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What! There's No Such Thing As Gluten-free Grains?

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  • What! There's No Such Thing As Gluten-free Grains?

    That can't be right!!!" you say. But indeed it is; it's true! ALL grains contain gluten.

    http://urbanposer.blogspot.com/2012/01/what-theres-no-such-thing-as-gluten_02.html

    There is much confusion surrounding the enigma that we call 'Gluten'. This is largely because almost all of the data that the majority of the medical community is going on has not been revisited or updated in as much as 60 YEARS. Now that's some old information! And from the looks of it there are no plans to update that anytime soon.

    So before we move on, let's try to define gluten. If you look up 'gluten' in the dictionary, you will find that webster's definition is ALSO based on that old and outdated information; referring ONLY to wheat, rye, barley and oats. However, what we now know from modern studies is that "gluten" is actually a mixture of proteins found in ALL grains. It is composed of two primary 'subfractions' known as Prolamines and Glutelins.

    The prolamine known as "gliadin" is the most studied in medical literature; primarily as it relates to Celiac Disease. Many people, including doctors, do not understand that the prolamine, "gliadin" is not the ONLY type of gluten out there, nor is it the ONLY one reeking havoc in peoples bodies. It is, however, the ONLY one that is routinely tested for and since recent studies have identified least 400 other gluten proteins out there, you may not be getting the right test done!

    So, let's take a look at some of the other 'prolamines' out there...

    The Prolamine Fraction of Proteins in Grains

    Grain Prolamine % Total Protein
    Wheat Gliadin 69%
    Rye Secalinin 30-50%
    Oats Avenin 16%
    Barley Hordein 46-52%
    Millet Panicin 40%
    Corn Zien 55%
    Rice Orzenin 5%
    Sorgum Kafirin 52%

    *This is excerpted. There's more to the full web page, including a video by
    Dr. Peter Osborne.
    Last edited by Betorq; 07-05-2012, 02:59 AM. Reason: typos
    "Science is not belief but the will to find out." ~ Anonymous
    "Culture of the mind must be subservient to the heart." ~ Gandhi
    "The flogging will continue until morale improves." ~ Unknown


  • #2
    Pretty interesting. Personally, I react as badly to oats (or worse) than I do to wheat. I wonder about rice too.
    Using low lectin/nightshade free primal to control autoimmune arthritis. (And lost 50 lbs along the way )

    http://www.krispin.com/lectin.html

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    • #3
      Thanks for posting this. I only indulge in rice when it is serving the function of sticking my sushi together. Maybe once a month.

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      • #4
        I think you can be allergic to some types of prolamins but not others.

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        • #5
          Yep some grains I never felt anything from. But I used to get so gassy if I ate instant or rolled oats alone or with milk. I wonder if I'm over that now?

          I really don't miss eating oats much, as I use coconut flakes & flour instead when baking. I was eating coconuts in the 80s while in the tropics, intutively sure that they felt healthy & were for surely just too yummy to not be good for ya.

          I did used to bake/eat lots of oat raisin cookies 'back in the day', lol
          "Science is not belief but the will to find out." ~ Anonymous
          "Culture of the mind must be subservient to the heart." ~ Gandhi
          "The flogging will continue until morale improves." ~ Unknown

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          • #6
            Can't we just accept that when 'gluten' is used it is most often meant to mean 'gliadin'?
            Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

            Griff's cholesterol primer
            5,000 Cal Fat <> 5,000 Cal Carbs
            Winterbike: What I eat every day is what other people eat to treat themselves.
            TQP: I find for me that nutrition is much more important than what I do in the gym.
            bloodorchid is always right

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            • #7
              Originally posted by jammies View Post
              Pretty interesting. Personally, I react as badly to oats (or worse) than I do to wheat. I wonder about rice too.
              My mum and I are really intolerant to wheat (especially bread) but we are both fine (no reactions what so ever) to oats? I don't even bloat with them like I do most other carbs like potato!

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              • #8
                Originally posted by TARNIP View Post
                My mum and I are really intolerant to wheat (especially bread) but we are both fine (no reactions what so ever) to oats? I don't even bloat with them like I do most other carbs like potato!
                magicmerl Can't we just accept that when 'gluten' is used it is most often meant to mean 'gliadin'?


                Thats my point for posting this magic merl. I'm not physically allergic to wheat gluten not even a little, hell I used to make seitan at home, big pots of it & eat it for days on end, relishing it, never feeling bad, to the contrary I relished it. Same with rice & millet & quinoa, no issues at all. But if I ever ate oats 2-3 days in a row, yikes, serious gas city & sometimes poop ville too! Not all gluten issues are gliadin. There are hundreds of types of gluten just as there are many many grains & many different peoples.
                "Science is not belief but the will to find out." ~ Anonymous
                "Culture of the mind must be subservient to the heart." ~ Gandhi
                "The flogging will continue until morale improves." ~ Unknown

                Comment


                • #9
                  Thanks for the post. You have given me stuff to think about and some more terms to check. I live with one celiac kid and one grain-free kid because all grains seem to bother her. In the end, it worked well, because I got 6 years of cooking experience with a diet that closely mirrors the Primal before I was even aware of the term "Primal" - and then went on it myself.
                  I have a mantra that I have spouted for years... "If I eat right, I feel right. If I feel right, I exercise right. If I exercise right, I think right. If I think right, I eat right..." Phil-SC

