Is this Believable?: scdlifestyle.com... - Gluten Free Guerr...
Is this Believable?
Hi Phil, I've seen this before and it is believable and scary. If you go to the next page the real point he is making is why a normal 'US' gluten free diet consisting of mostly processed foods has flaws and here's an extract:
''The standard Gluten-Free Diet typically contains 4 specific food toxins that contribute to leaky gut, inflammation, and poor vitamin status:
Cereal grains (like corn, rice, and oats)
Soy (soy milk, soy protein, soy flour, etc.)
Industrial seed oils (Canola oil, Rapeseed oil, safflower oil, and sunflower oil)
Sugar (especially high-fructose corn syrup and table sugar)''
He also highlights the issue of anti nutrients, anti nutrients are mother natures defence system against predators and we have forgotten how to prepare food properly to remove these anti nutrients.
To give an example supermarket bread that is baked on the premisses to make the supermarket smell of freshly baked bread, now this is not like proper bread used to be, this is partly down to the Chorley process but they also pump the bread mix with phytic acid. Phytic acid is the anti nutrient in soy beans which's why soy beans have to be soaked over night before boiling. Now this bread mix is not a dough it is a thick batter which's squirted into baking trays which then go down a conveyor belt to the ovens and the bread proves (rises) between 30 and 90 seconds! I kid you not. This is because the supermarkets don't have time to let their bread prove properly and is in my opinion why some many people complain of bloating after eating super market bread and then adopt a gluten free diet.
So it is not just a modern gluten free diet based on processed foods that is killing society it's endemic in the vast majority of processed foods.
I also believe that too many coeliac on a strict gluten free diet are ingesting to much gluten from allowed levels of gluten in barley malt, codex wheat and oats.
Corn has been heavily genetically modified and I believe that this is why so many people have issues with corn, as has soy. In the US more and more people believe that there are new modern illnesses caused by eating genetically modified food. They have been eating GM'd food for over 2 decades now so do we know for sure?
So we have to keep things in perspective here and this why more and more of us advocate a diet based on naturally gluten free foods cooked from scratch and why more and more people are adopting a paleo diet.
And the moral of this is...we are what we eat. Now I do eat cakes and home made bread but I also eat main meals cooked from scratch with fresh meat and vegetables and my iron, vitamin and minerals levels are normal and I've been a blood donor for many years, so what makes me different...my diet.
And how do I see the free from aisles...as free from what...
Nice to see you're still posting so thanks for posting this as it's one of my favourite subjects, what we are really eating and do we know what we are really eating.
So like I say please keep things in perspective.
Lastly I remember a few years ago you saying about Kellogs and his view on food and he was friends with Jethro Kloss who was a minister and a keen foodie and Jethro Kloss said that in years to come hospitals would be full of people with illnesses caused by their diet and boy was he right.
Jethro Kloss' book:
amazon.co.uk/Back-Eden-Cook...
Anyway I'll get of my soap box now LOL
I'm finally beginning to realise that trying to replace the old foods containing gluten with ones that don't is not a good thing. What you've always advocated is making sense. In the warm weather I take salads to work; just lettuce, tomato, cucumber, etc, with a dash of mayo or olive oil/cider vinegar. In conder weather I take GF bread, obtained on prescription, with some spread and processed meat. I always feel more energetic in the warmer weather, and tired and sluggish in the colder weather.
Perhaps try making some soup for the colder weather? Lots of veg etc.
Great idea thanks. I just wonder about the practicality of making enough soup for several days to take to work, and having to re-heat it every day and carry it in a thermos flask. No means of heating anything at work. I have a months worth of GF bread at home (prescription) , and when its gone I'm going back on salads.
I make large batches of soup, freeze them in jam jars. Each day I take one out and it will be de-frosted by the evening. For the morning my boyfriend takes soup to work. He is up early, so I make it easy for him. He has a smallish thermos flask, which I fill with boiling water, I then put a jug with soup in the micro-wave ready for the morning set for 2 minutes. All he has to do at 6.a.m. is:-
Switch on the micro-wave
empty flask of boiling water, which will now be warm (to warm flask)
Pour soup into flask
Voila!
