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Discussion Starter · #1 ·
A friend recommended i try to cut out *all* wheat products and stick to only brown rice, sprout breads, quinoa, barly etc. This person said that wheat is actually bad for us. Does anyone here have any knowledge of why some people think wheat is bad? <img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:">
 

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Nope I don't. I would ask your freind where he got that information from. There is LOTS of false information about diets circulating. I'm skeptical when I hear these kind of things.
 

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wheat is considered one of the more allergenic foods, along with dairy, soy, corn, and peanuts. the theory is that your body has a certain amount of enzymes to digest different foods, and when you eat too much of any one food, you use up the enzymes faster than they can be replenished. this results in food "sensitivities" or allergies. many people experience symptoms of food allergies that most people wouldn't suspect were tied to allergies. gas, bloating, headaches, mood swings, digestive distress, heartburn, itchiness, losing/gaining weight rapidly, etc.<br><br><br><br>
in western culture, we <i>do</i> eat a lot of wheat. wheat-based cereal for breakfast, a sandwich on wheat bread for lunch, wheat-based pasta for dinner, etc. you get the picture. generally, you should try to alternate the grains you eat as much as possible. too much of any one thing is bad for you.<br><br><br><br>
some people have celiac disease, which is a sensitivity to gluten. wheat products are high in gluten, as are many other grains.
 

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i'm so glad i'm not allergic or have celiac disease or anything else that would limit my wheat intake. cause i'm more addicted to wheat and carbs in general than i ever was to meat and dairy, or even chocolate nowadays.<br><br><br><br>
i know i do eat too much of it but when i have cravings 9 times out of 10 it's for something starchy, bread, noodles, crackers/chips, etc.<br><br><br><br>
evil evil carbs
 

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i try and watch my wheat intake but it isn't easy to avoid like kreeli said.<br><br>
i notice that i get bloated after eating bread, in particular, and if i don't eat any bread for about 3 or 4 days, the bloating goes away and i feel so much better.<br><br>
i do want to *try* to cut down on my wheat intake.<br><br><br><br>
moderation is the key!
 

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From what I know about wheat, some people do become intolerent to it. I did hear one theory that wheat has been messed around with so much (cross bred) that it is far from what wheat used to be like. Apart from intolerence, I'd say the same as open eyes about moderation. I think people (including myself) eat way too much of the stuff. Too much carb in general. I feel bloated too after, a lot of the time. I like giving my body a rest from it and you really do feel better for it.
 

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I think we should all eat more Tofu instead <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #8 ·
I *think* i remember being told that too much gluten can stop the absorption of calcium. Is this true? And how much gluten is too much? <img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">I *think* i remember being told that too much gluten can stop the absorption of calcium. Is this true? And how much gluten is too much?</div>
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Gluten is very high in protein. Too much protein causes calcium loss. So, too much gluten could cause calcium loss. Most people get enough protein just eating whole foods; they don't need to eat protein concentrated foods like TVP and gluten. For that reason, I limit my intake of these foods. That doesn't mean that we shouldn't eat any of these foods.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by Kyo</i><br><br><b>Gluten is very high in protein. Too much protein causes calcium loss. So, too much gluten could cause calcium loss. Most people get enough protein just eating whole foods; they don't need to eat protein concentrated foods like TVP and gluten. For that reason, I limit my intake of these foods. That doesn't mean that we shouldn't eat any of these foods.</b></div>
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Pardon, but gluten *is* a protein. It's what makes bread making possible. The gluten content is what makes wheat unique among all grains, although certain other grains (barley, rye, oats) also have some gluten.<br><br><br><br>
There are quite a number of people allergic to gluten. Many children have celiac disease, but they usually grow out of it. For the latest research, see <a href="http://news-service.stanford.edu/news/october2/celiac.html" target="_blank">http://news-service.stanford.edu/new...r2/celiac.html</a><br><br><br><br>
Scientifically/nutritionally, as of today there is nothing wrong with eating wheat (provided you're not allergic).<br><br><br><br>
I assume beansprout's informant meant this gluten (the protein in wheat products), and not seitan (which is sometimes called gluten because it is, well, pure gluten). I don't think you can get too much protein by eating wheat products. Besides, should protein be really a concern then the advice would be to avoid all grains, since all grains have similar protein content. Quinoa has been mentioned, well it has a LOT of protein.<br><br><br><br>
All this doesn't matter though, because it seems that the calcium loss argument goes mainly for animal protein.<br><br><br><br><br><br>
Generally I think it's good to diversify your grain intake, and previous posts are right that wheat is so much in abundance in western societies, that it's easy to eat a lot of it. Which is a pity, because I find that wheat is one of the blandest tasting grain (except bread and pasta, but I mean the cooked grain). Quinoa is very tasty, so is brown rice, oatmeal of course <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> and and and...
 

