Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Wheat Bran - Try It - It's Great!

Candy

By Candy
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

w8in4dave Community Regular
w8in4dave
Posted

I know!! I am one that was posting "stuff" because I read it on the "internet" And by gosh you know!! If it is on the net it is true LOL .. Well not funny when it comes to this stuff .. Right? And yes mommida Sadly "The Dr. Said so" can be the Worst!! :( but not always :) 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


StephanieL Enthusiast
StephanieL
Posted

I am so very sorry, I thought it was candy that posted the link........  

 

So sorry Stephanie :) I apologize :)

It's all good :)

w8in4dave Community Regular
w8in4dave
Posted

It's all good :)

Aweeee thanks!  I do my best editing after I hit Post. Even thos I didn't catch that one ... LOL 

Candy Contributor
Candy
Posted
  • Author

Looks like you were never diagnosed with Celiac disease?  Just having the genes does not mean you have Celiac.  That might be why you can eat small amounts of wheat  and get away with it.

 

Even if the bran didn't have the protein Celiacs react to in it, the processing would certainly leave some. 

 I totally understand avoiding wheat as a deadly, brain shrinking,gut ripping substance for us pure intolerants. But I don't think wheat bran is "wheat". It doesn't taste like bread or anything else for that matter. It tastes like sawdust, albeit sweet ,sawdust-probably why most people avoid it.It's the outer dry skin on the wheat-I'm in love with it myself.Wheat bran has some of the B-vitamins Celiacs are lacking(like Thiamine,Riboflavin and Niacin),plus potassium ,protein and iron and the fiber we all need,but with no pain in the gut,at least for me.I'm in love with my new friend wheat bran..... I only eat a few tablespoons a week.I'll have Mom send you all funeral notices if it kills me,ha ha. 

Candy Contributor
Candy
Posted
  • Author

I've mixed wheat bran into my cereal and it gave me no "wheat" pain   ,and make me feel fuller longer.

I don't think it has wheat protein,since it's just the outer husk of the wheat and is not absorbed by the intestine.  I think wheat bran is a celiac's best friend  !  What do you think.

For that matter ,you can't make a loaf of bread with wheat bran,you know why? Because the bran has no stretchy ,puffy gluten ,like real wheat has.You can't knead bran,or make it rise..it doesn't puff up and you can't roll it , pull it and shape it into bread.It's just flat and dry like autumn leaves.So if you can't make a puffy loaf of wheat bread out of bran,then bran must not be glutinous like wheat is,therefore I shall eat some wheat bran weekly.

kareng Grand Master
kareng
Posted

For that matter ,you can't make a loaf of bread with wheat bran,you know why? Because the bran has no stretchy ,puffy gluten ,like real wheat has.You can't knead bran,or make it rise..it doesn't puff up and you can't roll it , pull it and shape it into bread.It's just flat and dry like autumn leaves.So if you can't make a puffy loaf of wheat bread out of bran,then bran must not be glutinous like wheat is,therefore I shall eat some wheat bran weekly.

For people like you, who do not have Celiac disease, its fine. Eat all the wheat parts you like. However, this is a website for people with Celiac disease - Celiac dot com. You can't expect us to get behind people eating wheat bran because 1 poster thinks its OK, even with some reputable links saying it contains gluten. As was explained, the processing likely leaves some accidental gluten in it.

If you are going to assert that it has no gluten, we need more proof than a non- Celiac can eat it.

w8in4dave Community Regular
w8in4dave
Posted

For that matter ,you can't make a loaf of bread with wheat bran,you know why? Because the bran has no stretchy ,puffy gluten ,like real wheat has.You can't knead bran,or make it rise..it doesn't puff up and you can't roll it , pull it and shape it into bread.It's just flat and dry like autumn leaves.So if you can't make a puffy loaf of wheat bread out of bran,then bran must not be glutinous like wheat is,therefore I shall eat some wheat bran weekly.

Just because you cannot make a loaf of bread with it doesn't mean it does not have Gluten in it. Add some yeast to it I am sure you could make bread with it. Have you ever heard of Bran Muffins? Won't see me eating it. 

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Celtic Queen Explorer
Celtic Queen
Posted

Candy, if you want to put your health at risk by eating wheat bran, that's your perogative.  If you aren't Celiac or gluten intolerant, it won't cause you any problems.  But if you are, it will do some damage to your system eventually. 

 

Personally I can find other ways to get fiber and B vitamins without the risk of cross contamination. 

 

As Kareng mentioned, this is a board for Celiacs and gluten intolerants, so you're not going to get a warm welcome here for suggesting that we eat wheat in any way, shape or form.

