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HaHa, the idea is gaining traction!
andEat no wheat.
That is the core, draconian commandment of a gluten-free diet, a prohibition that excises wide swaths of American cuisine — cupcakes, pizza, bread and macaroni and cheese, to name a few things.
For the approximately one-in-a-hundred Americans who have a serious condition called celiac disease, that is an indisputably wise medical directive.
One woman’s story of going gluten-free.
Now medical experts largely agree that there is a condition related to gluten other than celiac. In 2011 a panel of celiac experts convened in Oslo and settled on a medical term for this malady: non-celiac gluten sensitivity.
I have cut significantly back on of wheat and have noticed this also. Perhaps due to chronic low level inflammation of eating wheat, you get used to the blah feeling.Dr. O’Bryan has given himself a diagnosis of gluten sensitivity. “I had these blood sugar abnormalities and didn’t have a handle where they were coming from,” he said. He said a blood test showed gliadin antibodies, and he started avoiding gluten. “It took me a number of years to get completely gluten-free,” he said. “I’d still have a piece of pie once in a while. And I’d notice afterwards that I didn’t feel as good the next day or for two days. Subtle, nothing major, but I’d notice that.”
When talking of eating wheat it is also worth mentioning how it has been processed. Is it whole grain, white, brown or malted? That is also a factor as the presence of husk, soluble fiber, and wheat germ, a highly nutritious food, could easily be as important as whether the crop was gmo or not when determining it's food value.