Does a Gluten Free Diet Work for Weight Loss?

What is gluten?

Gluten is a type of complex protein. Unlike other common proteins, gluten mostly occurs in certain carbohydrates. Wheat, rye etc are rich in gluten. Gluten is an essential component of any bread. It is the reason why bread rises and gains a chewy texture. Gluten makes the bread stretchy.

\"Wheat Free\"

What foods are rich in gluten?

Does a Gluten Free Diet Work for Weight Loss?

Though gluten is most commonly found in wheat, there are many other foods which contain significant quantities of gluten. Some examples are as follows:

• Since gluten is one of the main ingredients in wheat, all products containing wheat are rich sources of wheat. These include all breads, cakes, pasta, cookies, doughnuts, flour, spaghetti, biscuits, waffles, bagels and many more.


• Apart from wheat, few other cereals also contain significant quantities of gluten. These include grains like barley and farina.


• In foods which do not naturally contain gluten, it is added for a number of purposes. Gluten is a thickening agent and used widely in sauces, ice creams, puddings and gravy.


• Almost all refined and processed foods contain gluten. Examples include pizza, salami, sausages, soups, chips, hamburger etc.

So, you can see that gluten is a very common component in many common foods. If you are thinking of adopting a gluten free diet, then you should know that you may have to do without some of your favorite foods.

What gluten free foods can you include in your diet?

• The list of foods containing gluten is a long one. So, if you are considering a diet free of gluten, you need to know what foods you can include in your daily diet.


• Though gluten is commonly found in cereals, it is not present in every cereal. Rice, quinoa, amaranth, millets etc are excellent gluten free alternatives.


• Yams, potatoes, arrowroot, sorghum etc are good sources of starch free of gluten.


• Fresh fruits and vegetables do not contain gluten and so can be easily included in your diet.


• Lean animal proteins are also free of gluten. However, they should not be breaded which adds gluten to the preparation.


• Nuts and legumes can be eaten in a no gluten diet.


• Finally, in recent days, gluten free breads, biscuits, cereals and desserts have been introduced in the market. However, in many cases, though they are labeled free of gluten, they do contain a small quantity of gluten.

How can gluten free diet help in weight loss?

Though people from various walks of life say that gluten free diet is ideal for weight loss, it requires some in depth analysis before you switch to such a diet. Here are some points that you should consider:

• According to the American dietetic association, there is no proven gluten free diet for weight loss. Little research has been made in this connection. So, there are no statistical data to prove or disprove no gluten for weight loss.


• Some people suffer from gluten intolerance and gluten allergy. They have to eat a gluten free diet in order to stay fit and in good health. An extreme form of gluten related disorder is the celiac disease. This is a form of immune disorder where the intestine cannot absorb the nutrition which is present in the food that you eat. Celiac disease is aggravated by gluten intake.


• Apart from the people who are suffering from intolerance and other similar disorders, gluten probably plays an indirect role in weight loss. If you examine the list of gluten rich foods, you will see that they are also high in calories and sugar which lead to weight loss. So, if you avoid gluten rich foods, you are actually avoiding processed foods which add a lot of needless calories to your diet. As a result, you will obviously lose weight.


• A few studies have been conducted. They reveal that if you go on a no gluten diet, you are actually opting for healthier food choices. As a result, you may lose an average of 15 to twenty pounds of your body weight at the end of the first month of your gluten free diet.


• According to one research, no matter how tall you are, eating gluten rich foods continuously will make you heavier and bulkier.


• While scientific evidence of no gluten for weight loss is still being collected, there are a number of conclusive studies which show that overweight people who are suffering from celiac disease enjoy definite benefit from a diet free of gluten. A clear trend of weight loss can be seen in them.


• The fact is that gluten itself is not causing any significant increase in your weight. So, eliminating gluten is not likely to have a severe impact on your weight. However, the gluten rich foods also tend to be rich in salt, fats and calories. So, when you avoid them consistently, a noticeable difference is seen in your weight.


• You need to be careful about what foods you choose to replace the gluten rich food that you are eliminating from your diet. These free of gluten substitutes actually may contain higher calories. At the same time, replacing wheat cereals with refined cereals may affect your nutrition because these are often not enriched with added nutrition. In these cases, a diet free of gluten will not be helpful for you in losing weight.


• In fact, except in celiac, gluten free diet exercises little direct influence on weight. But, it does have a lot of indirect influence. So, if you can stick to gluten free healthy alternatives for long time, you are bound to notice a loss in weight.

Does a Gluten Free Diet Work for Weight Loss?

For more information on the gluten-free life visit Little Soya. If you are interested in purchasing gluten-free products visit us on Amazon.

A Gastroenterologist's Personal Journey Down the Gluten Rabbit Hole

Celiac disease and non-Celiac Gluten Sensitivity (NCGS)

Gluten intolerance resulting in symptoms and illness similar to celiac disease (CD) without meeting diagnostic criteria for CD is a new concept. This concept of non-celiac gluten sensitivity (NCGS) or gluten related disease (GRD) may be a new paradigm that is hard for some people to swallow, especially when I suggest that it affects as much as 10% to 30% of the population.

