richedie
Frequent Contributor (1K+ posts)
Member # 14689
posted
I am getting tired of eating so strict. If I have no gluten issues.....do you all think sprouted grain breads could be OK if accompanied with high protein? I was thinking like turkey burgers on sprouted grain bread.
I was also thinking of gnocchi's made with whole wheat flour but that is pushing it!
How about shredded wheat? Things like that?
-------------------- Mepron/Zith/Ceftin Doxy/Biaxin/Flagyl pulse. Artemisinin with Doxy/Biaxin. Period of Levaquin and Ceftin. Then Levaquin, Bactrim and Biaxin. Bactrim/Augmentin/Rifampin. Mepron/Biaxin/Artemisinin/Cat's Claw Rifampin/Bactrim/Alinia Plaquenil/Biaxin Posts: 1949 | From Pennsylvania | Registered: Feb 2008
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kidsgotlyme
Frequent Contributor (1K+ posts)
Member # 23691
posted
If you don't feel any difference then I would go for it!
The only reason my daughter sticks with a gluten-free diet is because she can feel it in her body when she has eaten gluten.
I think I remember reading where you don't feel any difference either way. Maybe you might feel better eating some whole grains.
Bon Appetite!!
-------------------- symptoms since 1993 that I can remember. 9/2018 diagnosed with Borellia, Babesia Duncani, and Bartonella Hensalae thru DNA Connections. Posts: 1470 | From Tennessee | Registered: Dec 2009
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- Even if you incorporate sprouted grain breads that have gluten, remember that there are still plenty of non-gluten whole grains that are good in anyone's diet. Quinoa, Red Quinoa, Black Quinoa . . . Wild Rice, Red Rice, Brown Rice, Black Rice . . . Millet . . . Amaranth . . . Buckwheat.
These are all packed with wonderful nutrients, a good amount of protein and minerals - and have low glycemic impact. With garden herbs and spices, boredom can be averted. Each can be prepared in dozens of ways for any meal of the day - and best with lots of vegetables.
Whatever grain or "bread" - vegetables should still carry every meal. They can bring life to the party.
There are many recipes on the web for "gluten free gnocchi"
Actually, as you've had many posts questioning the positive effects of a gluten-free diet and don't seem to think it's relevant to your situation, you may not be as affected as others.
However, if you go back to wheat for gnocchi, that's your choice but be sure to get organic potatoes. That's really important so you aren't getting a lot of farm chemicals. Conventional potatoes are loaded with chemicals.
It's also good to figure in the glycemic index as you move from just whole (non-gluten) grains that you've been consuming to products or recipes that may be more refined. Some of the sprouted grain breads have added sugar (or even fruit juices) so be sure to read the labels.
If you are bored with your food, be sure to explore all the vegetables available in your area - and all the spices and herbs. The combinations are endless and so much fun.
I've been gluten free for over 15 years and I've never been bored with food. Never feel deprived. Would I love to eat other things sometimes? Sure. Or so I think until I give it more thought or read the labels. But, still, my choices are nearly endless and full of flavor. And - really - it's vegetables that save the day. -
[ 02-03-2011, 02:08 AM: Message edited by: Keebler ]
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- You asked about shredded wheat. In addition to sugar in some of their varieties (but not in the original) . . . BHT is added as a preservative.
BHT is controversial; in 1978, a government-sponsored review of safety data indicated that no direct toxicity was observed at the permitted levels in a food, however this report also determined that more studies were needed to assess safety.
Since then, BHT has been shown to induce tumors in the stomach and liver in animals when used at high levels. Again, although this was allowed in foods at a low level per each food, it is one of the most common preservatives and is present in many processed foods.
The amount consumed in the entire diet may be higher than the "permitted" level per food and remains a concern by many scientists.
BHT and butylated hydroxyanisole (BHA) are being investigated for their ability to damage genetic material.
In addition, research has shown that these compounds can rupture and damage red blood cells as well as stimulate symptoms of chemical sensitivity. . . .
Butylated hydroxytoluene (BHT) is a toluene-based ingredient used as a preservative in food and personal care products.
[Scroll down to see chart of concerns listed and journal citations.]
Under the area of Neurotoxicity:
One or more animal studies show brain, nervous system, or behavioral effect effects at low doses (from RTECS�- Journal of Medicinal Chemistry 1980) . . . .
Toluene, formerly known as toluol, is a clear, water-insoluble liquid with the typical smell of paint thinners.
Chemically it is a mono-substituted benzene derivative, i.e. one in which a single hydrogen atom from the benzene molecule has been replaced by a univalent group, in this case CH3.
It is an aromatic hydrocarbon that is widely used as an industrial feedstock and as a solvent. . . . -
Posts: 48021 | From Tree House | Registered: Jul 2007
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