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                  • #10
                    There are anti-nutrients in everything we eat. There is gliadin and gluteninin in wheat. There is avenin in oats. There is albumin in eggs. Some people have severe fish allergies. Some people's throats close up if they eat any nuts. Green vegetables are loaded with oxalates. Crucifers are loaded with goitrogens that suppress thyroid functions. Berries force you to eat the seeds, which contain levels of toxins. Stone fruits, apples and almonds contain cyanide. Coconut causes nausea and digestive issues in some people. Overconsumption of liver can cause heavy metal poisoning. Citrus fruits can weaken teeth and bone. Coffee and cocoa have some of the highest levels of phytate in nature. Dairy contains inflammatory whey and casein proteins.

                    EVERYTHING has poison in it. If we didn't eat anything that had a downside we'd all starve to death. All those things above are just off the top of my head, and if you want to get technical I can argue why we shouldn't eat any of them. But alas, the positives often outweigh the negatives. Like anything else, the poison is in the dose. People die from drinking too much water,you hyperventilate if you take in too much air and you get sunburn and skin cancer if you get too much sun. Without food, air, water and sunlight, you won't last very long though.

                    I'd bet money far more people have fish and egg allergies than have issues with white rice. Does that make white rice healthier than fish and eggs?
                    Don't put your trust in anyone on this forum, including me. You are the key to your own success.

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                    • #11
                      Originally posted by Paleobird View Post
                      Thanks for posting this. I only indulge in rice when it is serving the function of sticking my sushi together. Maybe once a month.
                      ^^^This. No point in eating rice without raw fish and seaweed, IMHO.

                      Created by MyFitnessPal.com - Free Calorie Counter

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                      • #12
                        Originally posted by ChocoTaco369 View Post
                        There are anti-nutrients in everything we eat. There is gliadin and gluteninin in wheat. There is avenin in oats. There is albumin in eggs. Some people have severe fish allergies. Some people's throats close up if they eat any nuts. Green vegetables are loaded with oxalates. Crucifers are loaded with goitrogens that suppress thyroid functions. Berries force you to eat the seeds, which contain levels of toxins. Stone fruits, apples and almonds contain cyanide. Coconut causes nausea and digestive issues in some people. Overconsumption of liver can cause heavy metal poisoning. Citrus fruits can weaken teeth and bone. Coffee and cocoa have some of the highest levels of phytate in nature. Dairy contains inflammatory whey and casein proteins.

                        EVERYTHING has poison in it. If we didn't eat anything that had a downside we'd all starve to death. All those things above are just off the top of my head, and if you want to get technical I can argue why we shouldn't eat any of them. But alas, the positives often outweigh the negatives. Like anything else, the poison is in the dose. People die from drinking too much water,you hyperventilate if you take in too much air and you get sunburn and skin cancer if you get too much sun. Without food, air, water and sunlight, you won't last very long though.

                        I'd bet money far more people have fish and egg allergies than have issues with white rice. Does that make white rice healthier than fish and eggs?
                        Totally 100% agree with this! I still believe this is why I know so many people who are not in any way affected by wheat/grain consumption. They only partake in moderation. I am sure I am intolerant due to the fact I was eating cereal and toast for breakfast, sandwiches for lunch and pasta for dinner (not to mention biscuits and muesli bars etc for snacks) daily for over a 25 year period! Most people I know that are fine with it only have wheat/grains at one/two meals per day maximum.

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                        • #13
                          Originally posted by TARNIP View Post
                          Totally 100% agree with this! I still believe this is why I know so many people who are not in any way affected by wheat/grain consumption. They only partake in moderation. I am sure I am intolerant due to the fact I was eating cereal and toast for breakfast, sandwiches for lunch and pasta for dinner (not to mention biscuits and muesli bars etc for snacks) daily for over a 25 year period! Most people I know that are fine with it only have wheat/grains at one/two meals per day maximum.
                          That's interesting, because one of the additives I have a problem with (sodium nitrite) occurs in foods that I used to eat TONS of the first 25 years of my life. It's also an additive most other people don't have a problem with.
                          Durp.

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                          • #14
                            I've never really believed that intolerances are caused by general consumption of certain foods, as Choco mentioned earlier, there are antinutrients in just about everything we eat which leads me to believe that intolerances are more likely caused by an over-consumption of those foods. These days wheat is literally in everything so even if you think you only eat it in bread/cereal/pasta when you look at labels more carefully you begin to realize it is in your gravies, sauces, most bottled condiments and even some dairy foods such as yoghurt and icecream as wheat thickener is cheaper to use than eggs. We are literally poisoning ourselves with the stuff unknowingly...... This is why I make sure not to eat my 3-4 egg omelet every morning for breakfast as I am concerned that in about 10 years time I could possibly end up with an egg intolerance. I try to eat a seasonal rotation of different foods to avoid any more intolerance issues.........
                            Last edited by TARNIP; 07-05-2012, 08:09 PM.

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                            • #15
                              Just thank god that you're not intolerant of salicylates and amines. They're practically in everything. It would be much harder than being allergic to gluten in terms of dietary restrictions.

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