If you don't have Coeliac disease, you may want to read this:

"Dieticians say Australians must not be fooled into thinking a
gluten-free diet is healthier, with a Harvard University study linking
consumption of the much-maligned protein to a lower risk of Type 2
diabetes.

A longitudinal study of more than 200,000 Americans over 30 years
found those who consumed a normal amount of gluten had a 13 per cent
lower risk of developing the metabolic disorder, compared to those who
consumed less than four grams a day."

<http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>

On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
> If you don't have Coeliac disease, you may want to read this:
>
> "Dieticians say Australians must not be fooled into thinking a
> gluten-free diet is healthier, with a Harvard University study linking
> consumption of the much-maligned protein to a lower risk of Type 2
> diabetes.
>
> A longitudinal study of more than 200,000 Americans over 30 years
> found those who consumed a normal amount of gluten had a 13 per cent
> lower risk of developing the metabolic disorder, compared to those who
> consumed less than four grams a day."
>
> <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>

who paid for the "study" Follow the money.

On Friday, March 10, 2017 at 9:41:35 AM UTC-8, ImStillMags wrote:
> On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
> > If you don't have Coeliac disease, you may want to read this:
> >
> > "Dieticians say Australians must not be fooled into thinking a
> > gluten-free diet is healthier, with a Harvard University study linking
> > consumption of the much-maligned protein to a lower risk of Type 2
> > diabetes.
> >
> > A longitudinal study of more than 200,000 Americans over 30 years
> > found those who consumed a normal amount of gluten had a 13 per cent
> > lower risk of developing the metabolic disorder, compared to those who
> > consumed less than four grams a day."
> >
> > <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>
>
> who paid for the "study" Follow the money.

On Fri, 10 Mar 2017 09:41:26 -0800 (PST), ImStillMags
> wrote:

>On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
>> If you don't have Coeliac disease, you may want to read this:
>>
>> "Dieticians say Australians must not be fooled into thinking a
>> gluten-free diet is healthier, with a Harvard University study linking
>> consumption of the much-maligned protein to a lower risk of Type 2
>> diabetes.
>>
>> A longitudinal study of more than 200,000 Americans over 30 years
>> found those who consumed a normal amount of gluten had a 13 per cent
>> lower risk of developing the metabolic disorder, compared to those who
>> consumed less than four grams a day."
>>
>> <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>
>
>who paid for the "study" Follow the money.

You always say that when research has an outcome that clashes with
what you thought. You will forever be stuck.

On Thursday, March 9, 2017 at 8:34:44 PM UTC-5, Bruce wrote:
> If you don't have Coeliac disease, you may want to read this:
>
> "Dieticians say Australians must not be fooled into thinking a
> gluten-free diet is healthier, with a Harvard University study linking
> consumption of the much-maligned protein to a lower risk of Type 2
> diabetes.
>
> A longitudinal study of more than 200,000 Americans over 30 years
> found those who consumed a normal amount of gluten had a 13 per cent
> lower risk of developing the metabolic disorder, compared to those who
> consumed less than four grams a day."
>
> <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>

Up until recently, the only Americans who didn't eat gluten were
doing do in response to some medical condition. I'm not surprised
that a 30-year longitudinal study would produce the reported
results. ("Only" meaning "vast, vast majority to the extent
that the outliers are not statistically significant".)

That said, there are now a ton of people who think they need to exclude
gluten from their diets who really do not. The upside to it is that
gluten-free foods are much more available, which benefits those who
really do need to avoid gluten.

Cindy Hamilton

On Friday, March 10, 2017 at 9:45:00 AM UTC-8, Bruce wrote:
> On Fri, 10 Mar 2017 09:41:26 -0800 (PST), ImStillMags
> > wrote:
>
> >On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
> >> If you don't have Coeliac disease, you may want to read this:
> >>
> >> "Dieticians say Australians must not be fooled into thinking a
> >> gluten-free diet is healthier, with a Harvard University study linking
> >> consumption of the much-maligned protein to a lower risk of Type 2
> >> diabetes.
> >>
> >> A longitudinal study of more than 200,000 Americans over 30 years
> >> found those who consumed a normal amount of gluten had a 13 per cent
> >> lower risk of developing the metabolic disorder, compared to those who
> >> consumed less than four grams a day."
> >>
> >> <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>
> >
> >who paid for the "study" Follow the money.
>
> You always say that when research has an outcome that clashes with
> what you thought. You will forever be stuck.

well, I say it because 9 times out of ten, the research is paid for by corporations or groups with an agenda. If you take the time to look, you will see what they are trying to accomplish.

according to the article :

Whether it's the gluten that actually makes the difference, or whether its the type of gluten-free foods people are eating, remains unknown, Ms McGrice added.
However, she believes perception that gluten-free foods are healthier needs to change.
"They are often higher in kilojoules and more refined," she said.


they are talking about processed gluten free breads, cookies, cakes, store bought processed stuff......and I agree most of those are worse than the gluten. But a gluten free diet is not about processed foods. Baked gluten free goods are only a teensy part of a gluten free diet and most people have the misconception that it's all about bread. It's not.

This study and this article are designed to make people stop using gluten free products and go back to buying the regular stuff.

On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
> wrote:

>On Friday, March 10, 2017 at 9:45:00 AM UTC-8, Bruce wrote:
>> On Fri, 10 Mar 2017 09:41:26 -0800 (PST), ImStillMags
>> > wrote:
>>
>> >On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
>> >> If you don't have Coeliac disease, you may want to read this:
>> >>
>> >> "Dieticians say Australians must not be fooled into thinking a
>> >> gluten-free diet is healthier, with a Harvard University study linking
>> >> consumption of the much-maligned protein to a lower risk of Type 2
>> >> diabetes.
>> >>
>> >> A longitudinal study of more than 200,000 Americans over 30 years
>> >> found those who consumed a normal amount of gluten had a 13 per cent
>> >> lower risk of developing the metabolic disorder, compared to those who
>> >> consumed less than four grams a day."
>> >>
>> >> <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>
>> >
>> >who paid for the "study" Follow the money.
>>
>> You always say that when research has an outcome that clashes with
>> what you thought. You will forever be stuck.
>
>well, I say it because 9 times out of ten, the research is paid for by corporations or groups with an agenda. If you take the time to look, you will see what they are trying to accomplish.
>
>according to the article :
>
>Whether it's the gluten that actually makes the difference, or whether its the type of gluten-free foods people are eating, remains unknown, Ms McGrice added.
>However, she believes perception that gluten-free foods are healthier needs to change.
>"They are often higher in kilojoules and more refined," she said.
>
>
>they are talking about processed gluten free breads, cookies, cakes, store bought processed stuff......and I agree most of those are worse than the gluten. But a gluten free diet is not about processed foods. Baked gluten free goods are only a teensy part of a gluten free diet and most people have the misconception that it's all about bread. It's not.
>
>This study and this article are designed to make people stop using gluten free products and go back to buying the regular stuff.