Scott Adams Grand Master
Scott Adams
Posted

Candy was banned for trolling--obviously there is no certified gluten-free wheat bran, and it is dangerous and irresponsible to promote it here to celiacs.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Atl222's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease...
    2. Scott Adams
      - Scott Adams replied to Aretaeus Cappadocia's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especia...
    3. Scott Adams
      - Scott Adams replied to wellthatsfun's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      1

      nothing has changed

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can t...
    4. Scott Adams
      - Scott Adams commented on knitty kitty's blog entry in Thiamine Thiamine Thiamine
      1

      About Celiac Remission

      This idea comes up often, but it’s important to separate theory from what’s actually supported by evidence. In celiac disease, the immune system does not “forget” gluten in a permanent or reliable way, even after long periods of avoidance, and the celiac genes do not turn off. While antibody levels (like tTG IgA) can normalize on a strict gluten-free diet an...
    5. Scott Adams
      - Scott Adams replied to TheDHhurts's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      need help understanding testing result for Naked Nutrition Creatine please

      Gluten testing is normally reported in ppm (parts per million), which is equivalent to mg/kg, not micrograms by itself. A result of <0.025 mcg only becomes meaningful if you know the sample size tested (for example, mcg per gram or per kg). If that value represents <0.025 mcg per gram, that would equal <25 ppm, which is above the gluten-free threshold...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,190
    • Most Online (within 30 mins)
      7,748
    Atl222
    Newest Member
    Atl222
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • trents
      Increased intraepithelial lymphocytes after 10 yrs gluten-free

      By trents · Posted

      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      Brown Rice Vinegar (organic) from Eden Foods is likely gluten free

      By Scott Adams · Posted

      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
    • Scott Adams
      nothing has changed

      By Scott Adams · Posted

      Seven months can still be early in celiac healing, especially if you were mostly asymptomatic to begin with—symptoms like low iron, vitamin D deficiency, nail changes, and hair issues often take much longer to improve because the gut needs time to recover before absorption normalizes. A tTG-IgA of 69 is not “low” in terms of immune activity, and it can take 12–24 months (sometimes longer) for antibodies and the intestinal lining to fully heal, particularly in teens and young adults. Eating gluten again to “test” things isn’t recommended and won’t give you clear answers—it’s far more likely to cause harm than clarity. Weight not changing is also very common in celiac and doesn’t rule anything out. Please know that your frustration and sadness matter; this adjustment is hard, and feeling stuck can really affect mental health. You deserve support, and if you can, reaching out to a GI dietitian or mental health professional familiar with chronic illness could really help you through this phase. This study indicates that a majority of celiacs don't recover until 5 years after diagnosis and starting a gluten-free diet: Mucosal recovery and mortality in adults with celiac disease after treatment with a gluten-free diet However, it's also possible that what the study really shows is the difficulty in maintaining a 100% gluten-free diet. I suspect that if you looked closely at the diets of those who did not recover within 2 years might be that their diets were not 100% gluten-free. Perhaps they ate out more often, or didn't understand all of the hidden ingredients where gluten can hide. Either way, it shows how difficult recovery from celiac disease can be for most people. According to this study: This article explores other causes of flattened villi:    
    • Scott Adams
      need help understanding testing result for Naked Nutrition Creatine please

      By Scott Adams · Posted

      Gluten testing is normally reported in ppm (parts per million), which is equivalent to mg/kg, not micrograms by itself. A result of <0.025 mcg only becomes meaningful if you know the sample size tested (for example, mcg per gram or per kg). If that value represents <0.025 mcg per gram, that would equal <25 ppm, which is above the gluten-free threshold; if it’s <0.025 mcg per kilogram, it would be extremely low and well within GF limits. Without the denominator, the result is incomplete. It’s reasonable to follow up with the company and ask them to confirm the result in ppm using a validated method (like ELISA R5)—that’s the standard used to assess gluten safety.
    • Scott Adams
      Medications

      By Scott Adams · Posted

      Medication sensitivity is very real for many people with celiac and other autoimmune conditions, and it’s frustrating when that’s brushed off. Even when a medication is technically gluten-free, fillers, dose changes, or how your nervous system reacts—especially with things like gabapentin—can cause paradoxical effects like feeling wired but exhausted. The fact that it helped bloating suggests it may be affecting gut–nerve signaling, which makes sense in the context of SIBO, but that doesn’t mean the side effects should be ignored. You’re carrying a heavy load right now with ongoing skin, eye, and neurological uncertainty, and living in that kind of limbo is exhausting on its own. It’s understandable to feel overwhelmed and discouraged when systems and providers don’t meet you where you are—your experience is valid, and continuing to advocate for yourself, even when it’s hard, really does matter. You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.