Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


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

Why Is Everybody So Much Into "whole Wheat"


dream77

Recommended Posts

dream77 Apprentice

I am recently a little confused.

The more research I do the more I realise that glutne is probably effecting people even those who ar not proven celaic in bad ways and yet the market is so so "wheat centric"

Everything is marked with whole wheat and I do not see the gluten free increasing in the gluten free aisles.

Why do people in general have a whole wheat thing that it is packed with nutrients..

I've also been curious about how sorghum flours compare with wheat flours wrt protein and carbs. (I do have atendency to get higher sugar levels)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Little Northern Bakehouse
Holidaily Brewing Co.



Celiac.com Sponsor (A8-M):
Daura Damm


no-more-muffins Apprentice

My only idea about the whole wheat craze is that eating refined flour and simple carbs aren't as healthy as eating the whole grain. I agree with you though that wheat is definitely making a LOT of people sick. Our country is way too dependent on wheat. As anyone who is trying not to eat it knows, it is in EVERYTHING.

I hope to see more gluten free stuff appearing on shelves, and I do believe that things are shifting veeeeery slowly.

RESO Apprentice

The general public has been trained to think that whole wheat means healthy. The thing is, whole grains, as opposed to processed grains, are what is healthy (if you're not allergic of course ;), and whole wheat does not necessarily mean whole grain. Don't worry, fellow non-gluten eaters, about getting whole grains into your diet, because brown rice is considered whole grain (I believe quinoa is also considered whole grain, not 100% sure, but it also is a complete protein).

I don't know why gluten free has not expanded on the store shelves, but I will gripe that most gluten free bread and pastas are ridiculously expensive - c'mon, it's mostly made from rice, and rice is cheap....(jumping off soapbox, lol).

My take on the reason more people are becoming gluten intolerant is because manufacturers are adding extra gluten to bread and such (it makes the texture more chewy, etc.), and our stomachs are reacting negatively. Just my two cents.

Archived

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


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      130,282
    • Most Online (within 30 mins)
      7,748

    Neup
    Newest Member
    Neup
    Joined

  • Celiac.com Sponsor (A20):
    Daura Damm


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX



  • Who's Online (See full list)

    • There are no registered users currently online

  • Celiac.com Sponsor (A21):
    Food for Life



  • Upcoming Events

  • Posts

    • Dora77
      Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get the typical celiac reactions, which makes it really hard to know when (or if) I’ve been glutened. But for the past year, I’ve been the most strict with my diet, and that’s also when a bunch of new issues started. I eat completely glutenfree, never eat out, dont eat food that says „may contain gluten“.   Current Health...
    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any...
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like...
    • lmemsm
      Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it.  What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond.  So, it's making it very hard to find safe replacements.  I was buying teff flour at nuts.com and they no longer carry it.  I noticed Naturevibe has teff and soy flour.  However, I can't get a response as to whether their flours are safe for someone with celiac.  Can't get a response from Aldi if their peas are safe for someone with celiac either.  I know Bob's Red Mill has teff flour but was hoping to get a large quantity. ...
    • chrish42
      All I can say is this site is great!
×
×
  • Create New...