The mission: Deep ketogenic eating everyday
The rules: Eat less than 20 net carbs per day and less than 15 net carbs at any one meal.
Other parameters: I will give myself up to 5 passes/exceptions throughout the 90 day period, but they cannot be used on consecutive days. These are not free-for-all days, but an allowance to take into account that perfection is not required.
Passes used: 5 of 5
Yesterday: 17 net carbs
Thanks for the link, Jean. Good stuff. I found this part particularly interesting as it seems to coincide with my own experience.
At this point, research has not confirmed that gluten is the culprit triggering the immune reaction as is the case with celiac disease. According to head researcher of the study, Dr. Armin Alaedini, “there is some ambiguity there, which is why we are referring to it as non-celiac wheat sensitivity for now.”
I said above that I was "wheat free as much as possible" for over 2 years. Well, that's not entirely true. Technically I wasn't eating wheat. I did, however, occasionally consume a component of wheat in my diet. Namely, the very component that is the buzz word for why people avoid wheat in the first place... gluten. In the first months of this WOE I was trying out a lot of recipes to try to find LC substitutes for old carby favs that I could no longer eat. The best pancake recipe that I came across was mostly mozzarella, cream cheese, and eggs -- but it did call for a 1/4c of vital wheat gluten. As it turned out my family likes those pancakes better than the flour based kind. They insist that I make a batch once a month (or thereabouts). I usually make a double batch as they refrigerate well (up to a week) and make for a quick breakfast.
I must admit that when I make these pancakes for my family I usually indulged in them myself, sometimes as my breakfast for 2 or 3 days in a row. But I also have to say that I don't appear to have any adverse reaction to those decidedly NOT gluten free pancakes. Perhaps it was a dose thing. Wraps may have a lot more gluten in them than my serving of 2 or 3 LC pancakes. IDK. What I do know is that I have no apparent problems with them as an occasional entrée in my WOE.
After discovering this recipe and finding that my family liked it so much the idea of putting a scoop of poison (to a celiac) into our breakfast did concern me. After all - gluten is the "boogie man" component of wheat and the namesake of why people avoid the nasty grain. So I did some searching about the topic online. I ran across a well written article that indicated there are other proteins in wheat that the body does not process well. Some of these proteins are new to us in their current form - brought about by cross breeding various types of wheat for a better yield. The wheat of today is not the wheat of old. In a nutshell, that article concluded that to a non-celiac who has issues with wheat... gluten may get the blame, but in reality the health issues could actually be a result of other components of wheat.
That gluten research I did was a long time ago and I did not keep the link to that article. So I can't back up what I just said with supporting documentation. So this is purely FYI. YMMV. Take it for what it is worth.