Another idea is mini quiches, I saw this on come dine with me and the lady made a quiche mix up and fried small pieces of diced potato and added them instead of having a pastry base and these mini quiches were served cold as a starter (they were made in ramekin dishes) And I thought what a good idea for coeliac. And again you could make a few in mini tin foil dishes, freeze some and just get them out of the freezer the night before. They might be cold but would be filling and you have many options for the filling. And they would compliment a nice mug of hot soup for lunch.
And as I think that soup is a brilliant idea and you can buy a small one cup thermos, they are aimed at cyclist and fit in the standard bottle holder on a bike. I've got one and it's great I go off on my bike stop in the middle of know where and have a hot cuppa and sometimes with a slice of home made gf cake.
Thanks Jerry. There are lots of good ideas coming out here; things many of us might not have thought of. I like the idea of hot soup and quiche - takes me back to my student days, and soup and GF cake on a bike ride - pure genius! The problem with being coeliac is that some of the things we have to do to eat whilst working would appear to make our behaviour look a bit odd to non-coeliac co-workers, who think nothing of popping out to the snack wagon for a hot sausage roll or a pasty. Someone ought to write a book on the lines of 'Eating Out for Coeliacs', with a whole range of different ideas for eating well whilst away from home for whatever reason.
Hi Phil, it's funny how inspiring it can be just talking to others in the same position and I think that you're idea of eating out or away from home is a really good idea and I think that I'll pursue this on my web site, so watch this space!
Another thing that I make sometimes is gf Scotch eggs and they're great when away from home.
Now how we deal with having CD is very important and affects those around us and one thing that i have been doing to normalise things for me is, I make a gluten free cake or biscuits and take that with me when I volunteer at Bristol prison. I'm a volunteer with the Bikeback scheme which's a charity that helps to reform prisoners and they have a bike workshop bikes are donated the prisoners rebuild them and we the volunteers give the bikes a thorough test adjust and replace parts where need be and then sell them to the public from £80 upwards or to those on a low income for £20 which's a bargain for a rebuilt bike. The first week that I went in to volunteer they had bought cakes and biscuits and I just had a cup of black tea. So since then I take something with me and the supervisor said to me that he thought that this was really nice of me and I said many coeliac feel isolated and by me making an effort we all share a home made cake and that makes me feel better about being a coeliac, he then said you're fast becoming our most popular volunteer and this made me feel really nice, not from the point of boosting my ego but for turning a situation around, the other volunteers are now really interested in what I can eat and how I manage to make gf cakes without wheat. So it has worked for me.
Anyway I've got to go as we are selling bikes in bristol city centre this morning.
Sorry Jerry, what was your web site address?
Hi Phil, here's a link:
If you go to the right hand side and scroll down you will come to the categories and I can add another section about eating away from home.
My favourite cake is carrot and walnut and even though I've made a couple of chocolate cakes I prefer cakes like the caraway seed cake and will putting a light fruit cake up soon.
I used to mix my own flour but people were always asking where i bought my flour and I found that many plain flours available in Asian/Chinese shops were in fact packed in a plant that packed wheat flour. So I switched to Doves Farm as they gluten test all their flours and have been making gf flour mixes for a couple of decades and for over seas markets. The only flour they seem to have trouble with every so often is buckwheat flour and I believe this is because of cross contamination from where it is grown.
Doves Farm plain white flour makes amazing biscuits to.
Another thing that might interest you is a cold Spanish omelette, which again you can have many varied fillings and is filling, you can make a large one cut it into wedges and freeze some of the wedges. I have been meaning to make some and put the recipe with pictures on WG so will do this soon.
I also have a section for my story so you or anyone else is welcome to give theirs as I think this can really help others to realise they are not alone.
And thanks for your interest, I'm really glad that you made this post as I've found it very interesting and inspiring.
Hi Phil, I also make a large quiche sometimes and instead of making pastry I use mashed potatoes as a base and the next day when it is cold it slices really well and is great for when out and about so here's a link with the recipe and a picture:
withoutgluten.co.uk/recipes...
OK I've added a new section titled 'Out and about'
withoutgluten.co.uk/when-ou...
I'll be putting soups on soon.
They look good. Thanks. I wish we had shops that sold them!
Superb recipe thanks Jerry!
Hi Phil, I've also added the mini quiches to the section and penel has kindly supplied her chicken soup recipe and so has Margo, so we'll have you eating like a goodun' soon.
