wheat free

[Novaboy]

Started using the Nutri Bullet to make green smoothies. Beacause I was having them for breakfast and eating better in general I one day realized that I had give up almost all breads, sugar and dairy without even trying. (Just a bit of milk in my tea or coffee).

I but no processed food or premade dinners with the exception of a frozen pizza maybe once a month. I felt better almost instantly. The Nutri Bullet smoothies are a fantastic way to get greens and fruit especially if you are like me and don't really eat that much fruit on it's own.

Shop well and make your own food. A bit more effort but worth it on so many levels.

 

[AlexDB9]

"Gluten Free" has had a little bit of a spillover effect: some of the products are also vegan friendly. I have no plans on going wheat free, no need as I don't have Celiac disease and years of eating vegan (the right way) eliminated serious health problems and left me extremely healthy.

 

[philip92]

I've never gone completely grain free. I have reduced it though to sprouted wheat bread only, and using gluten free rice flour pancakes to avoid wheat. I do notice if I indulge in white flour and refined wheat that I tend to have water retention and some fat put around my mid section. The hard part for me is eating enough carbs to bulk up and put on muscle mass without a little bit of sprouted grain bread from time to time.

 

[deleted916103]

wheat free?

I recommend you go gluten free. There s enough evidence to suggest that gluten (kind of protein) damaged your intestines. It creates damage to all intestines (regardless wheteher you are or not gluten intolerant. Those with Coelaic disease are intolernat, but do not think for a second that gluten does not irrevocably damage your intestines...it does. The food industry keeps it a secret and quite recently have started saying it is safe to eat gluten. Do not believe that bullshit.

 

[IL_Guy]

I know, totally. I can't tell you how many times I've had grilled chicken for breakfast, even salad.



Hell yes I can give up birthday cake. Its disgusting. There is absolutely no danger in going gluten free. With all of the GMO's they put in grains and dairy you are far more healthy without it.

The problem with "gluten free" is things like rice flour. That is just as unhealthy. I guess it depends on why you're doing it. If it's weight loss than the vast majority of gluten free stuff is off limits. If it's celiac then yes.

According to Dr Davis (wheat belly diet)

Consume rarely or never:

