I've been avoiding most gluten, particularly wheat, for over a year now. I never had obvious symptoms that I could clearly link to eating wheat, although I had my suspicions. I've made many changes to my diet over the last decade, and I feel much better than I did ten years ago, but it's hard to disentangle all the factors. I don't think I ever went an entire month without eating any gluten at all before this January. After posting Matt Lentzner's challenge to go gluten-free this January, I felt obligated to do it myself, so I signed up!
I succeeded in avoiding all gluten for the month of January, even though it was a pain at times. I felt good before January, and didn't start with any health or body weight problems, so there wasn't much to improve. I also felt good while strictly avoiding gluten this January, perhaps a little better than usual but it's hard to say.
At the end of the month, I did a blinded wheat challenge using the method I described in a previous post, which uses gluten-free bread as the placebo (1). I recorded my blood sugar at 30 minute intervals after eating the bread, and recorded how I felt physically and emotionally for three days after each challenge.
The result? I think the bread gave me gas, but that's about it. I'm not even positive that was due to the wheat. My energy level was good, and I didn't experience any digestive pain or changes in transit time. There was no significant difference in my blood glucose response between the bread and the gluten-free bread.
I decided that I didn't have any symptoms, so I celebrated by having a porter (1) with friends a few nights later. I slept poorly and woke up with mild digestive discomfort and gas. Then I ate wheat later in the week and slept poorly and got gas again. Hmmm...
Some people might say that the body adapts to any food, and wheat is no different. Go without it for a while, and the body has a tough time digesting it. But I can go for weeks without eating a potato, a chicken thigh or broccoli, and all will digest just fine when I eat them again.
I'm pretty sure I don't have a severe reaction to gluten. I think I'm going to stick with my mostly gluten-free habits, and eat it occasionally when I'm offered food in social situations.
Did anyone else do a blinded wheat challenge? Describe it in the comments!
50 comments:
"I slept poorly and woke up with mild digestive discomfort and gas."
That is pretty much the exact same things that I experience when I occasionally eat some wheat or gluten containing food.
For about a year now, whenever I go out with friends for adult beverages, I only consume liquor (mostly rum) because I noticed beer was making me ill.
A couple nights ago I went out to watch a game, and since I was watching my spending I had beer instead of liquor. Not any great amount, mind you - just while watching the game. The next morning when I got up you'd have thought I'd gone on a bender. My head was cloudy, stomach had me running to the bathroom every half hour. Beer was the only part of my day that differed. Guess I'm back off it.
Have you experimented with bread made from the Einkorn vareity of wheat?
I have read on other blogs that the blood suger response is signinfcantly
better (110 vs: 170) when using this variety of wheat.
Scott
The only reason that the bread gave you gas was because you downregulated some hormones while not eating gluten. After a few days they come back and you should be fine.
I went gluten free for several months some years ago, and when I started it up again noticed no difference.
Gluten intolerance, like lactose intolerance, is a real problem for some people, but it is turning into yet another of the huge demonization fads that sweep through the nutrition community every couple years. And what is really sad is that the "health food" merchants are filling the stores with very high carb "gluten free" foods which are being promoted as healthy and will do nothing for the health of people who aren't in the minority who are gluten sensitive except make it worse by raising their blood sugars.
+1 Jenny.
I don't see Brussels sprouts, broccoli, or any other gas-creating food being demonized.
Lots and lots of good reasons to cut down the amount of wheat compared to S.A.D. Very few reasons to go "gluten-free". As I've said before, if you think you're gluten intolerant, see a psychologist.
Quality also matters. I regularly eat good quality french bread (a baguette a week), oatmeal, soy sauce, and pasta. In a pinch this week got a frozen supermarket pizza -- my god, the pain afterwards! Now, whether it was gluten, poor quality wheat, bad microwave cooking, or food poisoning I'll never know. But the key thing is don't buy crap food!
+1 Jenny.
I don't see Brussels sprouts, broccoli, or any other gas-creating food being demonized.
