Comments on: All About Wheat and Gluten!

By: susan

susan — Tue, 13 Jul 2010 16:33:25 +0000

If an ingrediant says wheat, in it, does that mean it is gluten?

By: Galah

Galah — Wed, 07 Oct 2009 00:35:22 +0000

More blogs on food allergies please!!

By: Galah

Galah — Wed, 07 Oct 2009 00:34:51 +0000

You can also be gluten intolerant yet asymptomatic, so anyone with chronic health issues should try going off it and other potential allergens for several weeks.

Re sprouted wheat; I used to have it every morning in my breakfast smoothie, because if you can tolerate them they’re powerful detoxifiers. BUT they turned out not to be hypoallergenic after all and ironically were damaging for my health.

Strengthening digestion is important in overcoming allergies.

Thanks for the blog!

By: tara

tara — Thu, 14 May 2009 18:53:32 +0000

superb info stef! – you’re always providing such thorough info in such a digestible manner :). . .thank you , my friend!

By: CoconutGal

CoconutGal — Thu, 14 May 2009 15:05:28 +0000

Going GF has helped me so much… it’s crazy how much it was messing up my tummy. I’ve been GF about 8 months and wow I am finally starting to gain weight back! And I feel full after I eat! It’s great… I definitely recommend anyone with suspicion they have gluten intolerance to get it checked out and tested. Keep in mind– I haven Eosinophilic Gastroenteritis and also have to eat soy, dairy, egg, peanut, sesame, and sugar free to relieve my pain. So it’s definitely worth getting checked out because you may find out about others foods too!

By: stefanie sacks

stefanie sacks — Thu, 14 May 2009 13:00:07 +0000

Hindsight is 20/20. As I was contemplating the rice cereal I am giving to my 7 month old this morning (should I switch to another grain?), I realized that I forgot to discuss OATS. So, this is the low down. Not a gluten-free grain, but some gluten sensitive people can tolerate and others cannot. Some can tolerate small amounts. If full blown celiac, oats should typically be avoided. Shelley Case (who is mentioned in my blog) is the mother of all gluten-related issues and can address oats very specifically in her book (and on her website).

By: stefanie sacks

stefanie sacks — Thu, 14 May 2009 12:10:54 +0000

Thank you so much! Really appreciate. Try to simplify all nutrition related information as best I can.

By: granola

granola — Thu, 14 May 2009 02:50:01 +0000

Stefanie,
Your blog is one of the best summaries of wheat & gluten that I’ve read. I didn’t realize that spelt and kamut have gluten. Thank you for this wealth of info!

By: Stefanie Sacks

Stefanie Sacks — Thu, 14 May 2009 01:44:56 +0000

Magda,

If your allergy is that dramatic, I would avoid spelt and kamut. You are right on that they are both ancient grains and “ancestors” of wheat. The reason wheat poses so many problems is that it is “newer” and many of us don’t have the ability to properly digest. Also, it has been genetically modified for years (yes, without us knowing) so who knows what could have happened along the way.

And, thanks for adding millet to the list. Wild rice falls in the rice category.

Best

By: Magda

Magda — Thu, 14 May 2009 01:31:48 +0000

Hi. I have an exercise induced wheat allergy. This means that if I have wheat and then exercise I will break out in hives and end up with anaphylactic shock. I’ve landed in the hospital several times. So I now avoid ALL wheat ALL the time. I can still eat oats and some of the other grains. What I am constantly confused by is spelt and kamut. I know that it’s an “ancient grain” and part of the wheat family yet I always see it being used as a substitute for wheat and labeled wheat-free. Even in this blog. Can anyone comment on this? I typically avoid those as well. Thx!