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Gluten Is Almost Everywhere....but Why?

naserian

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naserian Rookie
naserian
Posted

Since i wend gluten-free and i start pay more attention in what i eat i notice that gluten can be found in things that you could never expect it...but why??? I mean why it seems to be so needed as a pruduct and as an ingridient???People consume it in huge portions everyday and its not healthy at all for anyone..isn't it?Or its good but only for people who are not celiac or gluten intolerant/sensitive?

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eatmeat4good Enthusiast
eatmeat4good
Posted

It's cheap.

Farmer's are subsidized for it so it is solidly funded.

It works great as a filler and a thickener.

Old habits die hard.

We have nostalgic feelings for it because our mother's baked bread.

Baking is fun and represents love for family.

Agricultural researchers try to increase the gluten content of the wheat grain and they have been very successful.

It is addicting -- Gluten is the Opiate of the Masses.

It has been believed to be healthy food for thousands of years.

Under this burden, the nutritional content becomes irrelevant.

Juliebove Rising Star
Juliebove
Posted

Gluten isn't necessarily bad for people who do not have celiac or a gluten allergy. I have neither. I don't consume a lot of it because my daughter can't have it. So I bring very little of it into the house. Mainly prepared foods. And I might order a sandwich in a restaurant. It doesn't adversely affect me.

But you are right. It is everywhere!

Skylark Collaborator
Skylark
Posted

Nutritionists say that whole wheat is healthy for people who can tolerate it. There are plenty of studies demonstrating the positive long-term health effects of eating whole grains. Thing is, modern wheat has been bred to contain a lot more gluten and I've always wondered whether that has been part of the cause of the explosion of celiac disease.

White flour is just a filler. It's so poor in nutrition it has to be enriched or people who eat a lot of it can get rickets or beriberi, and the high glycemic index contributes to development of type II diabetes. It's cheap, keeps well (since it's essentially non-nutritious), and makes a nice texture when added to food so it gets used a lot.

cahill Collaborator
cahill
Posted

It is addicting -- Gluten is the Opiate of the Masses.

I know for me this was true. I know that 2 of my children refuse to go gluten free even when faced with medical evidence they would be healthier with out it.The only reason is because of their addiction to gluten .

Some normal logical people become almost insane with facing going gluten free. Sounds like addition to me.

We become addicted to gluten there for we become addicted to food. And food becomes our drug of choice instead of just sustenance for our body.

domesticactivist Collaborator
domesticactivist
Posted

In addition to being cheap filler due to subsidies, it has properties that give foods certain desired textures.

Grains are great for storage, too. Historically, once grains came about they made people in general less healthy, but they also allowed them to survive (as a population) in times of famine. We then went and made those the basis of our diet long term, which was a bad collective decision, IMO.

I just found this post last night and thought it was a good read on the subject:

Open Original Shared Link

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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