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Long Term Neg Affects Of Limiting Gluten


lancpa

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lancpa Rookie

HI IM' new to this site. I have eaten very little gluten for about 5 years and now strive to eat no rice corn, vinegar and limited dairy. I have had a blood test that showed all my minerals were okay except iron is low, despite eating 5 servings of meat a day and taking multiple supplements of egg protein and chlorella. I've been battling with all my endocrine system and been dx and treated through natural medicine for thyroid anemia adrenal deficency, hypothalmus deficiency liver congestion, low blood pressure. thank god for my nutritionist. I'm down to eating only meat, fruit and veggies with no sauces, dressings and I worry about the long term affects of cutting off chunks of the food pyramid. Any thoughts on any of this would be great


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queenofhearts Explorer

In my opinion, your diet sounds about as healthy as they come! So long as you are not having trouble keeping your weight stable, & are buying high-quality meats, & getting a good balance of protein & complex carbs, you are way ahead of the game. I would try to include some vegetable sources of oils, like avocado, & nuts if tolerable, & eat fish as well as red meat.

Ursa Major Collaborator

The truth is, that NOBODY needs any grains at all to be healthy, and the food pyramid is a hoax. Your diet sounds very much like mine, and I don't believe I am missing any essential nutrients. Keep doing what you're doing, the way you eat will definitely not impact your health negatively.

lancpa Rookie

thanks queen and ursula, that reassures me that these newer issues are more related to the stress my body went through pre dx and diet changes. I've been reading this site alot today and it makes me feel not so alone and more committed to not breaking down and eating the pastries and candy that people bring into the office. My chiropractor/nutritinist uses muscle testing to id and treat each symptom, and he is often able to relieve some of the symptoms but either not completly or a new one shows up soon after. Over all I'm better but not good and I feel a bit on the roller coaster with constant set backs. he resolved the thyroid and hypoglycemia but now emerges the adrenals, anemia and low blood pressure. those are improving and now he is hopeful that treating the hypothymus will impact on everything. So nice to find a group of people who have been there. really.

jerseyangel Proficient

You eat very similar to the way I do! I don't tolerate grains well, so I avoid them.

In fact, since I identified and removed grains, legumes, dairy and coconut from my diet, I've been feeling better than I have in a very long time.

I second everything Ursula and Leah said :)

KrisT Explorer

The healthiest humans on earth are the hunter-gatherers and all they eat are meat, fruits, and vegetables. They have virtually no grains in their diet. Although there aren't very many hunter-gatherer tribes left, and that's why us humans are so unhealthy! Go figure... we did this to ourselves by evolving into a more intelligent species.

Your diet is much healthier than mine! And mine is healthier than most.

daffadilly Apprentice
The truth is, that NOBODY needs any grains at all to be healthy, and the food pyramid is a hoax. Your diet sounds very much like mine, and I don't believe I am missing any essential nutrients. Keep doing what you're doing, the way you eat will definitely not impact your health negatively.

AMEN


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lancpa Rookie

My diet is great except the occassional bloopers and slips and your all motivating me to be more thorough and careful. thanks very much

loraleena Contributor

The food pyramid is bad for you! The emphasis on grains is not good. It is gov. run propaganda designed to line the pockets of the diff. food industries.

Nancym Enthusiast

What nutrient is in wheat, barley or any other grain that you can't get elsewhere? (I'll cheat and tell you: None) What grains provide is a cheap source of calories. That's why it has become such a staple.

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    • Scott Adams
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    • Scott Adams
      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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