Nutrition and Labeling - Anyone give up wheat?

View Full Version : Anyone give up wheat?

10-15-2011, 12:24 PM
I read a few articles about the "Wheat Belly" book (still haven't read the book yet but will get there). Apparently the premise is that wheat has been over hybridized and modified and is the root of many modern ills - diabetes, asthma, skin problems, you name it.

My next door neighbour has really bad IBS and so I was talking with him about the idea of giving up wheat. He's interested but hasn't done it yet so I said "I will be the guinea pig and see what happens." I did not think I would have any problems and would be able to go back to it. WRONG!

I had crazy withdrawal symptoms - I wanted to cry and punch things at the same time, the top of my head felt like it was going to float off of my body - it was miserable for 5 days. And then it stopped. And I started sleeping through the night (which I haven't done in I can't even remember how long), my digestion improved - I didn't have crazy tummy issues anymore, the brain fog I have been suffering from lifted, my eczema cleared up, and I no longer have cravings. . . so I went wheat free for two weeks and then I thought I would try to reintroduce it. Bad idea. I ate two spelt (not even wheat, wheat) muffins and I got itchy, and my tummy was upset and I didn't sleep through the night.

Ugh - anyway I think I have a gluten intolerance. How could I live for so many years and not know that? I'm glad I know now but I wonder what other foods are giving me a bad time.

Anyway - if anyone else has tried giving up wheat would you be willing to share what your experience was?

10-15-2011, 05:02 PM
I have not given up wheat, but have been thinking about it. But, I've tried other approaches-- you know, no dairy, no fruit, no x,y,z and haven't experienced anything one way or the other.

I think I'll give up wheat this week and see what happens. If I can remember where to find the thread again, I'll report back. :lol:

10-15-2011, 06:13 PM
I gave up gluten for a year because a dietician thought I was gluten-intolerant. I got various symptoms flaring up at first, then felt a bit better than usual. After a year of this, I realised it was ludicrous and my GP tested me for Coeliac's disease. I had to go back onto gluten 6 weeks before. I got the withdrawal-type symptoms again, but then they went away, and I felt absolutely fine being back on gluten. Now, what really helped with gassiness and the like was starting to diet, i.e. eating a smaller amount at more regular hours. So it can be rather weird, and don't assume you have a wheat or gluten intolerance too rashly. It's definitely worth getting tested at the doctor, as well.

On the other hand, I developed a fabulous gluten-free vegan chocolate prune cake recipe that tastes out of this world and freezes/reheats beautifully. It takes a while to get the hang of gluten-free baking, but it has definite advantages when it comes to putting things in the microwave. Of course, it's off the cards right now, but when I'm at goal weight I might make another batch, put a bit less chocolate topping on, and cut it into seriously tiny portions to freeze.

10-15-2011, 06:33 PM
I tested negative for celiac disease, but I do have an allergy or intolerance to wheat, and possibly gluten.

After reading books like "Against the grain, primal blueprint, neanderthin, Life without bread..." and other low-carb, anti-grain and paleo diet books, I decided to do some experimenting.

I used a detailed symptom log (I started with Healthminder and then created my own following it's example), to log what I ate, how I felt, what the weather was, where I had pain, my body temperature, and symptoms.

I found a lot of patterns that have helped me manage my health, and in the process discovered that a lot of my symptoms disappeared or improved on a low-carb diet. I wanted to know what about the low-carb diet was working - was it carbs in general, causing my issues. Was it a class of foods like grains, or was it a specific grain?

I've found that wheat is the worst trigger, but all grains, processed carbs, and sugars can trigger similar symptoms in large enough quantities. As a result, I'm careful with all carbs, but am more diligent about avoiding wheat specifically.

I've found that with wheat, the longer I go without eating it, the smaller amount it takes to trigger a reaction (that's not unusual with food allergies and intolerances).

I wasn't sure if it was wheat, or gluten causing the issues. Barley and rye contain gluten, but many foods with barley or rye also contain wheat, so I didn't have a lot of opportunities to experiment. Recently I bought a rye cracker that contained no wheat, and it did trigger a reaction - now with only one trial of one product I can only assume that I may have problems with other gluten grains (of course it also could be that the cracker was cross-contaminated with wheat).

