Gluten Intolerance

Discussion in 'Food & Drinks' started by Michael Dean, Mar 23, 2018.

  1. Michael Dean

    Michael Dean Very Well-Known Member
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    My daughter has recently become gluten intolerant. So this means searching the supermarkets for suitable food items or ingredients for cooking. Fortunately, pasta in various forms is readily available. Although cooking takes a little extra care or it can easily be totally ruined!
    G/F bread we have found tends to be rather expensive. Up to 5 times more expensive in some cases! So I also make my own bread, albeit with the aid of a very efficient bread maker. G/F flour of various sorts is also available.And I have had some quite spectacular results with ordinary bread with the machine!
     
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  2. Don Alaska

    Don Alaska Supreme Member
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    My wife had digestive issues for years. A family doc put her on PPIs, which seemed to help for a while, but after a few years, her gut got worse and continued to get worse to the point she couldn't sleep for the pain. She decided to go to an Integrative Medicine doc after years of agony, and he put her on an exclusion diet, after which she added foods one at a time until her symptoms appeared. Gluten, rice and dairy were her problems, and by keeping those out of her diet, she was cured! Many of the gluten-free stuff is based on rice flour, so that makes things difficult. We have found a number of things in mixes now that seem to work fine, and most of the Paleo stuff is ok. I read of a German gastroenterologist who claims that no humans should eat gluten, as it is the cause of leaky-gut syndrome, but millions of folks eat wheat-based stuff and have no issues (I am one of those).
     
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  3. Michael Dean

    Michael Dean Very Well-Known Member
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    Yep! Me too. It would seem.
     
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  4. Yvonne Smith

    Yvonne Smith Senior Staff
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    Dr. David Perlmutter wrote a great book called “Grain Brain” about gluten and what it does to us, even people who are not gluten intolerant. One of the interesting things about grain that we have now, is that it is only remotely similar to the grain that used to be grown, even as recently as when we were all youngsters.
    I can remember seeing wheat fields where the wheat stood several feet tall. Now, the have modified it until the heads are much heavier, and it only grows about 2 foot tall, so it grows faster and they have 2 harvests per year instead of one in some growing areas.
    Between the genetic modification of grains, and all of the pesticides used on them as they are growing, it is really not odd that more and more. People are having gluten or grain intolerance.
    I have been learning to make breads with almond meal, coconut flour, and flax meal, but to use the bread machine, I still use some whole wheat flour along with the other ingredients. Still, I think that it is an improvement, and I really like the taste of the bread made that way. It feels like I am eating something that is a solid food and not just some baked doughy fluff.
     
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