Wheat Free?

Just about a year ago I saw my doctor for my annual exam and he yelled at me. My weight, cholesterol, blood pressure, and blood sugar were all up.

He said I needed to go on a low-carb diet. After research, I started on the Atkins regimen. After 3 months I had lost 30 pounds (down to ~ 170) and everything else is in normal range now.

I cut way back on several of the things I really like, like breads, pasta, potatoes, etc. So I eat those in moderation and I'm keeping my weight down.

I don't have any allergies so gluten-free is not my focus, but I buy low-carb foods. I have to scour the market for those, but they are getting a little more plentiful. I get low-carb tortillas, breads, crackers, etc now. Its important to note that wheat is an ingredient in hundreds if not thousands of foods, and so is corn syrup (a big hidden sugar). CHECK TO INGREDIENT LABELS!

naturist wrote:

Pangaea Ron wrote:
Many products are non-GF that would surprise you: Ketchup, soy sauce, sweet potato fries, BBQ sauce, teriyaki sauce, so the labeling is a good thing. I need to take eye glasses to the grocery store now.

Yeah, Ron, but soy sauce and teriyaki sauce are NOT NORMALLY GLUTEN FREE as they are made partly from fermented wheat. While there are gluten free versions of these two, they are not the norm.

While wheat, rye, and barley are ubiquitous in the american diet (all three contain gluten) making it a challenge for folks who have trouble with gluten, there are alternatives. A number of companies make flour from gains other than these, it takes some learning to adapt or find recipes for them. My daughter is off gluten, it causes raging migraines when she eats it. We've substituted combinations of rice flour, quinoa flour, and are experimenting with amaranth flour in some things.

Very true, but many are not aware of the source of many of our foods. I have begun to add rye to my diet (Finnish Knackebrod crackers from non-GMO rye) that my system does seem to tolerate well. You're right, it's a learning process.

Pangaea Ron wrote:
Many products are non-GF that would surprise you: Ketchup, soy sauce, sweet potato fries, BBQ sauce, teriyaki sauce, so the labeling is a good thing. I need to take eye glasses to the grocery store now.

Yeah, Ron, but soy sauce and teriyaki sauce are NOT NORMALLY GLUTEN FREE as they are made partly from fermented wheat. While there are gluten free versions of these two, they are not the norm.

While wheat, rye, and barley are ubiquitous in the american diet (all three contain gluten) making it a challenge for folks who have trouble with gluten, there are alternatives. A number of companies make flour from gains other than these, it takes some learning to adapt or find recipes for them. My daughter is off gluten, it causes raging migraines when she eats it. We've substituted combinations of rice flour, quinoa flour, and are experimenting with amaranth flour in some things.

My wife and I eat gluten-free as I am allergic to wheat (non-Celiac). Changing my diet has transformed how my body processes food. A good book about the issue is "Wheat Belly" which suggests that ancient wheat had 14 genes, and new wheat has 4,200 genes. . . what can go wrong? The book is a bit anecdotal and alarmist, but has good information.

We have not had a problem finding something to eat in restaurants or at the grocery store, although I have threatened to tackle someone walking down an aisle with a French Baguette. I have actually found a GF baguette that is great.

I use almond flour for all-purpose flour, crushed Rice Chex for panko or bread crumbs. Omission is a good GF beer, and all Vodka is fine for me (although there is controversy).

As BigDogger mentioned above, many people try to substitute GF items for non-GF items that are high calorie. We have found that we eat less pasta and bread. Many products are non-GF that would surprise you: Ketchup, soy sauce, sweet potato fries, BBQ sauce, teriyaki sauce, so the labeling is a good thing. I need to take eye glasses to the grocery store now.

If we don't make money we don't survive and that is businesses bottom line too. Marketing companies are in business to make money and to do that they have to make money for their clients.

There are a few people that are Gluten intolerant or allergic (http://www.celiaccentral.org/celiac-disease/facts-and-figures/according to the celiac foundation about 1% of the population) and celebrities (which many people don't realize have writers preparing their talking points) are touting the benefits of going gluten free. Among all the hubbub there is some basis in fact.

"Study suggests nutrient decline in garden crops over the last 50 years"
“It is much more reliable to look at average changes in the group rather than in individual foods, due to uncertainties in the 1950 and 1999 values,” Davis said. “Considered as a group, we found that six out of 13 nutrients showed apparently reliable declines between 1950 and 1999.”
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Gluten intolerance has gone up with the change in the molecular structure of the wheat.

Depending which end of the age spectrum you are on it may make no difference.

Nothing ventured nothing gained, reducing wheat products in our diet could provide some individuals improved health. So thought I would see what others experiences with going wheat free vs gluten free are?

Bottom line it is a pure simple mathematical equation:

If calories consumed are greater than those expended the result is weight gain.

Gluten free is basically a scam if you do not have an allergy to gluten. Do a little research and you will find that many gluten free products substitute higher calorie ingredients for wheat, hence becoming gluten free and yet higher in calories. Other products trumpet "gluten free" when they never would have had gluten in the first place. Jelly beans, ice cream and chocolate bars are all gluten free, yet don't constitute a healthy diet. For the majority of people, you can get all the benefits of a gluten free diet by simply cutting way down on the amount of bread you eat. Bread is a major source of empty calories in the average American's diet. It is also very tasty, so I personally prefer the have my occasional burger and pizza and exercise it off.

I love pasta so that is a challenge. Just found this link to 11 Gluten-Free Asian Noodles. Has any one prepared these in their RV?

http://www.thekitchn.com/glutenfree-asian-noodles-121367

Also love fried food, I know the worst. But just fried fish with oat flour I made in my food processor from oats and it turned out pretty good.

Yes,the wife is on the Gluten Free diet as are two of our adult daughters. The available amount of Gluten Free products are getting bigger all of the time.

I thought that lots of stuff is being advertised as gluten free.
bumpy

There are plenty of contradicting studies on the affect of grain products on BP, and other health risks such as heart disease and diabetes. My opinion based on going to cardiac rehab and listening to several diabetes seminars with my wife is to avoid all grains, especially if they are white, eliminate sugar based items which includes corn. Beans for the most part are good. Avoidance may be very difficult for many. All things in moderation.