I limit my starch, sugar, and grain intake, and try to choose the highest protein and highest fiber grains like quinoa, millet, amaranth and wild rice. I do also eat oatmeal, because I haven't had any problem with it.

At least for now, traces of wheat don't seem to bother me, but I try to be as diligent as I can anyway.

I don't buy many gluten-free products, because the carbs are still an issue.

I really miss "real bread" thought. Some of the gluten-free breads aren't too bad, but they just don't have the same springy-chewiness that good breads have.

The gluten-free pastas are excellent though. I like the quinoa and quinoa/corn blend pastas even better than wheat.

10-16-2011, 11:12 AM
You will pry bread out of my cold, dead hands. Ok not really. If I eat a lot of regular bread, it bloats me. I've gone long periods of not eating any wheat or gluten products, not really on purpose though. I love bread and flour tortillas and sometime, it is difficult for me to manage these things in my diet so I do without. I notice no difference though in eating wheat products vs not eating wheat. I say I can get bloated but it takes a lot of bread to do that and 1 or 2 slices is fine. I also eat gluten based seitan once in a while and that doesn't bother me one bit.

Personally, I think every new diet book has to have a twist so it wouldn't surprise me if there is a wheat free diet book. All the products we eat tend to have been manipulated over the centuries so If you are looking for something to eat that hasn't been modified or hybridized, good luck.

10-16-2011, 11:20 AM
I tested positive for Celiac Disease in January. It was shocking to me as I was already diagnosed with renal failure and this was a secondary condition. However, going gluten free has changed my life. I think the most amazing part was that I didn't really feel sick, but once I gave up all gluten I felt amazing. Now, if I get something with gluten, I feel like someone punched me in the stomach for at least three hours after and have to deal with the horrible digestive after effects. It was difficult at first because gluten is hidden in everything, but now... it is just normal and it doesn't even bother me. I adapt fairly quickly with a recipe that calls for gluten. I love it. They say 1 in 5 people have a gluten intolerance and don't even know it. I guess I was one of those. I must have had the intolerance for years before it evolved into the disease. I hear lots of people say they don't eat gluten and then I listen to what they eat and realize that they don't even realize they eat gluten. ;) Once you start researching - gluten is in almost every single processed food in one way or another - often hidden in things like natural flavorings and caramel coloring. It was a huge learning curve for me, but now I have learned what companies to trust and what products I can enjoy with no fear. :)

10-16-2011, 01:10 PM
Debi - I feel for anyone who has Celiac's but that is different than any so called gluten intolerance. Celiac's is tested fairly easily but a gluten intolerance is mostly a symptom driven diagnosis. An allergy can also be tested for as well.

Celiac's disease - disease in which gluten damages the intestines and you can die as a result if not diagnosed/change of diet. The severity can vary from person to person.

Food intolerance - when your body doesn't have the enzymes to break down a certain food. Common symptoms include bloating, gas, abdominal pain and diarrhea. Dairy products are the most common food intolerance.

Food allergy - when a certain food enters into the blood stream and is attacked by the body. Symptoms vary but hives and other allergy type symptoms are seen. Peanuts are probably one of the better known food allergies.

10-16-2011, 01:17 PM
Debi - I feel for anyone who has Celiac's but that is different than any so called gluten intolerance. Celiac's is tested fairly easily but a gluten intolerance is mostly a symptom driven diagnosis. An allergy can also be tested for as well.

Celiac's disease - disease in which gluten damages the intestines and you can die as a result if not diagnosed/change of diet. The severity can vary from person to person.

Food intolerance - when your body doesn't have the enzymes to break down a certain food. Common symptoms include bloating, gas, abdominal pain and diarrhea. Dairy products are the most common food intolerance.

Food allergy - when a certain food enters into the blood stream and is attacked by the body. Symptoms vary but hives and other allergy type symptoms are seen. Peanuts are probably one of the better known food allergies.

Well, I wouldn't say the test was easy by any means. I had to be sedated and had to have an upper and lower endocscopy and several very expensive lab tests along with skin biopsys. And, from what I have read... gluten intolerance leads to Celiac Disease. I am sure that not everyone that has an intolerance gets Celiac, but it is certainly a risk for anyone that does have a gluten/wheat intolerance. ;) I did have symptoms of gluten intolerance for a very long time, but I did not realize that is what was happening. I believe that if I had caught it sooner when it was just an intolerance or allergy I would not be dealing with a disease. But... that is what I have gleaned from my last several months of research. I am sure opinions vary on the subject, like anything else.