\"Wheat Free\"

Wheat gluten as a cause of illness

A Gastroenterologist's Personal Journey Down the Gluten Rabbit Hole

Gluten ingestion is an avoidable, treatable, and reversible cause of illness in many people. It is contributing to the rising epidemic of autoimmune diseases. Many resist these concepts finding them either unbelievable, unacceptable or both. I believe that their rejection is neither rational nor helpful. It may be reasonable to reject them for cultural or financial reasons though I don't believe they can legitimately be rejected based on scientific grounds or experience.

Celiac disease not rare and is often missed as a diagnosis

Celiac disease is not rare. CD affects 1 in 100 people in the world. Yet the diagnosis of CD is still frequently missed and/or delayed. It is a common disease that is often undiagnosed or misdiagnosed. It may even be the most common autoimmune disorder. Though the risk is largely genetic, it is preventable by simply avoiding gluten. Autoimmune diseases associated with CD may also be preventable by avoiding gluten.

What doctors remember from medical school about Celiac disease

When I was in medical school over twenty-five years ago, I was taught that CD was rare. In residency we were shown photos of short, emaciated children with skinny limbs and pot-bellies. We were told that their medical history included symptoms of profuse, watery, floating, foul-smelling diarrhea, and iron deficiency anemia. The picture and story was burned into the hard drive of our brains, not necessarily because anyone believed we would see someone with CD in our practice, but because CD was considered rare and odd enough that it was a favorite board examination question. That image and story remains in the mind of most physicians, preventing them from seeing CD in a much broader light.

Blood tests for Celiac disease become available

When I entered subspecialty training in gastroenterology, 13 years ago, specific blood tests for CD were available but still new. We were beginning to order the blood test when classic symptoms of CD were seen without an identifiable cause, or if we happened to sample the small intestine during endoscopy and classic Sprue changes were seen in the intestinal biopsy. CD was still considered somewhat rare. We did not routinely biopsy the small intestine to screen for CD, and genetic tests were not yet available.

Celiac disease is common but gluten sensitivity more common

It wasn't until Dr. Fasano, a pediatric gastroenterologist from Italy, published a landmark article reporting Celiac disease affected 1/133 people in the U.S that American doctors began thinking more about it. Only recently has it been accepted that family members of people with CD, those with digestive symptoms, osteoporosis, anemia, and certain neurological, skin or autoimmune disorders constitute high risk groups for celiac disease. They have an even higher risk of between 2% to 5%, though most physicians are unaware of these statistics. Every week, using the strict diagnostic criteria, I confirm 2-3 new of CD. I also see 5-10 established CD patients. However, for every identified CD patient there are 3-10 who have clinical histories consistent with CD, but who fail to meet the diagnostic criteria. Yet they respond to a GFD. Many have suggestive blood test results, biopsies and or gene patterns but some do not.

Genetic link to Celiac disease and gluten sensitivity

More than 90% of people proven to have CD carry one or both of two white blood cell protein patterns or human leukocyte antigen (HLA) patterns HLA DQ2 and/or DQ8. However, so do 35-45% of the general U.S. population, especially those of Northern European ancestry. Yet CD is present in only 1% of the same population. DQ2 or DQ8 are considered by some experts to be necessary though not sufficient to develop CD. However, CD without those two genes has been reported.

Neurological problems and other gluten related illnesses

Other gluten related diseases including dermatitis herpetiformis, the neurological conditions of ataxia and peripheral neuropathy, and microscopic colitis have been described in DQ2 and DQ8 negative individuals. The DQ genetic patterns found in other gluten related diseases and associated with elevated stool antibody tests indicate that many more people are genetically at risk for gluten sensitivity. Furthermore, the response of numerous symptoms to gluten-free diet is not limited to people who are DQ2 or DQ8 positive.

Gluten free diet is the only treatment for Celiac disease and gluten sensitivity

Most celiac experts agree upon and feel comfortable advising people who meet the strict criteria for the diagnosis of CD: they need to follow a life-long gluten-free diet. Controversy and confusion arises when the strict criteria are not met, yet either patient and/or doctor believe that gluten is the cause of their symptoms and illness.

Wheat-free , yeast-free and low carbohydrate diets are popular but not adequate

Many alternative practitioners advise wheat-free, yeast-free diets, which are frequently met with favorable response to what is really a form of GFD. Similarly, the popularity and successes of low carbohydrate diets require adherence to a diet that has been credited with improvement of headaches, fatigue, bloating, musculoskeletal aches, and an increased general sense of well-being that is self-reported by many dieters. I believe this is because of the low gluten content. Gluten avoidance is clearly associated with improvement of many intestinal and extra-intestinal symptoms such as those listed above.

Many improve after discovering on their own that a gluten-free, wheat-free diet helps

Many also stumble onto this association after initiating a gluten-free diet or wheat-free diet on the advice of friends or family members; dieticians, nutritionists, alternative or complementary practitioners; or after reading an article on the Internet.