Gluten, which may be found in:
Gluten grains: barley, durum, einkorn, emmer, faro, kamut, rye, spelt, triticale/tricitum, wheat
Obvious foods containing gluten: wheat-based breads, pasta, noodles, cookies, cakes, pies, cupcakes, breakfast cereals, pancakes, waffles, pita
Other foods containing gluten: Baguettes, beignets, bran, brioche, bulgur, burrito, couscous, crepe, croutons, farina, focaccia, fu (gluten in Asian foods) gnocchi, graham flour, gravy, hydrolyzed vegetable protein, hydrolyzed wheat starch, matzo, modified food starch, orzo, panko breadcrumbs, ramen, roux (wheat-based sauce or thickener), rusk, seitan, semolina, soba noodles (mostly buckwheat, but usually also include wheat), strudel, tabbouleh, tart, textured vegetable protein, udon noodles, wheat germ, wraps, vital wheat gluten, wheat bran, wheat germ, wraps
Beverages containing gluten: ales, beers, lagers, Bloody Mary mixes, flavored coffees, herbal teas made with wheat/barley/malt, malt liquor, flavored teas, vodkas distilled from wheat (Absolut, Grey Goose, Ketel One, SKYY, Stolichnaya) or other gluten-containing grains (Belvedere, Finlandia, Van Gogh), wine coolers containing barley malt, whiskey distilled from wheat or barley (Jack Daniels, Bushmills, Jameson, etc.)
Breakfast cereals: Bran cereals (All Bran, Bran Buds, Raisin Bran), Corn flakes (Corn Flakes, Frosted Flakes, Crunchy Corn Bran), Cream of Wheat, Farina, granola cereals, “healthy” cereals (Smart Start, Special K, Grape Nuts, Trail Mix Crunch), Malt-O-Meal, muesli, mueslix, oat bran, oat cereals (Cheerios, Cracklin’ Oat Bran, Honey Bunches of Oats), oatmeal (if you’re severely gluten-intolerant – otherwise it’s a food to limit, see above), popped corn cereals (Corn Pops), puffed rice cereals (Rice Krispies)
Cheeses made with cultures that come in contact with bread: Blue cheese, cottage cheese (not all), Gorgonzola cheese, Roquefort
Coloring/fillers/texturizers/thickeners: artificial colors, artificial flavors, caramel coloring, caramel flavoring, dextrimaltose, emulsifiers, hydrolyzed vegetable protein, hydrolyzed wheat starch, maltodextrin, modified food starch, stabilizers, textured vegetable protein
Energy, protein, and meal replacement bars: Clif Bars, Gatorade Pre-Game Fuel Nutrition Bars, GNC Pro Performance Bars, Kashi GoLean bars, Power Bars, Slim-Fast meal bars
Fast food – where oil may be used to fry gluten-containing foods and cooking surfaces may be shared; also fast-food saurces, sausages, and burritos typically contain wheat or wheat-based ingredients
Meats: breaded meat/poultry/fish, canned meats, self-basting chicken, deli meats (luncheon meats, salami), ham, hamburger (if breadcrumbs are added), hot dogs, imitation bacon, imitation crabmeat, meatballs (if breadcrumbs are added),pepperoni, sausage, self-basting turkey
Sauces, salad dressings, condiments: Gravies thickened with wheat flour, ketchup, malt syrup, malt vinegar, marinades, miso, mustards containing wheat, salad dressings, soy sauce, teriyaki sauce
Seasonings: bacon bits (imitation), curry powder, seasoning mixes, taco seasoning
Snacks and desserts: cake frosting, candy bars, chewing gum (powdered coating), Chex mixes, corn chips, dried fruit (lightly coated with flour), dry roasted peanuts, fruit fillings with thickeners, jelly beans (not including Jelly Bellies and Starburst, which are okay), granola bars, ice cream (cookies and cream, Oreo Cookie, cookie dough, cheesecake, chocolate malt), ice cream cones, licorice, nut bars, pies, potato chips (including Pringles), roasted nuts, tiramisu, flavored tortilla chips, trail mixes
Soups: Bisques, broths, bouillon, canned soups, soup mixes, soup stocks and bases
Soy and vegetarian products: Veggie burgers (Boca Burgers, Gardenburgers, Morningstar Farms), vegetarian “chicken” strips, vegetarian chili, vegetarian hot dogs and sausages, vegetarian “scallops”, vegetarian “steaks”
Sweeteners: Barley malt, barley extract, dextrin and maltodextrin, malt, malt syrup, malt flavoring
Flours
Wheat flours (e.g. all-purpose flour, bread flour, pastry flour)
Cornstarch, potato starch, tapioca starch, or rice starch
Amaranth flour, teff flour, millet flour, chestnut flour, quinoa flour (excessive carbohydrate exposure – acceptable when limiting carbohydrate exposure may not be as important, e.g. for kids)
Unhealthy oils
Hydrogenated fat, trans fats – in margarine and in many processed foods
Polyunsaturated oils (especially corn, sunflower, safflower, grapeseed, cottonseed, soybean)
Fried foods, including fried meats. Minimize your exposure to high-temperature cooking; stay below 450 F (230 C)
Processed foods with multiple ingredients
Do not buy a processed or prepared food unless you can view the ingredients list as it may contain hidden gluten
Processed meats – e.g. bacon, pepperoni, salami, sausages – containing sodium nitrite
Gluten-free foods – specifically those made with cornstarch, rice starch, potato starch, or tapioca starch
Foods with artificial colorings and preservatives
Sweet foods
Dried fruit – figs, dates, prunes, raisins, cranberries (note that this is the advice in Wheat Belly; the Wheat Belly Cookbook allows dried fruit with no added sugar)
Sugary snacks – candies, ice cream, sherbet, fruit roll-ups, craisins, energy bars
Sugary fructose-rich sweeteners – agave syrup or nectar, honey, maple syrup, high-fructose corn syrup, sucrose
Sugar alcohols – mannitol, sorbitol, maltitol, etc. (erythritol and xylitol are okay)
Soft drinks, carbonated beverages
Sugary condiments – jellies, jams, preserves, ketchup (if contains sucrose or HFCS), chutney
Food packaging
Minimize exposure to bisphenol A (BPA), found in clear hard plastics with recycling code number 7 and in the resin lining of cans

Yup. And both charcoal and electric blankets cause cancer, as does your cell phone. It's just a fad, and any heavily credentialed person (read as "doctors") with half a brain and a way with words will capitalize on it. More importantly, there is very little consensus within the discipline of medicine about much of anything, particularly diet and exercise. The biggest problem with the "gluten-free-for-no-good-reason movement"--aside from completely mocking those of us who do it out of necessity by acting as tourists in the world of unfortunate biochemistry--is that, cross-culturally, it makes no sense. If all of this alleged research were correct, the rest of the developed world would have been hospitalized years ago. European populations, for example, thrive on gluten-containing foods and they don't appear to be ailing; many appear to be in better shape than we are.

