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Thinking I must have already posted in this thread, I searched and apparently hadn't.
My daughter hadn't been obsessing over anything when she began having problems one year. Her stomach was upset apparently, but the problem didn't stop. This started in March and by the first of September she'd lost 55 lbs and looked like a skeleton. The specialist in Oklahoma City was clueless and my sin-in-law was smart enough to demand the doctor prescribe nutrition for the patient, which he did. My daughter continued going to work each morning, then each evening, they connected her to the bag of nutrition via the stent in her arm, which lasted 3 hours. In October, she had an appointment with a specialist in Dallas and he immediately knew it was Celiac Spru. It was classic symptoms and why the man in OKC didn't know is very strange.
It took awhile for her to change all her eating habits, but, it's under control now and it's nice for her to go to these elaborate displays of gluten free food in the grocery stores. She's 5' 2" and was a little overweight, but the 55 lbs off her body was too much. She's finally gained most of it back and recently mentioned going on a diet. Her husband put a stop to that notion fast. LOL
Right? I suppose we should give penicillin to people who are highly allergic and just tell them it's an Advil and that anaphylactic reaction is all in their heads.
You're going to be very embarrassed to read this, since you brought up IQ. But it's pretty darn obvious a cracker has gluten, but the gluten in the wax on an apple or orange is not so obvious. Of course packing houses who don't use the normal gluten wax on their oranges are going to advertise it.
I get what you are saying, but you should be washing and peeling apples and oranges before eating them anyway. There's a lot nastier stuff on those peels than gluten.
No, it's actually true. People are tired of you hypochondriacs. Oh, and by the way, if someone invited any of you "gluten sensitive" people to a five-star restaurant, suddenly your gluten not-quite-allergies-but-almost-in-a-way would disappear.
When in a resteraunt and asking for alterations to my food, it had been made much easier by being able to start with the gluten-free menu and go from there. I am therefore thrilled by all these folks avoiding gluten because now a lot of resteraunts now have gluten-free menus, understand when you ask for alterations, and I have more eating out options.
I agree that it is nice to have gluten-free options in restaurants. Even as someone with no problems eating gluten, I may order brown rice pasta now and then because it tastes different (in a good way). What I don't understand is the craze to stamp "gluten-free" on products that obviously don't contain gluten. It sends out the wrong message.
To the OP: adding the words "gluten free" to the packaging is barely costing the manufacturers a dime. As another poster mentioned, it is now a $B/year industry. Sure it's a fad for the majority; I still see Atkin's branded products in the super-market aisles, too.
Quote:
Originally Posted by GraniteStater
I did get food allergy tests done and it showed a strong negative reaction to all wheat products and that was 5 years ago. So, it did not fall under the classification of celiac, but definitely gluten intolerance. If I recall it was something called an IgE blood test that determined the results.
Gluten/wheat allergy and gluten intolerance are two separate ailments; those with gluten intolerance do not have an immune response reaction-there are no antibodies deployed to "fight" the gluten, nor is the intolerance life-threatening as far as I know.
Most people seem to speak of gluten intolerance and celiac disease as the same thing, however, gluten intolerance seems to be separate, real, condition of little understanding. The current belief with intolerance is that those who suffer from it do not produce the enzymes necessary to break down proteins found in wheat. Bloating, headaches, and joint pain are associated with those who have true gluten intolerance.
Anyone who cooks pasta would know that pasta absorbs water. Pasta can also continue to absorb liquid as it is passing through your intestinal tract, giving one a feeling of being bloated. That is NOT intolerance.
The current test for gluten intolerance is a blind test where the patient is fed certain foods and does not know which food items contain gluten and which food items do not. This is to rule out psychosomatic causes.
I was vegetarian in the late 80s and vegan for most of the 90s. Health/Natural markets and food co-ops, as well as some chain grocers, carried gluten free products 30 ago. Ener-G, as an example, began making low-protein wheat products and other speciality "wheat" products for renal patients in the early 1960s. They switched to gluten-free in 1978(?) when they realized celiac patients were eating their breads and complaining about them (I suppose they thought low-protein meant no protein).
There were people back in the late 80s/early 90s warning that gluten was the devil responsible for everything from Alzheimers to weight gain to your hyper-active child. Gluten-intolerance is certainly fashionable these days, but it is hardly a new trend. The only difference between now and 1990 is the Internet.
Others and I have posted more on this topic in the Food and Beverage forum.
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