GoGo Quinoa makes a good tasting "Pasta" but personally I like a lot of the asian based rice noodles - most have been around for several decades and gluten free by their own nature (no advertising or package changing needed) … I actually don't trust a lot of things that say "gluten free" on them since the 20 ppm is in place and I react to under that which means just cause its said to be gluten free because of the 20 ppm doesn't make it the case.
Yes I have celiac took a while to get the tests right because I cut out bread way to many years ago and only on occasion would eat stuff with gluten in it to start with, so I wasn't eating enough for the tests to connect (took a genetic one to make the connection along with the diabetic connection that my endro made for it to come about) at any rate I try and stick with foods that are as close to unprocessed as possible, yes I split up on occasion and boy do I pay for it when I do (even by accident) but i'm human (at least I think so).
I say there is no reason to restrict gluten from your meal plan if you are no issue with it, if you do then yes watching how much you have of it is a good idea - but remember a LOT of the GF junk out there is highly processed and is in many cases more unhealthy for you then their glutened counter parts (you won't it more healthy make it yourself from scratch so you know 100% what is in it and make the additions to make it more healthy for yourself.)
Lundberg makes excellent brown rice pasta that holds up when cooked.
I don't know why people get riled because gluten free labels are increasingly common or that people decide to eliminate or limit gluten for any reason. Variety is good for anybody. Our culture tends to use wheat all day long. If you have any allergy at all (including pollen) then you may be more susceptible to developing allergic reactions on frequent exposure. We tend to inherit the tendency toward allergies rather than specific ones, plus there are interesting possible connections with such things as too much Candida albicans in the intestinal tract (meaning people sometimes find their allergies and intolerance are reduced or even vanish if they focus on reducing that population). Since C. albicans is usually present anyway, a problem with the size of its population is hard to pick up by testing unless someone has such a huge overgrowth that it is causing obvious problems elsewhere in the body, so trying anti-yeast approaches and seeing if it makes any difference is the way to tell if that's a problem for you.
We do know that the major allergens vary according to exposure in that particular culture. Wheat, corn, soy, peanuts, eggs, and dairy (cow's milk products) are big for us here in the USA. And it seems that allergies are on the rise. Anyway, introducing more variety and limiting a major allergen for our culture isn't a bad thing. Nobody is taking that loaf of wheat bread away from anyone at gunpoint...
EXOTEC, my visitor is coming next week. I'll check it out. I hear ya about not needing to fall in love with a food you're not really going to be able to eat anyway. Sometimes I find myself reading cheesecake recipes and I think "Why am I doing this?"
It's too late for your visitor, I think... but if you haven't tried it, Cappello's™ makes almond flour pasta (available on their website). I can't tell the difference from regular wheat pasta. It is moderately expensive - similar to the refrigerated pastas you can get in regular groceries. The Cappello's™ comes only in lasagna, fettucine, and gnocchi styles. They're good though. I can't remember the nutritional counts on them. I love rice and rice noodles, but since we're on carb restriction, I can't indulge my love for rice (in any form) very often. The rice pasta sounds very good... but there's little sense in my trying it and finding out I love it and then having another thing I have to tell myself "no" about.
Edited by: EXOTEC at: 6/6/2014 (19:57)
...the problem with people these days is they've forgotten we're really just animals ... (attributation forgotten)
We did not create the web of life; we are but a strand in it. ~attributed to Chief Seattle
We don't have souls. We ARE souls. We have bodies. ~C.S. Lewis
I am self diagnosed as gluten intolerant. Ever since I was a kid I had awful gut pains and other symptoms that were getting worse as I got older, I also have a family history of wheat allergies and autoimmune disorders. I decided that I would do a elimination trial, one month free of each major allergen. Gluten was it. I generally don't buy a lot of specialty products because I am cheap and natural foods are a better choice (brown rice pasta being the exception).
October Minutes: 796
Fitness Minutes: (2,155)
6/6/14 12:05 P
My natural inclination is towards skepticism. The marketing departments in large food manufacturing companies must think we're all morons. For example, take a food product that's highly processed and manipulated, see that it's not selling as well as it could be, add 1 100th of a percent of something like chia seed to it, re-work the label so it looks like a burlap sack, manipulate the font, and call it "natural, whole-grain." Voila, healthy food. Those same marketers realize a "gluten-free" tag puts a halo around a product in the eye of the public and start slapping it on foods that never had gluten in them to start with. I'd be skeptical even if I did have celiac disease.
