It may NOT be GLUTEN
It may be High-FODMAP Foods
Finally! The Truth About
Gluten
(unbelievable breakthrough)
(unbelievable breakthrough)
from: Helen Martyre
Gluten doesn’t make me sick, but the misconceptions about it and the “gluten-free” craze sure make me feel uneasy.
Look, I understand that you or someone you know may have irritable bowel syndrome (IBS) or celiac disease, and in that case, my heart goes out to you. Those are terrible conditions, and they can make your life extremely difficult. For years, before your condition was a food trend, you likely had a hard time avoiding foods containing gluten. But for the most part, you’re really the only people who are medically recommended to eat gluten-free foods.
For about the other 92% of people claiming to have a non-celiac gluten sensitivity, it appears your condition just might not exist. That’s right, folks; gluten is apparently not the enemy you think it is.
According to a new study, it’s probably not gluten that’s making you sick, but another compound that causes the symptoms associated with gluten sensitivity. And before going any further, I’d like to point out that the scientist behind this research is the same person who declared non-celiac gluten sensitivity was a real thing. It appears not even he believed those results.
His new work looks at what’s really at play in how people feel when they stop eating wheat. The answer he found is that it’s not gluten, but a fermentable short-chain carbohydrate called “FODMAP” that is difficult for the small intestine to absorb.
The study followed people who reported having non-celiac gluten sensitivity and IBS, but were negative for celiac disease. They started out on a two-week low-FODMAP diet, then went on a high-gluten diet (16 g per day), a low-gluten diet (two grams of gluten and 14 g of whey protein per day), or a control diet (16 g of whey protein per day) for a week. Everybody was tested for intestinal inflammation and other sensitivity issues.
Following a two-week washout period, subjects spent three days on either the high-gluten diet, a diet of 16 grams of whey protein per day, or a control diet with no additional protein.
Every participant experienced consistent and significant improvements in gastrointestinal symptoms on a low-FODMAP diet, but worsened significantly when their diet included gluten or whey. Only about eight percent had symptoms that were gluten-specific.
The doctor said that a gluten sensitivity is something people think they have, but probably don’t. Something he called “a nocebo effect.” A nocebo is essentially a harmless thing that creates a negative effect on the person who takes it. It’s entirely psychological.
So basically, it’s not the gluten that’s causing the headaches, stomach pains, and bloating; it’s the FODMAPs. FODMAPs are found in a number of foods, including high-gluten foods. However, they come from a variety of sources and don’t necessarily mean that people who claim to have a gluten sensitivity need to completely avoid gluten. Here are some popular examples of high- and low-FODMAP foods.
High-FODMAP Foods:
- Vegetables like asparagus, onions, garlic, and celery
- Fruits like apples, pears, mangoes, watermelon, peaches, plums, and nectarines
- Yogurt, soft cheese, milk, and cream
- Legumes
- Rye- and wheat-based foods
- Cashews and pistachios
- Vegetables like green beans, bell peppers, carrots, fresh herbs, lettuce, tomatoes
- Fruits like bananas, oranges, and grapes
- Lactose-free milk and cheese
- Meat, fish, and chicken
- Oats, rice, quinoa, sourdough products, and gluten-free bread
- Almonds and pumpkin seeds
So
if you’re considering a gluten-free diet due to a perceived sensitivity, try
cutting out these high-FODMAP foods first.
In health,
Helen Martyre
In health,
Helen Martyre
ANOTHER COMMENT:
| e | |
Clearing Up the Confusion About Gluten | General Health |
By David Blyweiss, M.D., Advanced Natural Medicine July 14, 2014
What about digestive symptoms… like diarrhea, constipation, bloating, gas and abdominal pain? How often do you experience headaches, joint pain or numbness in your legs, arms or fingers? It's easy to dismiss these symptoms as any number of things… If you feel fatigued after meals, maybe you just had too much to eat. Or perhaps there was more sugar in the food than you thought. That would account for both the brain fog and fatigue. If you're experiencing abdominal issues, it could be that the food just didn't agree with you. Aches and pains? Well, that's just a normal part of aging, right? But, with my patients, I'm looking for a pattern. And, if they answer "yes" to several of these questions, the first thing I do is take a look at their eating habits. You see, certain foods can trigger autoimmune responses and sensitivities. Here in my practice, one of the biggest offenders is gluten. Gluten is a protein found in grains such as wheat, barley, rye and any foods made with these grains. You'll also find glutens in baked goods (like bread and cereal), gravies, pasta, soups and salad dressings. And, it can cause all of the symptoms I just mentioned. The thing is we've all been brought up thinking we need to eat plenty of grains to improve digestion and remain healthy. So, my patients are often confused to discover these age-old plant products might be causing their problems. "We've been eating grains forever," they say. "Why are they suddenly 'bad' for us?" Well, the grains we eat today aren't anything like the ones your ancestors ate. They've gone from being an agricultural product to a scientifically engineered and hybridized food product. In fact, these days, grains are pretty much a loaded weapon when it comes to your health. And certain "modern" farming practices might be making us more susceptible to gluten sensitivities than ever before | |
http://www.the-gluten-free-diet.com/gluten-free-foods.html
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Here is a comment about wheat:
More information at:
http://4-my-best-life.blogspot.com.au/2013/03/diabesity-nutritional-genomics.html
and:
http://4-my-best-life.blogspot.com.au/2013/01/making-choices.html
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