Anyone here wheat sensitive?

M

mrs dee

New member
Not necessarily allergic or celiac but just wheat sensitive? How did
you know? What did you do? And, if you cut out wheat from your
regular diet, how did it change things for you?

I ask because It's been suggested to me that I might be wheat
sensitive and not know it.

If I am this is a real bummer to me because I love baking bread so
much.
 
On 28/03/2011 6:07 PM, ImStillMags wrote:



She was treated as celiac as a youngster but it seems that she wasn't
really. Wheat does not agree with her so she doesn't eat much of it.
 
On Mon, 28 Mar 2011 15:07:14 -0700 (PDT), ImStillMags
wrote:


That's my DIL... gluten intolerant. It's pretty easy to switch over.
Of course if you're hooked on bread you've got a problem, but look in
the cracker section - those gluten free crackers with mixed seeds that
include flax are wonderful. What she does is watch it on a DTD basis
and then she can indulge every so often when I make something like
pizza.

So far, I haven't had a problem accommodating her. Gluten free dinner
is pretty easy to do and I've learned how to choose a dessert that I
can make gluten free if it calls for flour. I bought a bag of gluten
free pancake mix that I've been substituting for gluten free flour and
what I've made is fine to date. I made the Ina Garten Brownie Pudding
last night for the second time and it turned out just fine. I've also
made the lemon version which was fine too.

Really - when you stop and think about it, other than straight bread
or flour based cake, it's not as big a deal as you think at the
moment. You don't have to be on the lookout for all the hidden gluten
like the real allergic people do. Did you know the "glu" in glue is
gluten? http://www.celiacsolution.com/hidden-gluten.html

http://www.gicare.com/diets/gluten-free.aspx

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Mar 28, 4:04?pm, "Julie Bove" wrote:


I don't have any allergy nor do I have dire consequences when I eat
wheat. But thanks for the information.
 
On Mon, 28 Mar 2011 16:23:52 -0700 (PDT), ImStillMags
wrote:


My DIL had some (not very bad) eczema which has pretty much cleared up
now that she's watching her gluten intake. What are your symptoms?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
ImStillMags wrote:

I'm specifically wheat intolerant. I can eat bread made from 100% rye
without symptoms. I can eat barley products without symptoms (a beer or
two per week typically in the case of barley). I can eat oats without
symptoms.


I followed the directions of the Atkins plan no matter that there were
parts of the directions I did not understand or did not agree with. I
ate from the list of foods in phase 1, moved through the phases on
schedule, added foods back according to the "carb ladder" in order and
on schedule. Two weeks in my family reported that I had stopped snoring
but at the time I did not notice that other symptoms had gone away.


A couple of months in it was time for me to try grain in small
quantities to see how it effected my weight direction. I had a steak
with some gravy that tasted of flour. Before I might not have noticed
that flavor but after a couple of months with no grain of any sort it
was obvious. Blam. My hair started sweating. My body temperature went
up a couple of degrees. The old cough that sounded like a smokers cough
came back. My indigestion, that had really been my normal my entire
life so I'd never noticed it before, came back. I was intensely
ravenous and wanted to eat everything in sight. I'm probably leaving
out some of the minor symptoms. All that from some gravy.

A couple of weeks later I wanted to be sure it was specifically the
wheat. I went to an old favorite pizza place and had a pizza with a
wholewheat crust. Otherwise it had ingredients I'd tried without issue.
Blam. All of the symptoms back again. I must have ate the entire pizza
in the resulting binge.

Over a month later I wanted to do "three strikes and you're out" so I
tried something else with wheat in a meal that otherwise had ingredients
I had recently without issue. Blam. Third strike. It was the wheat.


It sure changed my shopping and my attitude towards eating poison. I
had not thought in terms of one person having different poisons than the
next person. I can walk through an aisle in the grocery store and it's
like my mind edits out the poison leaving an empty aisle. I have an
attitude about eating cattle fodder. I listen for other people talking
about snoring and I offer a 30% odds that I can cure them.

On a large scale it's not been a big change. Almost every restaurant
has food items that are not poisonous to me. Some restaurants have very
little variety so I go to Olive Garden not every year these days. On
rare occasions I eat a salad and then have food later. At first I tried
eating before an uncertain event but eventually I stopped doing that
because so few places don't have any of what I consider food.

In my case as the years have passed my reaction to wheat has gotten
smaller and smaller. Five years in I had cream of some vegitable soup
and I could feel the sweat on my scalp. Chewing gum helped clear it.
Ten years in I tried chicken fired steak and got just a bit of
indigestion.


If you've eaten ingredient X nearly every day of your life then whatever
it does to you is your normal. There's no way to tell. It's easy to
believe you have no food intollerances and assert that you don't.
Doesn't mean that belief is correct. Go a week or two without X then
add it back. It's easy to not notice symptoms that used to be your
normal disappear. It's easy to notice them coming back though. And so
you really find out when you add the ingredient back.