Lots and lots of good reasons to cut down the amount of wheat compared to S.A.D. Very few reasons to go "gluten-free". As I've said before, if you think you're gluten intolerant, see a psychologist.
Quality also matters. I regularly eat good quality french bread (a baguette a week), oatmeal, soy sauce, and pasta. In a pinch this week got a frozen supermarket pizza -- my god, the pain afterwards! Now, whether it was gluten, poor quality wheat, bad microwave cooking, or food poisoning I'll never know. But the key thing is don't buy crap food!
I've done some inadvertent blind challenges. I ate a sushi roll that had soy sauce in it. Most soy sauces are made with wheat.
Within minutes of finishing lunch I had shooting cramps in my stomach. I went back and checked the ingredients on the sushi roll, and, sure enough...
I had a similar experience with fish from a local Japanese market. They seem to have prepared their salted fish with soy sauce that day. I had a huge and immediate wheat reaction, including stomach, intesttinal, and then bowel cramps, tiredness, a head rush, and all the other symptoms I've come to recognize.
To Jenny's point, you're not "downregulating some hormones". There are chemicals in wheat, like WGA, that have toxic effects on your body. This occurs in all people, not just "gluten sensitive" people. Various papers in the scientific literature have found this effect. I don't think it's a fad. Every person but one I have personally convinced to go gluten-free for a week has had a reaction of some sort when they tried it again. Some have had violent reactions.
If that happened with any other food you'd call it food poison. For some reason with wheat it's considered normal? That makes no sense.
I think Dr. William Davis has nailed it, Norman Borlaug hybridized wheat and made it more pest-resistant. From wheat's perspective, we're a pest.
Even for folks without clinical gluten intolerance, gluten-free is probably a good idea - simply because we don't experience the symptoms to a crippling degree doesn't mean its good for us!!
Every once in a while I eat some gluten containing foods and get the bloating with visible inflamation and redness. My wife notices it immediately the next morning and calls it "puffy beer & pizza face". Its tolerable but clearly a sign that my body is not pleased. Eating gluten-free pizza and beer, I don't get the same symptoms. I could continue living my life ingesting a mild poison - it probably won't kill me - but I simply prefer to eat things that make me feel good. If that's a 'fad' to eat quality foods that agree with your body then call me trendy.
I can eat gluten/wheat for a couple of meals for one day only. If I continue eating it after that day my discomfort in the belly region becomes noticeable (bloating, upper ab pain). I have heard of the bloat and pain as "wheat belly"
Wheat carbs are the worst offenders for me and only by cutting them out does my ab pain and ab protrusion go away. My wife even noticed the ballooning of my belly the other day as I told her it felt like my skin was stretching. After three days of wheat/gluten free and eating only Protein, Fat, and Veggies, I feel relieved to say the least!
Stephan,
My reactions upon reintroducing wheat-containing foods were identical to yours with a few additions. I did not experience anything major, but just felt bloated and gassy, and my eliminations were more often but in a smaller amount and not as quick/easy/clean.
I wouldn't say that I have a severe reaction to wheat, but I definitely feel better when I just stay away from it completely. Yes, I did notice a difference from "only" a home-made hamburger (quality beef) with the buns.
My conclusion: the reactions that I have, even though minor, are not balanced out by any added pleasure that wheat-containing items bring to a meal. So, I will continue to avoid it unless doing so would make a social situation overly awkward.
I went gluten and sugar free for the month of January. The other morning I decided to go for Pancakes with real Maple Syrup... I expected to feel terrible, but I didn't really notice any adverse effects. Perhaps being insulin sensitive allowed for a smooth effect? Perhaps Crossfit workouts help? Anyway, I will remain sugar and flour free, because it is an easy way to avoid most baddies like cookies and brownies etc... But like you said, if I am a guest, I will enjoy what is served to me!
Oh! I also I ate a Pizza that night (I just thought I'd go crazy). I slept well, and actually digested it better than my meal the night before which was a grass fed steak salad!? I thought that was weird, any explanations?
