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Do You Know What Gluten Is?

 
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Az~Maverick View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Az~Maverick Quote  Post ReplyReply Direct Link To This Post Posted: May 09 2014 at 7:43pm
Gluten-free had become trendy AND profitable. There's so many "gluten-free" products in the stores these days, companies know where the money is and they know the public is stupid and won't research. Can't knock the hustle I guess.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote nemesis1 Quote  Post ReplyReply Direct Link To This Post Posted: May 09 2014 at 7:48pm
LOL

I thought the last guy would know. He seemed so confident from the start. LOL


Edited by nemesis1 - May 09 2014 at 7:48pm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote tatee Quote  Post ReplyReply Direct Link To This Post Posted: May 16 2014 at 10:44am
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Post Options Post Options   Thanks (0) Thanks(0)   Quote tatee Quote  Post ReplyReply Direct Link To This Post Posted: May 24 2014 at 12:10pm
May 23, 2014

Freeing the Gluten-Free

Posted by David Kohn

gluten-free.jpg

Gluten, a sticky protein found in wheat, barley, and other grains, is our most notorious food villain. It gets blamed for intestinal problems, cognitive and mood difficulties, joint pain, and depression. Last year, almost thirty per cent of Americans said, in a nationwide poll, that they wanted to reduce or eliminate the amount of gluten in their diet. Sales of gluten-free products totalled more than ten billion dollars in 2013, and are forecasted to rise another five billion in the next two years. Popular diet and nutrition books, like “Wheat Belly” and “Grain Brain,” argue that we should just give up eating gluten—and wheat—altogether.

For roughly one per cent of the population—about thirty million Americans—the advice may be sound. For these people, gluten causes the body’s immune system to attack various organs, an ailment known as celiac disease. Twenty years ago, many researchers were skeptical about celiac disease; most now agree that it is real and can be diagnosed through biopsies and blood tests. But scientists remain skeptical of claims made about non-celiac gluten sensitivity, or NCGS, which is purported to cause physical, emotional, or cognitive problems. A significant portion of gluten-free products (food, but also sunscreens, soaps, and even medicines) are sold to NCGS patients.

There are no tests for the condition, but, over the past five years, researchers, doctors (and a few celebrities) have proposed NCGS as an explanation for myriad health concerns, and it’s become an increasingly common diagnosis. Alessio Fasano, a gastroenterologist at Massachusetts General Hospital, in Boston, estimates that as much as six per cent of the population, and perhaps more, has NCGS. By contrast, Peter Gibson, a gastroenterologist at Monash University, in Australia, thinks the number is less than half of one per cent.

A study Gibson published last summer suggests that, when it comes to gut distress, gluten is getting a bad rap. The study focussed on thirty-seven people who identified themselves as having both NCGS and irritable bowel syndrome (IBS), an ailment characterized by a range of gut issues, including diarrhea or constipation, bloating, and stomach pain. The subjects all said that they felt better when they avoided gluten. To test whether the protein was really to blame, Gibson put them on one of three diets: gluten-free, low-gluten, and high-gluten. Each diet consisted of the same foods; the only difference was the amount of gluten.

All three regimens contained very little of another dietary problem child, the carbohydrate known as FODMAP (Fermentable, Oligo-, Di-, Mono-saccharides, and Polyols). Many humans have a hard time digesting FODMAPs, which are found in many foods—among them wheat, apples, artichokes, onions, milk, mushrooms, and mangoes. In recent years, some nutrition scientists have come to suspect that FODMAPs are a key culprit in IBS and other gut problems. Removing FODMAPs from Gibson’s study diet ensured that gluten was the only variable. Each subject spent a week eating meals from each category, while undergoing tests and keeping a daily symptom diary. It turned out that gluten seemed to have no measurable harmful effects.

“We are convinced that gluten was not the cause of their gut issues,” Gibson said. He suspects that FODMAPs provoke far more intestinal distress than gluten; around seventy per cent of the IBS patients in his clinic who try a low-FODMAP diet see significant improvement. So why did the study’s participants (and, by extension, millions of other people) think that they had NCGS? It may be that people are right to insist that wheat makes them feel bad but wrong about which molecule is to blame: FODMAPs, not gluten, might trigger their intestinal turmoil.

Not everyone is ready to absolve gluten. Fasano said, of NCGS, “There is no question in my mind that it exists. Gluten is a very strange protein. We are not evolved to digest it.” He regularly diagnoses patients with NCGS, and he argues that the Gibson study was flawed because it only included people with IBS. People with NCGS often have other symptoms besides gut problems, he said, and limiting the study to IBS patients could have excluded patients whose main issue is gluten rather than FODMAPs. “They studied the wrong population,” he said.

Gibson says that he’s not trying to debunk NCGS. He agrees with Fasano that it’s real, and that gluten may do much of its harm outside the gut. In April, he and his team published another study, with the same group of IBS patients, which found that eating gluten for three days had no effect on intestinal symptoms but did lead to increased symptoms of depression. He believes that this may explain why patients sometimes say that they feel better on a gluten-free diet even when their gut symptoms don’t objectively change: they may simply be happier without gluten.

He also thinks that researchers—and eaters—shouldn’t fixate on gluten at the expense of other potentially unhealthy dietary molecules, such as FODMAPs. “There are a lot of other things going on here,” he said.

http://www.newyorker.com/online/blogs/elements/2014/05/freeing-the-gluten-free.html

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MizzAmirah View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MizzAmirah Quote  Post ReplyReply Direct Link To This Post Posted: May 24 2014 at 12:16pm
Funny he made this video. I've always thought the same. My friend told me that she's been eating gluten-free and I should try it for weight loss as well. 

I asked her if she had Celiac disease. LOL
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Post Options Post Options   Thanks (0) Thanks(0)   Quote carolina cutie Quote  Post ReplyReply Direct Link To This Post Posted: May 24 2014 at 12:38pm
^lol po thang probably doesn't even know what Celiac disease is.LOL

I wonder if the people in the study telling everyone they had IBS and Celiac disease have ever cut dairy out of their diet for a few weeks? Stomach pain, gas, bloating, diarrhea, constipation all come with being senstive to dairy. It's not as in style to say lactose intolerant tho lol.
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