Fwd: Low carb VS GF, handout for your friends

[Guest guest]

A lady on the celiac group posted this to hand out. Of course I like

it because it's what I keep saying ... but it's a good writup I think.

>

>

>LOW CARB VS GLUTEN FREE DIETS

>

>Low carb diets are gaining in popularity largely because many people =

>feel good on them. The theory is that excess carbs stimulate excess =

>insulin production, which leads to all kinds of health problems. It's a =

>valid theory I am sure, but that's not all there is to it. A large part =

>of American's calories currently come from sugar, refined fats, and =

>white flour - which contain few nutrients. A switch from a diet based on =

>empty calories to a nutritionally dense diet of meat and green leafy =

>vegetables would dramatically improve any lab rat's health. But the =

>situation is much more complicated than that.

>

>A small but substantial number of low carb dieters discover quite by =

>accident that when they cheat on the diet, they don't feel particularly =

>bad unless the meal contains products made from wheat. Even a bit of =

>breading on the meat in a low carb meal may give them a shaky =

> " hypoglycemia attack " or their headaches or joint aches may return. =

>Sensitivity to wheat products is masked by the fact that most Americans =

>eat some flour in every meal and most snacks. When someone avoids =

>refined foods and carbs in general long enough for symptoms to recede, =

>occasional exposure may reveal the true cause of their symptoms. Not =

>everyone spots the connection, but when it is pointed out and they begin =

>paying attention, a significant number of low carb enthusiasts begin to =

>see it plainly, and switch to gluten free.=20

>

>The gluten free diet excludes all the baked floury and sugary junk =

>foods, the buns and breads and pastas that were off limits on the low =

>carb diet anyway. But it allows all the fruits and vegetables that are =

>off limits on a low carb diet. Rice and corn are allowed, and rice and =

>corn pastas are available. There are gluten free breads available, which =

>range from terrible to pretty good. Label reading is required, just as =

>on the low carb diet, but with a different slant. Products containing =

>wheat, spelt, barley, and rye are must be avoided, including hidden =

>gluten from malt, or soy sauce.=20

>

>People who accidentally discover their reaction to wheat assume it is an =

>allergy. In most cases, it is an intolerance, not an allergy. That means =

>that shots or other allergy treatments will not eliminate all the =

>problems and dangers of gluten for those people. Unless proven =

>otherwise, it is best to assume that gluten reactions may change, but =

>will never be " grown out of " as so many doctors say of childhood celiac =

>cases. What are the symptoms of gluten sensitivity? There are so many =

>that it's best to categorize them as a) deficiency symptoms, brain =

>effects, c) immune system effects, and d) miscellaneous.=20

>

>The classic reaction is Celiac Disease, a slow progressive damage to the =

>villi of the small intestine. It begins in the duodenum, where iron =

>should be absorbed, lactase should be made, and where the hormone to =

>tell the gallbladder to dump should be made. Thus iron deficient anemia, =

>lactose intolerance, and gallbladder problems should be red flags for =

>this condition. Poor gallbladder function means poor absorption of fats =

>and oil soluble vitamins, with dry skin a common symptom. As the damage =

>spreads, the celiac may eat more and more just to maintain a normal =

>weight, or may lose weight no matter how much they eat. Deficiency =

>symptoms that eventually occur can include anemia, sore mouth, numb or =

>tingly feet, even senile dementia, from B12 deficiency. Poor dream =

>recall, stiff hands, sciatica or carpal tunnel syndrome, and eventually =

>arthritis may result from B6 deficiency. Depression or grouchiness from =

>B3 deficiency. Anemia, fatigue, cervical dysplasia, fibrocystic breasts, =

>miscarriage, or birth defects from folic acid deficiency. Low thyroid =

>function and fibrocystic breasts from iodine deficiency. Poor sense of =

>taste and smell, stretch marks, body odor, smelly feet, white flecks on =

>the fingernails from zinc deficiency. Poor night vision from zinc and =

>vitamin A deficiency. In general the damage done to the intestine =

>probably leads to leaky gut and susceptibility to Candida overgrowth. =

>But intestinal damage is only the classic reaction, and years of other =

>symptoms may precede them.=20

>

>Gluten and a similar protein found in dairy products, casein, both =

>resemble opiates. Some people become very sleepy after meals containing =

>wheat. Severe cases have been diagnosed as " narcolepsy " . Others may =

>develop panic attacks. ADD and ADHD have been associated with gluten =

>intolerance. Autism has been repeatedly been associated with gluten =

>and/or casein. Many cases of schizophrenia have been caused or worsened =

>by gluten. Any regular intake of an opiate-like substance implies that =

>addiction could take place, and certainly many people have admitted a =

>sort of addiction to baked goods or dairy products.=20

>

>Many " incurable " autoimmune diseases such as rheumatoid arthritis, =

>lupus, MS, thyroiditis, pancreatitis, and juvenile diabetes have been =

>linked to gluten and/or casein. In vitro tests have shown that when =

>gluten is added to the blood of celiacs, the cells that fight cancer =

>stop working. Non Hodgkins Lymphoma is the #1 cause of death in =

>untreated celiacs.=20

>

>Miscellaneous effects: Irritation to the gut affects valve function and =

>leads to acid reflux at the " cardiac valve " and autointoxication from =

>the iliocaecal valve not closing properly so bacteria get into the small =

>intestine where they don't belong and overload the liver with metabolic =

>byproducts.=20

>

>Now for the really little known information:=20

>

>Gluten intolerance is often associated with poor Sulfation. Glucosamine =

>sulfate builds joints, but other sulfates are needed to repair the =

>lining of the gut to keep out undigested food. Poor sulfation may cause =

>or worsen allergies or gluten sensitivity, and may cause the dark =

>circles around the eyes known as " allergic shiners " .=20

>

>The antigliadin test is notoriously insensitive, so another test is =

>often done with it, for " endomysial antibodies " . This is a very =

>sensitive test, but all it means is that you are attacking your own =

>muscles. This may explain why so many people with Fibromyalgia turn out =

>to have gluten sensitivity.=20

>

>Gluten sensitivity is common in obesity.=20

>

>Spelt is very controversial. Beginning in the 1940's American wheat =

>breeders brought in germplasm from high protein Russian wheats, so that =

>modern wheats are very different from the oldest wheats like spelt. =

>Spelt contains gluten too, but some people swear they react to wheat but =

>not spelt. These people may simply have a wheat allergy.

