For gluten free bacon..... it is pathetic what people will believe. Of course our politicians prove that constantly...

It's the new "carb-free," you remember that shit?

I kind of wanted to punch myself in the face when I bought a bottle of cherry juice. It advertised itself as 100% tart cherry, not from concentrate, gluten free. Okay, really? There's no fucking chance that a cherry is going to have gluten, what the fuck is that even?

I just discovered that gluten-free seitan exists. That's it folks, we have achieved gluten-free gluten.

I like nuts too. No not THOSE nuts but walnuts, pinenut nuts, peanuts, and macadamia nuts.

God I love not eating meat. Gluten free Seitan??? That IS GLUTEN - 100% PURE WHEAT protein. Holy fuck nuts the world is ending!

Oh wait...I guess if we have fish free "fish" then why not?

she got tested and she was allergic to wheat rice rye, etc.
so she tried that and it didn't work got tested again and basically she was allergic to all foods, meat, dairy, etc. Last I saw , she was trying to eat high caloric food with medication to keep it down. I Honestly don't know how she made it to adulthood.

A frequent flyer to the Emergency Room too.

I'm fortunate. In the early 'eighties modern medical science, after a few horrendous misadventures, started working for me.

... and many stories too ticklish to tell.

I'm not allergic to peanuts.

I can forget to eat.

I used to drive out into the desert with nothing but water, gallons of water, and return many days later when I was thirsty.

My first very serious girlfriend picked me up in the university computer lab with the line "You need to eat." All 6'4" and 155 pounds of me.

She was right.

Eliminate ALL grains. You'll get your vitamins from all the veggies you eat.

Unless you hunt your own meat and eat it raw there's nothing "paleo" about eating cooked farm-raised beef.

Eating grass fed meats, wild caught seafood and plenty of non-starchy veggies and a little fruit is a pretty healthy diet. If eating grains works for you, great. It doesn't work for me.

But I agree that eating too much processed food is a bad idea, whether it's gluten free or not.

our ancestors. Didn't hurt them I guess.

another fad.

They also ate leaves, bark, roots, termites, grubs, and a whole lot of other foodstuffs the "paleo diet" people would turn their trendy noses up at. In fact, they ate anything that wouldn't kill them outright. 80-90% of their caloric intake was from foraged plant foodstuffs.

It's just another silly fad diet, horribly misnamed so that people who are eating it can go around feeling righteous.

You saved me having to post the same thing.

I was returning from a vacation where I was meeting a friend to run the bleachers at a local football stadium. Unfortunately all I had with me were hiking boots and sandals so I opted to run the concrete bleachers barefoot. A woman came over to me and told me that she wished she could be as hardcore paleo as I was.

I told her I was going to eat an extra order of french fries just for her.

People have been trying to make cricket meal a thing, as well as bugs. So I wouldn't think grubs would be too much of a stretch.

They think they have Celiac's Disease. When you ask them if they have proof, well they hum and haaaa because likely they don't.

To have proof of Celiac's Disease a biopsy of the small intestine is required. Otherwise, there is no other way to really tell. If you do have Celiac's Disease, you should avoid gluten absolutely but otherwise it is speculative.

So yup, gluten-free this and gluten-free that.

One thing is for sure, if you live on nothing but fruit and vegetables you'll lose weight and be gluten-free too!

However, don't bother to worry about vitamin deficiencies that may develop over the long-term and throw a child into the mix that has no word in the matter, it sucks is what most would think.

But the crap added to wheat. It is easier for me to say I am gluten intolerant when I eat wi other people. I can eat heirloom wheat like einkorn without any problem. I have less problems when my husband bakes bread with regular flour but I still have problems. With commercial flour in regular bread, I have a lot of gas and itching.

But for me, it isn't all gluten but the other crap added. Commercial bakeries have changed th gluten used in bread so it rises faster.

Not many people going gluten free have tried heirloom wheat to see if that would work for them.

The journal is right to warn that a lot of gluten free stuff is empty calories . I really don't tolerate a lot of gluten free stuff any way.

I think the problem is more complex than what we are lead to believe .

it's the fermentation of the wheat that makes it more easily digestible. But it has to be a true sourdough. A lot o the packaged breads that say sourdough may not be real fermented products.

