56 Replies to “God bless wheat.”

  1. Sorry, no. If someone really wants to lose weight (and not everyone does) go No Sugar, No Grains (NSNG.) My husband has been dropping the pounds like crazy, no exercise. And the bread/wheat we eat today is a strain unknown 100 years ago, when bread was still “the staff of life.” Borland is overrated by libertarians 🙂

    1. While it may be true that the wheat we eat today is not what it was 100 years ago, I don’t think that is the problem. Take a look at the bread you buy at the grocery store – it’s loaded with sugar. Same for yogurt, which people turn to when they are dieting. You don’t need sugar to make bread, just flour, yeast, water and a little bit of salt. But I do agree – no sugar if you want to lose weight.

    2. it’s not what you eat so much as how much you stuff in yer pie hole. If a 12 year old can figure that out, then an adult should be able to as well. Also, don’t over grace the couch. Pretty simple now ain’t it???

    3. You do know your brain’s main energy source is glucose. However, maybe not your husbands.

      1. The body is fully capable of producing it’s own glucose from amino acids or fats through a process called gluconeogenesis. The brain can also be at least partially fuelled by ketones.

    4. I completely agree – I’ve lived NSNG for about one year and have lost 40 lbs and feel ten years younger. I don’t miss wheat or sugar one little bit.

  2. funny thing that gluten.
    Im 67 and it really is only relatively recently it was an issue. was there no gluten anywhere when I was a teenager?
    etc etc.
    one of those ‘dietary’ issues which are actually a political issue.

    2. Unfortunately some people are trying to make gluten/gluten-free into a political or an economic issue. I am conservative through and through. We don’t eat grains in our house. Initially it was because our daughter was gluten intolerant; later it was because we went on the keto diet so all carbs are out, including the ubiquitous bean which supposedly is a “liberal” food.

  3. I visited a farmers market on Vancouver Island near Nanaimo once. One of the vendors there was some hipster lady advertising home made jars of Honey gluten free for outrages prices. I asked her “why doesn’t your honey doesn’t have Gluten in it?” She replied, “we don’t add that ingredient to our honey.” I replied “You don’t put wheat in your honey?” She looked kinda stunned like she had no idea what I was saying. I said “advertising Gluten free is stupid because Gluten comes from wheat and no honey is made with wheat! Supermarket honey does not have Gluten!” She sat there looking like a cunned stunt and I walked away.

    1. Quite a few years ago I was playing hockey in Victoria. I was wandering around downtown Victoria looking for a bar to spend the afternoon in when my gf at the time dragged me into a deli. They sold eggs individually. The white eggs were 10 cents less than the brown eggs. I asked the gal who worked there why this was so? She went into some vague description of the nutritional ‘value’ of brown eggs. When she was done I told her that I was raised with chickens and it was my observation that generally white chickens lay white eggs and brown chickens lay brown eggs.
      A dark look came across her face and she called for her boss. This guy came and took one look at me and decided I was trouble ( I was a bit marked up from playing hockey). He wanted to know what the problem was so I gave him my theory based on my observations. It wasn’t ground breaking work but he wasn’t buying it. It didn’t fit the Victoria narrative.

      2. The reason why brown eggs are more expensive is that the chickens who lay them are larger and more expensive to feed.

        I use brown eggs cause it’s easier to see and scoop out the bits of shell that my crappy egg cracking produces.

        1. Killer: You might want to do a little research on your theory. Check out somebody who has a flock of laying hens. Brown ones lay brown eggs. White ones lay white eggs….except in Victoria I’m told.

    2. Any bets that some, if not all, the Kinder Morgan protesters are convinced that the oil that pipeline was supposed to carry is contaminated with gluten?

  4. Wow, this is ironic. You go parading about touting the greatness of vaping based on anecdotal data. Those of us who have succeeded with monumental weight loss, less brain fog, fewer sweet cravings, less inflammation and better sleep? Well, we’re just following a diet that is “dangerous to our health” and hasn’t had the requisite “studies” done.

    Hypocrite.

    1. There is substantial scientific evidence that vaping is safer than smoking.

      Like this: Public Health Consequences of E-Cigarettes

      But I think the main argument put forward by SDA is that governments should not impose draconian barriers on vaping until we understand the situation better, as much of the anti-vaping movement is based on conjecture.

  5. “Gluten is wonderful . . .”
    That might well be true, but that article isn’t even good enough to be junk science.

  7. Probably most of what is said in the linked article is true, I do not want to argue about that, but to say going gluten free is too recent for us to know the consequences?

    I only became very interested in nutrition about 20 years ago because I became plagued with chronic fatigue syndrome, and back then, 20 years ago, going gluten free was already a very popular thing, maybe not as popular as it is today, but there was already many books about it, and the health food store had shelves full of gluten free food.

