Anyone know anything about these? I have a friend who had to go on one and turned strictly organic and gluten free. He lost a lot of weight and said he feels so much better and think I may try it. I never realized how much bread and wheat based things I eat in a day including beer. I don’t think I will fully be able to go completely free of it without going nuts but reading more and more, how widely used gluten is on products its no wonder so many people are over weight in the west.
My only questions are what did you do to combat the deficiencies related to this? Any additional things you ate or is there supplements you substituted in?
Are you talking about low-carb or specifically just gluten-free?
There are lots of products that you can buy to replace bread and wheat products that contain gluten. Rice is a big one. Also, many gluten free bread products are popping up with the rise of Celiac’s Disease. Well, they’re getting better at detecting Celiacs, so more people are being diagnosed.
So, you can still eat plenty of processed grains while still eating Gluten-free. I doubt that gluten free and organic will do a whole lot to make you lose weight.
Low/Zero Carb is a whole other ball game with which I have plenty of experience…Mostly negative. I’ll tell you this. If you are striving to become healthier, whether it’s to lose weight, reduce cholesterol, reduce blood pressure, etc…, you need a lifestyle change. Lifestyle changes are difficult. Especially changes this extreme.
Lifestyle changes are difficult. I have shifted from fast food and heavily processed stuff shifted off drinking beer every night of the week with moderate exercise. This is more of a general health thing and the more I have been reading seems to show that gluten is used in so many foods as filler which adds so much more bad things to general food. Low carb is sometimes hard to follow with good carbs/bad carbs but gluten seems to be the general base for high carbs in a lot of general food.
My wife has a gluten intolerance and we eat gluten free at home. It’s a difficult transition but it’s not that bad once you get used to it. The main thing is finding a good sandwich bread which can be difficult. Schar makes a good substitute and it is available at wegmans.
If you eliminate gluten from your diet all together you can develop an intolerance from gluten.
Why jump to an extreme? Just eat smart. If you can eliminate gluten you could also limit caloric intake, avoid enriched flour, avoid MSGs, trans and saturated fats, over eating of meats. There are a tons of ways to diet without going to one extreme.
Maybe just try a healthy balanced diet with some exercise?
Read the book “Wheat Belly” by William Davis, and you can see how bad gluten messes with your system. My wife and I went off wheat for a while, and we felt good and had more energy. The problem was we could not give it up completely (bread and pasta mainly) so we slowly adopted wheat back into our daily lives.
The book says how it is linked to weight gain, and fat buildup in all the wrong places, it’s link to diabetes and certain skin conditions. Also it goes into how the wheat of today is so genetically modified that it is nothing like the wheat a couple hundred years ago, and is more than likely the problem. It’s quite fascinating.
This is the big reason why I am looking at cutting a lot of this out. Ya, I am going to have a beer or a little bread every now and then but over all, its so bad for you and just packs on pounds. Its also in anything from meat as filler and hidden in a lot of random things.
I went low carb/sugar a year ago and dropped 40lbs in 6 months with minimal exercise. Definitely feel better, but I may have developed some sort of intolerance to gluten. Still trying to figure it out.
The future wife has been doing weight watchers for a couple years now and is closing in on 100 lbs lost. The whole program revolves around points. You can eat and drink whatever you want as long as you don’t go over your points. After you realize how much shit is you being going for a diet pepsi instead of a regular, and using light or low-fat ingredients instead of regular stuff. Even a double double from Timmy’s is 8pts (med) and if you substitute low fat milk and splenda into your coffee it becomes 1pt. She makes low fat meals for me all the time and a lot of the stuff you can’t even tell the difference. Honestly it’s about eating less (not getting 4 slices of pizza, when you only need 2), and using healthier ingredients when you cook.
She tried the South Beach diet previously and it was ridiculous. You can drop pounds fast, but the diet itself sucks. If anyone is interested in Weight Watchers or how it works, you can PM me and I’ll give you my fiancee’s contact info. She’s working on getting to her goal weight and then working for Weight Watchers.
