Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Whole Wheat / Whole Grains
0

10 posts in this topic

I am very confused by something... how come we can eat gluten free whole grain products? wheat, barley, spelt.. etc are all grains.. so I am confused by what grains we CAN eat?? if something is gluten free whole grain whatever, than it's fine right???? :blink:

0

Share this post


Link to post
Share on other sites


Ads by Google:

All gluten comes from grains, but not all grains have gluten. Safe grains include corn, rice and quinoa.

0

Share this post


Link to post
Share on other sites

I'm going to give the long winded answer that lies behind peter's answer.

All "whole grain" means is that the grain has not been processed to remove the bran (shell-like covering for the grain) and germ (think of it as the yolk inside the egg). It doesn't say anything about gluten.

Gluten *technically* is the primary protein in any grass-family cereal grain. But not all glutens are the same. Wheat, barley, rye (and for some, oats) contain a gluten that, due to it's chemical composition, set off an autoimmune response in the gut. But the "glutens" in corn and rice, for instance, are different enough, chemically, that they do not do this. To use an outdated, but still good-enough, analogy - all those grains have keys, but not all of them fit the lock that triggers our immune response. Only the four that celiacs avoid have the key that fits in that lock.

Colloquially, the term gluten is used just for those four grains. But you need to be aware of the context in which the word gluten is being used. On a food label, you may well see "corn gluten", which is fine as it's the "technical" use of the word. But you might see "gluten-free" on a marketing label on the outside of a box, which refers to the colloquial term. (Though don't ever just go by that term - always, ALWAYS read the ingredients. Especially if you are avoiding oats.)

0

Share this post


Link to post
Share on other sites

All gluten comes from grains, but not all grains have gluten. Safe grains include corn, rice and quinoa.

Buckwheat (be sure it is 100% buckwheat), amaranth and teff are also gluten free.

0

Share this post


Link to post
Share on other sites

I am very confused by something... how come we can eat gluten free whole grain products? wheat, barley, spelt.. etc are all grains.. so I am confused by what grains we CAN eat?? if something is gluten free whole grain whatever, than it's fine right???? :blink:

Whole means unprocessed( ie it does not come packaged). Grains are grass seeds, all grass seeds have gluten(wheat, barley, rye, oates, corn, rice, millet, sorghum have gluten which is a mixture of proteins (prolamines). This site will explain things further. http://towncenterwellness.com/resources-products/gluten-free/what-is-gluten-sensitivityintoleranceceliac-disease/

0

Share this post


Link to post
Share on other sites




Whole means unprocessed( ie it does not come packaged). Grains are grass seeds, all grass seeds have gluten(wheat, barley, rye, oates, corn, rice, millet, sorghum have gluten which is a mixture of proteins (prolamines). This site will explain things further. http://towncenterwellness.com/resources-products/gluten-free/what-is-gluten-sensitivityintoleranceceliac-disease/

To be clear, corn, millet, sorghum, and rice are gluten-free, in that they do not have the specific protein that sets off the immune system in gluten-sensitive individuals. Other gluten-free grains include amaranth, buckwheat, quinoa, and teff (technically, buckwheat and some others are not considered grains, but seeds, as they do not come from the grass family).

As was stated, a whole grain is one which hasn't been processed to remove the germ or bran. Like a whole egg, as opposed to just the white part or the yoke.

<EDIT>

I checked that video, and it is quite misleading as to what grains contain the gluten we're concerned about. I would NOT recommend it.

0

Share this post


Link to post
Share on other sites

Perfect that explains everything, thx so much for all your answers!!! :D

0

Share this post


Link to post
Share on other sites

I am very confused by something... how come we can eat gluten free whole grain products? wheat, barley, spelt.. etc are all grains.. so I am confused by what grains we CAN eat?? if something is gluten free whole grain whatever, than it's fine right???? :blink:

Well, theres whole grain teff, corn, rice, and other gluten free grains. Not all grains have gluten- for example, buckwheat, quinoa, corn, teff, rice, millet and others are gluten free! Yes, buckwheat has a name that may put us off but it has no gluten... I think buckwheat is actually a seed! Its confusing at first but keep researching things and the fog of uncertainty will clear. :)

0

Share this post


Link to post
Share on other sites

So, buckwheat pancakes (as long as its 100%) are ok? How about whey, like whey protein powders? I saw on a list that both were ok, but I wanted to check with people here first. Thanks.

0

Share this post


Link to post
Share on other sites

Whey itself is a dairy product, and is gluten-free. Whey protein powders may contain other ingredients besides just whey.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,123
    • Total Posts
      919,495
  • Topics

  • Posts

    • Annual celiac antibody testing is, in my opinion (and based on what celiac researchers have published), is critical, especially for a 12 year old.  Life is going to get harder for her.  Peer pressure is huge (I have a 15 year old daughter), and remaining diet compliant can be tough.   In Dr. Fasano's, Gluten Freedom, he discusses a young patient who became ill in high school after being gluten free for years.  His parents were perplexed.  Dr. Fasano took the young man aside and he confessed that while on a date, he didn't want to bring up his celiac disease.  So, he ate pizza.  He was too embarrassed to tell his parents.   My daughter does not have celiac disease.  She was first tested two years ago.  Since she is symptom free, is not anemic and her other lab work is fine, we'll wait to test her in another year.  It all depends on the patient, but every few years, testing is recommended for all undiagnosed first-degree relatives.   It certainly sounds like your younger children should be screened.   I wish you both well!      
    • Perhaps you should consider asking for a GI referral.  You might just skip the blood tests and go directly to an endoscopy/biopsies while you are still consuming gluten.  It is the "gold" standard for a celiac diagnosis anyway!   Here's the deal with going gluten free.  You can do it.  It costs nothing, but you must give it six months or longer.  You'd need to think like a celiac, but it can be done!  I'll tell you my tale.  My hubby went gluten-free 15 years ago per the very poor advice of his GP/PCP and my allergist.  After a year of mistakes and learning, he got well.  It worked!  Thirteen years later, I was formally diagnosed.  (It was a shock as I was only anemic at the time.)  Hubby would be the first to say that I have had way more support from family, friends and medical.  I must say, it's nice to see those lab results.  It really helped me adhere to the diet in the beginning too.   So, you know your medical situation.  You must do what's best for you!   I hope you feel better soon!  
    • I'm sure going to have a long talk with my doctor.  Then I'll find a new one that will support me and make sure that my daughter and I both have the proper testing done yearly.  
    • also:  glutendude - i don't get it.  shouldn't it be glutenfreedude?  lolz i eat out few and far between.  most of the times i've been glutened it's been eating out.  this weekend i'm getting my bacon cheeseburger on at red robin  i always get my 'good' waitress - lucky, i guess, paula takes good care of me   and i will eat at bonefish but they have a limited 'safe' menu.  look for places that have the 'GiG'  training they know their stuff.  mellow mushroom, melting pot, california pizza kitchen, pf changs are all supposed to be trained that way.  they know to avoid cc and change their gloves, etc.  
    • I have Common variable immune deficiency (CVID) which has impaired my IgA and my IgG. I have infusions monthly for immunoglobulins. I had a blood test for celiac which showed negative however, I have nearly every celiac symptom. Everything else I have been tested for and believe me I have been tested. Kidneys, Gallbladder, emptying studies, and on and on have all been o.k.    I did go partially gluten free once a long while ago and I did feel better. I wonder if I just go gluten free if it would make a big difference. 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,161
    • Most Online
      1,763

    Newest Member
    Jashan8534
    Joined