Don't feel better off gluten. Should I stay 100% or ok to eat occasionally?

by (3277) Updated November 18, 2013 at 11:16 PM Created November 18, 2013 at 7:14 PM

I don't feel any different not eating gluten for 30 days.

However, having read Wheat Belly, and listening to bits and pieces of the gluten summit, I'm convinced it should not be a staple in my diet. I never eat it at home, but if I'm on the road, in a pinch, I might have a burger (with bun), instead of french fries drenched in nasty omega 6 oil. Essentially, I made a judgment that the oil is worse than the gluten. Before everyone jumps in and say have neither, I'm not there yet.

So, if someone doesn't appear to be gluten sensitive, does occasional exposures really hurt? It's not like I'm having it 3 times a day.



I bet if I research the anti-dairy sites, I could find similar scary info about how dairy is terrible too, and I should go to great lengths to limit my exposure to zero. I already came across lots of into about how various fruits & veggies are trying to kill you. It's hard to keep this all in perspective.





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75 · November 18, 2013 at 8:02 PM

I went a year without pretty much any gluten and it didn't really make any difference to me. No doubt there is too much scaremongering going on but i think the problem with Gluten is supposedly it can damage the villi in your guts so it could take a while for it to heal properly, also some say casein from milk may act similarly to gluten, so removing gluten itself may not be enough.

Also there is more than one reason why wheat itself may be a problem so you may remove wheat for the gluten when in fact it was something else in the wheat that was actually the problem rather than the gluten, which may still be present in other foods you are still eating etc.

Off the top of my head these could include: fructans [ / fibre ] , lectins, phytates [and God knows what else lol]

Medium avatar
1032 · November 18, 2013 at 10:16 PM

If you don't react to it, eat it. If you find yourself suddenly feeling unnaturally like crap for no reason in 1, 10, 20 years, then turn to that first. We're not all sensitive to the same stuff.

That being said, even if I didn't react to it poorly now (which I do) after the research I probably would avoid it because I am of the opinion that in a few decades it would start to wear me down. And I dunno about anyone else here, but I plan on making it to 120. But that's your perogative. I'm into preservation.

Medium avatar
0 · November 18, 2013 at 10:00 PM

Gluten is my road dog

Dat whole grain is my shell

protecting me from pangs of hunger

but landing me in paleo hell.

26354 · November 18, 2013 at 7:40 PM

The does makes the posion. Figure out where your threshold is, and work around that.

Medium avatar
15 · November 18, 2013 at 7:17 PM

If you don't react to gluten, I think wheat is perfectly fine to eat, as long as it doesn't form the basis of your diet. Unfortunately, there's a lot of scaremongering going on.

People fail to realize that EVERY food contains proteins and antigens, and focusing on individual *bad foods* totally misses the point and just leads to orthorexia and over-restriction (which, ironically, heightens your risk of food allergies).

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