10-16-2011, 01:46 PM
Well it may not be easy for the person being tested but is definitive. Also, I haven't read anything about intolerance/allergy causing celiac's. It seemed more that like other allergies, celiac's starts mild and usually by the time it is diagnosed, it is more severe.

Overall, it seems that there is a lot if misinformation about gluten intolerance out there. For some reason, many natural health type people have deemed gluten as the enemy and they point to those with celiac's as the evidence. Food allergies and intolerances aren't fun but celiac's is more severe than a simple food intolerance. Like you said, gluten is in various processed products including things like soy sauce.

10-16-2011, 02:00 PM
Well it may not be easy for the person being tested but is definitive. Also, I haven't read anything about intolerance/allergy causing celiac's. It seemed more that like other allergies, celiac's starts mild and usually by the time it is diagnosed, it is more severe.

Overall, it seems that there is a lot if misinformation about gluten intolerance out there. For some reason, many natural health type people have deemed gluten as the enemy and they point to those with celiac's as the evidence. Food allergies and intolerances aren't fun but celiac's is more severe than a simple food intolerance. Like you said, gluten is in various processed products including things like soy sauce.

Either way the treatment is the same. ;) No wheat. No gluten. There is no treatment other than that for allergy/intolerance/disease that involves gluten/wheat. It does get daunting at times to go through all the online research. I may very well be mistaken about the connection between the three issues. I am still fairly new at this gluten stuff. ;)

10-16-2011, 02:14 PM
I avoid wheat in all forms. A few years ago I did an elimination diet to try to nail down things that might be aggravating my inflammation. Wheat turned out to be a big culprit for me. I can have one serving of wheat once a week without problems but any more than that and I wake up with swollen, achy finger joints. I also notice a lot more digestive aggravation whenever I eat wheat so I just eat wheat as a last resort.

There are so many things I was used to when I was obese and seriously overeating that I probably wouldn't have noticed any difference without wheat. (skin rashes, digestive problems, reflux, overall sluggishness and aches...) It's amazing how easily we convince ourselves that our symptoms are just normal and/or age related :dizzy:

10-16-2011, 11:41 PM
One problem in diagnosing celiac disease, is that false negatives are quite common, especially if conducted while the person is avoiding wheat, or before damage has been done.

So, it's really hard sometimes to distinguish between intolerance and celiac disease. Apparently there's a genetic test, which is alleged to be the most accurate - unfortunately it's also quite expensive, and not covered by medicare or most insurances (which suggest an elimination diet, instead).

I don't know if I have celiac disease. I was off-wheat when I was tested, but my doctor said it was a more sensitive test, so I'm fairly confident that I do not (though the possibility exists that I and the test are wrong). I know it's very tempting to think that I do not, especially when I'm smelling hot, baked bread or pizza crust...

I've occasionally indulged in a wheaty treat, deciding that I was willing to accept the inconvenience of an ugly, itchy face. I then went home, slathered my face with steroid, and hoped that the breakout wasn't going to be one of the nasty ones (where the rash becomes oozy, weepy and crusty - or so itchy that I want to scratch the skin off).

I haven't had allergy testing, because my blood pressure medication makes the scratch test unsafe - I've been told it would interfere with the effectiveness of the medication they would use if I had a severe allergic reaction.

Even if I knew for certain that I did have celiac disease, I'm not sure it would be that much easier to give up wheat. If the prospect of looking like a rotting zombie with nose and lips swollen to twice their normal size doesn't always deter me, I'm not sure that the prospect of death is that much more frightening.

I recently read that there's been some research that suggests that weight loss can improve autoimmune issues with gluten, and the first thing I thought was "Yeah, maybe when I'm thinner, I'll be able to eat wheat again."

Sometimes I feel like I would kill for a decent crusty, dinner roll, or even a cheap frozen pizza.

Suzanne 3FC
10-17-2011, 01:20 AM
I read Wheat Belly and wasn't impressed. There are so many books out there that try to pick one food and turn it into a catch-all evil, but it's usually just hype to sell yet another book. If we avoided all of the foods that are promoted as bad for us then we'd probably just sit around eating lettuce all day :lol:

I've been wheat and gluten free since February. I did discover that what I thought was IBS was actually a problem with gluten and that is no longer a problem as long as I avoid gluten.