Because there is no advantage to eating gluten free, unless you have
Coeliac disease. It's funny that once people have make up their mind,
they refuse all information that re-evaluates their conviction. You'd
think that with something this important to your health, people would
keep an open mind to new developments.

On Friday, March 10, 2017 at 1:30:07 PM UTC-5, Bruce wrote:
> On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
> > wrote:
>
> >On Friday, March 10, 2017 at 9:45:00 AM UTC-8, Bruce wrote:
> >> On Fri, 10 Mar 2017 09:41:26 -0800 (PST), ImStillMags
> >> > wrote:
> >>
> >> >On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
> >> >> If you don't have Coeliac disease, you may want to read this:
> >> >>
> >> >> "Dieticians say Australians must not be fooled into thinking a
> >> >> gluten-free diet is healthier, with a Harvard University study linking
> >> >> consumption of the much-maligned protein to a lower risk of Type 2
> >> >> diabetes.
> >> >>
> >> >> A longitudinal study of more than 200,000 Americans over 30 years
> >> >> found those who consumed a normal amount of gluten had a 13 per cent
> >> >> lower risk of developing the metabolic disorder, compared to those who
> >> >> consumed less than four grams a day."
> >> >>
> >> >> <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>
> >> >
> >> >who paid for the "study" Follow the money.
> >>
> >> You always say that when research has an outcome that clashes with
> >> what you thought. You will forever be stuck.
> >
> >well, I say it because 9 times out of ten, the research is paid for by corporations or groups with an agenda. If you take the time to look, you will see what they are trying to accomplish.
> >
> >according to the article :
> >
> >Whether it's the gluten that actually makes the difference, or whether its the type of gluten-free foods people are eating, remains unknown, Ms McGrice added.
> >However, she believes perception that gluten-free foods are healthier needs to change.
> >"They are often higher in kilojoules and more refined," she said.
> >
> >
> >they are talking about processed gluten free breads, cookies, cakes, store bought processed stuff......and I agree most of those are worse than the gluten. But a gluten free diet is not about processed foods. Baked gluten free goods are only a teensy part of a gluten free diet and most people have the misconception that it's all about bread. It's not.
> >
> >This study and this article are designed to make people stop using gluten free products and go back to buying the regular stuff.
>
> Because there is no advantage to eating gluten free, unless you have
> Coeliac disease. It's funny that once people have make up their mind,
> they refuse all information that re-evaluates their conviction. You'd
> think that with something this important to your health, people would
> keep an open mind to new developments.

Not just celiac. People can have ordinary allergies to gluten and
other negative reactions, just like any other substance.

Cindy Hamilton

On Fri, 10 Mar 2017 12:00:24 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, March 10, 2017 at 1:30:07 PM UTC-5, Bruce wrote:
>>
>> Because there is no advantage to eating gluten free, unless you have
>> Coeliac disease. It's funny that once people have make up their mind,
>> they refuse all information that re-evaluates their conviction. You'd
>> think that with something this important to your health, people would
>> keep an open mind to new developments.
>
>Not just celiac. People can have ordinary allergies to gluten and
>other negative reactions, just like any other substance.

Of course.

Corn chex and cheerios are gluten free.

On Friday, March 10, 2017 at 10:30:07 AM UTC-8, Bruce wrote:
> On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
> > wrote:
>
> >On Friday, March 10, 2017 at 9:45:00 AM UTC-8, Bruce wrote:
> >> On Fri, 10 Mar 2017 09:41:26 -0800 (PST), ImStillMags
> >> > wrote:
> >>
> >> >On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
> >> >> If you don't have Coeliac disease, you may want to read this:
> >> >>
> >> >> "Dieticians say Australians must not be fooled into thinking a
> >> >> gluten-free diet is healthier, with a Harvard University study linking
> >> >> consumption of the much-maligned protein to a lower risk of Type 2
> >> >> diabetes.
> >> >>
> >> >> A longitudinal study of more than 200,000 Americans over 30 years
> >> >> found those who consumed a normal amount of gluten had a 13 per cent
> >> >> lower risk of developing the metabolic disorder, compared to those who
> >> >> consumed less than four grams a day."
> >> >>
> >> >> <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>
> >> >
> >> >who paid for the "study" Follow the money.
> >>
> >> You always say that when research has an outcome that clashes with
> >> what you thought. You will forever be stuck.
> >
> >well, I say it because 9 times out of ten, the research is paid for by corporations or groups with an agenda. If you take the time to look, you will see what they are trying to accomplish.
> >
> >according to the article :
> >
> >Whether it's the gluten that actually makes the difference, or whether its the type of gluten-free foods people are eating, remains unknown, Ms McGrice added.
> >However, she believes perception that gluten-free foods are healthier needs to change.
> >"They are often higher in kilojoules and more refined," she said.
> >
> >
> >they are talking about processed gluten free breads, cookies, cakes, store bought processed stuff......and I agree most of those are worse than the gluten. But a gluten free diet is not about processed foods. Baked gluten free goods are only a teensy part of a gluten free diet and most people have the misconception that it's all about bread. It's not.
> >
> >This study and this article are designed to make people stop using gluten free products and go back to buying the regular stuff.
>
> Because there is no advantage to eating gluten free, unless you have
> Coeliac disease. It's funny that once people have make up their mind,
> they refuse all information that re-evaluates their conviction. You'd
> think that with something this important to your health, people would
> keep an open mind to new developments.

I can dispute that unequivocally. People do have gluten sensitivities. I do, and going gluten free relieved several things for me including leaky gut, inflammation, brain fog, arthritic symptoms. Eating a gluten free diet which consists of high protein, good fats, lots of leafy green vegetables, and very low simple carbohydrates has helped me loose weight and feel like a different person.

If I "indulge" in a high gluten meal like regular pizza or bread I am well aware of how much my body doesn't like it.

