic Association found that only 5 percent of the 58 gluten-free breads, cereals, and pastas studied were fortified with folic acid, the synthetic form of folate.

The Fix: Aim to get 400 micrograms (600, if you're pregnant) of folate a day.

Choose healthy carbs, such as whole-grain breads and cereals that are fortified with B vitamins and that have plenty of fiber to keep you feeling full. If, like 1 in 133 Americans, you suffer from celiac disease, eat folate-rich leafy greens and gluten-free fortified foods and juices, and take a daily multivitamin. Also, try naturally gluten-free whole grains such as buckwheat, quinoa, and amaranth.

I love how her first recommendation is to eat more gluten containing products and only suggests more vegetables for those with celiac.

 

[proninja]

Choose healthy carbs, such as whole-grain breads and cereals that are fortified with B vitamins and that have plenty of fiber to keep you feeling full. If, like 1 in 133 Americans, you suffer from celiac disease, eat folate-rich leafy greens and gluten-free fortified foods and juices, and take a daily multivitamin. Also, try naturally gluten-free whole grains such as buckwheat, quinoa, and amaranth.

So, you can get folate without gluten pretty easily. What's the problem here?

 

[proninja]

Diet Myths Debunked:

The Gluten-Free Diet

Confession: I always thought I had the perfect diet -- after all, I'm a nutritionist. My meals were low in fat and salt, and loaded with fruits, vegetables, and whole grains. I was doing everything right. Except...I wasn't. Two years ago, after dozens of unexplained dizzy spells, my doctor informed me that my low-sodium meals plus a heavy workout schedule were driving my already low blood pressure down even further. Shocked, I followed my MD's orders and made friends with the salt shaker. Within a day or two, the dizzy spells disappeared, which just goes to show that even experts can make mistakes when it comes to good nutrition. "Any diet can be big trouble if it's taken to the extreme," says Andrea N. Giancoli, RD, a Los Angeles-based spokesperson for the American Dietetic Association.

Is your so-called smart diet actually a problem? Before you take another bite, see what a huge difference the right plan can make.

The Myth: It's no-carb, so you'll lose weight!

The Truth: Gluten-free is not a no-carb plan, and it shouldn't be used as a weight-loss strategy, says Tricia Thompson, RD, author of The Gluten-Free Nutrition Guide. The diet is designed for people with celiac disease, an autoimmune digestive disorder that causes intolerance to gluten, a protein found in wheat, rye, and barley products. There are major health dangers in going gluten-free: By skipping fortified breads and cereals, you're missing out on folate, which can lead to an increase in the amino acid homocysteine, raising your risk of a heart attack by as much as 200 percent. Pregnant women who don't get enough folate double their risk of preterm delivery -- and their babies have a 50 to 70 percent greater likelihood of developing certain birth defects. Replacing wheat products with gluten-free versions doesn't help much: A study in the Journal of the American Dietetic Association found that only 5 percent of the 58 gluten-free breads, cereals, and pastas studied were fortified with folic acid, the synthetic form of folate.

The Fix: Aim to get 400 micrograms (600, if you're pregnant) of folate a day.

Choose healthy carbs, such as whole-grain breads and cereals that are fortified with B vitamins and that have plenty of fiber to keep you feeling full. If, like 1 in 133 Americans, you suffer from celiac disease, eat folate-rich leafy greens and gluten-free fortified foods and juices, and take a daily multivitamin. Also, try naturally gluten-free whole grains such as buckwheat, quinoa, and amaranth.

I love how her first recommendation is to eat more gluten containing products and only suggests more vegetables for those with celiac.