I read Wheat Belly out of curiosity after discovering my gluten intolerance. But I did not experience any other health changes promised by the book.

10-17-2011, 01:48 AM
I think it's easy to jump to the conclusion that if a particular diet or the elimination of a specific food dramtically improves the quality of life for some people - then it must be great for all people.

I think the reverse is true as well. If some people are harmed by a food, medication or activity, some people will draw the conclusion that it's bad for everyone.

It also seems that the "one-size-fits-all" approach to health, weight loss and nutrition is still in the majority. At best it's acknowledged that "your mileage may vary," but the actual respect given to a wide range of diets is still often only lip-service.

I also think that people need to understand a little bit about research methodology, especially the role of chance and placebo/suggestibility effect before conducting their own experiments.

Eliminating a food or attempting any kind of treatment experiment and suddenly feeling better doesn't really prove anything if you try it only a few times... or if you aren't documenting your actual symptoms, and ideally using more objective measures than just "do I think I feel a little better?"

For example, a mythbuster's style show tested people's reaction to msg by giving half the room food with msg and half the room no msg. In both groups half the group was told they were getting the opposite of what they actually got. In the groups tested, many people reported experiencing msg "reactions" even when no msg was in their food if they were told that the food contained msg.

A large number of the people who reported being msg-sensitive also reported a reaction when tod their food contained msg - even when the food contained no msg.

And a large number of the people who reported being msg-sensitive did not report a reaction when their food contained msg - but it actually did not.

Similar research results have been found with aspartame and other substances that people report having a sensitivity to.

For myself, even though I experienced a clearer complexion than I had in decades, and had less joint swelling and pain, and my IBS improved - I wasn't really convinced that giving up wheat was the cause, until my husband could tell when I'd eaten wheat by looking at me even when I hadn't said anything.

A couple other incidents that convinced me was eating a noodle dish in a restaurant thinking they were wheat noodles. When I didn't react, I was surprised (only learning the next visit that the noodles were actually rice noodles). And a few times I reacted thinking what I was eating was wheat-free only to learn that it wasn't (for example, I didn't know that virtually all licorice contains wheat. I never even considered the possibility, so I didn't real the label. Now I read the labels on everything, even if there's no reason think wheat is an ingredient).

10-17-2011, 04:40 AM
I haven't given up wheat per say, but I rarely eat it now, I eat carbs about 4 times a week (half a sweet potato, some oatmeal...). What does happen is when I eat something that has a LOT of wheat my body seems to reject it.

Case in point: yesterday I made some home made whole wheat and oatmeal bread (that brown whole wheat flour, oatmeal, yeast, salt, sugar, olive oil, milk and water), had a few slices of it. Today I have been to the toilet about 9 times and it's 4.30 in the afternoon.

I guess my body couldn't handle such a wheat overload after I started my new regimen.

10-18-2011, 01:54 AM
Thanks for all the feed back. I will probably try wheat/gluten again after a few more weeks just to give it a challenge but right now I am enjoying my awesome sleeps too much to try now. My paternal Aunt has Celiac's disease quite badly and there is a history of Crohn's/IBS on the other side of the family. So there is a history of people and wheat not getting along quite the best in my family.

I thumbed through the Wheat Belly book while I was at Indigo on the weekend and I would still like to read it (but not pay 30 bucks for it). I'm sure he has some interesting points but it sounds like (from my limited reading/skimming) that you are supposed to give up a heck of a lot more than wheat. I just don't think I could do it. But who knows? I didn't think I could give up wheat either and I did and feel okay and don't miss it.

Although every time I drive by KFC I want to shove my head in a bucket of chicken . . . but that's a different issue for a different day.

11-14-2011, 03:13 AM
I could not belive it. I started reading this book called Wheat Belly..and i was stunned to read about the affects of wheat and gluten, especially on those who have an intolerance to it like myself... Anyone else read it?