And the only thing wrong with that is microwaves are also anti food. They break down the molecules in everything so that the body cannot recognise the substance as food.
Why not put your frozen portion in the fridge over night to defrost then heat it gently on the hob in the morning while you're drinking your cuppa and eating your breakfast? A good thermos will then keep it warm till lunch.
I take your point about micro-wave ovens winschild , but it is also about being practical. My boyfriend departs the house at 6 a.m. maybe even 5.30 a.m. he doesn't have the luxury of a cup of tea and breakfast. It is a case of out the door in the car.
As far as I understand, microwaves agitate water molecules inside food, which generates heat and cooks the food from the inside. Heating food in any way alters it, but I don't see how it can become 'non food'?
Food for thought?articles.mercola.com/sites/...
Thanks for the link. I think this one is more up to date.
ehealthmd.com/content/micro...
Yes I saw that and many others of the same opinion. The science is not as thorough, the opinions glib. We must research around and make our own minds up. There are just as many different opinions on thyroid health but surely we have to only believe the best science and take a wider view.
Phil, just put the gf bread in the bin, except maybe a tiny bit for emergencies. Or offer it on freegle. Don't add to your problems by eating it!
And only eliminating wheat gluten isn't enough! There is gluten in all seeds of all grasses, even sugar cane has traces of gluten. No grains ever is my mantra. I'm in the US and was fine being an omnivore until GMO corn laid me low. I even had my bowel rupture and survived, barely. But it's been 2 years since I went totally grain-free. Now I look at every label and haven't had bread in all that time. It all starts with your food!
You can also check out thepaleomom.com. Her book, The Paleo Approach, looks into the science behind autoimmune diseases (of which, as you know, coeliac is one). Her approach is not just to remove gluten, but to focus on healing the gut by removing all typical irritants, and to replace them with nutrient-dense foods like vegetables, seafood and organ meats.
Nutritionists and journalists have had a fun time saying for years that non-coeliacs shouldn't be eating a gluten-free diet because of the lack of nutrients in gluten-free foods (because apparently "gluten-free foods" only means GF cookies, cakes, pastas and breads). So it makes sense that someone with coeliac disease who chooses to replace gluten-containing processed foods with gluten-free processed foods will have nutritional deficiencies (as those nutritionists love to point out, GF processed foods aren't fortified like good ol' Wonder Bread).
My suggestion is to look at all baked goods as super-special occasional treats and focus on real foods - meats, seafood, fruits and vegetables. Your tummy will thank you! 
Thanks Karen. From now on I'm going to try to avoid gluten free substitutes and replace them with the real deal (GF of course!)
This is interesting. I have been on a gluten free diet for 9 years, but my blood test still shows inflammation, but my biopsy shows that it is healed. The docs just left it. Not saying much about it.
It's probably safe to say that anyone (coeliac or not) who lives on processed supermarket foods full of E numbers and glucose syrup is heading for an early death. My rule of thumb is if you can't grow it or kill it (or distil it!), it's not a food.
If you cook from scratch and use your freezer, you know exactly what's going in your stomach.
I noticed in Sainsbury's last night they sell a Thermos branded soup canister that you remove the inner liner and can microwave food in it before popping it back in the outer insulating bit. Thirty quid, mind you!
Interesting article. Does anyone know if there's a link between CD and severe duodenitis? I've been on a strict GF diet since diagnosis in 2007 but have recurring bouts of duodenitis, classified as very severe with erosions last time. I've had it again recently and am having another endoscopy in 3 weeks!
As I understand it, the same part of the small intestine, the duodenum, is affected in both problems. However, I've never seen a doctor who links the two. I try to eat healthily too.
Hi there, this has come up on GFG before and this may interest you:
A recent study reported in Nature magazine found that two common emulsifiers in processed foods, carboxymethylcellulose and polysorbate, caused damage to the gut. These are common additives to all processed food, including ready made gluten free foods.
The experiment was done on rats, but I know that I have to avoid these additives (and others like Xantham gum) and there have been a few comments on here about problems with carboxymethylcellulose.
The research found that the emulsifiers destroyed gut bacteria and affected the way the gut worked. This caused inflammation and contributed to the development of obesity/metabolic syndrome.
This link gives a good explanation, with a link to the original science paper.
zmescience.com/medicine/nut...