I think as is the case of everything, moderation is the key for MOST people. (Obviously, those with an allergy have different rules.)

If you eat too much white flour, it'll be bad for you. Just like too much sugar, too much salt, and too much saturated fats. Varied and healthy diet filled with nutrients seems to be the best bet for most humans.

Popcorn, by definition no wheat.


People are freaking gullible. Used to be yeast and then sugar and now gluten. Soon gluten will be forgotten.

For your gluten free popcorn, you'll need some gluten free SALT!

that is truly stupid.

It's a rock, folks. Salt is rocks.

knowledge know that developing leaky gut allows large particles to to cross the gut into the blood. This causes gluten and other food sensitivities. Dr. Pearemutter is one of those doctors.

Here's the website, hits all sorts of red flags:

http://www.drperlmutter.com/

Not to mention this doctor is a neurologist, not a gastroenterologist.

So does William Davis, the MD cardiologist who wrote Wheat Belly.

So does Dr. Terry Wahl's. She is a physician who had progressive MS and was confined to a reclining wheelchair. She started out taking vitamins, but decided to use food as medicine. She eliminated grains, dairy and added sugars. She has reversed her MS to the point that she bikes to work! Note, she doesn't have relapsing remitting MS that gets better and worse. She has progressive MS.

They said Atkins was a fad too. Then they found out it really works. But I don't believe in junk diet foods.

named Evelyn aka carbsane. Some expert MD there😜

Any dairy and I get sick the moment I eat it. When I go to many places and ask about dairy free options they look at me like I am from outer space, but they all have a gluten free menu. It is very funny. If Oprah would just start a no lactose diet there would be dairy free everywhere.

Some people have more of a problem with the cow's milk protein casein, not the lactose. The casein in goat milk is different from cow's milk.

Soy, almond, coconut, hemp, cashew. It's good to consider plant based milks for lactose intolerance and some of there are very cheap.

but she still occasionally drinks it at school for some reason. Then we're all treated to 48 hours of a twelve-year-old blowing up the bathroom like a trucker.

I agree it's a fad, but I don't see how it could do some of the things warned about.

All of the scary consequences listed are due to the substitute foods. Not "lack of gluten".

The molecular structure of gliadin, the protein portion of gluten, closely resembles that of the thyroid gland. When gliadin breaches the protective barrier of the gut, and enters the bloodstream, the immune system tags it for destruction. These antibodies to gliadin also cause the body to attack thyroid tissue.

He is the biggest GF pain in the arse I have ever met in my life!

There are a few people that can't have gluten but 99% of us have no actual problems with it. However, most things made of wheat are heavily processed garbage and are best to be avoided.

Nothing about it is a fad.

When I ask doctors for extra steroids beyond my regular, they say yes.

The woo medicine marketers can all go sit on a cholla cactus.



Extra points for full penetration.

Taking a family member off of gluten made such a positive difference in her health.

but you obviously don't care.

It's YUMMY.

I think it can really muddy the waters to equate gluten-free eating with buying packages that label themselves gluten-free, as, nutritionwise, the latter is all over the map.

So I once thought I had a gluten problem due to a horrible skin condition I developed without knowing why, what it really was is another story but anyway I tried very hard to go 100% gluten free for a solid six months.

Gluten free food needs labels, bc just about 100% of stuff with an ingredient list on it has gluten in it, often hidden by not being referred to as gluten.

After my six month ordeal, I was (am) convinced we could all benefit by eliminating gluten from our diet, or at least severely limiting it.

For anyone who has tried it or is trying it you know what I mean, it requires constant vigilance about every bite, every sip, that passes your lips, until you just give up and only eat plain food that doesn't need a label, and now and then you shop for those Gluten-Free labels because you just want a tasty treat that's safe to eat now and then.

Celiac disease and gluten intolerance are not the same thing, and sometimes its the KIND of gluten. Today's wheat is not our grandparents' wheat, same with other kinds of gluten.

Eating non processed foods with no ingredient labels on them forces us to eat healthier, more unrefined foods, and it is good.

Do I still have my skin condition? No. Do I still eat gluten? Yes.

Yeah it's a lot of bs but in recent years gluten free foods like pasta, breads, pizza beer etc have become available AND affordable. Restaurants too are in on the craze. The idea that the great Amrerican food industry would do anything for the tiny celiac population is ridiculous.