11-14-2011, 07:33 AM
Haven't read the book, but I've researched gluten to death. I have Celiac's so I steer clear of the stuff. Gotta say changing my life style (eating) really really helped. I also have MD (mild) and the gluten affects my muscles, literally after some form of bread, cereal, cake...whatever, I begin to ache. Not to mention, what it did to my stomach and intestines...funny, they never hurt, but they couldn't absorb the proper nutrients I needed to live. I nearly capoots last year from bleeding to death. I wasn't even bleeding that much, it was long and slow, but my body couldn't replenish since I had no iron in me. It's funny how one tiny little gluten protein could do that.

In a matter of two weeks in just cutting that out, nothing else, I started dropping pounds. So without even really trying to lose weight I was. Also I got less headaches. My bouts of physical pain has cut considerably...that right there is the greatest gift of not eating gluten. I haven't had to have an iron treatment for over 6 months and I believe my Vitamin D is leveling out. It is very very painful when you don't have Vitamin D flowing through your body. It's like a miracle. A lot of people are probably intolerant and don't know it, like me, b/c they don't experience intestinal discomfort. But there is so much more to that ugly little protein.

12-03-2011, 04:48 PM
I have Celiac's disease, and I tell you being gluten free does not help you loose weight...well, it does in the beginning...then you start eating the subsitutes and the weight goes back on. I would limit your gluten intake to maybe one meal a breakfast (for the kick start to the metabolism). I'm going back on my cleaning diet, since I haven't been feeling well and think I may have eaten something gluten. The cleanse always helps me drop 15.

01-03-2012, 11:41 AM
As research continues, they are finding some people are predisposed to the "gluten" intolarence/celiacs and if you are Irish/Scottish/Welsh decendents you are at a greater risk. I believe almost all that goes wrong with us, is inherited and we "aggravate" with food and environmental factors. I was tested at a very good allergy center in Syracuse NY and I tested postitive for everything they stuck in me and had to be given a shot to calm back down. The doctor said I should basically eat like a caveman (well cavewoman) Protein, nuts & berries and some veggies. Well, you know that doesn't happen totally, but I definitely try to stay in that direction. My symtoms cleared (several yrs now), open sores healed, severe aches, including headaches improved greatly. I think each person has to figure out what is best for them by eliminating and then slowly adding back to see how you react. by the way I am more than half Irish and part Welsh, interesting!

01-08-2012, 06:59 PM
I have stopped eating wheat. Noticed many health improvements. No more stomach pains/bloating, had that a lot while eating wheat. Eczema and different skin problems also gone. In general I have much more energy without wheat/gluten.

01-27-2012, 03:27 PM
I have dermographism, which is a skin condition which means that if my skin gets scratched, hives (welts)form in my skin and they leave a red mark on the skin (which burns) for 10 mins and then fades.

I developed said condition around puberty and still lie with it now at 34 years old. There is no cure.

However, since i reducted my intake of wheat and refined carbs, my skin has become 90% better and certainly more manageable, no more itching:carrot:

And the weight has also dropped off, as i used to eat alot of bread (my trigger food).

I feel amazing now I average one slice of wm bread a day:carrot::carrot:

01-30-2012, 07:15 PM
I'm gluten free. I was diagnosed with RA and saw a naturopathic doctor who led me down the road to better health. I started with IBS in my teens and had irregular periods (sorry TMI). The IBS got worse in my late 20s and I was given a prescription for Bentyl. It helped, but not totally. No doctors ever told me to cut out gluten or dairy or anything. I had GERD too. I'm thankful this doc helped me realize how bad it is for some people. I'm reading Wheat Belly now on my Kindle. I love reading books confirming what I already know to be true about wheat and how it affects us.

I still have a rash on my upper arms that really looks like a yeast type rash, so I'm giving up sugar too. I've been doing low carb, but it's been too hard and I have no energy on it, so I'm back to calorie counting while avoiding gluten still of course and many other grains. Even cornmeal can cause me problems sometimes and also rice. I have to be careful of the foods I eat.

02-03-2012, 05:06 PM
I gave up wheat in April, and it helped me reduce the feeling of being constantly bloated, as well as losing 6 kilos in a month :) I have tried to keep as much wheat-free as possible, but I have had a few ocassions where I ended up being forced to eat wheat or severely wheat polluted things (or ate wheat without realizing it was in the food, like some stock cubes). Those few ocassions made me realize how bad wheat is for me (after one party where I decided to consciously eat wheat, it took me like one week to be back into my weight and belly size :( ).