Make your own meals, Guerrillas!
Thanks Phil, for starting off this really useful thread.
I read the long article you posted a link to and became more and more depressed, but at least thankful I hadn't died whilst reading it!
I get lulled into a false sense of well being knowing I am GF. The article and the comments from fellow guerrillas has made me realise I need to be more vigilant. Thank you winschild, the microwave link was really alarming, but informative. And all the other good stuff about healthy diets.
It says a lot for our forum that posts and contributions can change one's opinions and lifestyle. Maybe we are ahead of the crowd and in years/decades to come gluten will be seen as a no no for everyone!
Apologies for the throw away comment I made about nom de plumes Silver Dream Machine. Now I come to think of it, a can understand why we Guerrillas might not want to use our real names. I was out of order. The content of the discussion is far more important than what we choose to call outselves. I guess sometimes I feel very much on edge, and maybe its a result of not eating the right foods. Thanks, Phil.
I'm sorry if I started something, Silver Dream Machine (Cant understand why anyone with a serious interest in CD would adopt a nom de plume) . Its just that when I come across anything like this I am drawn into it nd want to know if there is any truth behind it. In the next few months I will reject prescription GF food and switch to natural GF foods to see whatt difference it makes. Currently I am overweight, bloated, tired and depressed.
Hi Phil, I think that you've misinterpreted SDM's answer and I took the didn't die whilst reading it as very tongue in cheek and I thought the last paragraph was very astute, as I feel that many members of GFG look at the bigger picture of being a coeliac and a gf diet rather than just going along with what we are told by non coeliac experts who however well meaning don't understand or understand like a coeliac who cannot tolerate codex wheat, allowed levels in barley and or oats. So I felt that SDM was complimenting you for making the post. I actually found the article challenging when i first read it and many of the feed back comments on the original article are very critical of it, accusing it of scare mongering.
Now as for using a nom de plume, this is something that many people do on the internet and for many reasons and is their choice of a name and often a very catchy name and one we identify them with readily. But if we had 50+ Jerry's or 50+ Phil's it could get very confusing as we would think which Jerry or which Phil and showing my infantile humour there's a Chinese proverb which says many Anne's make light work whereas on a message forum too many Anne's would be hard work...
And when you and I joined there were only about 70 members and GFG was in it's infancy and now we have over 4500 members, with only one SilverDreamMachine.
Now what to me is the most important thing that you said is" Currently I am overweight, bloated, tired and depressed."
Now you have taken the first step and the first step is often the most important and hopefully we can help you overcome this so that you feel good about yourself and hopefully achieve the weight that you want.
So in my opinion you could well be having a negative reaction to codex wheat and or oats as gluten is a toxin which can cross the blood brain barrier and is bound to affect us negatively regardless of whether it appears to upset our guts. Now I've always been made ill by some foods in Coeliac UK's food list so i have had to look else where for answers and I have relatives in NZ and over there I am just another coeliac and can eat pretty much anything clearly labelled as gluten free, when over here I have to avoid what I call allowed levels of gluten. I have been accused of being anti them when I'm not at all, I'm anti coeliac being made ill with us having lower standards than other countries and whether this is because we can get codex wheat on prescription and these prescription companies part sponsor them, is not my concern. My concern is my health and the health of others who need a diet free of all the forbidden grains and below codex, now these are the coeliac that need extra help and that I want to help, rather than saying no one should eat codex wheat or oats that's up to the individual.
Now you can get food on prescription that is made with naturally gluten free flours and our friend Apricot runs the Wellfoods bakery, so you don't have to stop getting food on prescription just try and tweak it and see if you notice a difference.
I will give you a good example just after the new lower level of codex came in, so that prescription bread/flour dropped from around 100ppm to not more than 20ppm, one member Pandagirl posted that after around 2 months eating the new lower level codex used some of the earlier batch that was 100ppm and was ill, so what does that say? to me it shows that by eating low levels we can have a tolerance and therefor think that these low levels are the same as none, until we remove them completely.
So what have you got to lose? you're unhappy over weight and lack energy so well done for being able to see it. So now you want to take the next step and you may well feel better for it. I eat cakes as I can lose weight and have been hovering around 10 stone when I'm 5'10 have a 30' waist and 40' chest and not only am I irritatingly cheerful I have lots of energy. I could feel sorry for my self as I also have microscopic colitis so i cannot drink any alcohol but what's the point only me and those around me would suffer.
