[quote]hipsr4runnin wrote:
I do remember Keiffer saying that Gluten sensitivity is a myth, in a way, and that high insulin levels or IR actually causes the gluten allergy to fire. [/quote]
I could buy that for the most part. When I switched to rice and potato, and some fruit I also kept my carbs down around 125 g a day. Of course when I added back wheat I fell off the wagon. But when I ate traces of wheat I didn’t have a problem.
My “symptoms” are nasal inflammation, joint and foot pain and groggy headedness as well as carb cravings, and trouble sleeping and water retention! And even though I considered wheat to be an issue, if I had too much potatos I would feel it too. It may just be that rice and potatoes or a banana were easier to regulate. In fact I’d eat rye bread and have milk earlier in the day and be OK. Its just easy to get a lot of carbs fast with bread.
What is IR? I also found that a large dose of vitamin C seemed to help. So I considered that it was blocking cortisol. Is IR inflammatory respose?
[quote]hipsr4runnin wrote:
this is also helpful:
robbwolf.com/2014/05/16/gluten-intolerance-exist/[/quote]
Well that could be too. I have read a lot that the oligosaccarides in potatoes are much better for gut bacteria than in wheat.
True or false: there is a link between wheat and pathogenic gut bacteria and fungi?
True or false: wheat FIBER is linked to leaky gut?
IR is insulin resistance.
The interesting thing was at the BioSig L2 seminar I was at LaValle was able to show in blood word how someone was showing minor symptoms but were ultimately on the cliff of a huge disaster. He showed blood panels where all inflammation markers were elevated, leaky gut was present but the body was fighting everything rather well but wasn’t going to be for long. In some panels like this the person was reporting minor symptoms, but when the right protocol was made the client reported huge results. Some of these panels weren’t from average joes either but Olympic athletes and pro athletes as well.
A link? I would say there is a coupling. If you have fungus on the outside you have fungus on the inside. If the gut bacteria is present wheat would more than likely cause irritation and inflammation and more than likely vise versa.
Wheat fiber would probably come down to individual variables but I could see it being a problem for a lot of people.
[quote]mertdawg wrote:
[quote]hipsr4runnin wrote:
this is also helpful:
robbwolf.com/2014/05/16/gluten-intolerance-exist/[/quote]
Well that could be too. I have read a lot that the oligosaccarides in potatoes are much better for gut bacteria than in wheat.
True or false: there is a link between wheat and pathogenic gut bacteria and fungi?
True or false: wheat FIBER is linked to leaky gut?
[/quote]
Depends on your gut environment and type of fiber you are consuming. Some based on how badly you tolerate it, could just make you have the runs for the entire day. Leaky gut is a condition but in this instance, a really bad case of diarrhea is being correlated to the fiber intake when it could possibly be years and years of a terrible diet giving you a very badly balanced gut flora which in turn makes it incredibly hard to be able to digest certain things like certain fibers.
It’s seriously nonsensical to point fingers at wheat for being bad for you. The fact of the matter is that wheat is a cheap commodity crop and thus appears in MANY MANY processed foods as a base or binder, etc. However, it’s more likely that it’s the various other ingredients in modern convenience foods which have poor micronutrient content and terrible macros which are causing issues rather than the actual wheat.
Again, wheat and gluten is not a modern thing, it’s ancient. Look at China. That’s one of the oldest cultures on the planet and they have been using wheat long before gluten was recognized as a thing. It’s still a major part of their diet (again, northern China is heavily into growing and harvesting wheat).
Here’s the problem with wheat and gluten being pinpointed as a bad guy largely due to the whole caveman/paleo trend as well as the raw vegan folks. Their argument is that it’s more natural to avoid wheat and to consume basically what’s local. For a huge part of China, which again has basically the largest surviving culture in the world, wheat IS local and IS what they have been eating in nass quantities for goodness knows how many different dynasties. Even if let’s say cavemen did not have wheat, the amount of time China has been consuming wheat for hundreds of years PRIOR to modern communist China. If we have a culture that have been more or less living off of wheat for that long of a period of time, how does that demonstrate that wheat in and of itself is unhealthy?
I think the question here is not if wheat is good for you or not, the bigger question is if the food item one is consuming which contains wheat AS A WHOLE, if that ENTIRE FOOD ITEM AS A UNIT is healthy or not.
Yet again, sensationalized headlines can mislead the masses.
On Mark Sisson’s Daily Apple blog, there’s a MUCH better recap of the actual study and what can/cannot be inferred from it.
So the mainstream media declare the gluten sensitivity a myth… who cares? Don’t trust the mainstream media and you’ll be right more often than not.
The study did NOT show that NCGS is fictitious. Further, it DID show that Non-Celiac Wheat Sensitivity is in fact real.
[quote]The Mighty Stu wrote:
[quote]1 Man Island wrote:
However, if you read the comments, you can see that “Gluten free” isn’t going anywhere. Folks have bought in too much. [/quote]
Lol, oh yeah, there’s too much money tied up in the gluten free movement.
[/quote]
As if there isn’t tons of money tied up in the mega billion dollar wheat industry?
There will always be nonsense in marketing, (Fat Free, Cholesterol Free, etc), and Gluten Free is no exception.
A pretty reasonable and scientific examination and response to this issue here: gluten sensitivity non celiac - Search Results - PubMed
There are other factors beyond gluten in wheat, including fructans (which are reduced in the FODMAPs diet), enzyme inhibitors (e.g. α-amylase/trypsin inhibitors), and lectins (a critical component of wheat toxicity), which likely play role in explaining why so many who employ a wheat free diet experience self-reported improvements in their health. Another confounder in the veritable explosion of ‘gluten sensitivity’ disorders over the past decade is the role that Roundup herbicide plays in amplifying dysbios in the gut, enhancing the potential for wheat to contribute to both celiac and non-celiac related adverse health effects.