What is better for you non-gluten or gluten produts

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10 Comments

boulangere May 15, 2011
Which I am certain you could do quite competently, Panfusine, so crack some eggs and lets go!
 
Panfusine May 15, 2011
Lol.. Its actually the fear of eggs in the cheesecake.. I'm completely FASCINATED by eggs, love the textures,have no problems scarfing it down when its incorporated in just about anything. but when called to prepare it myself, I invariably feel like I'm being called to perform heart surgery...
 
boulangere May 15, 2011
And you, Syronai, and SKK and Panfusine. Panfusine, I'm still processing your fear of cheesecake.
 
beyondcelery May 15, 2011
Well said, boulangere!
 
boulangere May 15, 2011
I agree with all of the above. At the same time, as Panfusine points out, gluten is a protein, and if you are not allergic to it, your body will break it down and use it up. I am not a fan of excluding anything from my range of foods because everyone seems to be doing it. At the same time, Americans certainly tend to be overconsumed on white, processed flour, which is not the best choice of a source of anything including gluten. Too, gluten tends to bring a lot of baggage along with it generally in the form of fats (trans and otherwise) and sugars. It's the abundance of the latter which are probably the worst for you. If you can consume gluten, consider increasing whole grain breads and pastas in your diet. The protein content is greater, and you can afford an extra dash of Parmesan.
 
beyondcelery May 15, 2011
There is also some evidence for gluten-free diets helping symptoms of autism, arthritis, and even eczema: http://www.autismweb.com/diet.htm

I've been gluten-free for 10 years (by necessity) and I believe that everyone should give it a try for 2 weeks. Not everyone needs to be completely gluten-free because of medical reasons, but many people who try it find they feel healthier overall. I think this is often because a lot of people, especially in the U.S., eat a whole lot more processed flour than they realize. Cutting it all out for a short time helps you see the effects that has. You may bring gluten back into your diet afterwards, but you'll probably keep it in greater moderation than you did before and stick with more veggies and whole grains.

If you choose to stay with it long-term, then make sure you use good resources to do it right. It's a diet that can be very difficult if you don't read up on it. If you cut all gluten products out of your diet without replacing them with healthy grains and sources of vitamins, you can cause yourself serious nutritional problems. Also, if you stay with it long-term and you have the medical insurance or money to pay for it, you should involve a doctor--especially if children are involved. That's the best way to do it while maintaining good health. This is a helpful site, even if you don't have celiac disease: http://www.celiac.org/.
 
SKK May 14, 2011
Personally I feel better and don't have as many allergy issues when I cut out white and processed flour. Here is an article just published that explains a bit. http://health.usnews.com/health-news/diet-fitness/digestive-disorders/articles/2011/05/08/more-people-may-benefit-from-going-gluten-free And don't get caught up in the gluten free aisle of your grocery store - go for whole foods and grains.
 
susan G. May 14, 2011
Gluten free is not a diet of choice -- it is a diet of necessity. Gluten intolerance or celiac disorder are medical conditions. If you have either, gluten foods can cause harm to the body, so they must be avoided for nutrient absorption and overall health.
 
Panfusine May 14, 2011
depends upon if your system tolerates Gluten. Some systems perceive the gluten in wheat as a foreign protein & the immune system gears up to 'fight' this antigen, yielding the allergic reactions characterized by celiac disease.
If your system tolerates gluten, then its just yet another source of protein for the human body. to be metabolized into its amino acid components & used up.
 
boulangere May 14, 2011
Are you gluten intolerant?
 
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