    How can he say this is too recent to know if it has negative effect on people who are not gluten intolerant?

    The study he cites were over periods of 15 or 20 years…gluten free food has been sold for over 20 years, why is that too short a period to know if going without gluten is bad?

    For the record; I tried going gluten free and it did nothing for me, gluten is not the cause of my health problem nor of my digestive problems. Something else is.

    I am no expert but is it not possible some of the herbicides, or pesticides or other chemicals we use end up mostly in the gluten? and that is why some people have bad reactions to gluten?

    The article does mention experts are not even sure if Gluten is really the problem…

  8. The notion that eating wheat is essential for better health is ludicrous and unsupported by any credible science. People of most cultures did perfectly well without wheat. The article also overlooks entirely the research of Alessio Fasano’s lab at Harvard (in the Medical School) on the difficulty of digesting gluten and its role in leaky gut and autoimmune disorders. The Harvard School of Public Health is notorious for shoddy claims based on weak correlation studies based on notoriously unreliable food-frequency questionnaires, like the studies cited in this article. Of course the proof of the pudding is in the tasting and part of the reason Paleo diet has become popular is that it is an elimination diet that excludes wheat and getting off wheat resolves health issues for a lot of people. I was at a neurological therapy conference two years ago, with leading scientists making presentations on issues including epilepsy, autism, Alzheimer’s, depression, migraines and more. Elimination of wheat was a near-universal recommendation of the clinicians based on their experience with patients.

  9. God bless wheat is right. And, it does appear that the gluten free religion practitioners seems to have all the fervor of the AGW religion. Disclaimer, one of my daughters is a confirmed diagnosed celiac.

    1. I assume you understand the genetic significance of that, the prevalence of under-diagnosis, and the full implications of sub clinical sprue and other insidious wheat intolerance / allergies. The end game is gastro intestinal cancer, more typified in the colon caused by chronic subtle gastric inflammation over prolonged periods. Precursors include all varieties of digestive malabsorption which lead to all manor of other insidious difficulties / disease. Not to mention the over fortification of iron found in most processed wheat products which while beneficial to very few can be ultimately life shortening for people of similar genetic origins bearing the capacity to absorb iron at higher rates.
      It’s a word of caution. Full blown Celiac disease is the tip of an iceberg; the genetic components of which are by no means rare.

      1. Yes. The diagnosis was done by credible people. As well, she is being monitored on a regular basis.

        1. Yeah, was thinking about you however. It seems sprue in the daughter statistically has more genetic involvement from the father. Just a thought.

  10. As with all the sugar free sweeteners, margarine, GMO’s , This is bad for you – That is bad for you shit.
    Everything in moderation….

    The rest is just White Noise.

  11. When I can’t blame my dog for my farting , I blame beer. My girlfriend is a gluten for punishment.

  12. Hi. Gluten, as a lectin, is not wheat’s worst lectin (Dr Gundry, “Plant Paradox”). Wheat Germ Agglutinin (WGA) is much worse. Found only in the bran, which is why white bread and pasta (and only feed the bran to the pigs in the sty). WGA mimics human protein to pass through the gut wall and then lodges in joints … when the immune system twigs to them, finally, the joints are attacked and calcified. The white flour is still a carbohydrate (same as sugar) so I can no longer partake. 20 grams total carb per day, yo. Only healthy fat and moderate protein are essential macronutrients, imho (nutritional Ketosis).

  13. After years of telling us to go Gluten Free now they say we need more of it its just like with meat and animal products urging us all to go vegan over this Global Warming/Climate Change poppycock these food scolds need to be fed a diet of Bread and Water or a Joe Arpio Brunch

    1. The fact that some SJW vegans try to persuade others to eat gluten-free foods shouldn’t affect your choices. You shouldn’t reflexively reject an idea just because one of your ideological opponents embraces it, particularly because it has nothing. to. do. with. politics. Refuse to be controlled. By any side.

  14. Heh…. I suspect Lance has either completely lost his mind, is engaging in a bit of 5hit stirring, or is having a strong reaction to a beta-male emotritional exposure. Probably the latter two as the irony of posting this endorsement under “We Need a Famine” is so profound I find it difficult to digest.

    The only benefit of wheat is the intervention of famine.

    Ooooo. Left one out. Lance, are you working for Sask Wheat?

  16. I lost 100 lbs 6 years ago and kept it off. All I did was quit eating carbs, fruits and sugar and substitute with more veggies, mushrooms, herbs and berries and moderate amounts of fish and meats. Wasn’t that hard. Occasionally I would have some toast or a slice of pizza and damn it if I wouldn’t bloat up and feel tired and stiff joints. Even when I use whole wheat flour I get the same reaction. So now I just avoid all wheat based products, whole grain, organic I don’t care. The stuff is garbage. Couldn’t care less what the studies say let alone some newspaper clown writer.