You are also welcome to chat to me by private message if you feel that would help but if i'm honest I'd consider making another post saying exactly how you feel and any advice greatly received.
And I'm sorry this is a bit long winded I get a bit carried away sometimes, so you take care now,
Jerry
Hi Phil,
Firstly I am so sorry to read you're not too happy with your life at present. I hope my inital comment didn't add to your woes!. As Jerry says my 'death' comment was very much tongue in cheek and reflected the emphasis within the article. I was attempting to applaud your post and my comment about changing peoples' opinions, illustrated just how powerful your post and the subsquent comments are. You have changed my view on what to eat, so thank you!
The only reason I used SDM initially was to follow what I thought was custom and practice on sites such as GFG. I am by nature open and happy to divulge all manner of personal informatioin!
Had I started this post I would be 'right chuffed' I had motivated 30+ people to contribute. Hat's off to you Phil. I also agree with Jerry's comment about using this forum's contributors and a source of support.
Regards
Peter
Thank you for the positive comments Peter. Having first read that article I thought that all these years I've been conned into thinking that the substitute GF foods I've been getting on prescription were a good because they made me feel 'normal'. GF bread for lunch, cakes biscuits and pastries at home (my wife bakes brilliantly). The reality seems to be that I / we could have been doing ourselves more harm than good with food obtained on prescription, which is kind of perverse. This is why I wanted to know what other coeliacs thought. If GF foods are no good for us, why haven't our health authorities caught on to this, and why does the hospital hand out lots leaflets for GF companies like Juvela and Glutafin when you get diagnosed, with offers of free sample food hampers? We are told to sign up for Coeliac UK, the charity that will look after our interets, and they send us a magazine full of adverts for GF cakes and bread., because they rely on the GF food companies for income. As I posted, it would be interesting to see some budding GF chef produce a book telling us how to live well, both at home and away without GF equivalents of foods containing gluten. It has to be a challenge making hot, filling, nutritious meals from basic naturally GF raw materials. Jerry has kicked a few good ideas off - the home made soups, and egg based recipes like pastry-free quiches. I feel better already, thanks!
There are quite a few books out there now, even Fearnley Whittingstall has produced a wheat and dairy free cook book. I recently found a wheat, gluten and dairy free cookbook in The Works for less than a fiver.
amazon.co.uk/s/ref=nb_sb_no...
The problem with cook books and me on top of all the things I can and can't eat is that I am a very fussy eater and some of the cook books don't turn me on at all. I would love to see recipes for example like sauces and crackers using alternatives to GF flour which I can't eat anyway.
BTW I have found courgetti a fantastic alternative to pasta! And of course it is much healthier.
We've been eating courgette ribbons for a while, didn't realise there was a name for it! We sometimes have cauliflower 'rice', too.
I'm not sure where to go for recipes, some of the Paleo sites have interesting ones. If you are ok with seeds, you could possibly make a kind of biscuit out of them.
I think it has become very fashionable to eat courgetti! You must be a trendsetter Penel :)! Apparently the same can be done to butternut squash. I have been to paleo sites and do find stuff that I like but it is so nice to have a book with pictures of the food. I miss that. Some of the recipe books I have seen are disappointing. Having said that I have found some of Nigella's cakes good eg almond and chocolate - not that I eat that a lot but it is good for special occasions and I can find stuff to improvise from other celeb chefs. I think we should try and share recipes a lot more - I'm going to go on Jerry's site more often!
Good luck with the change in eating, Phil. Hope it helps.
This is a fab post and very interesting. I too was lulled into a false sense of security with the gluten free alternatives, but have only recently realised that there are plenty of natural gluten free options available.
That plus they are all very heavy on the carbs and keeping on top of my weight has been a struggle since diagnosis.
I have also had al ook at the site you recommended Jerry and like the look of the recipes there..
Courgetti is a new one on me... What is that all about? It sounds fab..
I made a delicious gluten free bacon and lentil soup recently with kale, all naturally gluten free and full of good nutrients and easy on the carbs..(I washed the lentils thoroughly of course..) ..I also made another very similar but with chopped tomatoes and kale. Not hard work at all and so tasty...
Keep up the good work...
Ellen