A gluten-free diet isn't the be all-end all, but it's not an "extreme" diet, and that's a terrible article

 

[Chaka]

Diet Myths Debunked:

The Gluten-Free Diet

Confession: I always thought I had the perfect diet -- after all, I'm a nutritionist. My meals were low in fat and salt, and loaded with fruits, vegetables, and whole grains. I was doing everything right. Except...I wasn't. Two years ago, after dozens of unexplained dizzy spells, my doctor informed me that my low-sodium meals plus a heavy workout schedule were driving my already low blood pressure down even further. Shocked, I followed my MD's orders and made friends with the salt shaker. Within a day or two, the dizzy spells disappeared, which just goes to show that even experts can make mistakes when it comes to good nutrition. "Any diet can be big trouble if it's taken to the extreme," says Andrea N. Giancoli, RD, a Los Angeles-based spokesperson for the American Dietetic Association.

Is your so-called smart diet actually a problem? Before you take another bite, see what a huge difference the right plan can make.

The Myth: It's no-carb, so you'll lose weight!

The Truth: Gluten-free is not a no-carb plan, and it shouldn't be used as a weight-loss strategy, says Tricia Thompson, RD, author of The Gluten-Free Nutrition Guide. The diet is designed for people with celiac disease, an autoimmune digestive disorder that causes intolerance to gluten, a protein found in wheat, rye, and barley products. There are major health dangers in going gluten-free: By skipping fortified breads and cereals, you're missing out on folate, which can lead to an increase in the amino acid homocysteine, raising your risk of a heart attack by as much as 200 percent. Pregnant women who don't get enough folate double their risk of preterm delivery -- and their babies have a 50 to 70 percent greater likelihood of developing certain birth defects. Replacing wheat products with gluten-free versions doesn't help much: A study in the Journal of the American Dietetic Association found that only 5 percent of the 58 gluten-free breads, cereals, and pastas studied were fortified with folic acid, the synthetic form of folate.

The Fix: Aim to get 400 micrograms (600, if you're pregnant) of folate a day.

Choose healthy carbs, such as whole-grain breads and cereals that are fortified with B vitamins and that have plenty of fiber to keep you feeling full. If, like 1 in 133 Americans, you suffer from celiac disease, eat folate-rich leafy greens and gluten-free fortified foods and juices, and take a daily multivitamin. Also, try naturally gluten-free whole grains such as buckwheat, quinoa, and amaranth.

I love how her first recommendation is to eat more gluten containing products and only suggests more vegetables for those with celiac.

A gluten-free diet isn't the be all-end all, but it's not an "extreme" diet, and that's a terrible article

Oh I don't think it's the be all etc, I just found her solution of fortified grain products to be humorous.

 

[grateful zed]

organic gluten = fine.

You sure about that, zed?

if you read every scientist, none are certain about anything dietary. so, no, but i believe.

 

[GDogg]

 

[Chaka]

organic gluten = fine.

You sure about that, zed?

if you read every scientist, none are certain about anything dietary. so, no, but i believe.

That is a reasonable answer. Do you have any info regarding the differences between GMO and non-GMO gluten products as it pertains to gut health?

 

[cosjobs]

Just because I haven't used this thread in a while doesn't mean everyone can come in here and make it a crapfest

 

[grateful zed]

organic gluten = fine.

You sure about that, zed?

if you read every scientist, none are certain about anything dietary. so, no, but i believe.

That is a reasonable answer. Do you have any info regarding the differences between GMO and non-GMO gluten products as it pertains to gut health?

i hurried my firs post a bit. i think that long term consumption of gmo foods messes up the bodies normal functions and causes side affects like, allergies, dibeties, cancer, etc. so, there is no quick fix other than eating healthy long term.

 

[Chaka]

organic gluten = fine.

You sure about that, zed?

if you read every scientist, none are certain about anything dietary. so, no, but i believe.

That is a reasonable answer. Do you have any info regarding the differences between GMO and non-GMO gluten products as it pertains to gut health?

i hurried my firs post a bit. i think that long term consumption of gmo foods messes up the bodies normal functions and causes side affects like, allergies, dibeties, cancer, etc. so, there is no quick fix other than eating healthy long term.

I don't disagree that GMO foods are a concern but I don't see how that makes organic gluten fine. I'll concede better than GMO however.