The thing is, a lot of food companies can't leave well enough alone - many meat processors seem to think they have to add something to "enhance" the product - pork is a prime example. Next time you go to the store, take a look at a pork loin and read the label - more often than not it will have had something added to it. I finally found pork loin at Sam's that is supposedly all natural without added junk. The same goes with turkey - almost all of them, except for the natural, free range ones, will have junk injected into them. I used to work with a lady who had Celiac. She was rarely able to participate in food-related functions because she did not know how things were fixed or what ingredients people put in their dishes. When we were having an office-wide Thanksgiving dinner one time, I mentioned that she could eat turkey, and that's when I discovered that they are injected with stuff that has gluten in it. Gluten is added to a lot of foods that you would not expect - she knew what to look for but most of us probably don't know all the ways gluten is added to foods.
So, my guess is that is why you are seeing a gluten free label on pork chops!
Fitness Minutes: (2,155)
6/6/14 9:33 A
I actually saw a commercial the other day where the actress picked up a bag of chips and said something like "I always liked these, but now that they're gluten free I like them even more!"
What a crock.
People need to realize that something like 75% of new scientific studies overall -- and an even higher percentage in difficult fields like nutrition and (allergic) intolerance -- are wrong. Wrong as in, can never be replicated. That may be what happened here: previous study says gluten is implicated in IBS for some people because maybe they got a bunch of people together with IBS problems, told half of them not to eat anything that has gluten in it, and those people improved. New study comes along with better controls and testing gluten on its own without any of the foods it's usually found in, and the effect disappears. Would hardly be the first time. Might (or might not) mean that gluten has little to no effect on the guts of people who don't have celiac disease. Might (or might not) mean that something else in gluten containing foods is the problem (another component of the grains, maybe, or one of the ubiquitous chemicals found in processed foods, whatever). Might (or might not) mean something else entirely. I doubt it will ever be known.
As someone currently suffering from a form of IBS brought on by a stomach bug, and who has eliminated all kinds of stuff with only moderate and inconsistent improvement, I'm about ready to punch people in the face the next time they say "just stop eating XYZ and you'll be fine"!
Height 5'8 1/2" SW: 190+ CW: 139.0 (trying to regain back to low/mid 140s after IBS problems)
I don't care if gluten is a problem. I don't eat any food that has gluten.
I just limit my carbs, and try to eat whole, real foods.If you think gluten is a problem for you, test out your theory, and see if there is a difference. It isn't like gluten is necessary, and if there is a benefit to eliminating gluten, you should know withing 2-3 weeks. If you feel a lot better, avoid gluten. If not, eat gluten, if you desire.
Unless the food is toxic, the best idea when you here something is bad, or good, is to test it on yourself. Then you know how it affects you, not how it affects someone else.
"We can't solve our problems with the same thinking we used when we created them "
- Albert Einstein
“Whether you think you can, or you think you can't--you're right.”
IT's a tough thing to diagnoise, took me many many different trips to the doctor to figure out what was going on with me. I had a lot of tests completed and then finally when all else failed I was told to try the elimination diet. When I introduced gluten back in, that was the source of the problems.
"The body always knows best. When we learn to listen to the body, the wisdom it shares leads us to make solid choices for greater health and wellness." I live by this.
I think that most foods can become a marketers dream if they spin the product in the right way. They are almost always low in something or high in something else. It best to avoid all those overly processed food products anyway, whether gluten free or not.
The best thing about eating gluten free is that all the foods that people should be eating for optimal health like vegetables, fruits, meats and fats are naturally gluten free.
As for pork chops, a lot of pork products are processed in facilities that use gluten containing fillers in them, so it doesn't really surprise me that you might see something like pork chops labeled gluten free.
JERF - Just Eat Real Food
I'm a Certified Personal Trainer.
I eat mostly vegetables, fats, meats, some fruit and dark chocolate. Unprocessed and preservative free. And it's changed my life!
5'4" Goal weight 125lbs 36 years old 2 kids
Keeping my blood sugar levels low on my high fat/ low carb/ moderate protein diet.
Perfection is not attainable, but if we chase perfection we can catch excellence.
The gluten-free diet certainly is a marketer's dream. You know a particular way of eating is a fad if there's a smart phone app for it. That's not to say no one without celiac disease is actually gluten sensitive, but there are millions of people who actually have no gluten sensitivity but will buy things labeled "gluten free" because they have a vague idea that these foods are "healthy," just as in the 90's people forked over millions of dollars for food labeled "fat free" because they believed that was automatically healthy. I've seen pork chops with a "gluten-free" label on them. Pork chops never did have gluten, but slapping a "gluten-free" label on them probably leads some people to buy them.
"The body always knows best. When we learn to listen to the body, the wisdom it shares leads us to make solid choices for greater health and wellness." These are the last 2 sentences of this article and I couldn't agree more. I don't care one whit what any so-called research report says - I listen to my body and my body says it doesn't like gluten, doesn't like dairy, and doesn't like sugar so I rarely ever eat it. Yesterday, however, I had a bit of mac and cheese for lunch and by the time I left work I was gassy and bloated feeling to the point of be uncomfortable (and potentially embarassing!) Lesson learned!
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.