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In reply to the discussion: Modern wheat a "perfect, chronic poison," doctor says [View all]HuckleB
(35,773 posts)126. Is gluten the new Candida?
http://www.sciencebasedmedicine.org/index.php/is-gluten-the-new-candida/
"...
The trend (which admittedly is hard to quantify) seems to have shifted, now that theres a new dietary orthodoxy to question. Yeast is out. The real enemy is gluten: consume it at your own risk. Theres a growing demand for gluten labeling, and food producers are bringing out an expanding array of gluten-free (GF) foods. This is fantastic news for those with celiac disease, an immune reaction to gluten, where total gluten avoidance is essential. Only in the past decade or so has the true prevalence of celiac disease has become clear: about 1 in 100 have the disease. With the more frequent diagnosis of celiac disease, the awareness of gluten, and the harm it can cause to some, has soared. But going gluten free isnt just for those with celiac disease. Tennis star Novak Djokovic doesnt have celiac disease, but went on a GF diet. Headlines like Djokovic switched to gluten-free diet, now hes unstoppable on court followed. Among children, theres the pervasive but unfounded linkage of gluten consumption with autism, popularized by Jenny McCarthy and others. Even in the absence of any undesirable symptoms, gluten is being perceived as something to be avoided.
Whats been lost in an enthusiasm for gluten avoidance, is the fact that there are some people who do experience undesirable symptoms from gluten consumption, but dont have celiac disease. Its this group that was the focus of a recent paper in the Annals of Internal Medicine: Nonceliac Gluten Sensitivity: Sense or Sensibility? Its behind a paywall, but Ill try to summarize the paper in the context of what we know, and what we dont know, about celiac disease and possible non-celiac gluten sensitivity.
...
The idea that gluten sensitivity is real and widespread goes far beyond the current scientific evidence, and the well-established facts of celiac disease. Time will tell if gluten avoidance follows the path of Candida, and other dietary fears and fads that preceded it. But it doesnt need to. Given the protean nature of CD, symptoms cannot be dismissed as nocebo effects: A CD diagnosis needs to be ruled out before NCGS is even contemplated. Going gluten-free in the absence of a proper medical evaluation may not be directly harmful, but it complicates a diagnosis. Moreover, it can be expensive, and difficult to maintain 100% avoidance essential with CD, but not established as necessary with NCGS. Besides, who really wants to cut out all gluten-containing products if they dont need to? Until better diagnostic criteria are established, the N of 1 trial is probably the most science-based (if impractical) approach: single-blind challenges to measure for subjective or objective symptoms. Our challenge in dealing with dietary fads as health professionals is to recognize that some of our patients are suffering, and evaluate them in a science based way: without dismissing the symptoms, and without advocating dietary transformations that may be unnecessary."
------------------
Definitely worth reading.
"...
The trend (which admittedly is hard to quantify) seems to have shifted, now that theres a new dietary orthodoxy to question. Yeast is out. The real enemy is gluten: consume it at your own risk. Theres a growing demand for gluten labeling, and food producers are bringing out an expanding array of gluten-free (GF) foods. This is fantastic news for those with celiac disease, an immune reaction to gluten, where total gluten avoidance is essential. Only in the past decade or so has the true prevalence of celiac disease has become clear: about 1 in 100 have the disease. With the more frequent diagnosis of celiac disease, the awareness of gluten, and the harm it can cause to some, has soared. But going gluten free isnt just for those with celiac disease. Tennis star Novak Djokovic doesnt have celiac disease, but went on a GF diet. Headlines like Djokovic switched to gluten-free diet, now hes unstoppable on court followed. Among children, theres the pervasive but unfounded linkage of gluten consumption with autism, popularized by Jenny McCarthy and others. Even in the absence of any undesirable symptoms, gluten is being perceived as something to be avoided.
Whats been lost in an enthusiasm for gluten avoidance, is the fact that there are some people who do experience undesirable symptoms from gluten consumption, but dont have celiac disease. Its this group that was the focus of a recent paper in the Annals of Internal Medicine: Nonceliac Gluten Sensitivity: Sense or Sensibility? Its behind a paywall, but Ill try to summarize the paper in the context of what we know, and what we dont know, about celiac disease and possible non-celiac gluten sensitivity.
