Beware of the "gluten free" food products
Submitted by Musicians and H... on Tue, 02/07/2012 - 10:18All grains contain gluten, not just wheat, barley, rye and oats. So beware of the "gluten free" food products.
Nutritionist Micki Rose lifts the lid on why stopping wheat, rye and barley may not be enough to avoid gluten.
If you’re diagnosed coeliac but still feel unwell, failed a coeliac test but know gluten affects you, or simply suspect that certain grains, and not just the obvious ones, don’t suit you, listen up.
There is gluten in ALL grains, not just wheat, rye and barley and avoiding just these ‘traditional’ gluten grains may not be enough. A lot of people are as yet undiagnosed coeliacs – only about 10-15% are currently diagnosed according to Coeliac UK – but some experts reckon many more could have Non-Coeliac Gluten Sensitivity [NCGS]. You can even have both.
http://www.foodsmatter.com/digestive_conditions_coeliac/glut...
I have seen people gradually progress through this table, becoming intolerant to one after another grain almost in order of the level of gluten found.
You might be surprised to see corn as the second highest gluten grain in percentage terms. Most gluten free substitute foods use corn (also called maize) flour which is why I think many non-suspecting gluten-sensitives get worse when they turn to these kind of convenience foods.
Corn has been shown in several research studies to cause inflammatory reactions in gluten sensitives, to raise SIgA immune antibody levels and maize antibodies have been found in gut disorder patients suffering with CD, Crohn’s and ulcerative colitis.(12)
Other studies have shown that people unexpectedly (to the researchers) reacted to grain prolamines other than gliadin.(13) This goes to show that we don’t know as much as we think or should about gluten in grains and the way our bodies respond to them. Just because we have focused on gliadin doesn’t mean that is the only problem going on. I suspect there is a lot more on this to be discovered yet.
Continued...
http://www.foodsmatter.com/digestive_conditions_coeliac/glut...
Thanks a lot.
Did not know rice had some gluten?
/Mike
Front Fell Off
http://www.youtube.com/watch?v=WcU4t6zRAKg
Rice
Rice has very little gluten, but apparently enough to be a problem for some individuals.
Everything the government touches turns to mud...expensive mud.
Gluten Free Foods?
Come on, man! We've got Statewide races running today. No time for foodtalk.
alan laney
Yes, sir, you're the boss!
I liked it. I feel there's room here for item like this. If you don't want to read it, don't click on it.
BTW, I'm not a gluten expert, but I'm almost certain rice doesn't have it...or buckwheat(technically not a grain but rich in carbs and fiber)
Very interesting article
Recently I listened to a doctor on a similar subject for my continuing education. He talked about this, also, and traced the problems to GMO foods. Hybridized, GM grains are why more and more people are becoming reactive to these things. Rather disconcerting because it means our food supply is becoming more and more unsafe!
Thanks for sharing.
Healthnut4freedom
The lip of truth shall be established forever: but a lying tongue is but for a moment...Lying lips are abomination to the LORD: but they that deal truly are His delight. Prov 12:19,22
You're welcome. And I agree.
You're welcome. And I agree. Something is up if more and more people are becoming more and more sensitive to things as we go on. She mentions the possibility that peoples' livers are so inundated with toxins these days, that they are not providing enough enzymes to properly break down glutens etc. Whatever is going on, it is disconcerting.
Everything the government touches turns to mud...expensive mud.
It's not the gluten
I met a couple that just returned from Spain. Guess what, NO problems with "gluten" in the food or for that matter the meat that they consumed while they stayed there.
Their doctor is amazed at what they had told her. She has a "gluten" intolerance and he has issues digesting meat. Someone had told them that it is something else and to try these foods while in Europe, they did and no problems, so it is in fact something else, something WE add to the food and meat in our country.
Your guess is as good as mine
"No army can stop an idea whose time has come"
You know, when I was in
You know, when I was in Germany, I felt better than I ever have before or since. I agree that there is something going on. Supposedly our GMO wheat etc. have much higher gluten content than those in other countries. But, there are many celiacs and NCGS's in Europe and the UK. Many of the "gluten free" beers come from Spain, Belgium, the UK and Germany. So who knows...
