Gluten-free diet should not be eaten by people who are not coeliac, say scientists
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http://www.telegraph.co.uk/science/...say-scientists/ |
We live in an idiotic world.
Jean |
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Or as little as not at all. Observational studies are treated like they're gold. We don't have 20 year double-blind studies after all, to show long term effects of various interventions. All we have are a continually increasing list of protocols that seem to reverse or at least put type 2 diabetes into remission within months or sometimes even weeks. Idiotic is right, diabetes as a gluten deficiency disease is going nowhere fast, no plausibility here. |
It increased the risk of diabetes only because people replaced the gluten grainy foods with other grainy foods that were even worse. Try no grainy foods. How is whole grain supposed to be "good for the heart" anyway? The heart is fueled by saturated fat. It doesn't use whole grains for anything. Grains can be inflammatory so can help mess up the blood vessels leading to the heart. That, good for heart? Huh?
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I suppose they would make me, with a gluten sensitivity, eat those hearthealthywholegrains, and tell me I was imagining the resulting stomach-on-fire effect.
Celiacs do have health problems, but it is from their challenged digestion; not a lack of whole grains! What, the fact that you have celiac changed your genetic profile so you don't NEED those whole grains anymore, like everyone else so much does... This is PR thinking, not science. |
Gluten-free diets are a dangerous sham
Hmmm, okay. I get google pushing me articles "of interest" on my phone every day, and I often look at them as many actually are of interest. But this past week I have been pushed articles about the heinous dangers of gluten-free diets every day, popping up all over the place on numerous websites as everyone seems to want to jump on the bandwagon. Examples:
http://nypost.com/2017/05/03/gluten...dangerous-sham/ Quote:
or: http://www.telegraph.co.uk/science/...say-scientists/ Quote:
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I've seen so many articles about this pushed to me this week I was surprised no one else had mentioned it. One more bit of "evidence" our friends and family can shove at us to yell us how we are killing ourselves! :D |
I don't think these "scientists" live in the real world. No grains at all helps my bg stay lower. Of course, the ADA would say I really need healthywholegrains. :nono:
My husband gave up breads at home to help me & found out it helped him. He's not diabetic, nor does he have celiac disease, but he quickly noticed that eating bready things constipated him. He'd been struggling with that for most of his life & simply not eating breads & adding a little more fat has helped him so much. |
Anyone looked at Dr. Steven Gundry's new book "The Plant Paradox" that just came out? The bran of whole grains is full of lectins, which are proteins put there by the plant to discourage you from eating it by making you sick. If one must insist on eating grains, white flour/rice is actually better due to less lectins. Who would have known? And I highly recommend the book. It's excellent for how to fix the gut microbiome and get rid of inflammation.
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When you think about it, maybe that's why civilized man began milling the grains and removing the husks.
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Don't blame the scientists, blame the idiots interpreting the science (poorly trained, biased science reporters). From what I read it was because the gluten-free products were worse in terms of starches and sugars than the things they're replacing.
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l'm celiac and thus must necessarily eat gluten free. I remember when I first got a solid diagnosis in 2009, I thought all the gluten free goodies starting to appear in the marketplace were incredible because when my mother was diagnosed celiac in 1967, there was absolutely nothing in the way of gluten free or even gluten identified foods available to her. She had to eat a purely natural food diet, nothing processed, and gluten was hidden in all sort of food items such as mayonnaise and ice cream! However, what I soon found out was that the "gluten free" foods (processed things, more specifically pastry/cookie type things) actually made me sicker than the "real" gluten foods. It was all the starches and sugars, and I've learned I can't eat any of that stuff, nor can I handle other grains (especially corn). Perhaps it's those lectins mentioned above. The bad thing is how much of a "fad" eating gluten free has become, with the result that many people don't take it all that seriously, like it's just a diet and weight loss type fad but they don't always realize gluten can make certain people very sick. I was in a restaurant recently and asked about a gluten free menu. What I was handed was a "gluten reduced" menu. Yikes, the ignorance out there about gluten is astounding.
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I have not been diagnosed as celiac but I can't eat gluten containing products without getting sick. Just because the official medical establishment hasn't identified something as a bona fide "disease" doesn't mean that the person suffering doesn't have a bona fide problem. I eat a diet of single ingredient "natural" foods. Gluten, dairy, soy (and other legumes), eggs, chicken and beef are the foods I can not eat. I don't need a doctor's stamp of approval to know the difference between having a life and never being able to leave the house. I did get testing done at Enterolab to determine these sensitivities and following the results of that testing I have greatly improved my health. Lots of doctors would dismiss Enterolab tests as being not bona fida also but conventional medicine was not able to help me at all and Enterolab combined with my own research did. So be it. Most of us here know that doctors are not the best resource for all health problems.
Jean |
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Something I learned from the above mentioned book by Dr. Gundry is that all these foods either contain harmful lectins if plants or if animal/bird product raised conventionally were fed them (corn, soy etc.) so that the harmful lectins are incorporated into their bodies, eggs, milk etc. Grains, legumes (includes peanuts/cashews as well as beans/soy) and members of the nightshade family (potato, eggplant, tomato, peppers, goji berry etc.) seem to be the big time offenders when it comes to toxic lectins as well as products of animals fed these things. Since reading that book I've been working hard at cleaning up my eating in ways I had never realized before could be problematic like products from animals better fed (unfortunately $$ but how much $ is one's health worth?) and ditching peanut butter, tomatoes, etc. My dad had problems with tomatoes when I was a kid. He assumed it was the acidity. Maybe, but now I realize it could be the lectins. |
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As is typical with these types of newspaper health related articles they never provide an actual reference to the research. But if we could see the relevant publication I wouldn't mind betting that the scientists involved have links to the grain industry. The grain industry is starting to get nervous about consumers shunning their products. Low carbers are hurting their sales but so is the anti-gluten brigade. This newspaper article is just a fight-back attempt. The headline could just as easily have read: "Low Carb Diets should not be eaten by people who are not carbohydrate intolerant" (or to paraphrase, Even though you are healthy today please keep eating our 'healthy' grains until metabolic mayhem takes over and prevents you because in the meantime our sales department needs you to keep buying our products) But I doubt we will ever see that headline because they will never want to admit that there is actually such a thing as carbohydrate intolerance. |
Yeah. I now recognize Propaganda better, from whatever source.
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