I did not do your experiment, but had a similar experience to yours. Gluten and all grain free for about 9 months, and then one night had a Guinness Extra Stout. ONE.
Slept poorly, felt almost like the flu, and woke up feeling very weird. I had trouble focusing my eyes, as weird as that sounds.
I made no association to the Guinness. I just figured I got exposed to some bug. Well, I still had 3 left in the refrigerator, and about 2 weeks later I had another, and had an identical response. Only then did I realize the correlation with the first Guinness.
With a tear in my eye, I gave the Guinness away. :) I only had 2-3 beers/year prior to that, so no big deal...but come on, it's Guinness after all!
I avoid wheat since I have Hashimoto's.
I've found that tiny amounts of wheat (wheat containing soy sauce rather than tamari) don't have any effect on me.
I cheated once in the past year, with a wheat flour croissant. It seemed to go right to my head, making me feel buzzed and emotionally unstable. I'm guessing it was just too much carb for me, compared to my usual LC diet.
I don't think it's the gluten that makes the difference, because within the same year I also accidentally ate a large plate of vegan meat believing it was real (this was GOOD stuff, seriously!) and experienced no negative reaction at all, besides wanting seconds.
In no case, whether involving wheat croissant, vegan meat, or years ago when I used to eat pasta and seitan on a regular basis, have I ever experienced digestive ailments after eating wheat!
And when I was in Europe, eating either bread or pasta every day, my only complaint was low blood pressure; I otherwise felt pretty good, lost some weight, and had no digestive difficulties of any kind, ever. Maybe my blood sugar was out of whack, I don't know, but I wasn't suffering.
So while I'm happy with my current grain-free diet, and think it's probably healthy in the long run, I just haven't sensibly experienced any positive results of avoiding wheat in particular.
Very interesting posts on gluten. I find that I absolutely cannot eat store-bought bread, and sandwiches just make me feel blah. But I started grinding wheat at home and making my own whole wheat bread in a bread machine, and it is heavenly. I freeze the slices and eat them for breakfast every morning with a poached pastured egg and lots of butter. Yum!
I made a loaf of this fresh bread for a friend of mine and his partner, and they both commented that they felt great after eating it compared to regular wheat bread. (Which they were eating because it was "healthier" than white bread, but which neither of them liked.)
I'm with the other commenters who said that quality makes a big difference. This is not a scientifically based opinion, of course. :)
Perhaps negative gluten responses for some people takes longer to manifest and is more insidious than would present in the measurements you've taken?
"But I can go for weeks without eating a potato, a chicken thigh or broccoli, and all will digest just fine when I eat them again." This has been my experience as well. I haven't done a gluten-free challenge, but I try to avoid gluten to a strong degree. I have the same experience as you when it comes to beer. I stick to wine and spirits (mostly tequila and rum) nowadays. When I have a beer, I feel groggy and bloated the next morning--unless it's sorgham beer by St. Peters in which case I feel no different than if I had consumed wine or spirits. I can go months without eating kale, broccoli, duck, etc., and when I reintroduce it I have no noticeable problems. Beer and wheat, on the other hand, always brings back the bloat, gas, and grogginess.
I've been almost gluten-free for a while now, but 100% GF would mean not taking communion, and as that tiny bit doesn't seem to do anything horrible to me... it stays.
But at the end of January, I found myself unable to avoid eating a really lovely french baguette without being unpardonably rude, so... I did. And I could not wear my wedding ring for two days, because of the swelling.
I've been gluten free for a couple years, since a stool test revealed elevated anti-gliadin antibodies. I'm not interested in doing a challenge because I feel so much better without gluten.
Blogger Charlie said... "As I've said before, if you think you're gluten intolerant, see a psychologist."
Charlie, Charlie, Charlie, please stop projection your mental/emotional problems onto other people.
There is VAST amount of PROVEN scientific FACT that some people really are gluten intolerant.