On Fri, 10 Mar 2017 13:02:56 -0800 (PST), ImStillMags
> wrote:

>On Friday, March 10, 2017 at 10:30:07 AM UTC-8, Bruce wrote:
>> On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
>> > wrote:
>>
>> >they are talking about processed gluten free breads, cookies, cakes, store bought processed stuff......and I agree most of those are worse than the gluten. But a gluten free diet is not about processed foods. Baked gluten free goods are only a teensy part of a gluten free diet and most people have the misconception that it's all about bread. It's not.
>> >
>> >This study and this article are designed to make people stop using gluten free products and go back to buying the regular stuff.
>>
>> Because there is no advantage to eating gluten free, unless you have
>> Coeliac disease. It's funny that once people have make up their mind,
>> they refuse all information that re-evaluates their conviction. You'd
>> think that with something this important to your health, people would
>> keep an open mind to new developments.
>
>I can dispute that unequivocally. People do have gluten sensitivities. I do, and going gluten free relieved several things for me including leaky gut, inflammation, brain fog, arthritic symptoms. Eating a gluten free diet which consists of high protein, good fats, lots of leafy green vegetables, and very low simple carbohydrates has helped me loose weight and feel like a different person.
>
>If I "indulge" in a high gluten meal like regular pizza or bread I am well aware of how much my body doesn't like it.

Yes, if you're oversensitive to something, it's better to avoid it.
But for the general public, there seems to be no benefit to avoiding
gluten.

On Fri, 10 Mar 2017 12:34:36 +1100, Bruce > wrote:

>If you don't have Coeliac disease, you may want to read this:
>
>"Dieticians say Australians must not be fooled into thinking a
>gluten-free diet is healthier, with a Harvard University study linking
>consumption of the much-maligned protein to a lower risk of Type 2
>diabetes.
>
>A longitudinal study of more than 200,000 Americans over 30 years
>found those who consumed a normal amount of gluten had a 13 per cent
>lower risk of developing the metabolic disorder, compared to those who
>consumed less than four grams a day."
>
><http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>

What a paleo doctor friend wrote about the study:

13% reduction in a 30 year longitudinal study
well that's just crap
it's just data mining for searches paid for by industry
That kind of data you really need a much bigger and robust difference to
make any conclusions, let alone give dietary advice.
Association is not causation.
Also to note that we have a new industry of gluten free junk food.
Also to note that the basic process of digestion is not understood, nor is
metabolism, all this stuff is just poppycock.

Don. www.donwiss.com (e-mail link at home page bottom).

On Friday, March 10, 2017 at 1:07:24 PM UTC-8, Bruce wrote:
> On Fri, 10 Mar 2017 13:02:56 -0800 (PST), ImStillMags
> > wrote:
>
> >On Friday, March 10, 2017 at 10:30:07 AM UTC-8, Bruce wrote:
> >> On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
> >> > wrote:
> >>
> >> >they are talking about processed gluten free breads, cookies, cakes, store bought processed stuff......and I agree most of those are worse than the gluten. But a gluten free diet is not about processed foods. Baked gluten free goods are only a teensy part of a gluten free diet and most people have the misconception that it's all about bread. It's not.
> >> >
> >> >This study and this article are designed to make people stop using gluten free products and go back to buying the regular stuff.
> >>
> >> Because there is no advantage to eating gluten free, unless you have
> >> Coeliac disease. It's funny that once people have make up their mind,
> >> they refuse all information that re-evaluates their conviction. You'd
> >> think that with something this important to your health, people would
> >> keep an open mind to new developments.
> >
> >I can dispute that unequivocally. People do have gluten sensitivities. I do, and going gluten free relieved several things for me including leaky gut, inflammation, brain fog, arthritic symptoms. Eating a gluten free diet which consists of high protein, good fats, lots of leafy green vegetables, and very low simple carbohydrates has helped me loose weight and feel like a different person.
> >
> >If I "indulge" in a high gluten meal like regular pizza or bread I am well aware of how much my body doesn't like it.
>
> Yes, if you're oversensitive to something, it's better to avoid it.
> But for the general public, there seems to be no benefit to avoiding
> gluten.

That is basically not true and an overstatement and generalization. Food companies put gluten in everything....processed foods are full of it. The American public has been over glutenized. Too much of a good thing is causing a lot of problems that look like something else. There are millions of fat people out there who would benefit from cutting out or drastically cutting back on their gluten consumption.

On Fri, 10 Mar 2017 17:59:48 -0500, Don Wiss >
wrote:


>What a paleo doctor friend wrote about the study:
>
>13% reduction in a 30 year longitudinal study
>well that's just crap
>it's just data mining for searches paid for by industry
>That kind of data you really need a much bigger and robust difference to
>make any conclusions, let alone give dietary advice.
>Association is not causation.
>Also to note that we have a new industry of gluten free junk food.
>Also to note that the basic process of digestion is not understood, nor is
>metabolism, all this stuff is just poppycock.
>
>Don. www.donwiss.com (e-mail link at home page bottom).

So he does not know how either digestion nor metabolism works, (in
living hominids) yet he advocates for a diet based on romantic
suppositions about various species living somewhere between 2.8
million and 10,000 years ago in a wide variety of climates who left no
records but whose skeletal remains suggest typical lifespans <30
years. And his "much bigger and robust differences" that justify his
enthusiasm are published where?

On Fri, 10 Mar 2017 15:07:02 -0800 (PST), ImStillMags
> wrote:

>On Friday, March 10, 2017 at 1:07:24 PM UTC-8, Bruce wrote:
>> On Fri, 10 Mar 2017 13:02:56 -0800 (PST), ImStillMags
>> > wrote:
>>
>> >On Friday, March 10, 2017 at 10:30:07 AM UTC-8, Bruce wrote:
>> >> On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
>> >> > wrote:
>> >>
>> >> >they are talking about processed gluten free breads, cookies, cakes, store bought processed stuff......and I agree most of those are worse than the gluten. But a gluten free diet is not about processed foods. Baked gluten free goods are only a teensy part of a gluten free diet and most people have the misconception that it's all about bread. It's not.
>> >> >
>> >> >This study and this article are designed to make people stop using gluten free products and go back to buying the regular stuff.
>> >>
>> >> Because there is no advantage to eating gluten free, unless you have
>> >> Coeliac disease. It's funny that once people have make up their mind,
>> >> they refuse all information that re-evaluates their conviction. You'd
>> >> think that with something this important to your health, people would
>> >> keep an open mind to new developments.
>> >
>> >I can dispute that unequivocally. People do have gluten sensitivities. I do, and going gluten free relieved several things for me including leaky gut, inflammation, brain fog, arthritic symptoms. Eating a gluten free diet which consists of high protein, good fats, lots of leafy green vegetables, and very low simple carbohydrates has helped me loose weight and feel like a different person.
>> >
>> >If I "indulge" in a high gluten meal like regular pizza or bread I am well aware of how much my body doesn't like it.
>>
>> Yes, if you're oversensitive to something, it's better to avoid it.
>> But for the general public, there seems to be no benefit to avoiding
>> gluten.
>
>That is basically not true and an overstatement and generalization. Food companies put gluten in everything....processed foods are full of it. The American public has been over glutenized. Too much of a good thing is causing a lot of problems that look like something else. There are millions of fat people out there who would benefit from cutting out or drastically cutting back on their gluten consumption.