Why is there an irrational resistance to gluten-free diet that works?

Within the medical community, there seems to be an irrational resistance to a more widespread recommendation for gluten avoidance. Physicians who maintain that those who fail to meet strict criteria for diagnosis of CD should not be told they have to follow a gluten-free diet will often acknowledge that many of these patients respond favorably to a GFD. Some, however, continue to insist that a GFD trial is unnecessary, unduly burdensome, or not scientifically proven to benefit those who do not have CD. This position is taken despite the absence of evidence that a GFD is unhealthy or dangerous and much evidence supporting it as a healthy diet.

Gluten-free diet is safe, healthy and works!

Those of us who have observed dramatic improvements, both personally and professionally, find such resistance to recommending a GFD to a broader group of people difficult to understand. Considering the potential dangers and limited benefits of the medications that we, as doctors, prescribe to patients for various symptoms, it really seems absurd to reject dietary treatments. Yet, it does not seem to cross most doctor's minds to suggest something as safe and healthy as a GFD, let alone to, at least, test for CD.

Gluten-free diet changes doctor's life, health and medical practice

My personal journey into gluten related illness began when my physician wife was diagnosed with CD. I had mentioned to her numerous times over several years that I thought she should be tested for CD. After her second pregnancy she became progressively more ill experiencing, for the first time in her life, diarrhea, fatigue, and chronic neuropathy. An upper endoscopy revealed classic endoscopic findings. CD blood tests were elevated, and genetic testing confirmed she was DQ2 positive. This forever changed our lives and my practice. But the story does not end there.

Irritable bowel syndrome misdiagnosed by doctor

Having diagnosed myself with irritable bowel syndrome (IBS) and lactose intolerance in medical school, I had not considered gluten as a possible cause of my symptoms until my wife turned the table on me and said I should also be tested for CD. My blood tests were not elevated but I was confirmed to also be DQ2 positive.

Enterolab stool testing for gluten sensitivity helpful though not accepted or understood by some doctors

Having observed a good response to GFD in a few of my patients who had elevated stool gliadin antibody levels, I looked critically at the research behind this testing and spoke with Dr. Ken Fine before paying to have my entire family tested through Enterolab. Both my gliadin and tTG antibodies were elevated and I responded well to a GFD. I began recommending stool antibody and DQ genetics to patients who did not meet strict criteria for CD but appeared to have symptoms suggestive of gluten sensitivity. Contrary to some critics' claims about the stool antibody tests, there are many people who do not have elevated levels. Almost everyone I have seen with elevated levels has noted improvement with GFD, including myself.

IBS and lactose intolerance improves with gluten free diet

Not only did my "IBS" symptoms resolve and lactose tolerance dramatically improve, but my eyes were further opened to the spectrum of gluten related illness or symptoms. I was already aggressively looking for CD in my patients but I began considering non-celiac gluten sensitivity (NCGS) or gluten related diseases (GRD) in all my patients. What I have found is that gluten is an extremely common but frequently missed cause of intestinal and non-intestinal symptoms. Dramatic improvements in symptoms and health can be observed in patients who try a gluten-free diet.

Eating gluten probably not safe if you are genetically at risk for Celiac disease

Since only a fraction of DQ2 or DQ8 positive individuals have or will eventually get CD, does that mean gluten is safe to eat if you have those gene patterns? Even if you do not get CD, does continuing to eat gluten put you at risk for other autoimmune diseases, especially ones linked to the high risk gene patterns? Why do some people with these patterns get CD but most do not? Do some who do not have CD experience symptoms from gluten that would improve with GFD? These questions need to be answered so that people can decide whether they want to risk that gluten is causing them to be ill, or is increasing their risk of CD or other autoimmune diseases.

A new paradigm for gluten sensitivity and Celiac disease

Added to my gluten-free diet, a daily diet of scientific articles on celiac and gluten related disease has revealed that there are many clues in the literature and research indicating the existence of non-celiac gluten sensitivity or a need to broaden our definition of CD. Dr. Hadjivassiliou has called for a new paradigm. He advocates that we start thinking of gluten sensitivity not as an intestinal disease but a spectrum of multiple organ, gluten related diseases. Mary Schluckebier, director of CSA, asks that physicians interested in this area work on forming and agreeing on new definitions for gluten related illness while pushing for more research and cooperation between medical researcher, food and agricultural scientists, dieticians, and food manufacturers.

The larger hidden epidemic of gluten sensitivity is real

Only those who look for NCGS and advise a GFD to those not meeting criteria for CD, are going to see the larger group of people who have a favorable response to a broader application of the gluten-free diet without further research. Those of us who are personally affected by gluten sensitivity or professionally involved in treating individuals with adverse reactions to gluten (or both) should support the research into the broader problem of gluten related illness. I believe that non-celiac gluten sensitivity is real and will be validated in further studies. I am presenting two years of my data at one of our national meetings in October 2007. If you have further questions or interest in this area visit my website and blog.