Charlie, you make yourself look like an uninformed, ignorant fool when you spew your lack of knowledge – please stop doing. I am starting to feel really sorry for you, Charlie – and that is NOT a compliment on your mental problem.
I actually had my gluten-free January last year in 2010. I included February, too. I wasn't super strict, so I'm sure that on occasion I got small amount of gluten from soy sauce, food additives, etc., but all the obvious sources were avoided. At the end of two months of avoidance, I had several slices of pizza for dinner one night. The next day I felt like I had been hit by a truck. I was groggy, sleepy, exhausted. So, I went back to being mostly gluten-free. I find I have fewer afternoon energy crashes, and my allergy to my girlfriend's cats almost vanished.
A few months later, I ordered a dish that came with farro. As I ate, I began to suspect that what I was eating might be barley or similar grain. I learned later that evening that farro generally refers to a whole grain wheat, usually an early form like spelt, emmer, or einkorn. The next day I felt as I did in February, only much worse. I was again exhausted, but this time I had a splitting headache, a queasy stomach, and no appetite. I didn't recover my energy for over three days.
I didn't sign up for your challenge as I have been totally grain free since last September with following a paleo diet (panu version). However, prior to completely eliminating grains, I was having a "cheat" meal of pizza about once a week. Each night after eating pizza (it took 3 times...I'm a slow learner), I would have fairly intense abdominal bloating and cramping lasting all night. More distressingly, I would also develop a pounding heart beat along with tachycardia and premature beats. I know the meats and cheeses weren't the problem, as I still eat those and I've never again experienced those symptoms again once I completely cut out all grains.
(Part 1 of 2)
@ Charlie -
Gluten for some people has neurological effects, which might reverse your advice: if you are experiencing psychological problems, check your gluten.
Here are the titles on the first of six pages on PubMed of articles found under the search terms "gluten ataxia," a known medical disorder. This is just one neurological disorder that can be triggered by gluten.
(Ataxia: The loss of the ability to coordinate muscular movement, leading to unsteady movements and staggering walk.)
1. Selective loss of Purkinje cells in a patient with anti-gliadin-antibody-positive autoimmune cerebellar ataxia.
Nanri K, Shibuya M, Taguchi T, Hasegawa A, Tanaka N.
Diagn Pathol. 2011 Feb 4;6(1):14.
2. Gluten sensitivity: associated sporadic cerebellar ataxia in taiwan. Liu CS, Soong BW, Lee YC, Chen WL, Kuo CL, Cheng WL, Huang CS, Lin WT. Acta Neurol Taiwan. 2010 Dec;19(4):263-9.PMID: 21210327
3. [Clinical guidelines for the diagnosis and treatment of dermatitis herpetiformis].
Herrero-González JE.
Actas Dermosifiliogr. 2010 Dec;101(10):820-6. Spanish. PMID: 21159258
4. Serology of celiac disease in gluten-sensitive ataxia or neuropathy: role of deamidated gliadin antibody. Rashtak S, Rashtak S, Snyder MR, Pittock SJ, Wu TT, Gandhi MJ, Murray JA.
J Neuroimmunol. 2011 Jan;230(1-2):130-4. Epub 2010 Nov 6.PMID: 21056914
5. Sensory ganglionopathy due to gluten sensitivity.
Hadjivassiliou M, Rao DG, Wharton SB, Sanders DS, Grünewald RA, Davies-Jones AG.
Neurology. 2010 Sep 14;75(11):1003-8.PMID: 20837968 [PubMed - indexed for MEDLINE]Related citations
6. Positive serum antigliadin antibodies without celiac disease in the elderly population: does it matter? Ruuskanen A, Kaukinen K, Collin P, Huhtala H, Valve R, Mäki M, Luostarinen L. Scand J Gastroenterol. 2010 Oct;45(10):1197-202.
7. Cerebral Venous Sinus Thrombosis in 2 Children With Celiac Disease. Dogan M, Peker E, Akbayram S, Bektas MS, Basaranoglu M, Cesur Y, Caksen H.