Yes, but people who eat a lot of prefab foods, are asking for
problems. That doesn't mean normal amounts of bread or pasta, for
instance, are bad for you if you don't have a gluten problem.

I think people should avoid prefab foods, not foods with gluten.

On Friday, March 10, 2017 at 6:07:10 PM UTC-5, ImStillMags wrote:

> That is basically not true and an overstatement and generalization. Food companies put gluten in everything....processed foods are full of it. The American public has been over glutenized. Too much of a good thing is causing a lot of problems that look like something else. There are millions of fat people out there who would benefit from cutting out or drastically cutting back on their gluten consumption.

I think what's really important is that people should cut back on their
consumption of processed foods.

Cindy Hamilton

On 3/10/2017 3:00 PM, Cindy Hamilton wrote:
> On Friday, March 10, 2017 at 1:30:07 PM UTC-5, Bruce wrote:

>> Because there is no advantage to eating gluten free, unless you have
>> Coeliac disease. It's funny that once people have make up their mind,
>> they refuse all information that re-evaluates their conviction. You'd
>> think that with something this important to your health, people would
>> keep an open mind to new developments.
>
> Not just celiac. People can have ordinary allergies to gluten and
> other negative reactions, just like any other substance.

Thing is, if people try something and it helps them or they feel better,
they probably won't stop because some study said it didn't work. For
whatever reason, fish oil supplements seems to help my stamina for
walking/etc., I notice if I stop taking it. I don't read studies that
say it doesn't do anything for you to decide to keep taking it.

Might not be celiac disease but perhaps people get something from it.
One hopes it's not just attention. Maybe it feels much better than
their previous diet.

nancy

On 2017-03-10, ImStillMags > wrote:

> On Friday, March 10, 2017 at 1:07:24 PM UTC-8, Bruce wrote:

>> Yes, if you're oversensitive to something, it's better to avoid it.
>> But for the general public, there seems to be no benefit to avoiding
>> gluten.

> That is basically not true and an overstatement and generalization.
> Food companies put gluten in everything....processed foods are full
> of it. The American public has been over glutenized. Too much of a
> good thing is causing a lot of problems that look like something
> else. There are millions of fat people out there who would benefit
> from cutting out or drastically cutting back on their gluten
> consumption.

I've done the carb thing. Now, I eat biscuits n' gravy at least once
per day.

I bought some gluten-free hamburger buns, once. It wasn't the flavor,
which was pretty decent, it was the $1USD per bun I objected to. Yes!
Priced at $3.99USD for a four-pack of gluten free buns. Boy, did my
blood pressure ever go up when I discovered I'd paid a buck per bun!
So, no, "gluten-free" is not exactly conducive to one's health.

nb

On 2017-03-11 10:18 AM, notbob wrote:
> On 2017-03-10, ImStillMags > wrote:
>
>> On Friday, March 10, 2017 at 1:07:24 PM UTC-8, Bruce wrote:
>
>>> Yes, if you're oversensitive to something, it's better to avoid it.
>>> But for the general public, there seems to be no benefit to avoiding
>>> gluten.
>
>> That is basically not true and an overstatement and generalization.
>> Food companies put gluten in everything....processed foods are full
>> of it. The American public has been over glutenized. Too much of a
>> good thing is causing a lot of problems that look like something
>> else. There are millions of fat people out there who would benefit
>> from cutting out or drastically cutting back on their gluten
>> consumption.

> I bought some gluten-free hamburger buns, once. It wasn't the flavor,
> which was pretty decent, it was the $1USD per bun I objected to. Yes!
> Priced at $3.99USD for a four-pack of gluten free buns. Boy, did my
> blood pressure ever go up when I discovered I'd paid a buck per bun!
> So, no, "gluten-free" is not exactly conducive to one's health.

Our corner bakery coffee shop offers a few gluten free items. They
taste pretty good when they are fresh but they have a very short shelf
life. Gluten free muffins were great fresh out of the oven. By the end
of the day their texture had gone downhill. Day old GF muffins were
like sawdust.

On 3/11/2017 11:14 AM, Dave Smith wrote:
> On 2017-03-11 10:18 AM, notbob wrote:
>> On 2017-03-10, ImStillMags > wrote:
>>
>>> On Friday, March 10, 2017 at 1:07:24 PM UTC-8, Bruce wrote:
>>
>>>> Yes, if you're oversensitive to something, it's better to avoid it.
>>>> But for the general public, there seems to be no benefit to avoiding
>>>> gluten.
>>
>>> That is basically not true and an overstatement and generalization.
>>> Food companies put gluten in everything....processed foods are full
>>> of it. The American public has been over glutenized. Too much of a
>>> good thing is causing a lot of problems that look like something
>>> else. There are millions of fat people out there who would benefit
>>> from cutting out or drastically cutting back on their gluten
>>> consumption.
>
>> I bought some gluten-free hamburger buns, once. It wasn't the flavor,
>> which was pretty decent, it was the $1USD per bun I objected to. Yes!
>> Priced at $3.99USD for a four-pack of gluten free buns. Boy, did my
>> blood pressure ever go up when I discovered I'd paid a buck per bun!
>> So, no, "gluten-free" is not exactly conducive to one's health.
>
> Our corner bakery coffee shop offers a few gluten free items. They
> taste pretty good when they are fresh but they have a very short shelf
> life. Gluten free muffins were great fresh out of the oven. By the end
> of the day their texture had gone downhill. Day old GF muffins were
> like sawdust.
>
>
I wouldn't know about GF muffins or bread as I don't seek it out. Then
again, I don't eat a lot of bread. I also don't have Celiac disease so
I'm not inclined to look for gluten free foods. I do know The Club menu
often has a little "GF" notation next to it, indicating it's Gluten
Free. I wonder how many people who eat there actually have any real
problems with gluten. <shrug> It's trendy.

Hey, if avoiding gluten helps you feel better, I'm all for it. I just
don't jump on "you should" or "you should not" eat bandwagons.

