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Hi everyone,
I know I am not educated enough to make this statement, but I am going to make it anyway - only my opinion. Some of you who have a better understanding of gluten and its original roots, can tell me I am wrong (if that is the case).
Just from reading comments posted in this site, and beginning to see that many people around me appear they have gluten intolerance issues even though they do reach the point of having to address them (i.e., skin issues, minor aches and pains and even thyroid issues that are treated as a separate disease, among many other health issues). However, when it reaches the level of disrupting our digestive system (life line), we have no choice but to address it.
My statement, "I don't believe gluten should have ever been introduced into the food line." Even while I am making this statement, I am not clear on when it was introduced into foods, why, or who thought up this idea.
Any thoughts from anyone? Am I totally off base?
Thank you.
Paula
Gluten use in foods....
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humbird753
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Gluten use in foods....
Paula
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
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draperygoddess
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- Joined: Mon Aug 29, 2011 6:49 am
- Location: Tennessee
Paula,
It's funny how many of us have that "gluten around every corner" reaction once we figure it out! I agree that there are probably tons of people who have some level of gluten intolerance, but it hasn't gotten to the point that they can't ignore it (yet). I am so tempted to ban the stuff completely in my house! Unfortunately, gluten is also very addictive, and the child in my house that appears to be most poised for a gluten moment is the one who can't do without her cereal, bread and crackers.
I will let others more knowledgeable than I comment on the timeline of gluten in our food supply, but I sure do wish they didn't put it in EVERYTHING.
It's funny how many of us have that "gluten around every corner" reaction once we figure it out! I agree that there are probably tons of people who have some level of gluten intolerance, but it hasn't gotten to the point that they can't ignore it (yet). I am so tempted to ban the stuff completely in my house! Unfortunately, gluten is also very addictive, and the child in my house that appears to be most poised for a gluten moment is the one who can't do without her cereal, bread and crackers.
I will let others more knowledgeable than I comment on the timeline of gluten in our food supply, but I sure do wish they didn't put it in EVERYTHING.
Cynthia
"Can we fix it? YES WE CAN!" -Bob the Builder
"Can we fix it? YES WE CAN!" -Bob the Builder
Paula,
IMO, you are correct. No one can digest gluten. That is a fact. All humans can partially digest the gluten molecule, and break it down into peptides, but we have no way to break down many of those remaining peptides, in order to utilize the amino acids that they contain. For most people, though, their immune system does not detect those peptides, (which consist of gliadins and glutenins), so they just pass through their digestive system without causing any problems. For some of us, unfortunately, our immune system detects many of those peptides as toxic agents, and tries to destroy them, damaging our intestines in the process.
Unfortunately, gluten was first introduced into the human diet roughly 18,000 to 20,000 years ago, and by about 8,000 to 10,000 years ago, when agriculture had become well established, wheat had become a major part of the human diet. It didn't happen because people suddenly realized that the ancient ancestors of wheat were so healthy, (it wasn't healthy - physical size and robustness of humans declined with the advent of the neolithic period, as agriculture replaced hunting and gathering wild sources of food, as a way of life), it happened because human populations were reaching levels where wild game, and edible wild plants were unable to keep up with the food demands of the growing population, and as people became hungrier, they learned how to develop agriculture as a way to provide more food options.
If this had happened in the New World, we would have been OK, because in the New World, the default choice was maize, (corn). But unfortunately, it happened in what's known as the Fertile Crescent, and the ancestors of wheat were available there, so wheat, barley, and rye, became the "Staff of Life", early on. It was considered to be so essential for life that it even earned a vital role in most religions based on Christianity. We've been paying for that mistake, (of embracing wheat, rather than maize), ever since.
Tex
IMO, you are correct. No one can digest gluten. That is a fact. All humans can partially digest the gluten molecule, and break it down into peptides, but we have no way to break down many of those remaining peptides, in order to utilize the amino acids that they contain. For most people, though, their immune system does not detect those peptides, (which consist of gliadins and glutenins), so they just pass through their digestive system without causing any problems. For some of us, unfortunately, our immune system detects many of those peptides as toxic agents, and tries to destroy them, damaging our intestines in the process.