And would kill for some crusty bread but I agree there are some pretty good GF choices out there... I do feel so much better and if I'm going to have a disease, this one isn't so bad...treated through diet over meds...

As a trial even though she tested negative for Celiac disease.
What happened? She felt so much better still has a lot of problems but nothing in comparison to what they were. And she lost inches in her abdomen area. Something in the wheat gluten was not agreeing with her.

So take your "its only a fad" crap and shove it.

For some people it's a quality-of-life issue.

on DU.

He even bakes gluten free cookies.

gets rebutted like this with anecdotes?

Which is why so many benefit from not eating wheat.

But the gastroenterologists around the world who've been trying understand the gluten puzzle say they're increasingly convinced of two key things: One is that the number of people who are truly non-celiac gluten sensitive is probably very small. Second, they say that the people who say they feel better on a gluten-free diet are more likely sensitive to a specific kind of carbohydrate in the wheat — not the gluten protein.

That carbohydrate, called fructan, is a member of a group of carbs that gastroenterologists say is irritating the guts of a lot of people, causing gas, diarrhea, distention and other uncomfortable symptoms. Altogether, these carbs are called fermentable oligo-di-monosaccharides and polyols, or the cumbersome acronym FODMAPs.

http://www.npr.org/sections/thesalt/2014/05/22/314287321/sensitive-to-gluten-a-carb-in-wheat-may-be-the-real-culprit

My dog Bandito is around 12 yrs old and was having big trouble with his legs. I switched to grain free and all his leg problems are gone. He jumped up on the couch last week - something he has not be able to do for over a year. So now I've switched my cats to grain free. I think the most contaminated grains (Roundup) probably get put into the pet food. Anyway, I was in Pet Smart last week and almost every single brand of pet food had added grain free to their lineup.

Instead of grains, they have added peas and sweet potatoes.

My dog is highly allergic so of course we talk about her diet.

He told me that the reason so many people have probs with wheat & other grains is the way we store them in silos in the US.
He said any bit of moisture can grow bacteria & fungus & some people (dogs too) cannot tolerate that bacteria.

Makes sense to me. I've read about people in the US having food allergies and then they more to another country and they are fine.

Fried gluten is tasty.

Except really fatty stuff like gravy.

I had my gall bladder removed 30+ years ago, and I can tolerate light gravy, like chicken gravy.
But beef gravy gives me constipation something fierce.

It can get really ridiculous, like the crackers I posted about when I was up at my Mom's house a few weeks ago.

They were gluten free, GMO-free, organic, and vegan!
But they were awful!

I stuck with my Cheez-Nips.

Consult a doctor! If you have real symptoms, then there's a very good chance that some other real condition is at work, and it would be a terrible mistake to stop after a brief meeting with Dr. Google.

Even if it's "just" gluten intolerance after all, you're better off knowing for sure.

of people claiming to be gluten intolerant results in much better gluten free products being sold. So they are very grateful to the wannabes.

Because if she says "gluten free" at a restaurant people roll their eyes, say "whatever", and give her the regular stuff (or gluten-free stuff that was prepared on the same surface as the regular stuff) and think "hipster girl in yoga pants who also loves pumpkin spice lattes" rather than "she's going to have diarrhea for the next three days".

I mean, gluten free SALT??!!??
Gluten free bacon?
I've seen bags of candy labeled "gluten free."

The hucksters, pandering to the faddists, are the ones who created the "gluten free" nonsense as opposed to those like your sister who really does suffer.

so think how disappointed I was when my wheezing and rash turned out to be a very rare wheat allergy.

That means I'm deeply grateful to the faddists because there are now so many wheat free foods out there.

I do find slapping a "gluten free" label on things like salt and apples to be just a little hilarious, though.

Would avoid processed foods - but still enjoy their good health.

There's no need to do this to yourself if you don't have to.

I would love to have home made stir fry with rice every day - I can't do it anymore. Rice, potatoes, home baked goods won't hurt people.

I have A.S. and there's too much knowledge about starch impact on overall health to ignore the reality. When you flare you take it from "gluten free" to starch free - this is another level of "fad" that I wouldn't wish on anyone.

in my bread machine, circa 2000.