Jill

On 2017-03-11 11:37 AM, jmcquown wrote:
> On 3/11/2017 11:14 AM, Dave Smith wrote:

> I wouldn't know about GF muffins or bread as I don't seek it out. Then
> again, I don't eat a lot of bread. I also don't have Celiac disease so
> I'm not inclined to look for gluten free foods. I do know The Club menu
> often has a little "GF" notation next to it, indicating it's Gluten
> Free. I wonder how many people who eat there actually have any real
> problems with gluten. <shrug> It's trendy.
>
> Hey, if avoiding gluten helps you feel better, I'm all for it. I just
> don't jump on "you should" or "you should not" eat bandwagons.

My wife was treated as Celiac as a kid, though there seems to be some
question about whether or not it was actually Celiac Disease that she
had. Never the less, she generally avoids stuff with gluten because she
often suffers if she has too much gluten bearing food. She does not seek
out gluten free foods and is certainly not on the GF bandwagon, even
though there is some reason for her to do so.

On Sat, 11 Mar 2017 04:44:54 +1100, Bruce >
wrote:

> On Fri, 10 Mar 2017 09:41:26 -0800 (PST), ImStillMags
> > wrote:
>
> >On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
> >> If you don't have Coeliac disease, you may want to read this:
> >>
> >> "Dieticians say Australians must not be fooled into thinking a
> >> gluten-free diet is healthier, with a Harvard University study linking
> >> consumption of the much-maligned protein to a lower risk of Type 2
> >> diabetes.
> >>
> >> A longitudinal study of more than 200,000 Americans over 30 years
> >> found those who consumed a normal amount of gluten had a 13 per cent
> >> lower risk of developing the metabolic disorder, compared to those who
> >> consumed less than four grams a day."
> >>
> >> <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>
> >
> >who paid for the "study" Follow the money.
>
> You always say that when research has an outcome that clashes with
> what you thought. You will forever be stuck.

I'd be more interested in what they'd have to say about carbs.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 11 Mar 2017 05:29:59 +1100, Bruce >
wrote:

> On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
> > wrote:
>
> >On Friday, March 10, 2017 at 9:45:00 AM UTC-8, Bruce wrote:
> >> On Fri, 10 Mar 2017 09:41:26 -0800 (PST), ImStillMags
> >> > wrote:
> >>
> >> >On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
> >> >> If you don't have Coeliac disease, you may want to read this:
> >> >>
> >> >> "Dieticians say Australians must not be fooled into thinking a
> >> >> gluten-free diet is healthier, with a Harvard University study linking
> >> >> consumption of the much-maligned protein to a lower risk of Type 2
> >> >> diabetes.
> >> >>
> >> >> A longitudinal study of more than 200,000 Americans over 30 years
> >> >> found those who consumed a normal amount of gluten had a 13 per cent
> >> >> lower risk of developing the metabolic disorder, compared to those who
> >> >> consumed less than four grams a day."
> >> >>
> >> >> <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>
> >> >
> >> >who paid for the "study" Follow the money.
> >>
> >> You always say that when research has an outcome that clashes with
> >> what you thought. You will forever be stuck.
> >
> >well, I say it because 9 times out of ten, the research is paid for by corporations or groups with an agenda. If you take the time to look, you will see what they are trying to accomplish.
> >
> >according to the article :
> >
> >Whether it's the gluten that actually makes the difference, or whether its the type of gluten-free foods people are eating, remains unknown, Ms McGrice added.
> >However, she believes perception that gluten-free foods are healthier needs to change.
> >"They are often higher in kilojoules and more refined," she said.
> >
> >
> >they are talking about processed gluten free breads, cookies, cakes, store bought processed stuff......and I agree most of those are worse than the gluten. But a gluten free diet is not about processed foods. Baked gluten free goods are only a teensy part of a gluten free diet and most people have the misconception that it's all about bread. It's not.
> >
> >This study and this article are designed to make people stop using gluten free products and go back to buying the regular stuff.
>
> Because there is no advantage to eating gluten free, unless you have
> Coeliac disease. It's funny that once people have make up their mind,
> they refuse all information that re-evaluates their conviction. You'd
> think that with something this important to your health, people would
> keep an open mind to new developments.

I think people have educated themselves about gluten vs carbs. Maybe
Australians are behind the curve.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 11 Mar 2017 03:45:52 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, March 10, 2017 at 6:07:10 PM UTC-5, ImStillMags wrote:
>
>> That is basically not true and an overstatement and generalization. Food companies put gluten in everything....processed foods are full of it. The American public has been over glutenized. Too much of a good thing is causing a lot of problems that look like something else. There are millions of fat people out there who would benefit from cutting out or drastically cutting back on their gluten consumption.
>
>I think what's really important is that people should cut back on their
>consumption of processed foods.

Yes, then at least you know how much you eat of everything: salt,
sugar, fat, etc.

On Sat, 11 Mar 2017 10:24:49 -0800, sf > wrote:

>On Sat, 11 Mar 2017 05:29:59 +1100, Bruce >
>wrote:
>
>> On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
>> > wrote:
>>
>> >On Friday, March 10, 2017 at 9:45:00 AM UTC-8, Bruce wrote:
>> >> On Fri, 10 Mar 2017 09:41:26 -0800 (PST), ImStillMags
>> >> > wrote:
>> >>
>> >> >On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
>> >> >> If you don't have Coeliac disease, you may want to read this:
>> >> >>
>> >> >> "Dieticians say Australians must not be fooled into thinking a
>> >> >> gluten-free diet is healthier, with a Harvard University study linking
>> >> >> consumption of the much-maligned protein to a lower risk of Type 2
>> >> >> diabetes.
>> >> >>
>> >> >> A longitudinal study of more than 200,000 Americans over 30 years
>> >> >> found those who consumed a normal amount of gluten had a 13 per cent
>> >> >> lower risk of developing the metabolic disorder, compared to those who
>> >> >> consumed less than four grams a day."
>> >> >>
>> >> >> <http://www.news.com.au/national/breaking-news/eating-gluten-reduces-diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>
>> >> >
>> >> >who paid for the "study" Follow the money.
>> >>
>> >> You always say that when research has an outcome that clashes with
>> >> what you thought. You will forever be stuck.
>> >
>> >well, I say it because 9 times out of ten, the research is paid for by corporations or groups with an agenda. If you take the time to look, you will see what they are trying to accomplish.
>> >
>> >according to the article :
>> >
>> >Whether it's the gluten that actually makes the difference, or whether its the type of gluten-free foods people are eating, remains unknown, Ms McGrice added.
>> >However, she believes perception that gluten-free foods are healthier needs to change.
>> >"They are often higher in kilojoules and more refined," she said.
>> >
>> >
>> >they are talking about processed gluten free breads, cookies, cakes, store bought processed stuff......and I agree most of those are worse than the gluten. But a gluten free diet is not about processed foods. Baked gluten free goods are only a teensy part of a gluten free diet and most people have the misconception that it's all about bread. It's not.
>> >
>> >This study and this article are designed to make people stop using gluten free products and go back to buying the regular stuff.
>>
>> Because there is no advantage to eating gluten free, unless you have
>> Coeliac disease. It's funny that once people have make up their mind,
>> they refuse all information that re-evaluates their conviction. You'd
>> think that with something this important to your health, people would
>> keep an open mind to new developments.
>
>I think people have educated themselves about gluten vs carbs.