Regarding withdrawal symptoms, I had bad cravings, though not any other bad symptoms. What I usually miss a lot is bread, as the supermarkets where I live are very scarce in gluten free products (well, to be fair, the whole country sucks regarding gluten free products) :( I get good pasta, some rice cakes and cookies (full of fat, yuck), but not much else, so I tend to be quite creative with bakery. The only problem is that I have realised that xhantam and guar gum bloat me awfully, so that also limits what I can eat :(

I have been in the UK for the past 2 months (less than two weeks more here now :( ), and I have been tempted by all the delicious gluten free stuff at the local supermarket (mmmm, gluten free brownies).

04-22-2012, 08:32 PM
Wow, MrEvil, you can't argue with those results!

I found that giving up wheat items was much easier than I thought it would be, but going too long without it was driving me nuts. So I compromised! I allow myself two whole wheat items on the weekends (usually in the form of a wrap or toasted sandwich). It's much easier to make lunch by throwing some chicken and veggies in a bag during the week anyway!

I'm still a firm believer in calories in vs calories out for my weight, but I've seen some great results when I limited my wheat intake that I can't really ignore :)

04-22-2012, 08:57 PM
I avoid grains. They don't make me feel good... I avoid things that make me feel yucky!

When I first took it out of my diet it was hard. Now, when I do eat it... I feel nasty, too. It's obvious that it doesn't agree with me.

It can't hurt to try removing it all from your diet again and seeing how you feel. It takes a few days/weeks to get it fully out of your system. Hang in there! Everyone is different.

04-23-2012, 01:16 PM
I've read it's pretty common to develop sensitivities/intolerances after taking foods out of your diet. Sensitivities/intolerances can actually be very transitory in the big scheme of things, and often point to bigger, other health issues. I do think modern wheat poses a large, often unrecognized challenge to many people - partially from the hybridized proteins themselves, and often exacerbated by the systemic damage that our modern diets/environments have on our bodies.

04-24-2012, 01:00 PM more bread in the morning for me. I wanted an English muffin and my policy is not to deny myself things for too long because I'll go crazy. So despite my "weekend only" policy regarding bread, I decided to have the English muffin with my egg. It was whole wheat, high fiber, etc.

I'm SO HUNGRY!! and I've eaten more than I usually do (and most times I have to consciously remember to eat). Funny, I don't have this problem when—on the weekends—I have my flatbread with lunch. :( I'm also tired despite getting more than enough sleep last night and waking up refreshed.

No more bread for breakfast AT ALL. Just eggs, meat and veggies like I've been doing.

01-22-2013, 12:36 AM
I don't eat any wheat and I use gluten free substitutes VERY VERY rarely - almost exclusively to make breakfast muffins for my husband occasionally. We plan to transition 100% away from GF substitutes this year. We don't buy GF pasta, cookies, chips, etc. as we try to avoid all grains and grain-like seeds (quinoa, amaranth, etc.) most of the time.

We do occasionally (think once or twice per year) go out for gluten free pizza, which we'll probably continue to do even after we've cut out 100% of the substitutes at home.

02-13-2013, 11:06 AM
If we avoided all of the foods that are promoted as bad for us then we'd probably just sit around eating lettuce all day :lol:

This made me laugh. My MIL has issues. I think she needs a new doctor personally. She has GERD and according to her darn near everything gives her heartburn because it has to much acid. Including lettuce. Yet she won't give up the caffeine and soda that have been shown to cause issues. :dizzy:

Anyways....I gave up gluten for 16 days and then reintroduced it. Withing 30 minutes I was feeling nauseous and for the remainder of the day I felt 'off'. I ate it again the next day and felt the same way. So as of Monday I am gluten free again for a month. I've also decided to get rid of dairy. I really do think that I have something going on with dairy. I CRAVE cheese like you wouldn't believe even though I don't drink milk at all.

08-24-2014, 04:56 PM
I just got the book this weekend I am cautiously hopeful. The reason I got the book is because I had actually suspected that wheat was contributing to a clumzy / klutzy problem I have been having ... and had back in 2008-2011. I am cautiously hopeful.

