Gluten Free

[HFWR]

There are proteins other than gluten in wheat, and, for that matter, one can be allergic to wheat, but not specifically sensitive to gluten.

I don't have any discernible problems with wheat products, but I think the focus on eating grains, whole or otherwise, is wrong-headed.

 

[eytonxav]

There are people with celiac and gluten intolerances that don't even know it. DW suffered for years with digestive issues before discovering she had celiac. Its not a joke for these folks, but if you don't have any of those afflictions, it probably makes no difference to you. Still much better to eat natural non-processed foods.

 

[Tadpole]

Well, I just did my weekly lunch out with hubby (DH). Wendy burger and small frosty. I will die yet a day or two earlier.

 

[Zuma]

I know a couple of people with celiac disorder. Gluten is poison to them. They love the anti-gluten fad because it's greatly expanded their food choices.

+1. My younger brother was diagnosed with celiac disorder over 20 years ago and the current fad has benefited him with much broader labeling in the grocery stores. As others have mentioned, restaurants are pretty much off limits.

 

[LinCella]

Only a small percentage of people have trouble with gluten. I feel it's just a new $$$$$ fad for people who are not affected.

 

[audreyh1]

There are proteins other than gluten in wheat, and, for that matter, one can be allergic to wheat, but not specifically sensitive to gluten.

I don't have any discernible problems with wheat products, but I think the focus on eating grains, whole or otherwise, is wrong-headed.

Consumer Reports came out with a rather scathing article criticizing the "gluten-free" food fad. And many of their points were appropriate.

But then they kind of went off the deep end by emphasizing how important it was to get nutrients and fiber from whole wheat grains. As if wheat were essential, and the only source of certain nutrients and fiber. Bunk.

They were also afraid that people would be eating too much rice, and a lot of the US rice supply is high in arsenic. A person can be careful in their rice sources.

 

[Walt34]

I bought pineapple juice at Haggen and they had a sign that said "Gluten Free"

People are so crazy now with marketing.

After seeing that, I tricked my wife by pointing to the bottled water and saying "wow, gluten free water"!

I've been dealing with celiac disease for going on 30 years now. It isn't that bad for me but I've gotten good at reading ingredients lists. Some people are seriously sensitive and can go into anaphylactic shock with even a whiff of it. But I'm glad that for whatever reason there are more gluten-free foods out there. It had been something like 20-25 years since I'd eaten a pizza or piece of chocolate cake. Sometimes the little things are more appreciated if they're rare.

Re the labels of gluten free, it isn't always obvious what does or does not have wheat flour in it. Who would think that ALL of Campbell's soups have wheat in them? At least I haven't found one (that I like) that doesn't.

Ketchup? Yup. Seriously, I've seen ketchup with flour in it, I guess as a thickener. A lot of boxed rice does too, including just about all of the Uncle Ben's brand, which I used to eat a lot of. Again, I haven't seen one (that I like) that doesn't. Most of the others do too for at least some of their products so I'm limited there.

McCormick spice packages, such as for beef stew, seemingly all have wheat in them too. I had no idea until I started reading the labels.

There are many other examples.

So, silly as it may seem at times if one doesn't have to deal with the issue, there is good reason for the marketers to slap a big "Gluten Free!" sticker on their box. There's a good chance I will be their customer at least once in a while. And the others, such as McCormick and Uncle Bens, have lost me forever.

 

[haha]

I also have celiac, and I think that if I were to grouse about all the marketing of low fat foods, or complain about food labels that state ingredients, it would make as much sense as people who do not benefit from gluten-free foods complaining about them being available, or complaining that some people who have not been diagnosed with celiac are buying these foods. Your taxes are not paying for them, so I don't see the problem. Except maybe they make a handy target for folks who are running short on other pet peeves

Ha

 

[bld999]

I agree, Ha, and if non celiac affected diners actually feel good laying off gluten then more power to them.

Makes me want to go out and buy a new Ford

@Walt34: some of the boutique pizza joints have perfected a non gluten crust that allows some safe indulgence, maybe give one a try.

 

[imoldernu]

Improving lives through technology....

The reason that "gluten free" foods were able to come to market in great quantities and record time, was the invention of the electronic gluten strainer.