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Oatmeal:<br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Pardon, but gluten *is* a protein</div>
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This is a funny situation because you and me are referring to two different meanings of "gluten". There are three distict things I know of that are commonly called gluten.<br><br><br><br>
1. The protein in wheat<br><br>
2. A flour made from wheat that has a very high protein content. This flour is not 100 % protein so it's different from item 1.<br><br>
3. A high protein food that's often made in the form steaks or roasts. It's frequently made using item 2. It's often seasoned to taste like meat.<br><br><br><br>
You were referring to item 1. I was referring to item 3.<br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">All this doesn't matter though, because it seems that the calcium loss argument goes mainly for animal protein.</div>
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I don't think so. I'm sure it applies to ALL protein.<br><br><br><br>
There is one thing I said that may be wrong though. Although TVP (textured vegetable protein) is very high in protein, it's also high in calcium so it may not cause calcium loss. There might even be a calcium gain. But still it's not good to eat too much of it because consuming too much protein is hard on some of the organs.<br><br>
 

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I eat some wheat, but I vary my grains because there are plenty of grains that are more nutritious and taste delish! Try spelt, amaranth, kamut, triticale, teff, quinoa, millet, rye, and of course all of the varieties of brown rice and oats. I'm sure I left some off the list. Whole spelt flour is particularly good in place of whole wheat flour in recipes. It tastes exactly the same as wheat, but contains more protein and is easier to digest. There are flours made from all of the grains mentioned above, but not all of them have the same properties as wheat for cooking due to different levels of, or absence of gluten. I mix grains a lot though. For instance, I make steel cut oats with teff and amaranth instead of just plain oatmeal. There are also some great pastas and breads made from grains other than wheat, although they are sometimes pricey in comparison to white wheat pasta or wheat bread. My favorite pastas are brown rice pasta and amaranth pasta. I'm way into whole grains...
 

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Discussion Starter · #13 ·
i don't think you need to cut out wheat from your diet unless you are gluten intolerant like me. it's hell!!!!
 

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My mum has a gluten intolerance, and she gets wheat-free pasta and all sorts of stuff like that. I'm not one of these "wheat is evil" people. I think wheat is fine in anyone's diet, unless they have an allergy or intolerance to it.<br><br><br><br>
Gluten free eating doesn't look to be very good. I've seen gluten free bread, and it isn't like regular bread at all. This is probably because gluten is stringy and elastic, and it gives bread the texture of bread. In gluten free bread, this needs to be compensated for. It seems that a lot of gluten free breads use eggs to compensate for this, so if you're vegan and on gluten free, you'll need to watch out there.<br><br><br><br>
But if you are intolerant to gluten, then you'll have to change the way you eat completely. There is gluten free pasta around, and I haven't tried it, but it's worth a go. Though it will cost more than regular pasta, which can be a bugger. But your HFS should have plenty of gluten free stuff. Quinoa is gluten free as well, which is good! (Well, it isn't if you can't stand the stuff!) But hopefully, you'll get used to cooking w/o wheat.
 

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I only avoid the super refined... so no "white" pasta for me... it hurts like hell. But I'm the same with white rice. For some reason, white bread doesn't bother me but I still eat wholemeal bread anyway, just to prevent it.
 

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Discussion Starter · #16 ·
oh, i think i might have been a little unclear in my earlier post. i meant it's hell to suffer the symptoms of gluten intolerance but i actually enjoy my gluten free diet. i am not a bread person, so that does not bother me much but i have had wheat free bread and it is nice. the brand is artisan (it's british though) and it's biodynamic. gluten free pasta is good, in my opinion! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> i tried the ones from ogran, and my tummy felt so light after eating it instead of the usual bloated feeling i get. the ones i had were made with corn and veg.
 

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I'm mildly allergic to wheat, but I still eat it. In fact, all this talk of wheat has made me hungry for some multi-grain toast!
 

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Discussion Starter · #18 ·
I'm the biggest carb/wheat addict. I'm so glad I don't have a gluten allergy. My cousin does, I think. But I would hate it so much because pasta and bread are some of my favorite things. I like whole wheat best, but I'm not picky at all. I like to eat everything except for meat.
 
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