 

[sizequeenNY]

Yup. And both charcoal and electric blankets cause cancer, as does your cell phone. It's just a fad, and any heavily credentialed person (read as "doctors") with half a brain and a way with words will capitalize on it. More importantly, there is very little consensus within the discipline of medicine about much of anything, particularly diet and exercise. The biggest problem with the "gluten-free-for-no-good-reason movement"--aside from completely mocking those of us who do it out of necessity by acting as tourists in the world of unfortunate biochemistry--is that, cross-culturally, it makes no sense. If all of this alleged research were correct, the rest of the developed world would have been hospitalized years ago. European populations, for example, thrive on gluten-containing foods and they don't appear to be ailing; many appear to be in better shape than we are.

If you check the OP, this thread is about who is on a wheat free diet, not your argument against it as an option

So now I get to tell you the many ways you are wrong

I have Celiac, it's an autoimmune disease. It is often hereditary, even family members who don't have celiac may have a wheat sensitivity. If I consume gluten or other foods that cause the body to react the same way as gluten, I have a malabsorption of vitamins and nutrients- it weakens the immune system, causing anemia and other disorders. Consuming gluten for someone with Celiac increases their risk of colon cancer by 500%. Giving me gluten is asking, hey sizequeenNY, is that baguette worth dying for?

There are more than people with Celiac who should be cautious with gluten and other foods that cause the body to react in the same way. Non celiac genetic relatives, anyone with arthritis, autism, diabetes, for example can benefit from a gluten free lifestyle. For anyone without a sensitivity, gluten should be consumed in moderation but it isn't because gluten is everywhere, obvious places like your bread to hidden places like salad dressing. The amount of gluten Americans consume in processed foods is beyond what is healthy for any person

If you understand that baking is science, you would understand that it is cheaper and easier for manufacturers to use high gluten flour because it gets to an end product more quickly

In Europe, there is less gluten in wheat than in the US. Gluten in moderation in a European diet is significantly different than an American. I could write a book as to why Europeans and Americans are in better shape, gluten is only part of it

AND THE BIGGEST GLUTEN FREE BRAND IS SCHAR, PS IT IS FROM EUROPE

I can go on and on as to why gluten is bad for some people but I won't. I'll leave it on this- the Health, Fitness and Bodybuilding area has been pleasant so far with a lot of useful information. If you can only contribute in a condescending tone then at least post links to support your argument(but in this case you can't because you are wrong

 

[IL_Guy]

If you check the OP, this thread is about who is on a wheat free diet, not your argument against it as an option

So now I get to tell you the many ways you are wrong

I have Celiac, it's an autoimmune disease. It is often hereditary, even family members who don't have celiac may have a wheat sensitivity. If I consume gluten or other foods that cause the body to react the same way as gluten, I have a malabsorption of vitamins and nutrients- it weakens the immune system, causing anemia and other disorders. Consuming gluten for someone with Celiac increases their risk of colon cancer by 500%. Giving me gluten is asking, hey sizequeenNY, is that baguette worth dying for?