Long pepper was recently discussed on RFC. I looked around and could
not find any locally so I bought some on Amazon. It's not as hot as
round peppercorns and it's sort of half way between worchestershire
sauce and cloves, not that that can make any sense. The initial attempt
on eggs this morning taught me that it's a lot weaker than round
peppercorns.

Anyways - Now it's time to experiment with spiced cookies. There's a
recipe for sugar cookies that uses rice flour and the bulk splenda.
Substitute in a wild guess at an amount of long pepper and try a few
cookies. Try a larger wild guess and bake a few more. By the end of
the week I'll know how much to use to make Spice Road Cookies.

The runestone will say - Uncle Dag had an adventure on the caravan with
the Goths of the Varangian Guard. All we got with this recipe for
cookies with exotic long pepper ...
 
Julie Bove wrote:

My reactions are far less extreme than this. In my case active
avoidance doesn't carry severe punishment for missing. I get bad
indigestion and an assortment of other symptoms. This gives me a lot
more freedom.


It can get pretty obscure. Omlettes can be made extra fluffy by adding
a spoon of pancake batter. Exactly how hard you avoid wheat needs to
depend on how bad your symptoms are.


So do soups that have cream in their names. They tend to be thickened
with flour.


Cream is a good thickener. Corn starch, arrowroot starch, regular rice
flour, brown rice flour, potato starch.


Foodies often know what ingredients foods have. Non-foodies often think
the ingredients are items like "noodle" or "can". No idea what an
ingredient even is.


The ones from Denmark and Germany tend to only be available at specialty
stores but sometimes in the speciality aisle.


Rye is almost a spice added to bread to make it rye bread. The label
needs to list the ingredients and not have wheat flour in the list. The
loaves of 100% rye bread are like little black bricks. Heavy, chewy,
delicious.
 
On Mar 28, 5:14?pm, Doug Freyburger wrote:


Thank you Doug, this is the kind of answer I was looking for.

I seem to have joint ache, skin problems with dry patches like eczema,
and bloated stomach.
Also unexplaned runny nose for no reason.

I'm going to try the 'eliminate X' trial and see what happens.
 
On Mon, 28 Mar 2011 15:07:14 -0700 (PDT), ImStillMags wrote:


I will tell you right now that you're not. So don't worry about it.
Go pay the doctor a few hundred to tell you the same thing.

-sw
 
Sqwertz wrote:

Surely you remember whom you're speaking to?! LOL. Do an archives
review- Jan.19, 2008 Julie Bove, Sugar and Spaghetti Sauce.

'nuff said
 
ImStillMags wrote:

Both of those are some sort of autoimmune issue. Likely but not
definitely caused by diet.


Is that near the bottom of your digestive track? If so reducing total
carbs could resolve it - Intestinal bacteria ferment dietary carbs
especially soluble fiber releasing gas.


Some sort of immune response.

Check. Not much like my symptoms. Everyone's different.
 
Gluten free dinner
is pretty easy to do and I've learned how to choose a dessert that I
can make gluten free if it calls for flour. I bought a bag of gluten
free pancake mix that I've been substituting for gluten free flour and
what I've made is fine to date. I made the Ina Garten Brownie Pudding
last night for the second time and it turned out just fine.They thought
she had
ADD. But we would take her to the Dr. and the Dr. would say she didn't
have
it. It got frustrating.

Finally my mom's Dr. thought she had food allergies.




--
M.afaqanjum
 
In article ,
Serene Vannoy wrote:


Thanks, Serene. I've since gone completely gluten-free since I started
showing the same symptoms with other gluten-bearing grains. :/

I tested negative for Coeliac Disease, but recent research has shown
there are other gluten sensitivities besides that.

If you are wheat-free but not gluten-free there are tons of recipes out
there using spelt that come out very very close to what you're used to.

Spelt is a bit more delicate, so you'll want to go light on the
kneading, and the moisture absorption is a bit different, so you'll want
to experiment a bit on how much water/etc you use with the flour.

On the whole, though, spelt is fantastic stuff. I miss it dearly.

Miche

--
Electricians do it in three phases
 
Miche wrote:

When I experimented with spelt it gave me the same symptoms as regular
wheat. Same with kamut.

I've heard of "einkorn" but have not tried it yet.
 
On Tue, 29 Mar 2011 19:34:57 +0000, M.afaqanjum
wrote:


How does Foodbanter make such a mess of previous posts?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
In article
,
ImStillMags wrote:


Irritable Bowel Syndrome was the big one, and a rash on my upper arms
that wouldn't go away.

I went low-carb for other reasons and discovered I felt a lot better.
Then one day I decided "screw it, I want a pie." The next twelve hours
were full of woe.

So I went wheat-free completely. It felt like the sun coming out from
behind clouds, and my "irritable bowel syndrome" went away literally
overnight.


My sister (gluten, dairy and peanut-free) already beat you to it. :)
Let me know if you want the recipe.

Miche

--
Electricians do it in three phases
 
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