Everything the government touches turns to mud...expensive mud.
As a newly GF person
I've been studying gluten intolerance / celiac for the last 3 months or so. The type of protein (gluten) that bothers those with celiac or ncgi is gliadin, which is found in wheat, rye, barley, spelt, and generally cross-contaminated into oats also.
In addition, from what I gather on the celiac forums, there is something called 'wheat starch' in the EU that is allegedly 'safe' for those with celiac, but many people react badly to it.
Gliaden is one type of gluten and it is only in wheat
Gliaden is one type of gluten and it is only in wheat. Rye, barley and spelt contain glutens other gliadin, as do sorghum, corn, millet and rice .
Everything the government touches turns to mud...expensive mud.
Bump
Bump
Everything the government touches turns to mud...expensive mud.
I am sensitive to gluten and eat alot of gluten free products
but they are all made of rice and rice bran. Rice has no gluten in it.
"A living Constitution is a dead one" -Ron Paul
Now
the only thing you have to worry about GMO. Especially with the corn. If it isn't one thing it another.
Rice does have gluten in it
Rice does have gluten in it, and that's the type if falsehood that this article is challenging. Rice has the lowest amount on the chart, but people can become sensitive to it.
Again, did you click through and actually read the article? I suggest reading it. I tried to post the entire text on here, but it got wonky.
Everything the government touches turns to mud...expensive mud.
I saw that.
But I've researched rice and gluten many many times and that is the only website I've seen that says rice has gluten in it.
This is from Wiki
"The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from gluten."
"A living Constitution is a dead one" -Ron Paul
Again, that's the type if falsehood that this article
Again, that's the type if falsehood that this article is challenging. Some of you are arguing semantics.
And yet again, do you actually read the entire article??
Everything the government touches turns to mud...expensive mud.
Yes I read the whole article but you're gonna have
to give me some facts to back this up. Does this guy have any sources? Any test results? I'm not gonna believe this lone guy saying "rice has gluten" with no proof or sources while every other reputable source says it doesn't. Sorry.
"A living Constitution is a dead one" -Ron Paul
First off, this guy is a gal.
First off, this guy is a gal. So much for thorough reading.
Second, she discuses her clinical findings in the article and throughout the site. I suggest taking more time to study and digest the information rather than being so quick to want to fuss about it.
Third, I posted this for your benefit and the benefit of others, not for myself. If you're not interesting in considering it, fine. If you want to jump off a bridge, that's fine too. The information filled in a missing piece of the puzzle for me. My hopes are that it might do the same for others who got worse after starting to consume "gluten free" foods and couldn't figure out what was going on.
Everything the government touches turns to mud...expensive mud.
ITs not the same kind of
ITs not the same kind of gluten, so it does not have the same effects. I can't eat wheat but am completely fine with other grains.
Did you actually click on the link and read the entire article?
Did you actually click on the link and read the entire article? Yes, the type of gluten in each grain is different, however they may all have negative effects on some people. Just because something does not effect you, that does not mean it can not effect other individuals.
And, just because the other glutens don't effect you negatively now, does not mean they won't in the future if you keep consuming them...
Everything the government touches turns to mud...expensive mud.
Absolutely right.
My spouse is a doctor. I recommend the book Gut and Psychology Syndrome or go to the GAPS website for more information.
Gut and Psychology Syndrome
I just ordered the book. Thank you.
Everything the government touches turns to mud...expensive mud.
Can you post the actual link?
Can you post the actual link? I'm coming up with all sorts of GAPS sites. Thank you.
Everything the government touches turns to mud...expensive mud.
Anything that says "Free" in it - is usually bad for you
Free houses
Free credit
Free money
Gluten Free
Fat Free
Trans Fat Free
"It does not take a majority to prevail but rather an irate, tireless minority keen on setting brushfires of freedom in the minds of men."
--Samuel Adams
Please vote this up. People
Please vote this up. People need to get this info.
Everything the government touches turns to mud...expensive mud.