Copyright 2006 © The Food Doc, LLC. All Rights Reserved. www.thefooddoc.com

A Gastroenterologist's Personal Journey Down the Gluten Rabbit Hole

The Food Doc, Dr. Scot Lewey, is an expert medical doctor specializing in digestive diseases and food related illness, especially food allergies, celiac disease and colitis. Dr. Lewey's expert reputation as the Food Doc is established by a foundation of formal training in internal medicine, pediatrics, and gastroenterology (diseases of the digestive tract), his personal and family experience with gluten and milk sensitivity, and over two decades as a practicing physician, clinical researcher, author and speaker. Access this expert knowledge on-line today at www.thefooddoc.com

Top 10 Wheat Free and Gluten Free Snacks

Having wheat intolerance makes the simple task of eating a snack very difficult. It is so easy for the brain to go blank when you are in need of a quick snack that is wheat free so it is best to plan ahead. It can be tough to locate foods that make quick and easy snacks, especially for those with busy lifestyles. Below, we've compiled a list of wheat free snacks that are both delicious and easy to make.

o Toasted Pumpkin or Sunflower Seeds - You can make these at home in large batches, then divide them up in plastic baggies for quick and healthy snacks on the go.
o Rice Cakes - Although not all brands of rice cakes are completely gluten free (cross-contamination in the factories), Lundberg's Rice Cakes are 100% gluten-free. You can also spread some cream cheese or apple butter over the top, although the cream cheese does contain dairy.
o Rice Chex - Rice Chex cereal is easy to divide up into snack-sized portions to fit in a purse or backpack.
o Jello - Jello cups can be a great, quick snack for those on gluten-free diets.
o Trail Mix - Home-made trail mix with dried fruit and nuts is both healthy and gluten-free.
o Coconut Milk Popsicles - By adding juice or juice concentrate to coconut milk before freezing, you can make gluten-free, casein-free popsicles.
o Dill Spears - Either frozen or from the fridge, pickles are a quick and easy way to get a gluten-free snack.
o Popcorn - Air-popped popcorn is best, of course, but companies like Lesser Evil also make flavored, but gluten-free popcorns.
o Hard-boiled Eggs - Completely carb-free and packed with protein, a hard-boiled egg can be an excellent gluten-free snack.
o Gluten-free Cookies and Muffins - Companies like Gluten Free Pantry and Cherrybrook Kitchen offer simple mixes for making gluten-free cookies and muffins that you can make in advance and freeze or wrap up for later.

\"Wheat Free\"

Although there are literally hundreds of great, wheat-free and gluten-free snacks, this list should help you get started. Once you start to learn what works and what doesn't, you'll come up with dozens of creative ideas on your own.

Top 10 Wheat Free and Gluten Free Snacks

Top 10 Wheat Free and Gluten Free Snacks

NJ Shelsby is founder of MealPlansWithout.com, the premiere interactive meal planning web site for people with restricted diets, offering a wide variety of allergy-friendly menus that can be customized to suit individual needs. Using an extensive database of custom-created recipes along with a friendly user interface, members can plan up to two week's worth of meals in just minutes and generate categorized shopping lists and integrated cooking instructions to save time, money, and improve their health and quality of life. For additional information on eating wheat free visit our site at [http://www.mealplanswithout.com/wheatintolerance.html].

How to Read Labels When Shopping for Gluten Free Products

When you first go on a gluten free (GF) diet, reading labels to figure out if a product is gluten free or not can be a challenging task. Unfortunately, gluten is not an "ingredient" that is listed on a label. It is a protein found in wheat, rye and barley. Making things even more complicated, wheat, rye and barley can be found in strange places and may not be listed as an ingredient either, but still be in the product. Here are a few tips for figuring it all out:

Fortunately, food label standards are improving all the time. The world seems to be more sensitive to the major foods that cause allergies and are listing them with more regularity on labels. Wheat is one of the more common allergens listed on labels, making a huge part of gluten free shopping easier. Unfortunately, rye and barley are not thought of as common allergens, so they are not routinely mentioned on labels. Remember, just because a product is "wheat free" does not make it "gluten free"!

\"Wheat Free\"

When reading a label, I first go right to the bottom of the list of ingredients and look for an emboldened warning that often starts with "May contain..." or "Warning: contains..." and look for "wheat". This is where the most common allergens are listed such as nuts, dairy, wheat, etc. If you find wheat here, then you know immediately this item is not gluten free.

How to Read Labels When Shopping for Gluten Free Products

If it says it "may contain traces of wheat" or it "is produced in a factory that produces wheat", you have to decide based on your own medical needs if you are willing to take that risk or not. Our family has personally never had a reaction to a product that says this and we do not forgo a product just because of this type of warning. You have to make this decision based on how sensitive you are and what your doctor's advice is.

