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Wed Sep 26, 2012, 03:35 PM

You know there is wheat in everything

I just started the book Wheat belly. A book about the greatest Franken food ever created. Now I don't know what to eat.

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Arrow 37 replies Author Time Post
Reply You know there is wheat in everything (Original post)
Skink Sep 2012 OP
porphyrian Sep 2012 #1
tridim Sep 2012 #26
porphyrian Sep 2012 #32
tridim Sep 2012 #36
cali Sep 2012 #2
renie408 Sep 2012 #5
Stuart G Sep 2012 #13
Laurajr Sep 2012 #3
Lint Head Sep 2012 #4
Skink Sep 2012 #8
Avalux Sep 2012 #6
AnotherMcIntosh Sep 2012 #7
randome Sep 2012 #11
AnotherMcIntosh Sep 2012 #15
randome Sep 2012 #23
AnotherMcIntosh Sep 2012 #25
YellowRubberDuckie Sep 2012 #34
Speck Tater Sep 2012 #9
nadinbrzezinski Sep 2012 #10
renie408 Sep 2012 #12
Autumn Colors Sep 2012 #16
nadinbrzezinski Sep 2012 #17
renie408 Sep 2012 #27
JDPriestly Sep 2012 #29
Autumn Colors Oct 2012 #37
nadinbrzezinski Sep 2012 #19
JDPriestly Sep 2012 #30
nadinbrzezinski Sep 2012 #31
JDPriestly Sep 2012 #33
catchnrelease Sep 2012 #35
Alduin Sep 2012 #14
Quantess Sep 2012 #18
nadinbrzezinski Sep 2012 #20
Quantess Sep 2012 #22
nadinbrzezinski Sep 2012 #24
Lex Sep 2012 #21
SidDithers Sep 2012 #28

Response to Skink (Original post)

Wed Sep 26, 2012, 03:36 PM

1. And corn. And sugar. And salt. n/t

 

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Response to porphyrian (Reply #1)

Wed Sep 26, 2012, 05:42 PM

26. What's wrong with salt?

Last time I checked you need salt to live.

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Response to tridim (Reply #26)

Wed Sep 26, 2012, 06:24 PM

32. I didn't say there was anything wrong with it. n/t

 

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Response to porphyrian (Reply #32)

Wed Sep 26, 2012, 09:17 PM

36. Yea, sorry bout that. I misinterpreted your post.

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Response to Skink (Original post)

Wed Sep 26, 2012, 03:37 PM

2. No there isn't.

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Response to cali (Reply #2)

Wed Sep 26, 2012, 03:46 PM

5. Actually, I have Celiac's and there really is a lot of wheat/gluten

in processed foods. It is harder to eat gluten free, but not THAT hard.

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Response to cali (Reply #2)

Wed Sep 26, 2012, 04:25 PM

13. This morning I had a large glass of pure orange juice and a red thing called an apple..no wheat. nt

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Response to Skink (Original post)

Wed Sep 26, 2012, 03:38 PM

3. Lots of glut ten free options

Rice, spelt, tofu pasta. Glut ten free cake mixes, cookies....you will be fine just a different way of thinking soon it will be second nature.

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Response to Skink (Original post)

Wed Sep 26, 2012, 03:40 PM

4. There is no real wheat. It's genetically created dwarf wheat that was created to give

more yield per acre and it is poison.

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Response to Lint Head (Reply #4)

Wed Sep 26, 2012, 04:05 PM

8. that's my take

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Response to Skink (Original post)

Wed Sep 26, 2012, 03:51 PM

6. My daughter has a gluten intolerance....

so we've been exploring gluten free foods, and I must say they're pretty good. I made a delicious rosemary foccacia bread with tapioca flour instead of wheat. Since she's being forced to give up wheat products, I'm giving it a try as well and I'm sure I'll be healthier for it.