Clin Appl Thromb Hemost. 2010 Jun 7.
8. GAD antibody-associated neurological illness and its relationship to gluten sensitivity.
Hadjivassiliou M, Aeschlimann D, Grünewald RA, Sanders DS, Sharrack B, Woodroofe N.
Acta Neurol Scand. 2011 Mar;123(3):175-80.
(Part 2 of 2)
9. The neurology of coeliac disease in childhood: what is the evidence? A systematic review and meta-analysis. Lionetti E, Francavilla R, Pavone P, Pavone L, Francavilla T, Pulvirenti A, Giugno R, Ruggieri M.
Dev Med Child Neurol. 2010 Aug;52(8):700-7. Epub 2010 Mar 19. Review.PMID: 20345955 [PubMed - indexed for MEDLINE]Related citations
10. Gluten T cell epitope targeting by TG3 and TG6; implications for dermatitis herpetiformis and gluten ataxia.
Stamnaes J, Dorum S, Fleckenstein B, Aeschlimann D, Sollid LM.
Amino Acids. 2010 Nov;39(5):1183-91.
11. Anti transglutaminase antibodies cause ataxia in mice.
Boscolo S, Lorenzon A, Sblattero D, Florian F, Stebel M, Marzari R, Not T, Aeschlimann D, Ventura A, Hadjivassiliou M, Tongiorgi E.
PLoS One. 2010 Mar 15;5(3):e9698.
12. White matter lesions suggestive of amyotrophic lateral sclerosis attributed to celiac disease. Brown KJ, Jewells V, Herfarth H, Castillo M.
AJNR Am J Neuroradiol. 2010 May;31(5):880-1. Epub 2009 Nov 12.
13. Copper deficiency myeloneuropathy due to occult celiac disease. Goodman BP, Mistry DH, Pasha SF, Bosch PE.
Neurologist. 2009 Nov;15(6):355-6.
14. Neurological symptoms in patients with biopsy proven celiac disease. Bürk K, Farecki ML, Lamprecht G, Roth G, Decker P, Weller M, Rammensee HG, Oertel W.
Mov Disord. 2009 Dec 15;24(16):2358-62.
15. Immunological reactivity against neuronal and non-neuronal antigens in sporadic adult-onset cerebellar ataxia. Fancellu R, Pareyson D, Corsini E, Salsano E, Laurà M, Bernardi G, Antozzi C, Andreetta F, Colecchia M, Di Donato S, Mariotti C.
Eur Neurol. 2009;62(6):356-61. Epub 2009 Sep 26.
16. CD8(+)/perforin/granzyme B(+) effector cells infiltrating cerebellum and inferior olives in gluten ataxia. Mittelbronn M, Schittenhelm J, Bakos G, de Vos RA, Wehrmann M, Meyermann R, Bürk K. Neuropathology. 2010 Feb 1;30(1):92-6. Epub 2009 Jul 19.
17. Intravenous immunoglobulin therapy for autoantibody-positive cerebellar ataxia.
Nanri K, Okita M, Takeguchi M, Taguchi T, Ishiko T, Saito H, Otsuka T, Mitoma H, Koizumi K.
Intern Med. 2009;48(10):783-90. Epub 2009 May 15.
18. The gluten syndrome: a neurological disease.
Ford RP. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.PMID: 19406584 [PubMed - indexed for MEDLINE]Related citations
19. [A case of anti-gliadin-antibody-positive cerebellar ataxia effectively treated with intravenous immunoglobulin in which voxel-based morphometry and FineSRT were diagnostically useful]. Nanri K, Otsuka T, Takeguchi M, Taguchi T, Ishiko T, Mitoma H, Koizumi K.
Rinsho Shinkeigaku. 2009 Jan;49(1):37-42. Japanese.