Once I've checked and a product does not show a warning for wheat at the end of the ingredients, I go to the beginning of the ingredients and start scanning the label for items that send up red flags for possible gluten. The biggest offender I often find is "MALT". Malt comes from barley and is used in many different forms in many different foods. It is the biggest reason why most rice and corn cereals are not gluten free. It is also commonly found in root beer, vinegar and granola bars.

I also look for items in the list that I know are most likely made with gluten, but the ingredients to that item are not listed in parenthesis after it. Bread crumbs for example would most likely contain gluten and if listed as an ingredient should look something like this: bread crumbs (wheat flour, salt, eggs, yeast...), but there are times when the ingredients are not listed in parenthesis and you must 'read between the lines' for yourself and assume that the breadcrumbs probably contain gluten. A place where this may happen is with ice creams. It may list 'cookie crumbs' as an ingredient, but not list what the cookies are made of. You must then assume that the cookies are made with standard flour and most likely contain gluten, so you rule out this product.

There are other places gluten can be hidden in a product, and with a bit of research online and by reading a book or two, you will become an expert on label reading and deciphering whether or not a product is safe to eat. The best way to be sure if it is not clear by reading the label, is to call the manufacturer and ask. In the meantime, the information above will cover the bulk of what you need to know to get started on your path to a gluten free lifestyle.

How to Read Labels When Shopping for Gluten Free Products

Gluten Intolerant Or Gluten Sensitivity - Do You Feel Fat, Tired and is Your Stomach Bloated?

Are you finding it difficult to lose weight and does your belly feel bloated? You could be gluten intolerant.

You may be gluten intolerant and not even realize. The symptoms of gluten intolerance can easily go undetected as they can be confused with many other health challenges. Gluten intolerance can cause a range of mild to severe symptoms which may then lead to harmful complications.

\"Wheat Free\"

What is Gluten?

Gluten Intolerant Or Gluten Sensitivity - Do You Feel Fat, Tired and is Your Stomach Bloated?

Let me explain first of all what Gluten is and how and why it is used in foods and hopefully you can determine if you are gluten intolerant. Even if you do not know, you can always try a gluten free diet for a few weeks to see if there is any discernible difference.

Gluten is a protein found in grains such as: wheat, rye oats (yes even oats), barley and spelt and is a main ingredient in some foods to bind, fatten (note word fatten) and add texture.

It is often in cereal, toast, sandwich, pasta, lasagna and may even be in bacon. Manufacturers use gluten to plump up and fill out meat. They even use it in salami, sausage and turkey. So if you are gluten intolerant you really need to read the labels on everything!

Gluten can block the absorption of vital minerals and vitamins and can lead to weight gain and a bloated belly. Even if you are not officially gluten intolerant, cutting it out of your diet will provide many benefits because it is an empty food that can have harmful side effects.

You can become addicted to certain foods containing gluten, hence the cravings and sometimes ravenous hunger levels.

The Most Common Symptoms of Gluten Intolerance:

• Stomach cramps
• Recurring constipation/diarrhea
• Bloating that can make you look pregnant
• Tiredness/fatigue/depression
• Headaches
• Flatulence or indigestion
• Fluid retention
• Groggy upon waking
• Brain fog
• Joint or muscle aches
• Eczema, acne, skin rash
• Cravings for wheat foods such as bread
• Weight gain

So what can we do to avoid gluten?

Avoid eating foods which commonly contain gluten:

Bread, biscuits, cookies, pastry, crackers anything containing flour. Try rice flour, corn flour or potato flour. Try rice noodles and rice pasta.

Nearly all cereals, try gluten free. Sauces are often thickened with flour. Soups, most soups contain flour to thicken. Soy products, soy sauce, teriyaki sauce, oyster sauce. Boiled candy, contains loads of gluten.

Pizza, because they use wheat flour for the base.

What you can Eat:

Fruit, yogurt, eggs, bacon (check) hash browns (check) gluten free cereal and gluten free bread. Food manufacturers are now making many products that are gluten free.

Chicken, fish, beef, vegetables, potatoes, hummus, rice noodles for pasta, risotto, baked dinners, gluten free gravy, nuts and popcorn,

If you must have take out like McDonalds - any meat burger but drop the bun, same with Burger King but no fries!

Get into the habit of reading labels so you can become familiar with food ingredients. Not only for gluten but also for sugar, additives and preservatives.

Try a diet free of gluten for a week or two and see if there is any improvement. Most people do benefit from it even if you have not done the medical tests to prove you are gluten intolerant.

Follow the secrets in this life changing ultimate guide for advice on gluten intolerance and healthy nutrition.

Gluten Intolerant Or Gluten Sensitivity - Do You Feel Fat, Tired and is Your Stomach Bloated?

For all the advice and tips on attaining your dream lean physique kick-start your approach with http://www.flatbellyhealth.com.

Kelly Beck is a qualified Pilates Instructor who is passionate about fitness and health.

Wheat Pasture Bloat Kills Cattle - Wheat Gluten Linked to Obesity and Bloating Epidemic?

