People who think gluten free diet is a fad

Calibos · 28-08-2016 01:46PM

An actual Celiac ranting about people having a problem with the gluten free fad is like a Single mother with one child working two jobs and studying at night saying how dare people criticise single mothers like her...when the thread was actually about 25 year old jacinta with 6 kids by 5 different fathers who went on the Adrian Kennedy phone show to say she was having another kid so she'd be bumped up the housing list.

Chromosphere · 28-08-2016 02:42PM

Well the more the merrier for me anyway!
Gluten free fad = more menu options.

CMOTDibbler · 28-08-2016 02:48PM

suicide_circus wrote: »

"i'm feeling kinda bloated after eating a 16" pizza and 3 beers, I must be gluten intolerant..."

No, you're just intolerant. :P

astrofool · 28-08-2016 03:56PM

Ha, I can eat anything I want, f'ing great to be genetically superior to, what seems to be, the majority of people posting on this thread.

I wonder what other superpowers I have.

The Humble Sausage · 28-08-2016 04:11PM

Coeliac disease is a very real problem. Gluten intolerance on the other hand does not exist. Large swathes of people with stomach\digestion\nerve issues are being given round diagnoses of gluten intolerance however it has been shown to not exist.....by the very person who invented the term.
'Gluten is a big industry: 30 percent of people want to eat less gluten. Sales of gluten-free products are estimated to hit $US15 billion by 2016. Although experts estimate that only 1 percent of Americans - about 3 million people - actually suffer from celiac disease, 18 percent of adults now buy gluten-free foods.' This is the definition of a fad. Anyone who suggests coeliac disease is a fad is however wrong.

http://www.sciencealert.com/scientists-who-found-evidence-for-gluten-sensitivity-have-now-shown-it-doesn-t-exist

thejuggler · 28-08-2016 04:45PM

Lots of reaction here to my post.

There's no doubt there has been an explosion in the range of food available in recent years catering for gluten free/wheat free/dairy free consumers.

Extra choice is great for coeliacs and I hope that doesn't change.

Unfortunately when people are flippant about 'gluten intolerance' it makes things harder for genuine coeliacs.

Many people recognise the difference but others don't

For what its worth eating out in restaurants is still a minefield for coeliacs as even gluten free dishes are frequently cross contaminated by being prepared on the same surfaces at gluten containing dishes.

Stepping Stone · 28-08-2016 05:03PM

I have IBS, been tested for Gluten intolerance and that came back negative. I am intolerant to wheat though, so I avoid all foods containing wheat (I get bloated, gassy, need to go to the toilet an hour after eating wheat). Now, stress, MSG and a few other random things set me off too, but wheat is the main one (ironically, if you feel sick, have low energy levels, etc, toast is what you will go for).

Have I been medically diagnosed with IBS? Yes, it is at the stage where I get so messed up that I can't absorb nutrients and it totally messes me up (need lots of injections after a bad bout).

I avoid wheat, but not oats, barley, etc. It is a complete pain trying to eat on the go though. You can't have soup, cos a lot use flour in stock or to thicken. Seemingly innocent things get coated in flour. Gluten free bread works well for toasting, but I couldn't eat a sandwich.

Things have improved. I can eat pasta in restaurants now cos they do gluten free stuff. The issue is though, that so many people are jumping on the bandwagon that a lot of place don't take it seriously.

Food ignorance among some people is hilarious. One girl I know always lets restaurants know that she is gluten intolerant, will order a main accordingly, but either the starter or dessert will contain gluten. She doesn't get why fish & chips are off the menu for me but porridge isn't...

enfant terrible · 28-08-2016 05:39PM

My post was deleted for some reason.

Found a study on wheat tolerance for those who are interested.
http://www.sciencedirect.com/science/article/pii/S0733521013000969

Conclusion
Although the adverse effects of wheat on some individuals should not be ignored, five major recent scientific reviews addressing the impact of cereal consumption on health and disease concluded that the consumption of whole grains, of which globally most widely consumed is wheat, generally exerts positive effects on health, thus recommending increased intake of whole grain for the general public, in exchange for refined foods (Björck et al., 2011, Fardet, 2010, Hauner et al., 2012 and Jonnalagadda et al., 2011).

