My spouse's sister struggled for years with gastrointestinal and other issues, and allergists could never figure it out. Eventually they had her on a soy-free, gluten-free diet that did the trick. She started reintegrating soy, so she thinks she's pinpointed it to gluten.
Gluten-free as a "trend" has been kind of a blessing and a curse to her, as far as restaurants go. Most restaurants either offer gluten-free options or gluten-free solutions = - but typically I don't think the kitchens go through a clean-glove policy like they would with, say, a peanut allergy - since most of the people who eat gluten-free are not allergic.
I've come to the realization I am gluten intolerant. Gluten is in everything!!! And even if the food says gluten free, many of the same plants, machines and conveyors do both gluten and gluten free production. So there's still a chance of trace gluten getting into the food source.
I've come to the realization I am gluten intolerant. Gluten is in everything!!! And even if the food says gluten free, many of the same plants, machines and conveyors do both gluten and gluten free production. So there's still a chance of trace gluten getting into the food source.
Do you consume bread without gluten, meaning with the proper flour: see above?
Not until recently. Wheat pasta and wheat flour don't sit well with me now, possibly only unless I mix them with corn flour. Rice, corn have not been a problem lately.
Weird. Why now? Either it's my age (possible), or something weird with the crops (hello, gmo?) is going on.
I quitted wheat bread because it gave me headaches and I switched to buckwheat bread and it's alright. Anything with refined white flour is bad for the health. I avoid the several cereal products in general.
My spouse's sister struggled for years with gastrointestinal and other issues, and allergists could never figure it out. Eventually they had her on a soy-free, gluten-free diet that did the trick. She started reintegrating soy, so she thinks she's pinpointed it to gluten.
I have a bit of a soy allergy. Eating a lot of it can result in itchy skin and really mess with my workout routines by causing issues with sense of balance. It's a very irritating feeling.
I quitted wheat bread because it gave me headaches and I switched to buckwheat bread and it's alright. Anything with refined white flour is bad for the health. I avoid the several cereal products in general.
I never eat white flour, and the whole wheat was doing the same to me (mild headache-y feel).
I quitted wheat bread because it gave me headaches and I switched to buckwheat bread and it's alright. Anything with refined white flour is bad for the health. I avoid the several cereal products in general.
I consume some buckwheat bread two or three times a month for lunch but never for breakfast because I can't stand mixing carbs sources: slow burning and fast burning. Since I eat fruits for breakfast so I stick to my fast burning carbs.
The more gluten, the better! Give me ALL THE GLUTEN!
In all seriousness, there is only one kind of breakfast cereal that I eat, and that is this blueberry variant from Axa that is supposed to be moderately healthy:
It's my lunch, most days.
But beyond that, I ceazed to be a cereal guy in my teens.
None of it is a problem for me. However, I try to loose weight and not gain it, so I eat as little to no sugar during the week, relegating it to the weekend, and finding a good variety of affordable sugar free products is hard. All these healthier and so-called "healthier" products, and sugar free and gluten free and soy free products, are all more expensive than their standard counter parts. Even skim milk has sugar in it (or "fat free" as some brands call it now).
I've come to the realization I am gluten intolerant. Gluten is in everything!!! And even if the food says gluten free, many of the same plants, machines and conveyors do both gluten and gluten free production. So there's still a chance of trace gluten getting into the food source.
Do you consume bread without gluten, meaning with the proper flour: see above?
I've cut out all bread (and pasta) other than (regular) 100% wheat bread. Which I eat in moderation for obvious reason. Though I may have to cut that out as well.
What I was saying is, even if it says gluten free it could contain traces of gluten because a company may make both gluten and gluten free products on the same assembly line.
None of it is a problem for me. However, I try to loose weight and not gain it, so I eat as little to no sugar during the week, relegating it to the weekend, and finding a good variety of affordable sugar free products is hard. All these healthier and so-called "healthier" products, and sugar free and gluten free and soy free products, are all more expensive than their standard counter parts. Even skim milk has sugar in it (or "fat free" as some brands call it now).
A word to the wise, if you want to loose weight, drop dairy products because it is filled with hormones designed for calves that turn people fat. The alternative is vegetable milk like almond or chestnut milk—I prepare some at home and it tastes delicious.
Not until recently. Wheat pasta and wheat flour don't sit well with me now, possibly only unless I mix them with corn flour. Rice, corn have not been a problem lately.
Weird. Why now? Either it's my age (possible), or something weird with the crops (hello, gmo?) is going on.
It's seems Ive become lactose intolerant too, which I thought was weird. I don't understand how I can go most of my life just fine, then suddenly these issues pop up.
Not until recently. Wheat pasta and wheat flour don't sit well with me now, possibly only unless I mix them with corn flour. Rice, corn have not been a problem lately.
Weird. Why now? Either it's my age (possible), or something weird with the crops (hello, gmo?) is going on.
It's seems Ive become lactose intolerant too, which I thought was weird. I don't understand how I can go most of my life just fine, then suddenly these issues pop up.
Beyond these diseases, the food industry is poisoning its own clients. This chemical food manufactured in factories is non-organic. Besides, the farmers working for the industry are responsible because they grow food with pesticides and chemicals. Modern wheat is so transformed that it has 42 chromosomes against 14 in the beginning. This modern wheat is a GMO product.