WHEAT DIET KILLS CATTLE

Cattle exclusively fed wheat often die from a bloating disorder known as wheat pasture bloat, feedlot bloat, free-gas bloat or frothy bloat. Wheat and barley are fed to cattle because they are a cheap source of high protein grains. These grains result in rapid weight gain for finishing cattle off for slaughter. However, if too much wheat or barley is fed to cattle, especially high gluten containing wheat, the cattle can die. Therefore, the cattle industry knows to mix the feed with other grains.

\"Wheat Free\"

WHAT IS PASTURE BLOAT AND DO WE EXPERIENCE SOMETHING SIMILAR?

Wheat Pasture Bloat Kills Cattle - Wheat Gluten Linked to Obesity and Bloating Epidemic?

In pasture bloat, the stomach or rumen as it is called in cattle, accumulates excessive gas putting pressure on the heart and lungs leading to death. I have patients who tell me that they feel like they are dying because of the pain and bloating they experience. Some have even said they wish someone could puncture their stomach to let all their gas out. Most no longer feel that way after starting a gluten-free or wheat-free diet. Their bloating is gone.

A PERSONAL STORY ABOUT PASTURE BLOAT

My wife grew up in rural Missouri. Her family had cattle. When I asked her if she had ever heard of pasture bloat she told me a story of trying to help the local veterinarian save one of their cows that developed pasture bloat. Despite puncturing the cow's stomach letting the gas escape, the cow died anyway.

GASSY HORSES FED BARLEY HOPS

Recently, while horseback riding with my daughter, the guide complained about how the horses kept stopping to pass gas and loose green stools, blurting out "we think it's the hops". The ranch gets discarded hops from the local beer brewery that they feed to their horses. Gluten containing hops are giving the horses gas and loose stools!

DIFFICULTY LOSING WEIGHT LINKED TO WHEAT GLUTEN IN DIET

Many of my patients also complain about being unable to lose weight. Yet a diet history reveals that, like most Americans now, they are getting more than 20% of their daily calories from carbohydrates containing gluten. If the cattle industry knows that wheat and barley grains rapidly fatten cattle we should not be surprised at the obesity epidemic in our grain and carbohydrate heavy diet. In contrast, overweight and obese people on a gluten-free diet frequently lose weight.

CAN YOU BE OVERWEIGHT OR OBESE AND HAVE CELIAC DISEASE?

Many people who have Celiac disease are overweight or obese. Unfortunately their diagnosis is usually missed because of the misperception that you can't have celiac disease if you are overweight. This is false. Many people with undiagnosed celiac disease are overweight as well as constipated. They usually do have severe bloating symptoms though.

THE MYSTERY OF THE SUCCESS OF THE LOW CARBOHYDRATE OR ATKIN'S DIET EXPLAINED

The low carbohydrate diet, by nature a low gluten diet, is so successful because people lose weight and they note that their headaches, fatigue, muscle aches, brain fog and bloating are better. They lose weight and they feel better. They are therefore motivated to continue. However, reintroduction of carbohydrates, especially those that are high in gluten, results in weight gain and feeling well. However, giving up gluten can be difficult. There are cultural issues, increased cost, and other inconveniences that have to be overcome.

THE ADDICTIVE NATURE OF GLUTEN CONTAINING CARBOHYDRATES

Also, gluten has addictive properties. Gluten is broken down into morphine like proteins called gliadomorphins or gluten exorphins. These well-characterized chemicals have many effects including addictive properties and function impairment.

WHY INCREASED FIBER IN DIET MAY WORSEN YOUR SYMPTOMS ESPECIALLY GAS AND BLOATING

My GI training led me for years to advise people, especially those with irritable bowel syndrome and diverticulosis, to eat plenty of whole grains and to take fiber supplements. This is also the recommendation of the U.S. government in our Food Pyramid. I eventually stopped pushing whole grains and some fiber supplements because so many patients complained of increased bloating, gas and abdominal discomfort. As an expert on celiac disease, I realize that recommendations of whole grains and gluten containing fiber supplements are not only unhelpful to but also harmful to many people.

SLIMY MUCUS IN YOUR STOOLS, FEELING BLOATED? JOIN THE CATTLE INDUSTRY

Feedlot bloat usually results in a slimy frothy coating of the cattle stomach (rumen). I frequently see this mucus or slimy coating on the surface of the small intestine of my patients when doing endoscopy. I suspect this may be due to excess carbohydrates in the diet. The accumulation of intestinal gas in cattle is due to their inability to eructate (burp). Some cattle become some ill they must be slaughtered early. Increased bacteria production has been implicated. Fermentation of these grains is also believed to be involved. Excess protein content of some wheat like winter wheat high gluten, is also to blame. Wheat is fermented faster and much more than barley, sorghum or corn.

WHAT THE CATTLE INDUSTRY WON'T TELL YOU BUT NEITHER DID YOUR DOCTOR

So, why is wheat given to cattle? It is inexpensive. It produces very fast weight gain and more weight gain than other grains. However, great care must be exercised in using wheat for fattening cattle. Supplements are required because wheat alone can result in low calcium levels that can cause grass tetany, a form of muscle spasms or paralysis. An exclusive or very high wheat diet can cause a ruminant acidosis (high levels of acid in the blood) that is also fatal to cattle.