There are more than people with Celiac who should be cautious with gluten and other foods that cause the body to react in the same way. Non celiac genetic relatives, anyone with arthritis, autism, diabetes, for example can benefit from a gluten free lifestyle. For anyone without a sensitivity, gluten should be consumed in moderation but it isn't because gluten is everywhere, obvious places like your bread to hidden places like salad dressing. The amount of gluten Americans consume in processed foods is beyond what is healthy for any person

If you understand that baking is science, you would understand that it is cheaper and easier for manufacturers to use high gluten flour because it gets to an end product more quickly

In Europe, there is less gluten in wheat than in the US. Gluten in moderation in a European diet is significantly different than an American. I could write a book as to why Europeans and Americans are in better shape, gluten is only part of it

AND THE BIGGEST GLUTEN FREE BRAND IS SCHAR, PS IT IS FROM EUROPE

I can go on and on as to why gluten is bad for some people but I won't. I'll leave it on this- the Health, Fitness and Bodybuilding area has been pleasant so far with a lot of useful information. If you can only contribute in a condescending tone then at least post links to support your argument(but in this case you can't because you are wrong

My tone isn't condescending in the least, but you are obviously hysterical, ill-informed, and unfit for civil conversation. It's funny. People don't loose their shit when you lie about them nearly as much as when you tell the truth. Enjoy the needless purgatory of a gluten-free lifestyle, and I wish you luck with the next fad that comes along. I'm sure whoever comes up with it will be happy to have such an enthusiastic acolyte, whose prose clearly gets away from her to such an extent she cannot even hear her own condescending and banshee-like tone.

 

[sizequeenNY]

My tone isn't condescending in the least, but you are obviously hysterical, ill-informed, and unfit for civil conversation. It's funny. People don't loose their shit when you lie about them nearly as much as when you tell the truth. Enjoy the needless purgatory of a gluten-free lifestyle, and I wish you luck with the next fad that comes along. I'm sure whoever comes up with it will be happy to have such an enthusiastic acolyte, whose prose clearly gets away from her to such an extent she cannot even hear her own condescending and banshee-like tone.

Yes celiac is not real

 

[hung9mike]

I was diagnosed as being allergic to wheat in 1982. So I've lived the experience of avoiding wheat long before it became trendy to do so.

That having been said: There's no point in avoiding wheat unless you know that there is a good medical reason for doing so. I like being able to breathe and to go to the bathroom like normal people do so I have to avoid wheat. Most people have little idea what's in their food and do not realize the variety of products that wheat appears in. Sure, it means cutting out breads and baked items, but that's only where it starts. It also means cutting out corn bread and rye bread as those grains are ordinarily mixed with wheat-- all pasta-- all pizza--- all pastries--- virtually all cookies--- all crackers and biscuits-- all cakes and anything with a pie shell-- most soups (wheat flour used as a thickener-- Campbell's Tomato Soup lights me up like a Christmas tree for that reason)-- many cereals-- many sauces (soy sauce, for instance) and gravies-- anything battered--- the list goes on and on. In short, if there's any chance that flour has been used as an ingredient in the item, that item is forbidden on a wheat-free diet. Those items are only safe if they specifically say that wheat is not an ingredient or are certified as gluten-free, and you're not going to find those items unless you make an effort to find them and you'll pay a premium for all of them. Wheat is so pervasive in the typical Western diet that a wheat-free diet is significantly more work and more limiting than most people can begin to imagine.

That's not to say I'm not grateful for all those who now avoid wheat for whatever reason because there is now a market for wheat- and gluten- free items that didn't exist before. In 1982 and for many years after, trust me, practically nothing existed and the few products that did tasted bad and looked even worse. (e.g., corn-based pasta. Absolutely horrible.) In the last few years, I've found gluten-free baking mixes that make outstanding pancakes, cookies, and breads. So I can now enjoy things that I've had to avoid for many years.

 

[twoton]

Revisiting the topic---I've been letting wheat creep back into the diet. Not in large amounts.
I'm not experiencing any ill effects the way I had previously. So either being wheat-free for about two months reset my system, or....

I was taking a heavy antibiotic for a short while, and started a probiotic pill at the same time to counteract stomach trouble from the antibiotic.

I had to stop the antibiotic because I wasn't tolerating it, but I stayed with the probiotic. Interestingly, I've not been bothered by the small amounts of wheat. I'm wondering if the two are connected.

 

[BulgeNine]

wheat has alot of healthy properties like high protein and fiber. I wouldnt ditch it unless you absolutely need to. The masculine greek statues molded after their proteges got their bodies from bread, barley, and fish. Of course exercise was important too along with lack of sugar consumption in that time period. I also assume their consumption of olive oil was good for their hair and skin.


http://en.wikipedia.org/wiki/Ancient_Greek_cuisine

 

[sizequeenNY]

wheat has alot of healthy properties like high protein and fiber. I wouldnt ditch it unless you absolutely need to. The masculine greek statues molded after their proteges got their bodies from bread, barley, and fish. Of course exercise was important too along with lack of sugar consumption in that time period. I also assume their consumption of olive oil was good for their hair and skin.