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Response to Skink (Original post)


Response to AnotherMcIntosh (Reply #7)

Wed Sep 26, 2012, 04:14 PM

11. What about the word 'everything' do you not understand?

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Response to randome (Reply #11)


Response to AnotherMcIntosh (Reply #15)

Wed Sep 26, 2012, 04:50 PM

23. Um, I was being sarcastic.

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Response to randome (Reply #23)


Response to randome (Reply #23)

Wed Sep 26, 2012, 06:43 PM

34. Eh. What do you expect from someone named Macintosh?

They must be obsessed with apples!

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Response to Skink (Original post)

Wed Sep 26, 2012, 04:06 PM

9. I simply don't eat food from factories. Problem solved.

 

I don't read the list of ingredients on my food packages because my food doesn't come in packages and it doesn't have "ingredients". It just is what it is. My rice is made of rice and my lentils are made of lentils. My home-grown tomatoes only contain tomato, and my home-grown squash only contain squash. And so on and so forth.

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Response to Skink (Original post)

Wed Sep 26, 2012, 04:09 PM

10. No, not quite, I have a gluten allergy

and I do eat wheat free every day,

It requires careful reading of labels. Also knowing foods, rice is wheat free, so are beans, did I mention cheese? Hell, we love thai food, and most of it is wheat free.

Now one item that shocked me (They do make it wheat free) is soy sauce.

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Response to nadinbrzezinski (Reply #10)

Wed Sep 26, 2012, 04:20 PM

12. I have just been diagnosed with Celiac's about a month ago

and there has been a STEEP learning curve for me. I loves me some baked goods. But we are adjusting pretty well. We eat rice noodles instead of regular noodles. Occasionally I buy the gluten free corn based pasta, but they are expensive. Tonight I am trying amaranth for the first time. The worst, I think, is that the gluten free baking mixes, etc, are pretty expensive, so we are going toward a more paleo direction instead of trying to recreate our old diet only gluten free.

I am starting to feel better, I think. But I have slipped up a couple of times. I feel like a recovering alcoholic and keep counting my days gluten free from my last fall off the wagon.

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Response to renie408 (Reply #12)

Wed Sep 26, 2012, 04:33 PM

16. Have you tried quinoa ("KEEN-wah")?

You soak it overnight, then rinse in a strainer. Cook for about 15 minutes in some water (until water is soaked up and quinoa is translucent), then toss it in with some stir-fried veggies and spices in either coconut oil or walnut oil. Easy to make, gluten free, and yummy!

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Response to Autumn Colors (Reply #16)

Wed Sep 26, 2012, 04:40 PM

17. I will add, quinoa pasta is also better than rice pasta

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Response to Autumn Colors (Reply #16)

Wed Sep 26, 2012, 05:45 PM

27. Not yet, but I have some I got from Earth Fare when I bought the amaranth.

This has actually been kind of exciting. I like to cook and especially to bake, so having to go gluten free is forcing me to try new things.

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Response to Autumn Colors (Reply #16)

Wed Sep 26, 2012, 06:03 PM

29. Quinoa is not the entire answer. Seems it doesn't grow just anywhere.

Climate requirements

Quinoa is highly variable due to a high complexity of different subspecies, varieties and landraces (plants or animals adapted to the environment in which they originated). However, in general it is undemanding and altitude-hardy. It is grown from coastal regions (Chile) to over 4,000 m (13,120 ft) in the Andes near the equator. However, most of the cultivars are grown between 2,500 m and 4,000 m. Depending on the variety, Quinoa's optimal growing conditions are in cool climates with temperatures that range from 25F/−3C, during the night, to near 95F/35C, during the day. Some cultivars can also withstand lower temperatures without damage. Light frosts normally do not affect the plants at any stage of development, except during flowering. Mid-summer frosts often occurring in the Andes during flowering lead to sterilization of the pollen. Rainfall conditions are highly variable between the different cultivars, ranging from 300 to 1,000 mm during growing season. Optimal for Quinoa growth is well-distributed rainfall during early growth and development and dry conditions during seed maturation and harvesting.
Soil requirements

Quinoa does best in sandy, well-drained soils with a low nutrient content, moderate salinity, and a soil pH of 6 to 8.5.

http://en.wikipedia.org/wiki/Quinoa

It is good, but there aren't too many places in the US in which it is or maybe even can be grown.

