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Gluten-free is now apparently an absurd diet craze???
I really would like to slap the folks that think going off glutens is a great way to lose their holiday pounds. Gwenyth Paltrow and Oprah? I'm looking at you.
The majority of people who are gluten-free, ironically enough, chose the diet not to lose weight, but to actually gain some. Yes, that's right - they were trying to gain weight, because they got tired of not being able to work, or keep any food in their system. They were withering away, their bodies unable to retain nutrients. Every time they had a piece of bread, their digestive system rebelled and they'd have dirrehea. Others, like myself, would feel bloated and constipated. I had a minature snickers bar once and felt as if my chest was on fire and I'd attempted to swallow a brick. When I made the huge mistake of eating a fiber-con - which is basically all wheat, barely, oats, etc - I ended up in the emergency room, dizzy, with a severe angina attack.
Eating gluten is akin to eating arsenic. It's not something that I can willy nilly give up to oh, I don't know, lose a couple of pounds to look great in a swimsuit.
Also, you don't give up glutens just by not eating bread or cake or pie. Or avoiding anything you think might have flour in it. Gluten is in modified food starch - which is used in pharmaceuticals and medications. It is in soup. That's right, soup. It is orange juice. It is in tea. It is in root beer - yes, root beer. In ice cream. In yogurt - specifically Dannon. Most prepared foods. In almost all vegetarian substitutes for meat - such as spelt sushi and veggie burgers. It's in meat loaf. Meatballs. And many people will add it to sauces.
Finding gluten-free alternatives is possible, but EXPENSIVE. The cereal that I eat on a daily basis to ensure I get enough fiber - is about three times the amount of cereals without glutens.
Glutens aren't just wheat, barely, oats, and rye - but their by-products, such as spelt, millet, kashi, malt, cous-cous, etc.
The first six months on the diet are painful. You screw up constantly. Heck, I still screw up. Every time you go out to eat - it is an issue. And if you decide, heck, if I don't make it one just this once all will be well - you pay for it by getting really sick. And I mean really sick - as in stomach cramps, severe gastro-intestinal pain sick.
No pizza - unless you go somewhere that makes gluten-free pizza and that will probably cost you about $50 for one small pie. Sometimes, if you are lucky it's 20. The cheaper stuff is frozen and at health food stores.
So you want to lose weight? And you want to go gluten-free? Do me a favor - Advocate that your local restaurants carry gluten-free dishes. When they ask why - provide them with information on what celiac disease is and be sure to inform them that while you may be doing this to shed a few pounds, there's quite a few people out there, who would die if they ate glutens. There's no cure for gluten intolerance. It's not like an allergy - you don't grow out of it, or a diet - you can't just stop one day. It's for life.
The majority of people who are gluten-free, ironically enough, chose the diet not to lose weight, but to actually gain some. Yes, that's right - they were trying to gain weight, because they got tired of not being able to work, or keep any food in their system. They were withering away, their bodies unable to retain nutrients. Every time they had a piece of bread, their digestive system rebelled and they'd have dirrehea. Others, like myself, would feel bloated and constipated. I had a minature snickers bar once and felt as if my chest was on fire and I'd attempted to swallow a brick. When I made the huge mistake of eating a fiber-con - which is basically all wheat, barely, oats, etc - I ended up in the emergency room, dizzy, with a severe angina attack.
Eating gluten is akin to eating arsenic. It's not something that I can willy nilly give up to oh, I don't know, lose a couple of pounds to look great in a swimsuit.
Also, you don't give up glutens just by not eating bread or cake or pie. Or avoiding anything you think might have flour in it. Gluten is in modified food starch - which is used in pharmaceuticals and medications. It is in soup. That's right, soup. It is orange juice. It is in tea. It is in root beer - yes, root beer. In ice cream. In yogurt - specifically Dannon. Most prepared foods. In almost all vegetarian substitutes for meat - such as spelt sushi and veggie burgers. It's in meat loaf. Meatballs. And many people will add it to sauces.
Finding gluten-free alternatives is possible, but EXPENSIVE. The cereal that I eat on a daily basis to ensure I get enough fiber - is about three times the amount of cereals without glutens.
Glutens aren't just wheat, barely, oats, and rye - but their by-products, such as spelt, millet, kashi, malt, cous-cous, etc.
The first six months on the diet are painful. You screw up constantly. Heck, I still screw up. Every time you go out to eat - it is an issue. And if you decide, heck, if I don't make it one just this once all will be well - you pay for it by getting really sick. And I mean really sick - as in stomach cramps, severe gastro-intestinal pain sick.
No pizza - unless you go somewhere that makes gluten-free pizza and that will probably cost you about $50 for one small pie. Sometimes, if you are lucky it's 20. The cheaper stuff is frozen and at health food stores.
So you want to lose weight? And you want to go gluten-free? Do me a favor - Advocate that your local restaurants carry gluten-free dishes. When they ask why - provide them with information on what celiac disease is and be sure to inform them that while you may be doing this to shed a few pounds, there's quite a few people out there, who would die if they ate glutens. There's no cure for gluten intolerance. It's not like an allergy - you don't grow out of it, or a diet - you can't just stop one day. It's for life.
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Sorry to be obnoxious and ask stuff I could search, but is that natural or added to most commercial versions?
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I tend to stick with natural varieties or the less commerical and often more expensive brands. Volvic Orange juice from Italy or Simply Orange - a commerical brand but completely natural. (Anything that says "natural flavors" should be avoided. Natural flavoring often means wheat, barely etc.)
Tea - uses a lot of barely. Twinings and the cheaper brands will often have barely in them. Celestial Seasons only has barely in a few of their teas and they'll tell you. Barely is apparently a tasteless grain that adds volumn to teas and soups, as well as dietary fiber - so will often be added. It's also been added to orange juice - for fiber. Another word for barley is "malt". Malt beverages must be avoided.
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Granted - the plus side is there will be more gluten-free products on the market. But the down-side is more and more people will think it is just yuppie-diet or fad. When it is actually a recognizable condition - that is life-threatening.
It's also in a way, ironically amusing that there are people who are going off glutens to lose weight when 86% of those on the diet go off them to gain weight. I've been to support group meetings, most ceilacs are really thin and only now beginning to put weight back on. It was known as the wasting-away disease in ancient times.
no subject
It's nauseating.