Is your diet consisting of large amounts of calories derived from wheat and gluten containing carbohydrates? Are you overweight and constantly feeling bloated, experiencing unexplained muscle cramps and aches, headaches, balance difficulties, and abdominal pain? Maybe you should learn from the cattle industry since the doctors are not likely to tell you the truth about the dangers of a grain-based diet.

Wheat Pasture Bloat Kills Cattle - Wheat Gluten Linked to Obesity and Bloating Epidemic?

My goal as the Food Doc is to help empower you with the knowledge you need for a healthy gut, healthy life. Learn more today at http://www.thefooddoc.com

Reference:

A review of bloat in feedlot cattle. Cheng KJ et al. J Anim. Sci 1998. 76:299-308. The Food Doc, Dr. Scot Lewey, is an expert medical doctor specializing in digestive diseases and food related illness, especially food allergies, celiac disease and colitis. Dr. Lewey's is an expert gastroenterologist (specialist in diseases of the digestive tract) and has personal and family experience with gluten and milk sensitivity. For over two decades he has been a practicing physician, clinical researcher, author and speaker. thefooddoc.com - The Food Doc, "Healthy Gut, Healthy Life"

Learn more at www.thefooddoc.com Copyright 2007, The Food Doc, LLC, All Rights Reserved. theFoodDoc.com

Healthy Cookie Recipes - Vegan and Gluten Free

Vegan cookies, gluten-free cookies, wheat-free cookies...healthy cookie recipes are easy to make if you are willing to experiment with a few alternative quality ingredients. Agave nectar is the perfect sweetener for such baked treats. Not only because of its superiority to refined sugars, but also for its moisture-retaining qualities.

Healthy Cookie Recipes Can Be Made Without Sugar, Butter, Eggs, Or Milk!

\"Wheat Free\"

Let's start with a solid base of ground nuts. We can use whatever fits best our personal preferences and budget. Pecans tend to be a bit more expensive than almonds and hazelnuts (filberts), walnuts are often on sale or available at a less expensive regular price. Always buy bulk, and halves and pieces are just fine. No need to get whole nuts since we ground them up anyway.

Healthy Cookie Recipes - Vegan and Gluten Free

A good cookie recipe should include some fat. As we want to keep this healthy, nutritious, and acceptable for vegans, let's forget about the butter and choose instead almond, cashew, or peanut butter, or a combination thereof. If you don't like the flavor or price of nut butters, substitute with organic canola oil.

Great, but what about the flour if we want to make gluten-free cookies? The answer is: organic brown rice flour! Works like a charm and is much healthier than white flour.

Next up: which sweetener? As stated above, agave nectar is a great sweetener for baked goods. Similar to honey, it helps retain the moisture in cookies and cakes. It also blends quickly and easily with all other ingredients for a well-mixed batter.

To add flavor to this basic healthy cookie mix, use some vanilla or almond extract, ground cinnamon, crushed anise seeds, and a pinch of salt, of course.

And to add even more nutritional value, consider lightly toasted rolled oats, raisins, sesame seeds, flax seeds, pumpkin and sunflower seeds. My goodness...what to do with all that energy?

Why This Is An Easy Healthy Cookie Recipe For Vegan Cookies And Gluten-Free Cookies

We don't really need a recipe for these incredible power morsels of nutrition. It all depends on what we have on hand, or what we like to eat, or what we want to buy. Here is a simple recipe template utilizing the ingredients discussed above:

• 4 cups ground nuts
• 1 cup nut butter or 1/2 cup organic canola oil
• 1 cup organic brown rice flour
• 3/4 cups agave nectar
• 1 Tablespoon vanilla or almond extract
• 1 teaspoon ground cinnamon
• 1 teaspoon crushed anise seeds, cardamom, or other spices
• 1 teaspoon salt
• Optional: 1/2 cup each raisins or toasted oats or seeds

The individual ingredient quantities don't really matter that much. The template is just a general guide line. Our goal is to mix a batter that holds its shape when divided into cookie-size balls. We might have to add a little water if the mix is too dry and crumbly. Or, we might have to add more brown rice flour to a wet and sloppy batter.

This is the best part: As we are not using raw eggs, we can taste our cookie batter before we bake it off! Add more agave nectar if you like it sweeter, more spices or seeds, until you are happy!

Important points for the baking process!

• Place 2-inch balls on a parchment-lined cookie pan and flatten lightly with a fork (similar to making peanut butter cookies, dip the fork in cold water before pressing it on the cookie portions)
• Use a fairly low oven temperature: 8-10 minutes at 300-325 degrees; agave nectar browns a little faster than sugar, so keep an eye on your cookies and don't let them get too dark on the bottom!
• Remember, there are no raw eggs in our batter; we won't have to bake it completely through. A lightly "under-baked" interior is wonderful!