20. Effect of intravenous immunoglobulin on cerebellar ataxia and neuropathic pain associated with celiac disease.
Souayah N, Chin RL, Brannagan TH, Latov N, Green PH, Kokoszka A, Sander HW. Eur J Neurol. 2008 Dec;15(12):1300-3.PMID:
@Helen - you are wasting your time and pixels trying to inform and educate Charlie about gluten. He does not have the intelligence or, perhaps, the mental stabilize, to comprehend your very thoughtful and helpful comments.
I have come to think that "Charlie" or "Krishna" is nothing but a troll. He/she/it makes uninformed, stupid comments just to get reactions.
Notwithstanding “Charlie” thanks for the links.
@Helen, Part 2
"Gluten for some people has neurological effects, which might reverse your advice: if you are experiencing psychological problems, check your gluten."
Indeed, Helen, indeed.
Charlie's rather obvious psychological problems may very well be the result of him ingesting gluten.
I am mostly gluten-free, but when I eat wheat my skin is a little more oily and I get a spot, that's all.
I went on the Atkins diet about 15 years ago and suddenly all my allergies/asthma symptoms went away almost over night. After trial and error I discovered it was the wheat the gave me the problems. Other grains, like oats, did not. I have been wheat free, and allergy free since. I used to have to use two separate inhalers.
very nice sharing keep it up....
http://healthpointing.com/
I've been gluten-free for nearly two years. I was struggling with chronic fatigue (now diagnosed with Lyme) and my stool test results were borderline. So I would be GF for a few weeks, then cave and eat some bread -- instantly worse fatigue, terrible mood, didn't want to be touched or talked to.
So I would go GF again. And fall off the wagon -- I was in France! the temptation was great! -- and all the bad symptoms would recur.
Finally I went GF for good, tested my family, all of whom have gluten sensitivity/possible celiac as well. We're all doing so much better without it. My son in particular does not get sick nearly as often and is much more cheerful, flexible, and energetic.
I used to adore bread, and crave it and overeat it. But now I hardly ever give it a thought. Being free of addiction is a good feeling.
I would guess that the gas was probably related to the fructans in wheat. A lot of people have fructose intolerance and are bothered by both fructose and fructans. It may be totally unrelated to the gluten.
One thing people should keep in mind when eliminating wheat is that it is a major source of betaine for Westerners, a relative of choline, which, as Stephan has pointed out, is essential to liver and brain function, and which most of us may be deficient in. Chris Masterjohn's post on choline is where I learned this:
http://blog.cholesterol-and-health.com/search?q=choline
Be sure you're getting enough betaine and choline from other sources, such as eggs and liver for choline, and spinach, quinoa, beets, an cauliflower for betaine. Among muscle meats, pork, especially bacon and ham, seems particularly high in choline.
I was wondering why my wheat elimination, though helping in some ways, seemed to coincide with a nosedive in my health in other ways. We don't have eggs in the house due to my daughter's severe egg allergy, and I share her trepidation around liver, unfortunately. I had no idea that eliminating wheat would put us in the danger zone, but now I think I have some tools to correct the problem.
Some others on gluten-free message boards report feeling more tired after going off wheat. Some of this could be gluten withdrawal, but maybe it's a betaine/choline deficiency.
BTW, a new idea I have for one reason (among many) that people who eat wheat tend to have poorer health outcomes is phosphate, which has been linked with accelerated aging in rodents and more cardiovascular events and kidney dysfunction in humans. It is a component of *baking soda* - essential for quick-breads, cookies, muffins, etc.
This means that gluten-free versions of those things should probably be eaten sparingly, since even if you're avoiding gluten reactions you're still getting that phosphate and/or aluminum, also found in some baking powders. Oh, and these goodies often have vegetable oils and or hydrogenated fats, too. And of course, as Jenny Ruhl (Diabetes Update/Blood Sugar 101) and Dr. David (Heart Scan Blog) assert, they are not a better alternative for anyone susceptible to blood glucose spikes from carbohydrates.
Helen @ February 13, 2011 10:23 AM.
Thank you for posting this information. I have tried to get off wheat two or three times over the last year. I never make it and feel crappy and very tired most of the time.