...
The idea that gluten sensitivity is real and widespread goes far beyond the current scientific evidence, and the well-established facts of celiac disease. Time will tell if gluten avoidance follows the path of Candida, and other dietary fears and fads that preceded it. But it doesnt need to. Given the protean nature of CD, symptoms cannot be dismissed as nocebo effects: A CD diagnosis needs to be ruled out before NCGS is even contemplated. Going gluten-free in the absence of a proper medical evaluation may not be directly harmful, but it complicates a diagnosis. Moreover, it can be expensive, and difficult to maintain 100% avoidance essential with CD, but not established as necessary with NCGS. Besides, who really wants to cut out all gluten-containing products if they dont need to? Until better diagnostic criteria are established, the N of 1 trial is probably the most science-based (if impractical) approach: single-blind challenges to measure for subjective or objective symptoms. Our challenge in dealing with dietary fads as health professionals is to recognize that some of our patients are suffering, and evaluate them in a science based way: without dismissing the symptoms, and without advocating dietary transformations that may be unnecessary."
------------------
Definitely worth reading.
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basically inedible? oh really? that's funny since it's the world's more widely cultivated grain &
HiPointDem
Oct 2012
#104
Hang on, you think it's not true that wheat has been changed for thousands of years
muriel_volestrangler
Oct 2012
#131
You're probably being atacked by the vehement vegans--there are a flock of them here.
diane in sf
Oct 2012
#153
I had just returned to Seattle for my niece's wedding after living in NC for three years.
gateley
Oct 2012
#272
meat also isn't necessary. neither are eggs, avocado, yogurt, etc. in fact, as many people who
HiPointDem
Oct 2012
#227
You are saying that diet helps your R.A.? I wonder if it would help fibromyalgia.
LittlestStar
Oct 2012
#117
Wow that is such good news! I have been so worried about her, only 65 and so sick with
LittlestStar
Oct 2012
#171
I'm Italian. You might as well ask Asians to give up rice, or Mexicans
TwilightGardener
Oct 2012
#12
I'm Irish-Italian, and I'm a carbohydrate addict! This thread is very educational and inspirational!
WinkyDink
Oct 2012
#200
That's true ... if you're talking about bread and pasta made with white flour, i.e. wallpaper paste.
Doremus
Oct 2012
#46
try to eat food in its whole state if you must do processed then try to do alternate grains+organic
lunasun
Oct 2012
#7
Organic Wheat, by definition, can't be genetically engineered wheat, can it? ~nt
99th_Monkey
Oct 2012
#182
start by avoiding the center aisles at the store - fresh foods are on the perimeter.
piratefish08
Oct 2012
#8
Excellent advice (IMO), with one exception, hardy veggies (squash, broccoli, snap peas, etc).
Egalitarian Thug
Oct 2012
#70
"there are people with gliadin sensitivity who do not have classic celiac." No one says otherwise.
yellowcanine
Oct 2012
#81
People with gluten sensitivity and Celiac are having an antibody response that cannot be managed
pnwmom
Oct 2012
#165
it hasn't. flour in grandma's day had plenty of gliadin -- else her bread wouldn't have risen.
HiPointDem
Oct 2012
#116
What I keep trying to tell people, gluten/gliadin is needed for good bread.
yellowcanine
Oct 2012
#150
+1. You need to *add* gluten if you're making whole wheat bread, unless you want a door stop. n/t
gkhouston
Oct 2012
#157
"There should be peer reviewed studies......." There are. They do not support the faddists.
yellowcanine
Oct 2012
#42
Yes it is only one study which is ONE MORE than the gluten free faddists can point to.
yellowcanine
Oct 2012
#71
10% is a relatively small number though. About 75% of the world has some lactose intolerance, for
yellowcanine
Oct 2012
#175
10% is a very significant number. Twenty years ago, they thought only about 1 American in 4500
pnwmom
Oct 2012
#180
No, it's more than that. I'm curious why it is important to you to be so dismissive
pnwmom
Oct 2012
#281
Please don't question my motives. I disagree with you and I have given my reasons which are based
yellowcanine
Oct 2012
#282
Internet discussions have a tendency to bring out our pat answers to things
Kelvin Mace
Oct 2012
#268
that's funny coming from the person who wrote this post demonstrating lack of knowledge
HiPointDem
Oct 2012
#121
Tri and tetrasaccharides contain galactose, and no human has the enzyme beta-galactosidase--
eridani
Oct 2012
#231
There is also gliaden in spelt, one of the other so called "primitive wheats" the gluten-free
yellowcanine
Oct 2012
#52
It can be very difficult to change dietary habits, particularly long-term.