Doesn’t weight watches focus on sugars and substitutes tho that are actually worse for you? I feel that substituting a diet pepsi to save points isn’t the best thing since the fake sugar is actually worse and harder to burn off than real sugar and still increases your glucose response.
Nope, they really don’t focus on any one thing. I was just using the diet pop as an example. The decision in itself is better, but cutting out pop and going with water would be an even better choice. When you start looking at how much points are in each item, you begin to make more sensible decisions. Those decisions are based on what you deem as a “healthier option”. With weight watchers if you can eat 3 pieces of pizza the whole day and stay below your pts, fine. But, in reality you’d choose balanced meals that aren’t a lot of points. You’ll also have to incorporate some sort of exercise. My fiancee is at the gym 3-5 times a week, and no not just coasting on a treadmill. She’s currently working on getting ready for a half marathon.
Also with weight watchers, which as a nerd spiked my interest, was that they have apps that help you. You can track all your points on your phone, scan barcodes for points, or just look up recipes.
weight watchers is just a low calorie diet. You can track your calories in just as easily with myfitnesspal. App and website. Its free and has a huge database of foods.
I believe this is when my gluten issues went into overdrive…the low carb diet. If you come up with anything or any ideas I’m all ears. I’ve had no luck with the gluten woes post CKD diet. 8/
Celiacs affects people of Northern European heritage only. Similar in ways that sickel cell anemia only affects people of african decent.
However, many studies have shown that gluten affects many more people than just those suffering of Celiacs. While the estimate is that 1 in 133 people has celiacs, studies show that millions more have a gluten intolerance. So the problems can range from mild to full blown crippling disease. Effects can range from bloating, abdominal discomfort, sharp stomach pains, acute headaches, migraines, diarrhea, skin conditions etc.
People often find that when going on a temporary gluten free or low carb (often means low gluten) diet that when they return to old eating habits their bodies now are very uncomfortable with the food. It is not that you have all of a sudden developed a gluten intolerance from not eating it but more like your gluten tolerance has been lowered and you are now feeling the effects.
This is no different then when someone stops drinking heavily. That person may have been able to crush a 30 pack every day but not finds themselves tipsy after just one or two beers.
Your body reacts in kind. If you think about it growing up you didn’t have much choice as to what you ate. Mom may have had cereal for you in the morning, your school lunch had a sandwich, you may have had pasta for dinner and a piece of cake or brownie for dessert. Wheat, rye, barley and oats are such a staple of our refined diets and you get them from so many sources that your body just gets used to it and what might be considered pain, bloating, lethargy to others is just the norm for many people. So how do you know you have a problem if this is what is normal, you don’t. From your perspective this is just life and how we eat.
As difficult as it is sometimes to avoid food with gluten, it is better for your digestive system. Especially with as many different types of genetically modified gluten containing grains that are out there. This is not your grandparents wheat so to argue that this is a new fad is invalid (not saying you guys are). GMO foods are a major advent of the 1950s and while there were good intentions in their development that train kind of ran off the tracks.
The link between a diet high in carbohydrates and obesity is widely known. Combine that with the damage that gluten can do to your body and you can see where concerns come from.
Good luck resolving your issues Jaeger, I wouldn’t doubt if this affected Xander as well due to his heritage.
Thanks, Don. If Xander was affected and forced to give up beer, the world would come to an end. Lol.
Around the same time that I severely limited carbs/sugar I also pretty much stopped drinking alcohol as well. I was never a very big drinker before but I chose to stop to aid in weight loss. On two occasions, about 3-5 months after going low carb, I had some drinks (mix of beer, liquor) and became violently ill. One of those times was becoming sick after only two drinks. Symptoms were diarrhea and vomiting. Since then, I quit drinking completely because I just didnt care to deal with getting sick. Last week I had a glass of red wine for the first time since getting sick and was okay. I’m going to continue experimenting to see what the trigger is. I’m betting beer.
I also find now that when I do have a carb heavy meal, such as pizza or pasta, I feel lethargic and bloated for the rest of the day. Could be a gluten intolerance or my body just reacting to completely different fueling that it is no longer used to.