So, be adventurous and experiment with a variety of nuts, seeds, dried fruits, spices, and whatever you love in your gourmet vegan cookie. As long as you don't burn them black, they will always be good eating. And because they are so healthy and nutritious, they'll be good for you, too!

Healthy Cookie Recipes - Vegan and Gluten Free

Achim Thiemermann shares his unique recipes, funny chef stories and entertaining cooking videos through his culinary blog: [http://kitchen.chefkeem.com] After many years of experimenting and cooking with agave nectar, Achim Thiemermann aka Chef Keem invites you to visit his new specialty website: http://buyagavenectar.com for recipes, agave info and myths debunked, and his expert recommendations for the purest organic agave nectar online shopping deals.

Looking for Gluten and Wheat Free Recipes?

Due to so many people being Gluten and wheat intolerant you can now safely cook with the Paleo Gluten and dairy free cookbook which has over 310 recipes in. yes there are many people that say the food is tasteless, but this is not the case as the recipes are truly delicious. People that suffer from this type of intolerance should avoid eating foods such as processed foods, refined sugars, preservatives, spelt and salt, wheat breads, barley cereals, flour and pasta, rye, legumes, dairy products and oats.

Most products contain gluten or casein, as well as malt flavoring, food additives and modified starches. In addition there are also medications and vitamins that contain gluten which is used as a binding agent. There are also cosmetics, lip balms, toothpaste and adhesives which also contain gluten. Alternative dairy products that can be used are almond milk, rice milk, coconut milk, almond milk and hemp milk.

\"Wheat Free Recipes\"

Here is a sample of just one of the recipes used in the Paleo diet book which is really scrumptious and easy to make:

Looking for Gluten and Wheat Free Recipes?

Beetroot Chips and Swordfish

Ingredients:
Slice 3 medium beetroots into French fries
4 swordfish steaks
Lime juice
Pepper corns
Virgin olive oil

Method:
1. Preheat your oven to 180 degrees C
2. Line a deep baking tray with baking paper
3. Spread the beetroot chips evenly on the tray and brush with some olive oil
4. Bake in the oven for around 30 minutes or until cooked - keep in the warming drawer till the fish is done
5. Place the swordfish portions on a tray and squeeze some lime juice over the portions as well as the grated pepper corms
6. Place in the oven for around 10 to 15 minutes and serve

As you can see this recipe is simple, easy and quick to make. You can also use Himalayan crystal salt instead of normal salt. With all your foods you can serve a salad and for desert you can have fresh fruit or make up a fruit salad.

There are so many delicious recipes as well as filling foods. Besides preventing any further colon irritations, you will also lose weight. This is an exceptionally healthy diet in more ways than one. If you have not heard of the Paleo diet you can go online and do some research and at the same time you can also order the set of cookery books at the same time.

Looking for Gluten and Wheat Free Recipes?

Is Gluten Good For You?

If you're curious about the answer to the question "is gluten good for you" then in this article I'm going to tell you why even people without celiac disease should avoid gluten like the plague. Most people don't have a clue what celiac disease really is and to put it plain and simply it's an allergic reaction the body goes through when they eat foods containing gluten. Their small intestine goes and G.I. tract gets damaged whenever gluten tries to go through. Unfortunately gluten is now found in a vast majority of the foods that we eat everyday so it makes it pretty darn difficult to have a diet that completely avoids gluten. Grains, wheat, rye, barley, and millet are all examples of foods contain gluten and all of them should be completely avoided for people who suffer from celiac disease.

People who have celiac disease also suffer from malnutrition because they aren't able to get in enough foods with proper nutrients. Many people who go on a gluten free diet will quickly lose some weight but not all the time that weight loss is going to be healthy. Fatigue and growth problems arise for people who first go on a gluten free diet, but by properly eating foods with enough nutrients you can easily avoid these consequences.

\"Wheat Free\"

Many people who can't properly digest gluten will have some very upset stomachs as they experience diarrhea, bloating, gas, and stomach pains. Many times these unfortunate pains in the body also lead to depression and bad mood swings, which often make things worse. If you're unsure if you suffer from celiac disease then you could try going on a gluten free diet for a week and see if any of the above symptoms go away. If you're looking for a complete anaylsis then you could get your blood work done and go through a physical examination with a doctor.

Is Gluten Good For You?

If you have celiac disease then the simple solution is going to be a gluten free diet. And to be perfectly honest with you it's going to be difficult to adjust to a new diet that completely eliminates your favorite foods such as pasta, pizza, fried chicken, French fries, beer and bread. Fortunately nowadays you can easily find many gluten free products at your local health grocery store as many of these stores have their own personal section. Discovering if gluten is good for you or bad for you is going to be very important not only for you physical health but your mental health as well.

Is Gluten Good For You?

For more information by the author on why is gluten bad for you then be sure to check out his rapid fat loss blog. He also runs a Napa boot camp where we encourages all of his members to check to see if they're allergic to gluten.