closeupready
Oct 2012
#21
If you're correct then people with celiac could eat unkneaded wheat products...and they can't
TheCruces
Oct 2012
#283
Life expectancies actually dropped after we figured out agriculture
4th law of robotics
Oct 2012
#61
life expectancies dropped because of larger, more settled (and more unequal) populations &
HiPointDem
Oct 2012
#228
yes, people have historically gotten shorter as they started living in cities, because cities
HiPointDem
Oct 2012
#276
"Common wheat was first domesticated in Western Asia during the early Holocene...."
HiPointDem
Oct 2012
#159
nothing to do with how i 'feel'. i'm fairly sure i've read more nutrition studies than most people
HiPointDem
Oct 2012
#226
just the first link i came upon that stated the fact (which i already knew from graduate
HiPointDem
Oct 2012
#273
the pyramid (which is no longer a pyramid, btw) is published under the auspices of usda, but it's
HiPointDem
Oct 2012
#197
"Upon release of the guidelines, the cattle, egg, and dairy industries went ballistic."
4th law of robotics
Oct 2012
#252
wait, i thought it was the 'grain lobbyists' writing these things? now it's the 'meat lobbyists"?
HiPointDem
Oct 2012
#266
you really don't know much about the extensive process that leads to the creation of us nutrition
HiPointDem
Oct 2012
#278
nothing wrong with that. but why the need for false claims to sell a diet that 'works'?
HiPointDem
Oct 2012
#229
I think it's pretty clear why americans are heavier on average than in the past: they eat more &
HiPointDem
Oct 2012
#230
because food was more readily available. just like dogs eat more when they get more food.
HiPointDem
Oct 2012
#262
capitalism. but regardless of why food is more readily available, the simple explanation of taking
HiPointDem
Oct 2012
#267
i agree that cultural/societal factors are in play, and that people are concerned about additives
HiPointDem
Oct 2012
#274
There is a very intersting observation of lab animals, well worth further investigation
hedgehog
Oct 2012
#275
"This is an interesting collection of data, but it's very difficult to interpret them,"
HiPointDem
Oct 2012
#277
I have never heard this before, but I have lost 25 pounds in the last 6 months by
NC_Nurse
Oct 2012
#53
Genetically modified food should be labeled so people can make more informed decisions
abelenkpe
Oct 2012
#56
"There's no evidence GM food is harmful" - except for when it causes cancer..
truebrit71
Oct 2012
#160
Again, offering up meaningless red herrings does not change the scientific consensus.
HuckleB
Oct 2012
#250
PS: EU rejects French scientist report linking GM corn to cancer Read more: http://www.nydailynews
HuckleB
Oct 2012
#253
People with blood type A (AA, AO and AB) do not have natural antigens against grains. Type OO has
DhhD
Oct 2012
#82
I stopped eating ALL grains 30 days ago. I have lost a significant amount of weight...
truebrit71
Oct 2012
#103
My doc told me that sugar and wheat stuff should be controlled substances like heroin....
Bigmack
Oct 2012
#108
I have a feeling your doc is right, gliatin or no. I think the carbs are killer. nt
LittlestStar
Oct 2012
#123
Thanks. And You're right. But I still collect my giant check as a shill for Big Wheat. n/t
Ian David
Oct 2012
#138
I think its worth going wheat-free for a while and see if I drop these 15 pounds off.
LittlestStar
Oct 2012
#114
I stopped eating wheat & most other grains after watching a video of this guy,,,,
KarenS
Oct 2012
#124
Organic Wheat, by definition, can't be genetically engineered wheat, can it?
99th_Monkey
Oct 2012
#183
PE, where dropped, was to have more time to teach to the NCLB tests AND to cut staff.
WinkyDink
Oct 2012
#247