Theres a reason why the asians have been cleaning that membrain off the rice for thousands of years, trust them.
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Tuber tubers and more tubers. If you go to an "ethnic" grocery store you can get some awesome root vegetables like yucca, etc.
So its hard to say what the gluten free is doing, consdering I did it all in one shot but its not much harder this way so i'll stick at it.
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"Science literacy is a vaccine against the charlatans of the world that would exploit your ignorance." - Neil deGrasse Tyson
I love gluten so much lol.
I try to eat more fruits and vegetables but I like grains so much!
BPS Rep All posts are solely the opinion of myself and do not reflect the opinions of BPS
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I have had food allergy panels twice and both have tested negative for gluten and gliadin.
After following a basic elimination diet I have been unable to eat reintroduce gluten due to the plethora of GI issues I get from it.
It is worth noting for anyone who is getting tested.
Great article, Jason.
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I,m just starting the gluten free diet, had heartburn, bloating all the stuff ya hear about. I started taking probiotics and digestive enzymes with most meals and the heartburn and bloating stopped, but ( bout to get graphic) my stool was always powdery looking and loose floaters. The last couple of weeks I have noticed a oily like film on top of the water when I finish. I did some research and I am going to go gluten free for a couple weeks and see if things improve, if not I will go see my Doc. I really have looked at my diet and was a little suprised at all the grain based things I
eat. From what Ive read I should notice some improvement soon, if in fact I,m gluten sensitive. I,m like alot of you, I thoght the whole gluten thing was a scam.....
Mostly gluten and dairy free for almost 2 years.
I have grown to love sweet potatoes and yams, great sources of nutrition and quick energy, I'll sometimes slice some raw sweet potato sticks when I want a simple crunchy snack. I allow occasional cheats here and there but they usually serve to remind me of how much better I feel digestion wise without these things. Basically all of us adults have some degree of intolerance to dairy and gluten. We are just not good at digesting them. Also the processed carbs contribute a lot to food cravings, swings in energy, mood swings, etc. We grow to love them partially because they are addictive, they trigger the same reward pathways as most drugs. All that said, an awesome bowl of pasta is probably at the top of my cheat list, I just save it for rare occasions at a nice restaurant.
I find most people who think the gluten thing is a fad also believe that fats in their food are bad for you and that they directly contribute to bodyfat. wrong. we are designed to use fat for energy better than any other fuel source, it's the carb overload that can trick our body into storing the fat. fats keep you fuller longer and as a fun side note, they help your bowels move along better than any amount of fiber ever can.
I,m on day 6 of gluten free, and so far Ive had very little bloating and reflux. Things are looking more solid and normal after a BM. I think I may be headed in the right direction with this....
Glad I happened on this thread. I'm starting to wonder if I really should try gluten free, or at least decrease it, but I too tend to think it's just "hype" that comes up "all of a sudden". For years whole grains were the way to go, and you have bodybuilder-types and fitness models, athletes, etc. talking on the benefits of whole grains vs refined carbs -especially brown rice vs white rice, so I'm REALLY surprised to see some guys here actually suggesting white rice to be better for you! What about the whole high Glycemic Index of white rice -and other white carbs- and insulin spiking and fat storage (except after a workout of course)- ?
And indeed, what are reasonable and PRACTICAL alternatives to gluten/breads? I tend to try to have healthy (at least I THOUGHT they were healthy) sandwiches as snacks or meals; what do I do as a reasonable and CONVENIENT alternative?? (You can't make a sandwich without *Bread* can you??? ....sorry for the cheekiness.. ).
But I'm really interested in this thread, and what are good alternatives. I've started to wonder if certain symptoms I'm having might really be due to gluten sensitivity or what -but the symptoms seem inconsistent. Can I be only sensitive "sometimes"? Or perhaps only with a certain *amount* of gluten/wheat ingested?
P.S. Someone mentioned Oats as an alternative but I'm sure I've seen oats being described as also having gluten; can anyone confirm this? I could be wrong......
White rice is easier to digest than brown as it is a simpler protein. Brown has more fiber and phytic acids which are not good in this case as grain fibers do not help your stomach and phytic acids reduce absorption of other minerals (antinutrients). I have noticed for many years that brown rice somehow did not sit as well with me as white did. As said above, there's a reason the asians have been eating it white for thousands of years
We often use Gluten to refer to the protein in any grain, but there are different proteins in different grains at different amounts. For example Oats *can* be ok for some people in some cases..if you want oats you should go for steel cut and make sure it says gluten free. livestrong.com/article/366274-do-steel-cut-oats-contain-gluten/
As for alternatives..really you're best just getting used to not eating things that resemble grains in my opinion. That said, you can still get gluten free bread for your sandwich. But at first I recommend going cold turkey and seeing how you feel. If I want something resembling a sandwich I just use lettuce leaves as a wrap
Quinoa is a pretty unadulterated grain that is gluten free.
As RockNrolla mentioned the shift should really be toward fresh, minimally processed foods, rather than finding highly processed foods to substitute for wheat based products.
Ok, well I can see with say going for tubers and such, that makes sense. But in terms of being as close to nature as possible, I thought that was the very point of going for whole grain foods, like brown rice vs white rice? In terms of the greater fiber content yes, but also for better insulin control? (lower Glycemic index)?
Also, what's special about "steel cut" oats? Is it more "whole" than the tough "old fashioned oats"? I had always thought that the old-fashioned oats was the more "whole-some" way to go, for getting in whole grains, for better sustained energy for workouts, general health, etc. ?
I'm just starting to eat gluten-free oats. Don't notice a different taste or anything, but it's just hard to stay consistent with it.
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