Gluten-Free Diets - Separating the Wheat from the Chat

How common is gluten sensitivity? Are there benefits of gluten? Why does the medical profession explicitly advise against people who suspect they might be gluten intolerant from just going on a gluten-free diet?



Image credit: Melissa Askew / Unsplash.

[stevet]

My wife is gluten sensitive; does not have celiac disease. Through experiments ( on ourselves ), we found a wheat that is from ancient wheat, prior to massive hybridization / genetic modification: Einkorn wheat flour. She can tolerate it. There are ancient wheat grains being grown now as well. This may help some viewers.

[NutritionFactsOrg]

This week’s most popular video covered why people who think they may be gluten sensitive should NOT just go on a gluten-free diet.

[lisanloves]

Another interesting video :) I occasionally eat gluten containing foods. I don't have any problem with it. Gluten free diets are sometimes a disguise for low carb diets, and this is a dangerous way to go. There are plenty of whole plant foods one can eat to stay gluten free if desired, such as fruits, starchy veggies, rice, quinoa, lentils, beans, corn, nuts and seeds.

[lmargaret]

For thousands of years wheat was grown for quality -- you had to grow your own and if you are going to do all that work you might as well "save the best for last". That phrase basically means hold the best grains for the end and instead of eating them -- plant them!! So the best of the crop was always planted out. The best tasting got grown out. This also covers productivity as well. If something tasted great, but there wasn't anything to save because of low production those traits did not get passed on. Now wheat and any other food crop grown commercially is selected based totally on profit. If something is extremely productive it does not matter if it tastes good, or if it even causes an allergic reaction. It is grown without anyone having a choice in the matter. Genetics is extremely complex and in the course of selecting for wheats that are harder to remove from the stalks - this increases productivity - other more desirable wheat traits we as consumers benefit from are lost. Another trait selected for in commercial wheat production is very very hard grain so that it will not become damaged by machine harvesting. Another trait is lower fats as this is what will cause the wheat to spoil eventually and is also the reason the germ is removed from the wheat. Selecting for germ that is easily removed is another layer of genetic loss. Wheats used to be selected for high germ and oils because both of these lead to fantastic flavor and nutrition. Oh and the wheat needs to be very very short. The shorter the stalks the less fertilizing is needed to get the wheat crop. And then those short stalks have to be good to go through the machines.. another layer of selection. All this amounts to a genetic loss in flavor, quality, and a lot of unknowns like food allergies and nutrition loss. 

The same is true for commercial varieties of corn. Corn fed cattle suffer from untold diseases that the industry isn't exactly required to admit to - and a lot of these health issues in both dairy and meat cattle can be traced directly to the corn. 

It all goes back to that old saying "You are what you eat"

[reiyas]

I took out gluten (and grains) from my diet over 2 years ago. After 6 months, I was off all my bipolar medication. After 1 year, my hypothyroid and fibromyalgia corrected itself. Reintroduction of gluten/wheat put me in the ER, so I think I'll just stay gluten free. It's much nicer than the $600 a month in medication + unwanted side effects that make me semi-disabled. My gut flora is perfectly fine, but then again I avoid processed gluten free foods for the most part and stick with whole, plant-based foods.

[peterfaber]

I have gluten sensitivity. I removed all gluten and bloating in the end of pretty much every day stopped. Also I'm completely free from light astma I occasionally used to have. And I have tried gluten products again every now and then but the bloating a couple of hours later always happens. But 1 slice of bread occasionally doesn't seem to have much effect. However, 1 slice of bread every day does start to give effects after a week.

I tested this a lot.

I used to eat 6 slices of whole grain bread a day. But it's just not agreeing with me anymore. And maybe it never did, I had astma in my teens. It got less after that but remembering those days, I also ate less bread. In my teens I easilly ate 10 slices of whole grain bread per day.

[franzb]

it might be due to GMO gluten products and not necessarily just wheat wheat.

[PotatoStrong]

Love gluten. Bread is an important part of human history. Respect it.

[tuanphanthanh]

any body advise on white flour is it ok to eat, as long as i eat enough vegie and fruit for mineral lost in white flour ?

[williampayne]

do you even consider that it is common practice to use round up (gmo) on wheat?

[kladinvermont]

Almost a year ago, I switched to a naturopathic doctor, who had me take a very thorough blood test. The results came back that I have a gluten & fructose intolerance. So, since then, I've avoided gluten & most fruits; which may sound nuts since I'm a vegan, I do take a Vitamin B, B12 & D supplement.
But I feel so much better now. I no longer have acid reflux, or GI discomforts, I've lost weight easily, my cholesterol has dropped by 80 points and counting, and my blood pressure has dropped too. Over the course of the year, I have eaten a bagel once, and another time a plum, from a tree growing in my yard, both times I had a terrible GI reaction. My doctor said it was OK to try these things from time to time, as a reminder of why, I'm avoiding gluten & fructose. This may not be for everyone, but it certainly has worked wonders for me.

[benevolentbrood]

Glad I'm not sensitive to wheat lol I could eat pasta all day and whole wheat bread or white bread all day long and I have sometimes and I feel amazing on wheat absolutely amazing I really wish everyone could feel so good eating wheat it's so tasty.

[vegetablepolice]

I just assume I'm sensitive to gluten lol.  I should actually test it one day.  If I do, I think I'll go all in and eat seitan which is basically pure wheat gluten ;)

[ninjanerdstudent]

I love gluten, and I shall continue eating it.

[nancylemus]

What are your thoughts on Spirulina?

[songbirdmedows]

If you do not have a sensitivity to gluten. Is it OK to eat oil free gluten meats made with vital wheat gluten at home on a plant-based diet?

[megas]

I'm avoiding most wheat but it's the fructans that are the problem for me. Celiac test was negative.

[BrooklynHudson]

I am unmistakably sensitive to hybridized, modern wheat, which has been manipulated for higher crop yield and is produced with a considerably higher gluten content than heirloom or ancient wheat like spelt or einkorn and overly processed. If I eat modern wheat, I am itchy within about 20 minutes and covered in eczema within 24 hours. If I use a whole grain, heirloom flour, or if I buy a bread made with these ancient grains, I have no issue with moderate, reasonable consumption (say, a sandwich once or twice per week).  

[Fluffy_Fishy]

Have you ever looked at the Gluten Casein free diet links with autism? It is an interesting subject, especially as it seems to affect the developing brain far more than an adult.

[jeanneamato]

I have digestive issues when I eat wheat products in this country but not when I visit Italy. Hmmm