I used spelt flour and the bread turned out flat and hard, almost like sheet-rock. I felt like I was really cutting edge, on this new health trend.

At that point, I was unaware of celiac and that it isn't "a trend" for people who have it. I gave up on "the trend" within the year, since I decided it was silly to avoid gluten. What a pointless "trend".

anything with grains/starch/carbs anyway.

I do know that no one NEEDS gluten. Those micro-nutrients missed? Are micro-nutrients added to bread because the processing eliminated them. The other "problems"? Are from what people substitute for the products with gluten in them. Not from lack of gluten. Just like the "fat-free" fad encouraged some people to eat starch and sugar to excess. I believe I even saw 7-UP labeled "FAT FREE!", a long time ago. Yeah, but the sugar or sweetener is what is bad for you!

I appreciate the gluten-free labels only because the product is less likely to have carbs. But low-carb diets, for me, tend to avoid processed food anyway. Big plate of roasted asparagus with butter or Hollandaise - who needs processed anything! 70, no prescription drugs, heart and BP and cholesterol just fine. Yeah, anecdotal - but it would be ridiculous to stop doing what I know works for me. And I am not missing anything, just not eating processed foods with starch and sugar. That only hurts someone's profit margin.

At least it's increased the number of products available for people who actually have celiac disease.

Love the stuff!

And it was pretty darned good. I feel sorry for people who can't tolerate the stuff, but I am very skeptical of self-diagnosed medical conditions. All too often, they seem to be more borderline Munchausen Syndrome than anything else.

Gluten is commonly used as a meat substitute in vegetarian/vegan cuisine. I only recently learned about fu, a traditional Japanese bread-like food made from wheat gluten. It has the advantage that it keeps longer than flour.

It's what makes bread dough sticky and helps it rise.

I suspect that a lot of labels exist because those products come from factories that might also make products containing gluten, and there might be contamination. It may also be present in beer and soy sauce and even ketchup and ice cream, where it is used as a stabilizing agent.

https://en.wikipedia.org/wiki/Gluten

She does not have the damage to the intestines that is classic celiac, but she does get GI upset and brain fog. When she was little, she would often complain of a stomach ache but we could never find any etiology for it. Through process of elimination and ruling out other causes, we figured out gluten was the culprit. So - gluten intolerance is real for some people.

That said, a lot of people equate "gluten free" with healthy, which isn't really the case (as you've pointed out). Clever marketers have done it again.

It's not harmful to themselves or others, and it's helped to create better options for those with medical issues around gluten.

Many of us thought it was a fad or a trend without knowing that a certain percentage actually are celiacs. I got right on that "cool trend" with my bread machine in 2000, only to be disappointed that "the trend" didn't equate with delicious bread that I had hoped for. Bread is kinda sad without gluten.

I recently was invited to dinner by someone who actually has celiac. I told him the same story as I am telling you, and he just nodded his head and replied that he doesn't eat bread or wheat or pasta, or... He was pretty understanding about it, and he's still my friend.

It's all good.

And I don't reject friends because of their food allergies, tolerances, preferences, cooking abilities, or decisions about whether to hunt for better recipes, either.

In 2000 I actually believed that gluten-free was some cutting-edge health food trend, in the same year I was given a bread machine.
Now I know better!

Can't it be, that we who thought it was a meaningless trend, made a little bit of progress for real celiacs? I sure hope so.

Sure, it's a fad, like yogurt, fiber, fermented foods, Omega-3 fatty acids, saggy pants, and bringing your own shopping bag. Agreed that increasing the availability of gluten-free foods, like those other fads (except saggy pants), has some general benefits to others. I take issue with restaurants and servers getting their noses out of joint because of requests for gluten-free options. I just think they should either offer it, or not. I also take issue with people getting huffy if they don't get their way in a restaurant. My partner has a serous nut allergy, a friend has a medical issue with gluten; both are adults about it when selecting their meals when eating out. Clearly, it's better when more people have more options, and it's a better place when people with whatever restrictions have options available to them. I disagree with calling the gluten free movement "bunk."

I've had some bread machine recipe failures, too, of the glutenous and non-glutenous sort. Your story was a fun addition, but not what I was responding to.

It was fun to read.