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Scott Adams

News: Celiac.com: Gluten free

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Celiac.com Sponsor (A8):

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"And Zong says when gluten is cut out completely, your risk of chronic disease rises."

?

i bet most of us on here are healthier than the average person eating crappy gluten rich foods, eating our whole foods diets....

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"And Zong says when gluten is cut out completely, your risk of chronic disease rises."

?

i bet most of us on here are healthier than the average person eating crappy gluten rich foods, eating our whole foods diets....

Yeah sorta funny he states it is because your cutting out whole grains....many celiacs live off better grains...quinoa, amaranth, sorghum, etc. all have a better protein and nutritional profile then wheat....PLUS most wheat based products are made from bleached wheat flour which is missing most of its original nutritional benefits.....yeah complete BS post.  I think their studies are focusing on the idiots that buy the gluten-free processed crap that is mostly starches and sugars. IE why most celiacs eat better is we have to be our own little nutritionist and eat balanced diets and supplement. We are eating a medical diet to try to heal our body, not just eating to eat and eat gluten-free.

I do not eat any grains, I get my nutrients from nuts, seeds, greens, nutritional yeast, protein powders, and egg whites. Odd diet but it works for me. I have to supplement a few thing, but my mostly fat and protein diet works great for me. But everyone has to eat for the way their body is geared.


Diagnosed Issues
Celiac (Gluten Ataxia, and Villi Damage dia. 2014, Villi mostly healed on gluten-free diet 2017 confirmed by scope)
Ulcerative Colitis (Dia, 2017), ADHD, Bipolar, Asperger Syndrome (form of autism)
Allergies Corn, Whey
Sensitivities/Intolerances
Peanuts (resolved 2019), Cellulose Gel, Lactose, Soy, Yeast
Olives (Seems to have resolved or gone mostly away as of Jan, 2017), Sesame (Gone away as of June 2017, still slight Nausea)
Enzyme issues with digesting some foods I have to take Pancreatic Enzymes Since mine does not work right, additional food prep steps also
Low Tolerance for sugars and carbs (Glucose spikes and UC Flares)
Occupation Gluten Free Bakery, Paleo Based Chef/Food Catering

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