Xisca
Member
I am diagnosed as non-coeliac, and still cannot eat gluten! Intolerance is something else than coeliac, but still has consequences.I do eat a little wheat bread (not diagnosed coeliac)
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I am diagnosed as non-coeliac, and still cannot eat gluten! Intolerance is something else than coeliac, but still has consequences.I do eat a little wheat bread (not diagnosed coeliac)
IIRC, the arsenic levels were highest in US rice, and lower in Asian and Indian ones. Might have something to do with those arsenic chicken feed additives we use (not sure if they're still in use)
Yes, I know one can have trouble with gluten without having diagnose coeliac. I had noticable symptoms in the past, that I don't get now from eating a bit of slow-leavened refined wheat bread. I don't eat very much, and it may be I'd be better off with none - testing it out again trades off against hunger and inconvenience.I am diagnosed as non-coeliac, and still cannot eat gluten! Intolerance is something else than coeliac, but still has consequences.
I think the issues most people get from gluten more comes from what they are spraying on the crops (you should always buy wheat products organic)
Confirms my assumption. A lot of these people think they can't tolerate wheat not knowing it glyphosate that's causing their gut issues. They then opt for gluten free flours like almond instead, not know that's actually a much worse for both your digestion and overall healthThe correlation between celiac incidence and spraying of glyphosate directly onto ripe wheat grain in order to desiccate the plant so it can be harvested is pretty strong. Yeah I'll only buy organic wheat products.
dont forget the added iron :) ; Iron's DangersThe correlation between celiac incidence and spraying of glyphosate directly onto ripe wheat grain in order to desiccate the plant so it can be harvested is pretty strong. Yeah I'll only buy organic wheat products.
I didn’t buy enriched wheatdont forget the added iron :) ; Iron's Dangers
Iron is added to every grain product where I live; flour, pasta, bread. I think it contributes to some of the issues people haveI didn’t buy enriched wheat
Enriched wheat products can contribute to someone getting iron overload and are a big reason why people on the standard American diet get itIron is added to every grain product where I live; flour, pasta, bread. I think it contributes to some of the issues people have
Yeah, the iron is also involved in a lot of pathological issues ,especially when presented in the form used in enrichment. Richard Nikoley did an interesting overview of the issue on his site; Iron, Food Enrichment and The Theory of EverythingEnriched wheat products can contribute to someone getting iron overload and are a big reason why people on the standard American diet get it
I usually have gluten free noodles/pasta once or twice a week. I'm diagnosed celiac and find them convenient sometimes for family meals when I need to prepare something other people will enjoy eating along with me. Most of the family meals I make include some type of starch because that's just the way people in my culture generally eat meals. I keep the starch I prepare gluten free and the meal low pufa but beyond that I don't worry about it too much.