I would like to see if I could go without grains for several weeks to see what difference it makes. Just not sure I can do that. That doc that wroth the book "Belly Fat" said you have to stop eat wheat, barley, oats and rye. None of those, as I understand it, are GMO grains, but they are over-hybridized grains so that they contain high gluten. I bought Einchorn wheat products recently and they are not hybidized and are not GMO and contain no gluten. So I think I will wean myself off of these grains by using those products a little while I try to do this.
Jeannon, it is amazing to go without wheat for awhile. In fact it feels so good I rarely touch the stuff any longer.
YES wheat is a HUGE GMO problem food. Health problems in America have skyrocketed from these GMO wheats, especially when added to the other dietary outrages embraced in the 1980's.
For that "fill" try corn pastas or any of the alternatives that are out there. True there is a learning curve involved but it is not that hard. Just order the burger without the bun! It can be done....
There is a HUGE body of knowledge out there of ways to get stuffed without wheat... so to speak.
Many restaurants have gluten free menus (never much choice however). Good health food stores will carry a HUGE variety of foods that are gluten free and just as deadly chocolate as anything you can buy in a regular grocery. A good grocery store will carry stuff in their freezers as well.
You will be surprised at how much there is available once you begin to explore.
I think the term has come to be used to be sort of generic term to include two things: recombinant DNA, gene splicing and gene insertion into plants, and modification of a plant over hundreds of years by modified over thousands of years by human selection and cross-breeding, that is to say, hybridization. Wheat has been changed into a plant that is now high in glyoden, something like that, and that is what makes it high gluten, by this method.
I usually think of GMO as like corn and soy and alfafa and some sugar beets and some sugar cane. Those plants have had their basic genetic structure modified by recombinant DNA technology.
"...wheat, barley, oats and rye. None of those, as I understand it, are GMO grains, but they are over-hybridized grains so that they contain high gluten."
Again I see you making incorrect statements in your comments! You need to research this a little further JEANNON before you make a general statement like that. To correct you I will use a simple cut & paste statement from the University of Chicago (I know, probably not the best source given its location [!] but it was quick to find & concise for this reply and there are many others out there saying the same/similar things) -
A large body of scientific evidence accumulated over more than 15 years has proven that oats are completely safe for the vast majority of celiac patients. Oats are not related to gluten-containing grains such as wheat, barley and rye. They don't contain gluten, but rather proteins called avenins that are non-toxic and tolerated by most celiacs (perhaps less than 1% of celiac patients show a reaction to a large amount of oats in their diets). Oats can be in a celiac's diet provided they are selected from sources that guarantee a lack of contamination by wheat, rye or barley. Some who add oats to their diet may experience GI symptoms. This may actually be a result of the increased fiber that oats provide instead of a reaction to the oats themselves.
Some non-scientific sources will say that avenin is "a type of gluten" that is different to the type of gluten you find in wheat, rye, barley and triticale but they are speaking to the layman so essentially the above is correct.
Oh, and of course, I'm talking about pure organic oats which are usually from heritage stock (in my country at least).
I've personally cut the other grains out of my general diet and I haven't had bread, pasta or any other processed grain product in my house for years. Occasionally though while out I will buy the odd organic bread sandwich for lunch if I'm caught short & there's no alternative. My body seems to handle this "occasional slip-up" quite well as I've never had any "noticeable" symptoms of grain intolerance
Having a father who was a naturopath always helped :)
8 comments:
tony is THE man, for herbal remedies. love that man!
I would like to see if I could go without grains for several weeks to see what difference it makes. Just not sure I can do that.
That doc that wroth the book "Belly Fat" said you have to stop eat wheat, barley, oats and rye. None of those, as I understand it, are GMO grains, but they are over-hybridized grains so that they contain high gluten. I bought Einchorn wheat products recently and they are not hybidized and are not GMO and contain no gluten. So I think I will wean myself off of these grains by using those products a little while I try to do this.
Jeannon, it is amazing to go without wheat for awhile. In fact it feels so good I rarely touch the stuff any longer.
YES wheat is a HUGE GMO problem food. Health problems in America have skyrocketed from these GMO wheats, especially when added to the other dietary outrages embraced in the 1980's.
For that "fill" try corn pastas or any of the alternatives that are out there. True there is a learning curve involved but it is not that hard. Just order the burger without the bun! It can be done....
There is a HUGE body of knowledge out there of ways to get stuffed without wheat... so to speak.
Many restaurants have gluten free menus (never much choice however). Good health food stores will carry a HUGE variety of foods that are gluten free and just as deadly chocolate as anything you can buy in a regular grocery. A good grocery store will carry stuff in their freezers as well.
You will be surprised at how much there is available once you begin to explore.
Good luck!
I think the term has come to be used to be sort of generic term to include two things: recombinant DNA, gene splicing and gene insertion into plants, and modification of a plant over hundreds of years by
modified over thousands of years by human selection and cross-breeding, that is to say, hybridization. Wheat has been changed into a plant that is now high in glyoden, something like that, and that is what makes it high gluten, by this method.
I usually think of GMO as like corn and soy and alfafa and some sugar beets and some sugar cane. Those plants have had their basic genetic structure modified by recombinant DNA technology.
Gluten-free breads contain a lot of grains, brown rice, tapioca starch, etc. Might as well eat jelly beans.
There's something called Paleo bread. I haven't looked into it -- only because it costs $10 a loaf.
"...wheat, barley, oats and rye. None of those, as I understand it, are GMO grains, but they are over-hybridized grains so that they contain high gluten."
Again I see you making incorrect statements in your comments! You need to research this a little further JEANNON before you make a general statement like that. To correct you I will use a simple cut & paste statement from the University of Chicago (I know, probably not the best source given its location [!] but it was quick to find & concise for this reply and there are many others out there saying the same/similar things) -
A large body of scientific evidence accumulated over more than 15 years has proven that oats are completely safe for the vast majority of celiac patients. Oats are not related to gluten-containing grains such as wheat, barley and rye. They don't contain gluten, but rather proteins called avenins that are non-toxic and tolerated by most celiacs (perhaps less than 1% of celiac patients show a reaction to a large amount of oats in their diets). Oats can be in a celiac's diet provided they are selected from sources that guarantee a lack of contamination by wheat, rye or barley. Some who add oats to their diet may experience GI symptoms. This may actually be a result of the increased fiber that oats provide instead of a reaction to the oats themselves.
Some non-scientific sources will say that avenin is "a type of gluten" that is different to the type of gluten you find in wheat, rye, barley and triticale but they are speaking to the layman so essentially the above is correct.
You're welcome ;)
Oh, and of course, I'm talking about pure organic oats which are usually from heritage stock (in my country at least).
I've personally cut the other grains out of my general diet and I haven't had bread, pasta or any other processed grain product in my house for years. Occasionally though while out I will buy the odd organic bread sandwich for lunch if I'm caught short & there's no alternative. My body seems to handle this "occasional slip-up" quite well as I've never had any "noticeable" symptoms of grain intolerance
Having a father who was a naturopath always helped :)
Lucky for me my digestive system just crashed about two weeks ago... i can't eat anything without suffering greatly.
Tony's information is like a God-send at the moment... at least i know i can repair the damage. It was looking pretty bleak, i don't mind saying.
Another way of looking at it is this is the best thing that could have happened to me at this time.
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