Don't stop educating yourself though. Science often changes opinion
about food. You don't want to be stuck at what they believed in 2000.

>Maybe Australians are behind the curve.

That's a bit hard in today's world.

sf wrote:
>
> Bruce wrote:
> > Because there is no advantage to eating gluten free, unless you have
> > Coeliac disease. It's funny that once people have make up their mind,
> > they refuse all information that re-evaluates their conviction. You'd
> > think that with something this important to your health, people would
> > keep an open mind to new developments.
>
> I think people have educated themselves about gluten vs carbs. Maybe
> Australians are behind the curve.

Or perhaps the Australians are not lemmings like usains who jump on
every new nutrition discovery only to read 10 years later that it was
wrong.

On Sun, 12 Mar 2017 11:49:17 -0500, Gary > wrote:

> sf wrote:
> >
> > Bruce wrote:
> > > Because there is no advantage to eating gluten free, unless you have
> > > Coeliac disease. It's funny that once people have make up their mind,
> > > they refuse all information that re-evaluates their conviction. You'd
> > > think that with something this important to your health, people would
> > > keep an open mind to new developments.
> >
> > I think people have educated themselves about gluten vs carbs. Maybe
> > Australians are behind the curve.
>
> Or perhaps the Australians are not lemmings like usains who jump on
> every new nutrition discovery only to read 10 years later that it was
> wrong.

Australians being behind the information curve makes them smarter?
Huh.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 12 Mar 2017 22:50:23 -0700, sf > wrote:

>On Sun, 12 Mar 2017 11:49:17 -0500, Gary > wrote:
>
>> sf wrote:
>> >
>> > Bruce wrote:
>> > > Because there is no advantage to eating gluten free, unless you have
>> > > Coeliac disease. It's funny that once people have make up their mind,
>> > > they refuse all information that re-evaluates their conviction. You'd
>> > > think that with something this important to your health, people would
>> > > keep an open mind to new developments.
>> >
>> > I think people have educated themselves about gluten vs carbs. Maybe
>> > Australians are behind the curve.
>>
>> Or perhaps the Australians are not lemmings like usains who jump on
>> every new nutrition discovery only to read 10 years later that it was
>> wrong.
>
>Australians being behind the information curve makes them smarter?
>Huh.

If the clock strikes 12 while you're pretending to be dumb, you'll
become dumb for real. Did you know that?

On Mon, 13 Mar 2017 18:50:03 +1100, Bruce >
wrote:

> On Sun, 12 Mar 2017 22:50:23 -0700, sf > wrote:
>
> >On Sun, 12 Mar 2017 11:49:17 -0500, Gary > wrote:
> >
> >> sf wrote:
> >> >
> >> > Bruce wrote:
> >> > > Because there is no advantage to eating gluten free, unless you have
> >> > > Coeliac disease. It's funny that once people have make up their mind,
> >> > > they refuse all information that re-evaluates their conviction. You'd
> >> > > think that with something this important to your health, people would
> >> > > keep an open mind to new developments.
> >> >
> >> > I think people have educated themselves about gluten vs carbs. Maybe
> >> > Australians are behind the curve.
> >>
> >> Or perhaps the Australians are not lemmings like usains who jump on
> >> every new nutrition discovery only to read 10 years later that it was
> >> wrong.
> >
> >Australians being behind the information curve makes them smarter?
> >Huh.
>
> If the clock strikes 12 while you're pretending to be dumb, you'll
> become dumb for real. Did you know that?

I know you often play dumb for real.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 13 Mar 2017 09:27:10 -0700, sf > wrote:

>On Mon, 13 Mar 2017 18:50:03 +1100, Bruce >
>wrote:
>
>> On Sun, 12 Mar 2017 22:50:23 -0700, sf > wrote:
>>
>> >On Sun, 12 Mar 2017 11:49:17 -0500, Gary > wrote:
>> >
>> >> sf wrote:
>> >> >
>> >> > Bruce wrote:
>> >> > > Because there is no advantage to eating gluten free, unless you have
>> >> > > Coeliac disease. It's funny that once people have make up their mind,
>> >> > > they refuse all information that re-evaluates their conviction. You'd
>> >> > > think that with something this important to your health, people would
>> >> > > keep an open mind to new developments.
>> >> >
>> >> > I think people have educated themselves about gluten vs carbs. Maybe
>> >> > Australians are behind the curve.
>> >>
>> >> Or perhaps the Australians are not lemmings like usains who jump on
>> >> every new nutrition discovery only to read 10 years later that it was
>> >> wrong.
>> >
>> >Australians being behind the information curve makes them smarter?
>> >Huh.
>>
>> If the clock strikes 12 while you're pretending to be dumb, you'll
>> become dumb for real. Did you know that?
>
>I know you often play dumb for real.

But only at 5 to and 5 after.

Cindy Hamilton wrote in rec.food.cooking:

> On Friday, March 10, 2017 at 1:30:07 PM UTC-5, Bruce wrote:
> > On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
> > > wrote:
> >
> > > On Friday, March 10, 2017 at 9:45:00 AM UTC-8, Bruce wrote:
> > >> On Fri, 10 Mar 2017 09:41:26 -0800 (PST), ImStillMags
> > >> > wrote:
> > >>
> > >> >On Thursday, March 9, 2017 at 5:34:44 PM UTC-8, Bruce wrote:
> > >> >> If you don't have Coeliac disease, you may want to read this:
> > >> >>
> > >> >> "Dieticians say Australians must not be fooled into thinking a
> > >> >> gluten-free diet is healthier, with a Harvard University
> > study linking >> >> consumption of the much-maligned protein to a
> > lower risk of Type 2 >> >> diabetes.
> > >> >>
> > >> >> A longitudinal study of more than 200,000 Americans over 30
> > years >> >> found those who consumed a normal amount of gluten had
> > a 13 per cent >> >> lower risk of developing the metabolic
> > disorder, compared to those who >> >> consumed less than four grams
> > a day." >> >>
> > >> >>
> > <http://www.news.com.au/national/brea...gluten-reduces
> > -diabetes-risk-study/news-story/0f23864cdf7aaa4d49036604af50da13>
> > >> > >> >who paid for the "study" Follow the money. >>
> > >> You always say that when research has an outcome that clashes
> > with >> what you thought. You will forever be stuck.
> > >
> > > well, I say it because 9 times out of ten, the research is paid
> > > for by corporations or groups with an agenda. If you take the
> > > time to look, you will see what they are trying to accomplish.
> > >
> > > according to the article :
> > >
> > > Whether it's the gluten that actually makes the difference, or
> > > whether its the type of gluten-free foods people are eating,
> > > remains unknown, Ms McGrice added. However, she believes
> > > perception that gluten-free foods are healthier needs to change.
> > > "They are often higher in kilojoules and more refined," she said.
> > >
> > >
> > > they are talking about processed gluten free breads, cookies,
> > > cakes, store bought processed stuff......and I agree most of
> > > those are worse than the gluten. But a gluten free diet is not
> > > about processed foods. Baked gluten free goods are only a teensy
> > > part of a gluten free diet and most people have the misconception
> > > that it's all about bread. It's not.
> > >
> > > This study and this article are designed to make people stop
> > > using gluten free products and go back to buying the regular
> > > stuff.
> >
> > Because there is no advantage to eating gluten free, unless you have
> > Coeliac disease. It's funny that once people have make up their
> > mind, they refuse all information that re-evaluates their
> > conviction. You'd think that with something this important to your
> > health, people would keep an open mind to new developments.
>
> Not just celiac. People can have ordinary allergies to gluten and
> other negative reactions, just like any other substance.
>
> Cindy Hamilton

This is true. It's not at all the same level but it happens. It's
turning out as folks who actually have that reaction (not fad stance of
gluten free is better but a genuine MD tested issue) are checking out
some alternatives, and some are finding the less processed older grains
are working for them. Things like Spelt and Einkorn.

--

ImStillMags wrote in rec.food.cooking:

> On Friday, March 10, 2017 at 1:07:24 PM UTC-8, Bruce wrote:
> > On Fri, 10 Mar 2017 13:02:56 -0800 (PST), ImStillMags
> > > wrote:
> >
> > > On Friday, March 10, 2017 at 10:30:07 AM UTC-8, Bruce wrote:
> > >> On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
> > >> > wrote:
> > >>
> > >> >they are talking about processed gluten free breads, cookies,
> > cakes, store bought processed stuff......and I agree most of those
> > are worse than the gluten. But a gluten free diet is not about
> > processed foods. Baked gluten free goods are only a teensy part of
> > a gluten free diet and most people have the misconception that it's
> > all about bread. It's not. >> > >> >This study and this article
> > are designed to make people stop using gluten free products and go
> > back to buying the regular stuff. >> >> Because there is no
> > advantage to eating gluten free, unless you have >> Coeliac
> > disease. It's funny that once people have make up their mind, >>
> > they refuse all information that re-evaluates their conviction.
> > You'd >> think that with something this important to your health,
> > people would >> keep an open mind to new developments.
> > >
> > > I can dispute that unequivocally. People do have gluten
> > > sensitivities. I do, and going gluten free relieved several
> > > things for me including leaky gut, inflammation, brain fog,
> > > arthritic symptoms. Eating a gluten free diet which consists of
> > > high protein, good fats, lots of leafy green vegetables, and very
> > > low simple carbohydrates has helped me loose weight and feel like
> > > a different person.
> > >
> > > If I "indulge" in a high gluten meal like regular pizza or bread
> > > I am well aware of how much my body doesn't like it.
> >
> > Yes, if you're oversensitive to something, it's better to avoid it.
> > But for the general public, there seems to be no benefit to avoiding
> > gluten.
>
> That is basically not true and an overstatement and generalization.
> Food companies put gluten in everything....processed foods are full
> of it. The American public has been over glutenized. Too much of a
> good thing is causing a lot of problems that look like something
> else. There are millions of fat people out there who would benefit
> from cutting out or drastically cutting back on their gluten
> consumption.

No sorry but he's right. Gluten has been on human's diets for a
trackable over 10,000 years in one form or another.

Not everyone who has a slice of toast with breakfast is fat. If YOU
have issues with it, then don't eat it. Pretty simple. Just do not
pretend that's the issues with others.

Daughter, age 23, 5ft4, 117lbs
Me, age redacted, 5ft1, 121 lbs
Husband, age 65, 5ft9, 183lbs

We eat between us 4lb of bread a week, lots of pasta, and 1 cup rice a
day each almost every day.

There a LOT more to a proper diet than just omiting gluten. Probably
for most americans, it's going way too high on the fats, meats and
sugars than a bit of gluten in a proper bread.

Old style food feeding - pre-pyramid charts, works too

Per day:
1/2 cup fruit
2.5 cups starches (bread/pasta/rice/beans)
2.5 cups veggies (includes all squash and anything you'd call veggie)
1/4 cup meat
1 cup milk (or equal value amount in cheese though volume is less)

That's roughly 6 cups of food per person and adding lower calorie
snacks around it like dill pickels, popcorn and the like can easily be
8. It's 2 cups per meal in pure form. If you can't get full on 2 cups
of food at a meal, there is an issue.
--

Bruce wrote in rec.food.cooking:

