It's all a long journey, right? : Community Message Boards
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LotsaLbs2Lose
NC
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Sun, Jan 19, 2014 09:01
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It's all a long journey, right?
I am experimenting with removing "wheat grain gluten" from my eating due to some health issues I have been experiencing both internally and externally, and seeing if it is part of my issue. I am finding it is helping to remove the wheat for me.
I can not fully eliminate all grains from my diet yet. I still eat steel cut whole grain oats, but that may be next, to try to get rid of.
What do you all think about the "wheat belly" diet or the "gluten free-grain free" approach to dieting/eating?
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8191
CT
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Sun, Jan 19, 2014 10:01
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Gluten
Good Luck, Stay strong
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sphinx226
NY
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Sun, Jan 19, 2014 21:01
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It's a process to get rid of processed foods.
When I limit my wheat consumption I feel so much better. I have experimented with other types of flours as I see you have also. Tomorrow I'm making some quinoa flour for baking chocolate chip cookies. Today I had pita bread and pizza, even though I stayed in my calorie targets I did not meet the other nutritional targets. From past experience I know that I'll have some inflammation my neck and hips will ache. My face will be red and blotchy tomorrow. I like the gluten free alternatives, they tend to have more fiber and protein. I have yet to try almond flour and I'm really curious about coconut flour. I'm going to google the wheat belly diet and see what the buzz is. I look forward to chatting more on this subject and thanks for the lead.
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jjswbs2
Pittsburgh PA
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Mon, Jan 20, 2014 00:01
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I use almond flour, coconut flour, flax meal, hemp seed and chia seed.
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LotsaLbs2Lose
NC
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Mon, Jan 20, 2014 11:01
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I bake with many of Bob's Red Mill products....
I have a little collection, and when I was doing lower carb, I was using almond flour, to make little paleo cheddar bites. I love the alternative flours but, they tend to be highly caloric, so I need to watch. Also, I have always used flaxmeal as an egg sub in baking. It works wonderfully.
I watched a vid from a dr. who explained that most all flour, grains, and even rice have types of gluten, but I believe it is the gmo in the wheat that is causing the issue, more than the "wheat" itself. Back when our grandmother's were eating it, it was a totally diff product.
My problems are similar to sphinx too, aches and skin probs occur following ingestion.
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jjswbs2
Pittsburgh PA
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Tue, Jan 21, 2014 22:01
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I have been looking into Weston A. Price Foundation. If I reintroduce grains back into my diet they will be fermented.
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LotsaLbs2Lose
NC
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Wed, Jan 22, 2014 09:01
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Hmmm weston a. price I will look at that.
Well, I have realized that I cannot eat "raw" and I cannot go completely grain free. I did have another reaction yesterday, when I tried potato starch...in the form of gnocchi. I didn't get my glasses to read the ingredients, and found it to contain "wheat 00" what that is I do not know, but I am looking into it. I also ate straight tomato paste on them. Both my eyes look worse than when I dropped gluten, so obviously I have many issues going on here. I just am so confused.
Thanks.
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jjswbs2
Pittsburgh PA
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Wed, Jan 22, 2014 23:01
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I think 00 is an Italian notation for what we refer to as "pastry flour"
http://en.wikipedia.org/wiki/Flour
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LotsaLbs2Lose
NC
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Thu, Jan 23, 2014 22:01
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wow who knew??
thanks very interesting....
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8191
CT
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Sun, Jan 26, 2014 15:01
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