If I remember correctly, saw something about quinoa in a part of Washington state. I did my research on it some years ago so it is possible that it is grown more widely now. It grows, I believe, in certain parts of Italy also.

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Response to JDPriestly (Reply #29)

Sat Oct 13, 2012, 12:36 PM

37. Is the OP going to grow their own food?

I'm in Connecticut and just about any health food store or supermarket with a natural/organics-type section would carry this. We're able to get it at Stop & Shop supermarkets here as well as the health food places.

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Response to renie408 (Reply #12)

Wed Sep 26, 2012, 04:44 PM

19. Probably since I grew up in Mexico it's been easier

here is a list of things

Quinoa
Rice
Beans (hubby can't stand them so I buy them canned)
Corn tortillas
Corn
Amaranth

forgot this, potatoes and yams

As to baked goods, from time to time I make baked goods

Resource 1000 gluten free recipes

The biscoti in there are to die for. I had to further modify it to make it sugar free... but if you do not have that issue. Have taken them to family gatherings and people don't believe they are gluten free.

Now hubby is a good sport, but he still gets his freshly baked bread... which means... that baking tray is exclusively for bread.

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Response to nadinbrzezinski (Reply #19)

Wed Sep 26, 2012, 06:05 PM

30. Don's forget lentils. MMMMM. And easier to cook (faster) than beans.

Then there are dried peas. Also really good in soup.

And yams are the most delicious ever. The very best.
I don't think I have celiac disease but I am not that fond of wheat flour or wheat in general.

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Response to JDPriestly (Reply #30)

Wed Sep 26, 2012, 06:07 PM

31. Beans and lentils are in the legume family

for some reason my mind makes no difference. Thanks

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Response to nadinbrzezinski (Reply #31)

Wed Sep 26, 2012, 06:41 PM

33. The difference is that lentils don't have to be soaked before you cook them.

They are, therefore, easier to prepare.

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Response to renie408 (Reply #12)

Wed Sep 26, 2012, 06:53 PM

35. For baking

try almond flour or coconut flour for baking. I've used both and you do need to adjust the recipe and don't expect big fluffy baked goods as with wheat flour. But very tasty. There are tons of recipes online for gluten free baking, just look on paleo/primal eating sites for them.

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Response to Skink (Original post)

Wed Sep 26, 2012, 04:27 PM

14. I know.

 

My girlfriend has Celiac Disease so I know what to look for in foods when I cook for the both of us.

Did you know wheat is in soy sauce? I didn't until I met my gf.

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Response to Skink (Original post)

Wed Sep 26, 2012, 04:41 PM

18. Question for people with wheat intolerance:

How did you find out?
What were your symptoms?

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Response to Quantess (Reply #18)

Wed Sep 26, 2012, 04:45 PM

20. Easy, diarrheas, bloating, gas and tummy aches that would simply not go away

we think it is celiac, but I am too much of a coward to eat wheat for six to eight weeks to get the biopsy for a definite diagnosis. It's responded to diet very well.

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Response to nadinbrzezinski (Reply #20)

Wed Sep 26, 2012, 04:49 PM

22. No skin rashes / irritation?

Thanks for answering.

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Response to Quantess (Reply #22)

Wed Sep 26, 2012, 04:52 PM

24. Always had dry skin

but bear in mind, the presentation can be very different from person to person, why it is a bear to diagnose.

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Response to Skink (Original post)

Wed Sep 26, 2012, 04:48 PM

21. Everything? No I don't think so.

Maybe a lot in processed junk. Better to eat clean anyway. Fruits, vegetables, lean meat, cheese, nuts, legumes, brown rice.



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Response to Skink (Original post)

Wed Sep 26, 2012, 05:49 PM

28. Celiacs are all to aware of that...

But the availability of gluten-free foods has exploded in the last few years.

Sid

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