Originally Posted by JEY100
Phytates...to say nothing about lectins
These are factors which are so important, and completely ignored by the mainstream of nutrition. They have no concept at all of anti-nutrients
. They honestly think “that which does not kill us makes us stronger.”
I have read a lot of interesting information about this, especially about the bio-availability. There’s detectable nutrients in so many foods which turn out to be not bio-available
once they are consumed. Just like Calories In/Calories Out, such “science” mistakes what they discover, in isolation, in the lab, simply does not translate inside the complex biology of an actual body.
I think about how my gluten free journey began: I never ate very much gluten, carb count-wise; a bite of something here, a low carb wrap there. I would have said my digestion was stellar, especially when I added probiotics. It took the concurrence of a snug pair of pants and a low carb wrap for lunch for me to notice that my abdomen was puffing out; to the point where I had to unbutton the pants.
Before, overweight and wearing baggy clothes, I never would have noticed it.
But now that I had experienced it, and thanks to the work of Dr. Davis, whose blog I was reading even before the Wheatbelly
book came out, I went gluten-free; and my body responded in amazing ways.
- I got a "healing glow" from my entire digestive system. It was happy-warm, it radiated well beling, and it created a new threshold of understanding how it got upset. Like so many of us on the SAD, we had gotten so used to feeling crappy we lost track of what "feeling good" felt like. It set a new standard of wellness for me.
- This extended to increased sensitivity. From painless bloating, I found that a small amount of gluten now set my stomach on FIRE. I learned to back off foods that "should be okay" like buffet pot roast, which was likely soaked in wheat concoctions, and signaled distress within a few bites. Backing off now saved me a lot of grief later.
- This extended to foods I hadn't been suspicious of before. I had previously thought my attempts to climb the Atkins carb ladder failed because of the carb content, but even controlling carbs, my new and improved digestive system now reacted to beans, certain vegetables, and artificial sweeteners with clear signs of gastric distress.
- I became fiber-sensitive, and the less fiber I ate, the more my digestive system improved in all signs of its functioning.
- "Cheats" changed their tone and rewards. Now, I wasn't "getting away" with anything, no matter the carb count, portion size, or number on the scale.
But as long as someone keeps “trying to do it right” they will never get these signals. They will wind up like so many of the elite athletes Mark Sisson (who used to be one of them) writes about
: racked by inflammation, training harder and eating “more healthy,” and then falling into metabolic syndrome with serious illnesses.