The previous improvement in nutrition quality, through organic foods took longer, because of the federal regulations:

The USDA National Organic Program (NOP) defines organic as follows:

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.

It took a little longer to convert farmers in SA countries to comply with the regulations... as in organic bananas.... because of rules like this:

Converting land to organic status is a three-year process. There is a two-year conversion process consisting of building up the fertility of the land. Produce grown in the first year cannot be stated as organic. In the second year produce may be stated as “In Conversion”. It is not until the third year that produce may be stated as fully organic. Soil and natural fertility building are important parts of organic farming.

The invention of the "calorie magnet" promises to revolutionize the health and fitness programs that currently are the best that current science can promise. Watch for news on this little known advanced technology.

 

[Walt34]

@Walt34: some of the boutique pizza joints have perfected a non gluten crust that allows some safe indulgence, maybe give one a try.

Oh, yes, I have!

And Betty Crocker makes a good GF chocolate cake mix. Unfortunately, both have just as many calories as before so I have to minimize intake of both.

 

[outdoorgirl02]

I've had celiac for about 4 years and am so thankful for the awareness and availability of gluten free options in stores and restaurants now.

I agree that a lot of companies smack on the g-free label for marketing purposes only. Even though it is silly, it still helps spread awareness for those of us who need g-free.

 

[sengsational]

Wheat has been part of brewed soy sauce for at roughly 1000 years.

Ha

true, but I wonder if the wheat they used had closer to 14 chromosomes as opposed to the 42 we have now. All those instructions mean more goofy proteins.

There are people with celiac and gluten intolerances that don't even know it. DW suffered for years with digestive issues before discovering she had celiac. Its not a joke for these folks, but if you don't have any of those afflictions, it probably makes no difference to you. Still much better to eat natural non-processed foods.

Lots of people are getting diagnosed with non-celiac gluten sensitivity now. It manifests in a whole bunch of ways.

Only a small percentage of people have trouble with gluten. I feel it's just a new $$$$$ fad for people who are not affected.

the small percent reported had a lot to do with a narrow, crummy test that checked for only one thing. Cyrex checks for 24!

Consumer Reports came out with a rather scathing article criticizing the "gluten-free" food fad. And many of their points were appropriate.

But then they kind of went off the deep end by emphasizing how important it was to get nutrients and fiber from whole wheat grains. As if wheat were essential, and the only source of certain nutrients and fiber. Bunk.

They were also afraid that people would be eating too much rice, and a lot of the US rice supply is high in arsenic. A person can be careful in their rice sources.

I like CU for some stuff, but you're right, when it comes to issues like this, they seem married to the status quo. The message to avoid processed GF stuff is sound, but to sing the praises for wheat? No. If you are looking down the barrel of thousands of nukes from the USSR, lots of storable grain looks like a great idea to solve a macro problem. Eating fresh is a supply chain nightmare, but it is by far the healthiest way to eat.

 

[Meadbh]

For any of you celiacs who may be visiting Vancouver Island....

Last week I had lunch at The Wild Poppy, a gluten free restaurant and bakery in Ladysmith, BC. I'm not a celiac, but my friend is, to the extent that cross contamination in the kitchen makes her ill. The food was excellent and the bread was light, spongy and delicious.

https://www.facebook.com/pages/Wild-Poppy-Bistro/281703711967723

 

[audreyh1]

And low-carb, too.

I agree that for most people who aren't trying to manage celiac disease, gluten-free is another trend that's not really going to make them thinner and better-looking. A friend from HS made an interesting observation, though: she doesn't have celiac disease but claims that she feels much better on a gluten-free or low-gluten diet. When she went on a trip to Slovenia, she found that the baked goods there didn't aggravate her system like the ones here. Count me among the Food Conspiracy Theorists if you will, but I wouldn't be surprised if it were due to less processing and simpler ingredients in the food in Slovenia.

Yeah, I have to laugh at the proliferation of "No High-Fructose Corn Syrup!" and "No Trans Fats!" labels from manufacturers who quietly started using those ingredients years ago and are now removing them. It's not that they were doing anything wrong before, mind you, just that customer preferences have changed. Sure.