If I was going to guess as to why it provides dramatic effects for some people and not others I would say perhaps it has to do with blood type. I seem to remember reading about how type "O"s had much stronger inflammatory reaction than other blood types and did better with non wheat. If true that could explain the dramatic response to something that doesn't agree with us.

I have type "O".

08-24-2014, 06:52 PM
If you think you have food allergy issues, it might be wise to try an elimination diet. Basically, you remove the most common dietary allergens and then add them back, one at a time, keeping a food journal.

As for blood type diet, that actually is not real so it wouldn't be your blood type that would determine food issues but based on other factors.

08-30-2014, 02:45 PM
I just eliminated wheat from my diet for a while. Ive had some weird seemingly random food intolerance going on the past 6 months or so, and my doctor recommended eliminating things and slowly adding them back. Grain and soy are out for now because I've had reactions in the past. So far I'm feeling good. I have made tortillas out of almond milk, almond and tapioca flour to make sandwiches, toast, etc, so I don't really feel deprived at all. So far I'm feeling good, I don't feel as bloated as I used to, and I'm not craving more and more bread. Usually if I have one slice of bread I want more and more the rest of the day, I can't just have one slice of bread, I always want more! Ive been good with one Paleo tortilla though. I'll experiment with adding things back in a few weeks, I'm curious to see what will happen.

01-29-2015, 04:50 PM
I think that it is best to avoid processed and GMO foods, including wheat, because there is more and more evidence that it is not these foods themselves, but the way that they are manipulated that is making people sick and intolerant.

That being said, I gave up wheat and gluten after 30 + years of stomach issues, and other symptoms that were beginning to pop up. I feel better than I ever have in my life, but I have not been tested for Celiac because the process sounds miserable and I don't want to have to eat gluten beforehand.

If you have an allergy or intolerance, you have to give it up 100%, but if not, I don't see any reason to avoid it unless it is highly processed.

01-29-2015, 05:32 PM
I read wheat belly and did a 3 month stint on GF, it was pushed by ddp on the ddp yoga site so I tried it. now I do have some thoughts, 1, wheat belly is a very very unscientific book. it is populist headline science as in some studies show, code for a few studies show this but its nothing concrete.

the theory of dwarf wheat in the book is interesting the 'link' between 1980's and onwards the dwarf wheat coming around at exactly the same time as the obesity boom also misses the fat the mid 80's onwards is the time when many more women went to work instead of being at home cooking leading to more processed food and more importantly the time when use of cars for even the smallest journeys became the norm. How many people who can remember (none of you ladies obviously as your all 21) the 60s and 70s remembered taking short car journey like people take now? I've seen people get in the car and do journeys so short you can still see the house!

Bottom line read the book and enjoy it, it is a good read, but don't get bogged down in all the 'science'.

Now going GF I did and well i'll be honest something happened that I cannot explain other than it was going GF. I was a dedicated 5k and 10k runner every weekend I was out doing one (or both) events. now within 3 weeks of going GF I dropped my times at both 5k and 10k by 10% (yea I was slow to start with) this was after a period of steady by slow improvement. by the end of my 2nd month of GF I did a sub 30 min 5k. pre GF I was hover in the low 33m range.

This I cannot explain other than it being GF as I never got close to sub 30 again. if you exercise you might be surprise but then again it may be a fluke!

The best advice out there is go free from gluten not gluten free. i.e don't sub gluten free stuff for gluten stuff. gf free bread is not any better for you than wheat bread. the highly refined flours (rice etc) are very bad on the GI scale so you get a mammoth insulin hit. instead of going gluten free then go free from gluten i.e don't have bread or pasta try and base meals around meat fruit and veg. Or whole rice.

P.s on a personally note, there is a cereal company called natures path who do a 'mesa sunrise' its not great if you free from gluten as its got buckwheat and corn flower, but it is very very nice!

Towards the end of my 3months gf I was slipping into habits buying gf version of junk food I ate previous and they just made things worse so I jacked it in.

Best of luck it does help if everyone in the house does it! and also if you cook because heading to the stores looking at tins and sauces wheat is everywhere!

01-31-2015, 11:47 AM
I have no issues with wheat, just eat low carb for hunger control, well, except for occasional forays into cake & cookies. I don't miss wheat a bit. I do notice that if I have bread, I feel uncomfortably full. No idea why this is so, as there is almost no limit to the amount of cake or cookies I can eat without feeling full.