Ancient Greek cuisine - Wikipedia, the free encyclopedia

Wheat in Ancient Greece is different from wheat in modern Europe and wheat in modern Europe is different from wheat in the US. Processed foods in the US use more wheat products and by products, including higher gluten flour and msg. But you are right about not ditching it unless you need to

On olive oil- it is amazing for so many reasons and it isn't a fad like coconut oiil

 

[BulgeNine]

Wheat in Ancient Greece is different from wheat in modern Europe and wheat in modern Europe is different from wheat in the US. Processed foods in the US use more wheat products and by products, including higher gluten flour and msg. But you are right about not ditching it unless you need to

On olive oil- it is amazing for so many reasons and it isn't a fad like coconut oiil

yea no doubt that their food back then was fresh and pure without added shit. Its not fair that we live in a time where we still have to "hunt" for decent food in the aisles rawrrrr

 

[185248]

I used to wonder why the italians I did my apprenticeship with used to have their bread toasted at smoko times. So, being an inquisitive mind i asked why. They said it was because the bread bought in shops here had not been baked correctly. The bread is doughy and the grains were not baked or popped properly during baking.

Growing older, I've become wheat intollerant, but you know, if I toast supermarket bought bread, there does not seem to be a problem.

 

[twoton]

Wheat in Ancient Greece is different from

Thank you, sizequeen, for using 'different from' instead of 'different than.'

For all I know both are acceptable, but I really prefer from over than.

 

[dongalong]

I am wheat-free and lactose-free. After 4 months am getting used to it but haven't found a gluten-free bread that I enjoy so I have given up all bread in general.
I usually use coconut milk on gluten-free breakfast cereals and buy desserts based on rice and hemp milk.
I am in the process of detoxing heavy metals from my body (the natural way) so my naturopath advised that I should avoid wheat/dairy products to ease the burden on my liver.

 

[malakos]

I eat a lot of oatmeal

Oatmeal is yummy. :biggrin1:

And oats are the closest thing, taxanomically, one can come to wheat on the GF diet.

 

[coxslover]

I recently picked up Wheat Belly by Dr.William Davis and decided to give up wheat to see if I can lose my gut once and for all. I started April 1st, so I'm a brief 10 days into this. So far, I feel good other than a little early foggy headedness. It takes a lot more thought and mindfulness regarding eating, but that I believe is a good thing and part of the point here. I've been mostly vegetarian for about 4 years now, but I've recently brought back fish and eggs since this diet is limiting enough. I have no interest in bringing back meat or poultry though. I'm finding that my hunger had diminished and snacking isn't as necessary as before. I'm still feeling my way through this and am eager to continue. I feel for the people who cannot tolerate wheat yet I don't think I'm jumping on some new fad. I truly believe that most wheat and grains in our diet is unhealthy and I'm looking for optimum health and longevity. I'll update after a month and let you know how things are going. By the way, I've used a Nutri Ninja for my breakfast for years now and starting my day with raw, fresh vegetables, fruits, and unsweetened almond milk has probably made this transition easier. I highly recommend.

 

[halcyondays]

I did macrobiotics for about 5 years back in the 80s. It's wheat-free, but not grain-free. Ate a ton of brown rice, lots of fresh veggies and fruit in season, and smaller amounts of miso soup, tempeh, tofu and beans.

The benefit for me was eliminating dairy, sweets and highly processed foods. It was a revelation. All my emotional attachments to comfort foods were exposed. I never felt so good.

In the years since I've allowed small amounts of cheese and meat back into my diet. Whole wheat bread/pasta rejoined whole rice as primary carb source.

Dietary experiments have been worthwhile for me, but I've never been dogmatic about them. It's been about finding balance and moderation that fits my body.

 

[dongalong]

I went to a leaving party the other evenng and unfortunately there was only gluten containing food available, so I decided to eat it rather than stay hungry.
Having been mostly gluten free for several months, I clearly noticed its side effects - mainly the swollen stomach and bloated feeling even though the quantity of food wasn't excessive. It returned back to normal after 24 hours luckily.