Some attribute this to the genetic engineering that has gone into US wheat versus the original grain. 42 chromosomes compared to the original 14. Might be something to that!

 

[HFWR]

I also have celiac, and I think that if I were to grouse about all the marketing of low fat foods, or complain about food labels that state ingredients, it would make as much sense as people who do not benefit from gluten-free foods complaining about them being available, or complaining that some people who have not been diagnosed with celiac are buying these foods. Your taxes are not paying for them, so I don't see the problem. Except maybe they make a handy target for folks who are running short on other pet peeves

Ha

I have no shortage of pet peeves!

The problems I see with much of the advertising for organic, gluten-free, low-fat, etc. is that it's usually misleading as to the health "benefits". Food allergies are nothing to sneeze at, pun intended, but too many of the supposed health benefits not specific to food allergies are, in a word, bunk, and the advertisers know it...

 

[eytonxav]

@Walt34: some of the boutique pizza joints have perfected a non gluten crust that allows some safe indulgence, maybe give one a try.

This could be a problem unless the pizza is prepared and cooked in gluten free oven. It can't be considered gluten free unless the preparation facility is also certified as gluten free. When you are highly sensitive, such cross contamination can cause issues.

 

[bld999]

This could be a problem unless the pizza is prepared and cooked in gluten free oven. It can't be considered gluten free unless the preparation facility is also certified as gluten free. When you are highly sensitive, such cross contamination can cause issues.

Good point. It's quite a variable disease, and what one person can tolerate, another can't. The pizza joint in my neighborhood will bake it "on the bricks" or off, you choose, but even that may be not enough isolation for some.

 

[haha]

I have no shortage of pet peeves!

The problems I see with much of the advertising for organic, gluten-free, low-fat, etc. is that it's usually misleading as to the health "benefits". Food allergies are nothing to sneeze at, pun intended, but too many of the supposed health benefits not specific to food allergies are, in a word, bunk, and the advertisers know it...

Well, I understand what you are saying. But since when is advertising and commercial speech supposed to be scientific truth?

Are cosmetics marketed to keep skin young really doing that? Does anyone really expect them too?

Ha

 

[MichaelB]

From the NYT http://well.blogs.nytimes.com/2015/...taken-for-celiac-disease-contain-gluten/?_r=0

Last year, doctors at Columbia University found that people with celiac disease frequently use probiotic supplements, but that those who take these products tend to experience more symptoms of the disease than those who do not.

Now these experts say they may know why: More than half of the top-selling probiotic supplements they analyzed contained gluten, a protein found in wheat, barley and rye that is harmful to people with celiac disease. The authors of the study found gluten in probiotic supplements that carried “gluten-free” claims on their labels, and they discovered that the most expensive supplements were just as likely to contain gluten as the cheapest products.

 

[Amethyst]

Diet fads, books, etc. seem like somebody is trying to convince me that I don't really feel as good as I "should" feel, and it's because of something I'm eating (gluten, for instance), or not eating (like the coconut products I mentioned earlier).

So, what is the "ideal" way to feel, that we all should aspire to?

Amethyst

 

[Jackanory]

After reading WheatBelly early last year, I decided to avoid wheat for a protracted period. If I don't feel like cooking, there's a bunch of 'gluten free' items sitting in the freezer waiting to be zapped. Last month I tried Udi's Italian Sausage Lasagna -- pretty good IMO.

 

[eytonxav]

So, what is the "ideal" way to feel, that we all should aspire to?

Amethyst

This reminds of the the phrase, if you have to ask how much it costs, you can't afford it.

Any how, as I get older, I wish I knew how I should feel, but 15 years ago did feel better than the present.

 

[misanman]

I can't imagine feeling any better than I do on an ongoing basis and I eat pretty much whatever I want - just limited quantities so as not to gain weight.

Sent from my HTC6500LVW using Early Retirement Forum mobile app

 

[sirion]

My daughter has a serious wheat allergy. It's a blessing in disguise for us that gluten free has become a fad. That said, we focus on whole foods, fruits and veggies, lean meats, and grains like rice and oats. GF is no big deal and it's kept our eating healthier than many families because mass produced pizza and chicken nuggets are not options.