"GysdeJongh" <jongh711@planet.nl> wrote in message
news:48351ae9$0$6026$ba620dc5@text.nova.planet.nl. ..
> http://heartscanblog.blogspot.com/20...uten-free.html
>
> All of these wonderful effects develop with elimination of wheat. . .
> unless you confuse wheat-free with gluten-free. There's a difference.
>
Of course there is! And a person with a gluten allergy or celiac needs to
know this. But to the average bear, it makes no never mind.
> Remove wheat from your diet, but discover the world of gluten-free
> products made for people with celiac disease, or gluten enteropathy, and
> you can regain the weight and recreate many of the phenomena associated
> with wheat. I've talked about this in past, but it trips up so many people
> that it's worth talking about again.
Or not. There are plenty of gluten free products that are not high in
carbs. And some that are. Some of the gluten free substitutes are high in
carbs than wheat would be. Like most gluten free bread. But gluten free
soy sauce has no more carbs than regular soy sauce. Neither does gluten
free beef jerky, turkey jerky, etc. Or gluten free cheese for that matter!
Yes, some cheese that is pre-grated has wheat flour on it to keep it from
sticking. Some blue cheeses have gluten in them. And in some cases, the
gluten free product has LESS carbs in it simply because they eliminated all
added carbs like thickeners. Tomato soup is one such example.
Many gluten free products are made of soy. I am not overly familiar with
them because my daughter is allergic to soy and it messes with my
thyroid,
so we avoid it. But... People here have reported good BG after eating soy
bean containing foods and even soy pasta.
My friend's dad is a type 1 diabetic and a celiac. He has to eat a rather
limited diet because many things that a celiac might typically eat, like
rice, are not so good for him.
>
> The concept that I am advocating is really low-glycemic index (or low
> glycemic load, actually). Foods that trigger a substantial rise in blood
> sugar, whether immediate (like whole wheat crackers) or delayed (like
> whole wheat pasta) are the culprits. The same effects develop with candy,
> cookies, fruit drinks, pizza, chips, table sugar, and other junk foods.
I don't think all of those foods have the same effect. Yes, they will all
raise BG but some have fat and fat delays the aborption of carbs.
>
> However, I pick on wheat specifically because it so dominates the American
> diet. It has grown to fill so many processed food products. It is also a
> food ingredient that is falsely advertised as healthy. In reality,
> pretzels, whole wheat crackers, whole grain bread, high-fiber cereals,
> etc. exert the same effect on blood sugar as candy or white table sugar.
> They also generate all the "downstream" phenomena listed above.
Again, I don't think so. Refined grains and sugar are more like each other.
Whole grains, not necessarily so. I buy sprouted wheat and flax bread that
has 13g of carb per slice. I buy high protein pretzels that contain pea
protein as well as wheat.
>
> But wheat is hardly the only food that makes us fat, diabetic, and
> unhealthy. This is true for foods made with cornstarch (taco shells,
> cornbread, tortillas, chips, breakfast cereals); rice flour, puffed rice,
> and polished rice; and potatoes, particularly pulverized potato starch
> (potato chips). There are others.
Wheat doesn't make us fat! Eating too many calories makes us fat. Back in
the 80's I went on a near Pritikin diet that was very low in fat and almost
all carbs. I lost weight.
>
> These are the gluten-free products that are marketed to the gluten
> enteropathy (celiac disease) market. Yes, you can make muffins with
> cornstarch and no wheat gluten, but is it good for you?
If you have celiac or a gluten allergy, you really have no choice but to eat
gluten free. And no, you can not make muffins out of just cornstarch.
Methinks you need to do some research before spouting off. Gluten free
baking is difficult to do and the results are not always good. As a general
rule you need at least four different kinds of flours mixed together as well
as some Xanthan gum to get a good product.
I do have a recipe for a quick single hamburger bun that can be made in the
microwave. It is mainly plain rice flour with some salt, seltzer and maybe
one or two other ingredients. The recipe didn't call for any oil, but I
added a bit of olive oil because I feared it would stick to the bowl. The
person who designed the recipe did it so she could make this while
traveling. It is nuked in a soup bowl. Reminds me somewhat of a biscuit.
Not the greatest thing, but okay for a gluten free bread. Most gluten free
bread is pretty nasty BTW. The best thing I've been able to come up with is
a zucchini bread. Hardly diabetic friendly but my daughter likes it.
>
> No. It is nearly as bad as wheat. It can still skyrocket blood sugar, drop
> HDL, raise triglycerides, create small LDL, heighten inflammation, etc.
Nobody is saying it is better for you. But again, celiacs and people with
gluten allergies must eat a gluten free diet.
>
> Ground flaxseed, oat bran, barley, quinoa, are some of the alternatives
> that do not create these effects. But not the majority of gluten-free
> products on the market.
Standard oats are likely to be cross contaminated with gluten. Reason being
the way the grains are grown, stored, milled and transported. Gluten free
oats can be found, but they are more than twice the price of standard oats.
Barley has gluten. So does rye and some other grains.
>
> Dr. William Davis,Cardiologist and author of the book, Track Your Plaque
Don't know who he is. But if he's the one who wrote this, he is all full of
hoo ha.
> 
The Heart Scan Blog : Wheat-free is not gluten-free 
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