Unfortunately, gluten was first introduced into the human diet roughly 18,000 to 20,000 years ago, and by about 8,000 to 10,000 years ago, when agriculture had become well established, wheat had become a major part of the human diet. It didn't happen because people suddenly realized that the ancient ancestors of wheat were so healthy, (it wasn't healthy - physical size and robustness of humans declined with the advent of the neolithic period, as agriculture replaced hunting and gathering wild sources of food, as a way of life), it happened because human populations were reaching levels where wild game, and edible wild plants were unable to keep up with the food demands of the growing population, and as people became hungrier, they learned how to develop agriculture as a way to provide more food options.
If this had happened in the New World, we would have been OK, because in the New World, the default choice was maize, (corn). But unfortunately, it happened in what's known as the Fertile Crescent, and the ancestors of wheat were available there, so wheat, barley, and rye, became the "Staff of Life", early on. It was considered to be so essential for life that it even earned a vital role in most religions based on Christianity. We've been paying for that mistake, (of embracing wheat, rather than maize), ever since.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Paula,
I quite agree, and I know that feeling of looking around and beginning to suspect that a lot of the other woes of friends & family are all connected to you-know-what.... but that's not what their dermatologist, rheumatologist, neurologist, pulmonologist, or psychologist thinks, so they add prescriptions to help with the side effects of the previous prescriptions. YIKES.
I sometimes say that at some level, we're lucky we hit the MC wall. At least we know what we're dealing with, and can take charge of our health. I'm not saying that makes everything perfect, or eliminates every bump in the road, but it beats being sure food has nothing to do with your (skin, joint, mood, thyroid, headache, etc.) problem, and being wrong.
Historically, my guess is that people could eat "some" gluten grains, when other/better food sources were in short supply, without too severe a negative consequence (or the negative was still better than starvation). What a long road it's been to "every meal, every day" - and chronic illness.
I quite agree, and I know that feeling of looking around and beginning to suspect that a lot of the other woes of friends & family are all connected to you-know-what.... but that's not what their dermatologist, rheumatologist, neurologist, pulmonologist, or psychologist thinks, so they add prescriptions to help with the side effects of the previous prescriptions. YIKES.
I sometimes say that at some level, we're lucky we hit the MC wall. At least we know what we're dealing with, and can take charge of our health. I'm not saying that makes everything perfect, or eliminates every bump in the road, but it beats being sure food has nothing to do with your (skin, joint, mood, thyroid, headache, etc.) problem, and being wrong.
Historically, my guess is that people could eat "some" gluten grains, when other/better food sources were in short supply, without too severe a negative consequence (or the negative was still better than starvation). What a long road it's been to "every meal, every day" - and chronic illness.
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Sheila
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My friends eyes start to glaze over when I even mention the word "gluten". My family does the same thing. It is so hard to be quiet when you see family and friends suffering from all kinds of auto-immune problems, digestive distress, etc and THEY JUST WON'T LISTEN. I've decided to just shut up. When an excellent article comes along, like the one on this site this past week, I can't help myself and forward it on to the usual suspects. If you don't hear from me for a while, they have decided to shut me up permanently. 
Sheila
Sheila
To get something you never had, you have to do something you never did.
A person who never made a mistake never tried something new. Einstein
A person who never made a mistake never tried something new. Einstein
Sheila,
I'm also in the "squirm and shut up" camp. My husband, who's wildly healthy, notices how much better he feels when he doesn't eat gluten. He'd be the easiest person to persuade, because he's really smart and has kind regard for my smarts and a direct understanding of how awful gluten's effect can be. He's also about the least "in need" (but he's younger than some of my other friends/family, and I do believe the damage is cumulative).
My friend, whose two kids she has taken off gluten - after doing Enterolab testing - was having a beer, and even with my big mouth shut, she knew exactly what I thought. I was still quiet, but she said "I think I'm OK with gluten myself, actually" - and I mouthed off, because she has Type 1 diabetes, migraines, and two kids whose genetics she knows...
