gluten misinformation

whole wheat bread- eat bread 90-gluten myth-blood sugar-diet
 by Lin Carson

Setting the Gluten Myth Straight: Day 4

I have met many concerned individuals these days. Some of them keep telling me the gluten myth: if I consume to much, I’ll develop an allergy. Really guys, if you studied my numbers, the amount of gluten (which is protein) in a pound of bread would be no more than 68g or about 2oz.

That is much less protein than a beef patty in a hamburger. Proteins are made of amino acids, and they all get digested the same way. I believe the likelihood of me developing celiac disease from eating 2oz of gluten every day is slim to none. So that deals with one gluten myth.

 

Klosterman Whole Wheat Organic_gluten myth

Organic 100% Whole Wheat from Klosterman Organic Bakery

The gluten myth aside…

Someone asked me yesterday if I felt hungry during the day, since bread is known to cause spikes in blood sugar levels. I explained to that person that I had to eat at least a slice of bread every hour. So no, my body will never have that opportunity to be hungry.

This is because my blood sugar will not rise or fall since I am eating all the time. Was that part of my intelligent eating strategy? No. As I said, my strategy is simple: eat bread regularly all throughout the day so that I don’t suffer in the evening stuffing my face.

Today, I opened a loaf of Organic 100% Whole Wheat from Klosterman Organic Bakery.  It is a tasty whole wheat, with a great aroma. Compared to many other breads, this bread was much lower in sugar and sodium. That is a great plus in my books. Why? Because I can plaster on more spreads, silly! No, I’m really kidding. I had to actually stop myself from putting on more spreads because my caloric count would be compromised. This is a bread diet, not a jams and spreads diet.

 

bread with curry-eat bread 90_gluten myth

Curry with my bread.

This bread was such a versatile bread, it went well with curry. I enjoyed my curry tonight, but I don’t think I will do it soon again because the fat from the coconut milk in the curry took away from my total calorie count.  “But coconut fat is good for you…” ladies and gentlemen, fat is fat in my books. I’ve heard people commenting that avocado and coconut fat is superior to other fats. What is the source of that B******?

If you’re measuring and comparing the quality of fat, you are consuming too much fat.

Fat should be consumed in small amounts, regardless of source. Yes, I’d rather eat lard than coconut fat, but that’s another conversation for another day. No more curry for the next 86 days please.

Here’s what I ate on Day 4 of EB90:

Food Portion Calories
Klosterman 100% Whole Wheat Bread 11 slices 1100
Weight Watchers Whipped Cream Cheese Spread 1 Tbsp 30
Almond Breeze Chocolate Almond Milk 1 Cup 100
Boar’s Head Smoked Ham 2 oz 60
Nutella 2 tbsp 200
Kale (cooked) 1 C 33
Strawberries 1C 47
Caramels 2 100
Curry 1 C 400
Orange 1 orange 45
Calcium Supp
Walk -152
Total 1963

 

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gluten free, celiac, celiac disease, wheat allergy, wheat intolerance, gluten misinformation
 by Katie Jones

Gluten is Evil and Bad for You. Or is It?

What the heck is the deal with all the gluten misinformation and haters bashing it?

The soft chewy texture of a great peasant loaf would not be possible without gluten! We realize some people are negatively affected by gluten. For those people, we are so sorry you have to endure those lifeless loaves of gluten free bread.*

If you have jumped on the anti-bread bandwagon you should know that gluten-free bread is not necessarily a healthier bread.  Gluten free breads often lack fiber, vitamins and minerals found compared to their whole grain cousins. In fact, gluten offers some things the body needs. So, if you gave up bread due to the negative myths currently being shared, here are some truths about gluten.

gluten misinformation, gluten myths, dough bread

The Truth About Gluten

  • Gluten is the main structure forming protein it makes your bread dough stretchy and strong!
  • Gluten gives texture to baked goods!
  • Gluten is responsible for the nooks and crannies that capture butter in your English muffin.
  • Gluten is high in protein. Wheat gluten is about 75% protein and all-purpose flour is about 10% gluten.
  • Gluten is high in iron at a about 4% serving for vital wheat gluten
  • Gluten is made into seitan, which is a great meat substitute for those on plant based diets. It is high in protein and low in fat.
  • Gluten is a protein found in many whole grains such as wheat, barley, faro, rye, bulgur, and triticale.
  • Gluten allows bread to rise and hold the volume by trapping gas bubbles formed during fermentation.
  • Gluten is elastic and makes bread chewy.
  • Gluten retards moisture loss in baked goods creating a longer shelf life
  • Gluten keeps your cinnamon rolls light and fluffy.
  • Gluten has been consumed by humans for at least ten thousand years.

It is easy to blame gluten for many symptoms of tummy upset or weight gain. In the last decade many diet fads have emerged that promote a bread and gluten free lifestyle. For those of you who still love bread, gluten is not the enemy of all modern day illnesses. In fact, without gluten, one of our oldest known prepared foods would not have existed.

What is some gluten misinformation you’ve come across?

*celiac disease, gluten intolerance, and wheat allergies are serious issues in regard to consuming gluten and wheat products. We are not reducing the importance of a gluten free diet for those who suffer from any of the above.

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