Wheat-containing foods prepared in customary ways and eaten in recommended amounts have been associated with numerous health benefits. In particular, the regular consumption of wholegrain products has been shown to be associated with significant reductions in risks for type 2 diabetes and heart disease and more favourable long term weight management. These findings are supported by the outcome of a recent cohort, where it was observed that individuals who consumed recommended amounts of (whole)-wheat had the least amount of visceral fat accumulation (Molenaar et al., 2009). Arguments that the currently consumed wheat has been genetically modified resulting in adverse effects on body weight and illnesses cannot be substantiated. In particular, populations in some countries have obtained the major part of their daily energy intake from wheat-based foods for many years, such as Turkey, without reporting any detrimental effects on body weight or chronic disease. In line with this is the evidence that grains and grasses have already been consumed and processed throughout Europe during the Mid-Upper Palaeolithic era (Revedin et al., 2010). However, individuals who have a genetic predisposition for developing celiac disease or who are sensitive to gluten and/or allergic to wheat will benefit from avoiding wheat and other cereals containing related proteins, including primitive wheats (einkorn, emma, spelt), rye and barley. It is important that the food industry should be developing a much wider spectrum of foods for this section of the population, based on crops that do not contain proteins related to gluten, such as teff, amaranth, oat, quinoa, chia. The recent development of commercial high yielding varieties of oats (which are considered safe for those suffering from intolerance to gluten) is an important step in this respect. Further research and development on allergy and intolerance to wheat is also warranted, with various strategies being proposed to reduce exposure to gluten (Gilissen et al., 2012 and Shewry et al., 2012). These include the reduction of (celiac) immunogenic epitopes in existing foods/grains that contain gluten, the production of guaranteed safe, gluten-free foods for patients with celiac disease and gluten intolerance and increasing the production of foods based on crops that do not contain proteins related to gluten. Since about 1% of the current population of Europe and the U.S. population suffers from celiac disease and probably 5–10% from gluten sensitivity (due to difficulties to diagnose this condition, the real number may even be higher), these strategies will have both global economic and public health impacts.

Conflict of interest
The authors declare to have no conflict of interest.

References

fussyonion · 28-08-2016 05:56PM

I'm far from one of those people who claim they're intolerant to this and that, but I have found since having my gallbladder removed, that certain foods don't agree with me at all.

They happen to be things like white bread, rolls, pastries, chipper chips etc.

If I eat them, I get awful cramps and I do get bloated.
I'm the same with pasta and rice, so it's best if I avoid them.
The pain isn't worth it.

Chromosphere · 28-08-2016 06:20PM

The common denominator there is more likely to be high fat content as bile wouldn't have anything to do with wheat or gluten.

You need a large squirt of bile to cope with processing fats. Think of it as being very similar to Fairy washing up liquid - it breaks down fats and allows you to digest them. If you've no gall bladder you don't have a reservoir of bile so, while you're producing the same amount, it's not available on demand. So you should ideally spread your fat intake / reduce it.

If you can't breakdown fat quickly enough, your gut bacteria will set to work on it and you'll get bloated and sore.

I would suspect with pasta and rice, it's more likely to be whatever you are eating with them rather than the rice itself. A lot of pasta sauces can contain very significant amounts of oils (olive oil, oil from meats etc). Same applies to a lot of curries.

Pastries and chipper chips are very high fat.

White bread usually wouldn't be, but I don't know what you eat with the white bread e.g. the spreads/butter/cheese could be doing it.

I guess you could try eating white bread without the butter (good quality stuff) and see what happens..

If you're still getting cramps and pains after gall bladder removal though you should contact your consultant as it could be lots of things.

What you're describing though sounds like you need to have a chat with your GP, possibly the Gastroenterologist and definitely a dietician (not a nutricianist they're very different things. Dietician is a regulated term, nutritionist isn't.) It's like "architect" vs "house designer".

Widdershins · 28-08-2016 11:00PM

Coeliac disease is difficult, but there are too many people who can tolerate gluten, pretending they need a special gluten free diet. Example: Friend who lives on KFC fried chicken and Easi-Singles cheese, fizzy drinks etc, complaining about feeling crap and thinking it must be gluten intolerance.

r93kaey5p2izun · 29-08-2016 12:20AM

I have IBS and have been tested for Coeliac disease countless times now but always negative. Lots of my relatives are diagnosed Coeliac, some from as far back as the 60s, so I'm well aware of what a serious thing it is and how important the gluten free diet is for them. I have gone gluten free to see if it helped (as well as excluding just about everything at some stage or another) but it didn't at all.

I do think most people claiming gluten intolerance are just jumping on a fad but it really doesn't bother me what others eat. It has definitely improved the selection of products available which is good. The only thing that annoys me is when they keep going on about it (a widespread problem) and criticising others for eating gluten. I'm sick of being lectured about it and advised that gluten free will cure me by people who couldn't even label a basic diagram of the digestive system. Just avoid your gluten and shut up about it!