I apologized later for over-stepping, and of course she said that I was right. (But I bet she just does her beer drinking when I'm not around.)
And really - I don't want to be the food police. My favorite is when someone thinks someone *else* should go GF. My niece thinks her father/my brother... she's also smart enough to realize she may have to think about this some day, but hoping she doesn't; my brother thinks their younger son; etc...
Sara
I'm also in the "squirm and shut up" camp. My husband, who's wildly healthy, notices how much better he feels when he doesn't eat gluten. He'd be the easiest person to persuade, because he's really smart and has kind regard for my smarts and a direct understanding of how awful gluten's effect can be. He's also about the least "in need" (but he's younger than some of my other friends/family, and I do believe the damage is cumulative).
My friend, whose two kids she has taken off gluten - after doing Enterolab testing - was having a beer, and even with my big mouth shut, she knew exactly what I thought. I was still quiet, but she said "I think I'm OK with gluten myself, actually" - and I mouthed off, because she has Type 1 diabetes, migraines, and two kids whose genetics she knows...
I apologized later for over-stepping, and of course she said that I was right. (But I bet she just does her beer drinking when I'm not around.)
And really - I don't want to be the food police. My favorite is when someone thinks someone *else* should go GF. My niece thinks her father/my brother... she's also smart enough to realize she may have to think about this some day, but hoping she doesn't; my brother thinks their younger son; etc...
Sara
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humbird753
- Rockhopper Penguin
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- Joined: Mon Nov 28, 2011 4:44 pm
- Location: Wisconsin
Thank you everyone for your similar experiences on this topic.
I thought maybe I was seeing this as a benefit to others because "I have to give up gluten" and decided everyone else should suffer along with me (lol).
I am finding that going on a gluten-free diet is emotionally draining. I have never counted calories or read labels for food ingredients. Now, at 58 yrs old, I feel like I'm taking a "crash course" to save my life.
I would assume that over time, it will get easier than it is now.
Paula
I thought maybe I was seeing this as a benefit to others because "I have to give up gluten" and decided everyone else should suffer along with me (lol).
I am finding that going on a gluten-free diet is emotionally draining. I have never counted calories or read labels for food ingredients. Now, at 58 yrs old, I feel like I'm taking a "crash course" to save my life.
I would assume that over time, it will get easier than it is now.
Paula
Paula
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
Paula,
it does get better. And we can help. We each have our own tips and tricks - you'll soon be finding yours, and probably sharing them to help someone else who's struggling through the "crash course."
Tex has a great rule of thumb - if it has more than about 5 ingredients, just skip it - it will save your label-reading eyesight
I eat mostly foods that don't comb with labels (meat, fish, veg, fruits, nuts), but of course we need our convenience foods. Breakfast this morning was great, but my husband wasn't feeling well, so I did the dishwasher emptying, coffee-making, cat-and-dog-feeding, and cooking. By the time that was all done and eaten and cleaned up, I really wished I'd made double the amount so I could have it again tomorrow! That's a lesson I've been slow to learn, especially about breakfast.
My guess is that before MC, and discovering the gluten is not the friend you once thought, you had a bunch of routines and recipes and 'helpful hints' you relied on, probably without a lot of conscious effort. You're building that toolbox back now, and you may get there faster than it feels right now.
Here's hoping!
Sara
it does get better. And we can help. We each have our own tips and tricks - you'll soon be finding yours, and probably sharing them to help someone else who's struggling through the "crash course."
Tex has a great rule of thumb - if it has more than about 5 ingredients, just skip it - it will save your label-reading eyesight
I eat mostly foods that don't comb with labels (meat, fish, veg, fruits, nuts), but of course we need our convenience foods. Breakfast this morning was great, but my husband wasn't feeling well, so I did the dishwasher emptying, coffee-making, cat-and-dog-feeding, and cooking. By the time that was all done and eaten and cleaned up, I really wished I'd made double the amount so I could have it again tomorrow! That's a lesson I've been slow to learn, especially about breakfast.