>

>A totally different theory says that it is the molds in stored wheat and =

>bread that are really wrecking people's health. Spelt is usually grown =

>on a direct contract and bypasses the usual storage and milling routes =

>that common wheats go through.=20

>

>For more information, including how to get tested and whether you can =

>trust the tests, see www.celiac.com and www.enterolab.com. For contrast =

>you can look up the Paleolithic Diet, The Specific Carbohydrate Diet, =

>and the book DANGEROUS GRAINS.=20

>

>This information is given for educational purposes only. For comments =

>and corrections, contact redherring@...=20

>

>* All posts for product information must include the applicable country *

Heidi Jean

[Guest guest]

Thanks for posting that, Heidi. I'm one of those " small but substantial number

of low carb dieters discover quite by accident that when they cheat on the diet,

they don't feel particularly bad unless the meal contains products made from

wheat " .

Cheers,

Tas'.

[Guest guest]

I've never cheated, so I don't know what would be the effect of getting some

wheat into me. I have accidentally had wheat, when I was on a business trip

and ate an omelette a restauarant (I use that term loosely) and later found

out they put pancake batter in their omelettes. As far as I know that's the

only time.

I do know that one of my absolute worst binge foods is potatos (no gluten),

I have always had terrible trouble controlling my intake of rice (no

gluten), and I can easily and happily binge myself sick on gluten-free

sweets such as mousse, chocolate candy, fudge, etc. So it bothers me a bit

to see these two things positioned as opposites (LC vs GF). I believe that

both have value, that some need only one or the other, and some need both.

I do think that the widespread use of gluten in " Low Carb convenience foods "

(junk food) is a disaster, but of course I don't eat that crap anyway. <G>

Christie

[Guest guest]

OK I just have to get this out:

Waaah! I don't wanna be gluten intolerant! I like baking, and real

bread, and real noodles, and real pie crust!

And now I shall get some cheese to go with that whine.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.democracyfororegon.com * http://www.wisforwomen.com

[Guest guest]

>I do know that one of my absolute worst binge foods is potatos (no gluten),

>I have always had terrible trouble controlling my intake of rice (no

>gluten), and I can easily and happily binge myself sick on gluten-free

>sweets such as mousse, chocolate candy, fudge, etc. So it bothers me a bit

>to see these two things positioned as opposites (LC vs GF). I believe that

>both have value, that some need only one or the other, and some need both.

Yeah, I've often wanted to see the gluten part separated from the " carb " part.

And probably sucrose separated from fructose. Some people really do have

problems with fructose but not sucrose, and some people really do react

to anything with a high glycemic profile. I used to binge on a whole box of

See's candy, or a whole batch of cookies, though I didn't get particularly ill

from either (and at the time I was skinny). I STILL don't know why that changed

....

I don't care for sweets much now, maybe because I'm GF, maybe because I

eat good meat, or maybe something else.

Anyway, basically I agree, it's not a matter of opposites, it's just that the

whole issue of " carbs " is a lot more complex than just insulin issues (which

of course I've said many times).

Heidi Jean

[Guest guest]

>Waaah! I don't wanna be gluten intolerant! I like baking, and real

>bread, and real noodles, and real pie crust!

>

>And now I shall get some cheese to go with that whine.

>

>Lynn S.

I like that " cheese and whine " !

FWIW ... I got real depressed when I figured I really, really couldn't

handle gluten, for much the same reasons (you shoulda seen the

bread I used to bake ...). But the family is pretty much in agreement

that my baking now is much, much better.

It really is weird ... we use fewer ingredients, the food is basically

simpler, but we enjoy it far more. It's a real paradigm shift. I would

not have believed it if anyone had told me, it would be like if someone

said " Well, you'll be killed in a car wreck tomorrow, but after it happens

you'll be really glad! " Yeah, sure.

Pasta is easy though: Tinkyada pasta really works just like wheat pasta

(except that it is more forgiving if you boil it too long). Bread is a little

more work. But my Mom was up here last week, who has always said " look,

I'm too old to change! " and she had my bread and said " hey, that's good bread! "

like she had no idea we ate *good* bread! Fortunately I have not made

brownies for her yet, that might send her over the edge ...

Heidi Jean

" Wheat is overrated as a cooking ingredient "

[Guest guest]

>Thanks for posting that, Heidi. I'm one of those " small but substantial number

of low carb dieters discover quite by accident that when they cheat on the diet,

they don't feel particularly bad unless the meal contains products made from

wheat " .

>

>Cheers,

>Tas'.

You are welcome! I suppose I take it to heart because my own

journey began when I was on another diet, the Cliff Sheats diet (which

is popular in Texas, and I was working with an ex-Texan). When I was

on the first 6 weeks of the diet, it worked great. Then it stopped working.

Took 2 years for me to figure out that at 6 weeks, a person could start

eating WHEAT again (whole grain wheat was allowed during the first 6 weeks,

but I never ate whole grain wheat, I just didn't like it).

Heidi Jean