Shenshen · 29-08-2016 10:03AM

Calibos wrote: »

An actual Celiac ranting about people having a problem with the gluten free fad is like a Single mother with one child working two jobs and studying at night saying how dare people criticise single mothers like her...when the thread was actually about 25 year old jacinta with 6 kids by 5 different fathers who went on the Adrian Kennedy phone show to say she was having another kid so she'd be bumped up the housing list.

I can't speak for coeliacs here as I'm not one, but I epxerience similar things as a vegetarian.
Not that I have any opinion at all on what people want to eat or not to eat, but I've noticed that when you get a number of people using the same label incorrectly, the world becomes a much more confused place.

In my personal case, I find that restaurants happily label all their fish dishes as vegetarian (one place had labeled everything but their beef dishes as vegetarian). Now, it's easy enough for me to read through and pick the ones that actually do not contain animals - only to find that the one I did pick is garnished with prawns, or contains mussles or other neat little surprises the restaurant failed to mention on the menu.

And I would imagine coeliacs face similar problems. With the number of people who avoid gluten because they're under the vague impression that their lives are better without, but won't mind the odd pint of beer or will not have a problem with the wheat added to their ketchup, mayonnaise, soy sauce, whatever - many people in the food industry could be forgiven for thinking that these products must therefore be safe for actual coeliacs as well.

Chromosphere · 29-08-2016 04:12PM

Best one I've ever encountered with a vegetarian friend of mine:

"Em, I'm a vegetarian .. Do you have any vegetarian options?"

"Well, the beef burger is organic..."

anothernight · 29-08-2016 04:32PM

Chromosphere wrote: »

Best one I've ever encountered with a vegetarian friend of mine:

"Em, I'm a vegetarian .. Do you have any vegetarian options?"

"Well, the beef burger is organic..."

My best one was this menu at a Hilton hotel about two years ago.

Shenshen · 29-08-2016 04:40PM

anothernight wrote: »

My best one was this menu at a Hilton hotel about two years ago.

Heh - strictly speaking, unless they make their own pesto and don't use parmesan in it that sandwich above wouldn't be vegetarian either...

And that's what I'm talking about, really. You get people shouting about their dietary requirements only to then, when it suits them, turn around and eat things that don't fall under that label. And you end up with restaurants thinking vegetarians eat fish and coeliacs can have a bit of bread as long as it's wholegrain.

Maximus Alexander · 29-08-2016 04:48PM

Realt Dearg Sec wrote: »

I won't.

I LOLed.

blue note · 29-08-2016 05:01PM

I think people saying they gave up gluten and felt better can often be true, but more down to switching to a healthier diet than from cutting out gluten. We probably do have trouble processing gluten in the volumes we sometimes eat it (16" pizzas and the like), so when people cut them out they feel better. That makes sense.

But yes, there are a lot of people on stupid fad diets such as gluten free diets that don't need to be. They just need some self control and they can enjoy whatever diet they want. But if tricking themselves works, then it's not the worst thing in the world.

ejabrod · 29-08-2016 05:23PM

CMOTDibbler wrote: »

Well I have gluten intolerance and don't have coeliac disease. Was tested ten years ago when the symptoms first appeared and the diagnosis was generally of IBS and likely caused by a food intolerance. So went through the main food groups and the symptoms started to ease up when I went gluten free. The symptoms btw were extremely painful. My intestines were so inflamed that you could feel the heat from my skin.

Charcoal tablets can ease the symptoms, but it's manageable if I stick to wholewheat foods and away from anything with refined flours. My GP told me that he sees a lot more of it now because a lot of the wheat we eat has been bred for high gluten content. WIth food intolerance (like many things ), age has a part to play. The longer you're exposed to the source, the more likely you are to become intolerant.

As a general rule, you should try and stick to less refined flour and wheat products. You might be fine now, but ten years down the road it could be a completely different matter.

Wait, what?
You are gluten "intolerant" but you stick to WHOLEWHEAT foods.
Seriously?

cursai · 31-08-2016 02:26AM

mrswhiplash47 wrote: »

I was diagnosed with IBS (had all the tests and nothing showed up) for ten years, but I knew there was something wrong when I have to rush to the toilet an hour after I had eaten, I knew something was wrong.Long story short I had an intolerance to wheat and dairy. Happy days. Believe me it's not a fad.

That's called diarrhea I think. We all get it babes

cbyrd · 31-08-2016 05:29PM

Chromosphere wrote:

They could just not wreck a perfectly good salad by flinging about 6 mouldy croutons into it for no reason.

This is always happening to my oh. It drives him scatty! He always asks for no croutons in a Cesar salad but there's always a sneaky few in it. :O the other one is ordering soup, making sure there's no flour in it.. and then they send it out with bread

lol

People who think gluten free diet is a fad

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