My guess is that before MC, and discovering the gluten is not the friend you once thought, you had a bunch of routines and recipes and 'helpful hints' you relied on, probably without a lot of conscious effort. You're building that toolbox back now, and you may get there faster than it feels right now.
Here's hoping!
Sara
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MaggieRedwings
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humbird753
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- Location: Wisconsin
Hi
Sara and Maggie - Thank you for the encouragement your posts have given me. I believe the 5-ingredient rule will help.
Sara - I also saw in a post of yours that you look via the internet for ingredients prior to going shopping! I've never tried that. Do you go to the web site for the store you shop at and then look up the products, or what?
That would be easier than having to wear my "cheat" glasses the entire time I'm at the store. I think it would make it less like "work" while at the store. I never enjoyed shopping - for food or clothing.
Thank you for everything.
Paula
Sara and Maggie - Thank you for the encouragement your posts have given me. I believe the 5-ingredient rule will help.
Sara - I also saw in a post of yours that you look via the internet for ingredients prior to going shopping! I've never tried that. Do you go to the web site for the store you shop at and then look up the products, or what?
That would be easier than having to wear my "cheat" glasses the entire time I'm at the store. I think it would make it less like "work" while at the store. I never enjoyed shopping - for food or clothing.
Thank you for everything.
Paula
Paula
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
"You'll never know how strong you are until being strong is the only choice you have."
"Life is not about waiting for the storm to pass... It's learning to dance in the rain."
Paula,
I hate shopping, too (except when I love it - farmer's markets are fun; departments stores... not so much).
It'a amazing how much info you can get online - so when a product is mentioned you can just do a search, and check out the ingredients. Some companies change their product formulations over time, but at least it's a start.
And some web sites are really helpful with product info. I order from iherb.com, and they make ingredients really easy to figure out.
The store web sites aren't as good as either the manufacturer sites, or secondary sites (like iherb, and surely others).
I am really vigilant, but it's surprisingly easy to come home with something that doesn't work! I feel as though this ups my success rate, and I hope it does the same for you.
Sara
I hate shopping, too (except when I love it - farmer's markets are fun; departments stores... not so much).
It'a amazing how much info you can get online - so when a product is mentioned you can just do a search, and check out the ingredients. Some companies change their product formulations over time, but at least it's a start.
And some web sites are really helpful with product info. I order from iherb.com, and they make ingredients really easy to figure out.
The store web sites aren't as good as either the manufacturer sites, or secondary sites (like iherb, and surely others).
I am really vigilant, but it's surprisingly easy to come home with something that doesn't work! I feel as though this ups my success rate, and I hope it does the same for you.
Sara
Paula,
It's important to double check the ingredients on most product labels in the store, as a safety precaution, before buying them, because as Sara points out, many/most manufacturers have a habit of changing ingredients from time to time, (due to availability, supplier pricing, etc.), and the website labels aren't always synchronized with what's on the store shelves. Also, ingredients often vary by country, for the same product, so that's another reason to double check labels, (just in case the store is stocking an imported item).
I have even checked the label on a product, found it to be OK, and added it to my shopping cart, then added a second package, (without checking the label), and sure enough, when I got home, I discovered that the second package was an older or newer package, and it contained an ingredient that I couldn't tolerate.
The last time that happened to me was when gluten-free Chex cereal became available. The second box didn't even say "GLUTEN-FREE", but I never noticed when I added it to my cart.
Tex
It's important to double check the ingredients on most product labels in the store, as a safety precaution, before buying them, because as Sara points out, many/most manufacturers have a habit of changing ingredients from time to time, (due to availability, supplier pricing, etc.), and the website labels aren't always synchronized with what's on the store shelves. Also, ingredients often vary by country, for the same product, so that's another reason to double check labels, (just in case the store is stocking an imported item).
I have even checked the label on a product, found it to be OK, and added it to my shopping cart, then added a second package, (without checking the label), and sure enough, when I got home, I discovered that the second package was an older or newer package, and it contained an ingredient that I couldn't tolerate.
The last time that happened to me was when gluten-free Chex cereal became available. The second box didn't even say "GLUTEN-FREE", but I never noticed when I added it to my cart. Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.