> On Fri, 10 Mar 2017 15:07:02 -0800 (PST), ImStillMags
> > wrote:
>
> > On Friday, March 10, 2017 at 1:07:24 PM UTC-8, Bruce wrote:
> >> On Fri, 10 Mar 2017 13:02:56 -0800 (PST), ImStillMags
> >> > wrote:
> >>
> >> >On Friday, March 10, 2017 at 10:30:07 AM UTC-8, Bruce wrote:
> >> >> On Fri, 10 Mar 2017 09:53:42 -0800 (PST), ImStillMags
> >> >> > wrote:
> >> >>
> >> >> >they are talking about processed gluten free breads, cookies,
> cakes, store bought processed stuff......and I agree most of those
> are worse than the gluten. But a gluten free diet is not about
> processed foods. Baked gluten free goods are only a teensy part of a
> gluten free diet and most people have the misconception that it's all
> about bread. It's not. >> >> > >> >> >This study and this article
> are designed to make people stop using gluten free products and go
> back to buying the regular stuff. >> >> >> >> Because there is no
> advantage to eating gluten free, unless you have >> >> Coeliac
> disease. It's funny that once people have make up their mind, >> >>
> they refuse all information that re-evaluates their conviction. You'd
> >> >> think that with something this important to your health, people
> would >> >> keep an open mind to new developments. >> > >> >I can
> dispute that unequivocally. People do have gluten sensitivities. I
> do, and going gluten free relieved several things for me including
> leaky gut, inflammation, brain fog, arthritic symptoms. Eating a
> gluten free diet which consists of high protein, good fats, lots of
> leafy green vegetables, and very low simple carbohydrates has helped
> me loose weight and feel like a different person. >> > >> >If I
> "indulge" in a high gluten meal like regular pizza or bread I am well
> aware of how much my body doesn't like it. >> >> Yes, if you're
> oversensitive to something, it's better to avoid it. >> But for the
> general public, there seems to be no benefit to avoiding >> gluten.
> >
> > That is basically not true and an overstatement and generalization.
> > Food companies put gluten in everything....processed foods are full
> > of it. The American public has been over glutenized. Too much of
> > a good thing is causing a lot of problems that look like something
> > else. There are millions of fat people out there who would
> > benefit from cutting out or drastically cutting back on their
> > gluten consumption.
>
> Yes, but people who eat a lot of prefab foods, are asking for
> problems. That doesn't mean normal amounts of bread or pasta, for
> instance, are bad for you if you don't have a gluten problem.
>
> I think people should avoid prefab foods, not foods with gluten.

I mostly scratch cook foods. I wont say we never use a box and we
definatly use canned soups at times, but tracking on my admittedly
pedantic household list last 2.5 weeks we ate: 1 pinaple, 4lbs apples,
2.5 lbs pears, 1 cantalope, 8 kiwi, 4lbs carrots, 5lbs small mustard,
4lbs asian broccoli, 1.6lbs King Oyster mushrooms, 8lbs various
cabbages (bok choy, nappa, head, Taiwan), 6 cans of peas, 8 cans of
corn, 4lb onions, 2lb dry black eyed peas, 2lbs canned chickpeas and 1
of black beans (hummus), 24 eggs, 2lbs eye of round, 1 3lb whole
chicken, 48oz canned tomato (sauce/dice etc), 16 cups flour (4lbs a
week), 3 cups buttermilk, 3 croaker (type of fish, not big), 5lbs
shrimp (heads go to the cat and dogs), 3lbs squid, 1lb pork sausage
(made earlier with my grinder and own spicing), 1 bag pepperidge farm
stuffing, 1/2 cup dry popcorn to puff, 1.5c butter, 1.5lb pasta
(includes udon made from dry), 3 can various soups, 3 instant garlic
potato flake sets (2.5 cups each), and 6 cups worth of dashi made from
a dry mix. Lots of spices too. Oh, McCormicks gravy because I dont
make enough meat to make a brown sauce leftover part from to our need
levels.

Extra this month? Charlotte got her associates degree so instead of us
all cooking because she had a show she really wanted to watch on TV
instead of going out, she ordered us a local delivery asian place and
it was really good.
--

notbob wrote in rec.food.cooking:

> On 2017-03-10, ImStillMags > wrote:
>
> > On Friday, March 10, 2017 at 1:07:24 PM UTC-8, Bruce wrote:
>
> >> Yes, if you're oversensitive to something, it's better to avoid it.
> >> But for the general public, there seems to be no benefit to
> avoiding >> gluten.
>
> > That is basically not true and an overstatement and generalization.
> > Food companies put gluten in everything....processed foods are full
> > of it. The American public has been over glutenized. Too much of a
> > good thing is causing a lot of problems that look like something
> > else. There are millions of fat people out there who would benefit
> > from cutting out or drastically cutting back on their gluten
> > consumption.
>
> I've done the carb thing. Now, I eat biscuits n' gravy at least once
> per day.
>
> I bought some gluten-free hamburger buns, once. It wasn't the flavor,
> which was pretty decent, it was the $1USD per bun I objected to. Yes!
> Priced at $3.99USD for a four-pack of gluten free buns. Boy, did my
> blood pressure ever go up when I discovered I'd paid a buck per bun!
> So, no, "gluten-free" is not exactly conducive to one's health.
>
> nb

GF means nothing at all unless you have a specific medical issue with
it. That does happen (not all celiac disease) bit it's blown way out
of proportion y folks who believe 'I read it on the internet so it must
be true' sorts.

For most, it's a money suck for suckers. It's a fad for the 2013 and
on set.
--

On Tue, 14 Mar 2017 20:12:44 -0500, "cshenk" > wrote:

>notbob wrote in rec.food.cooking:
>
>> I've done the carb thing. Now, I eat biscuits n' gravy at least once
>> per day.
>>
>> I bought some gluten-free hamburger buns, once. It wasn't the flavor,
>> which was pretty decent, it was the $1USD per bun I objected to. Yes!
>> Priced at $3.99USD for a four-pack of gluten free buns. Boy, did my
>> blood pressure ever go up when I discovered I'd paid a buck per bun!
>> So, no, "gluten-free" is not exactly conducive to one's health.
>>
>> nb
>
>GF means nothing at all unless you have a specific medical issue with
>it. That does happen (not all celiac disease) bit it's blown way out
>of proportion y folks who believe 'I read it on the internet so it must
>be true' sorts.
>
>For most, it's a money suck for suckers. It's a fad for the 2013 and
>on set.

To quote a contemporary opinion leader:

"For me, not eating gluten is more of a vanity thing. A diet heavy in
carbs is not that great in terms of weight."

<http://www.dailymail.co.uk/femail/article-4314166/Would-pay-1-231-813-freeze-time-like-Jen.html>

On Tue, 14 Mar 2017 18:34:40 -0500, "cshenk" > wrote:

> Cindy Hamilton wrote in rec.food.cooking:
>
> >
> > Not just celiac. People can have ordinary allergies to gluten and
> > other negative reactions, just like any other substance.
> >
> > Cindy Hamilton
>
> This is true. It's not at all the same level but it happens. It's
> turning out as folks who actually have that reaction (not fad stance of
> gluten free is better but a genuine MD tested issue) are checking out
> some alternatives, and some are finding the less processed older grains
> are working for them. Things like Spelt and Einkorn.

People don't even realize how much they react to it until they
eliminate it for 30 days (and all the "hidden" gluten too). You have
to be a careful label reader. I can say that if the only thing that
affects you negatively is gluten, you're lucky. One thing is easy to
eliminate. Pile on more and it gets a lot harder.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.