I am trying it again, and feeling crappy. But I will now look into getting more choline and betaine. I will increase my egg intake; but I do not even like the smell of liver, so I will pass on it.
I will look into getting supplements of both choline and betaine.
Thanks, again.
I recently introduced some wheat in the form of bread after 8 months of no wheat. Honestly, I have to say, I love the sustained energy I got from it. One piece in the morning gave me enough energy for the entire day. I don't get this type of energy from any other carbohydrate. Instead I usually crash right after eating it (rice, potato, etc).
On the negative side, all the inflammatory issues I used to experience came back--overheat when sleeping, occasional shooting pains from the waist down, restless leg, mild congestion, ibs.
Any thoughts?
@ Terrence - Glad to share it.
Also wanted to correct my previous comment: by baking soda, I meant baking powder, and by Dr. David, I meant Dr. Davis. Eliminating wheat does not eliminate the need for proofreading, apparently.
I may speak for many when I say, "Who ARE you, Might-o'chondri-AL?"
You have such a detailed knowledge of all sorts of bodily chemical reactions and their relationship to genetics, etc. Yet you remain a blogospheric mystery.
@Might-o-chondri Al
I too have wondered who you are and if you have a blog or web page of your own. I would surely follow it if you did. I'm very impressed by your detailed knowledge of molecular biology, nutrition, and metabolism. I always look forward to your comments.
@ Might-o'chondri-Al
If after refraining from eating wheat for months its reintroduction disrupts gut biofilms could one use this as a way to wipe out the biofilm, cleanse, and then reintroduce good bacteria with pre/probiotics?
Thanks, AL. Your response was very helpful. I will look into Mannos a bit more. I regularly get homemade sauerkraut from the Dutch Market--might have to make some of my own fermented with kefir grains.
@Might-o'chondri-AL wrote "Probiotic specialty products don't seem to provide viable bacterial colonies in most individuals."
From an environmental microbiology perspective, last time I surveyed the literature (~5 yrs ago) I concluded that there was evidence that humans stabilize a particular mixture of gut bacteria by around normal weaning age (2-5 yrs). After that supplements will have only temporary effect - during their journey through the gut - but they may help to restocck number of gut bacteria if the individual's intestine already has a niche for those species. Some kinds of intestinal bacteria are very slow-growing, so populations may take 2yrs or so to recover numbers.
The major gas causing component in bread is YEAST, not wheat.
The major gas causing component in beer is ALCOHOL, not wheat.
If you want to test for wheat sensitivity, try a wheat product that does not contain either of these. Many people who think they are intolerant to wheat are really just reacting to yeast because their intestinal flora is out of balance.
Once you balance your intestinal flora you can again enjoy yeast breads and alcohol in moderation.
Hi Alice,
Neither yeast nor alcohol (in moderation) give me gas.
Late to the party, but I have been wheat free for nearly 2 years. People said I was crazy, but I knew I felt better. Then the patch of eczema that I have for 30+ years went away, they believe me now.
Me and my husband are on gluten free diet for the past 2 weeks and seeing great results. My husband is now able to burn 700 calories on tread as opposed to the 400 calories earlier when we often had wheat based foods. I feel more energized and active now. I always used to feel lethargic, anxious and depressed all the time. I guess I had been gluten intolerant from my childhood and the symptoms had been depression, difficulty in weight management, lethargy, anxiety, PCOS etc. But back in India especially those days nobody ever heard of the term gluten intolerance. Even today 99% people in India, don't know gluten intolerance exists. We are back to our traditional foods like idli,dosa,white rice etc and gave up chapatis, breads, cookies etc. My guess is we south indians are mostly gluten intolerant (i'm sure many would disagree), since wheat had never been our staple food until recent past. No gluten based food for that matter. The wheat based foods have become prevalent in south indian homes only for several decades. I also think wheat is not an obvious problem (at least symptomatically) for most of the north indians since they've been eating it for ages.
Post a Comment