    1. I Lost 100 about the same time ago. HFLC diet, intermittent fasting, the whole 9 yards. However, my addiction to cereal overpowered me and I’ve put most of it back on plus regained my inflammation, irritable bowel, etc. About to return to feeling good again.

  17. The Egyptians staple was wheat…they had high levels of inflammatory disease, especially cardiac disease according to mummy autopsies. Same as the high sugar (carb) content of recommended food nowadays.

    The brain’s glucose needs can be converted from protein and fat. It’s called gluconeogenesis.

    https://idmprogram.com/wheat-how-to-lose-weight/

    China provides an interesting insight into a traditional rice based diet that has introduced wheat. Exhaustive data were compiled by T. Colin Campbell in The China Study. Wheat is the strongest positive predictor of body weight. As wheat intake increases, so does Body Mass Index. There was also a strong association with coronary disease and wheat intake.

    So let’s see. Modern wheat is a problem because

    Lower nutritional value
    Processing removes most of fibre and vitamins
    Modern milling speeds digestion therefore increasing glycemic effect
    High in amylopectin A
    May be addictive

    Not all carbohydrates lead to obesity. However, refined grains such as flour clearly do. This has been known since the time of William Banting.

  18. I suggest that you all read Wheat Belly and follow Wheat Belly on Facebook for a while

  19. One thing I didnt see anyone suggest here which can be helpful is to eat protein as your first bite, it is your nutritional building block.

    I agree with Steakman, everything in moderation.

    1. “I agree with Steakman, everything in moderation.”

      I agree. NME said the same thing. And in only small enough portions to sustain the body, even if it tastes sooo good.

  20. I don’t pretend to know that much about gluten but I do find too many gluten-free people similar to the old street corner wackos out to save your soul and I’m tired of seeing it on restaurant menus. If I could find one, I’d prefer one where it had lots of bacon, salt, omega 3-dripping fresh farmed Atlantic salmon, steak, multigrain, rye, or hovis bread, cheese, butter, eggs and definitely no G-D kale. Oh, and lots of pictures of logging, pipeline construction and mines on the walls.

    1. If you had spent the last 20 years of your daughter’s life desperately looking for restaurants where your daughter could eat more than the rice, unseasoned/unbreaded/unflavored meats, or a salad, with no toppings, you might not be whining about having to see gluten-free items offered on the menu.

  21. Avoid gluten if you are allergic to gluten. Thank God, I am not. I buy pure gluten to add a tablespoon or so when making bread as it makes for a much lighter bread.

  22. I’m doing intermitent fasting and I’ve lost 75lbs and easily maintaining. The great thing is, its not even much of a “diet”. Other than cutting out refined sugar, breads, soda (especially soda!) I still eat pretty much what I like, the only difference is I find myself doing so in moderation and because of that, I don’t feel deprived and the urge to binge eat.

    I’ve tried probably every diet that you can think of and I’ve never had the kind of lasting results that I do now. Energy level, sex drive, sleeping habits, aches and pains, general mood – all marked improvements. It takes less food to satisfy me now. Other than the ocassional jonsing for a chocolate dipped ice cream cone from DQ, cravings are almost non-existent. I wish I would have thought of this years ago.

  23. For myself, I feel better and don’t add excess pounds as long as I stay on moderately low carb intake. On the other hand, I love growing wheat. A good wheat crop is its own reward, but eventually economics overrules.

  24. For those of you who think gluten is mainly used in bread, it’s not. My daughter cannot consume gluten. It is used ubiquitously in food production, including frozen hashbrowns, many canned beans, most soups including tomato soup, most french fries, virtually every frozen entree, virtually anything with a sauce, some varieties of ice cream, gravies, Korean barbecue, most barbecue sauces, almost every Chinese dish, Bit-O-Honey, most nuts with flavoring, pie filling, …the list goes on. Endlessly. This is not a conservative vs. progressive issue. Please don’t make it into one. (Why do sides try to connect what should be unrelated preferences? For the record, I love patchouli, incense, sandals, tie-dye, and Indian art. I refuse to let a bunch of political/social whackos lay claim to these items by default.)

    1. One has to read the label. Barley also has gluten, and so if one is celiac any wheat and barley ingredients must be avoided.

  25. Perhaps the problem isn’t the wheat it’s possibly desiccation with glyphosate

    1. I don’t think so as the celiac health issue was here long before glysophate was developed.

      1. Ken (Kulak), one has to consider rates and mechanisms. In recent years there has been an exponential rate increase in gluten-related auto-immune disorders. As Dr. Alesio Fasano’s work has shown, the gliadin peptide in gluten in some people causes the over-production of zonulin, which causes opening of the normally tight junctions in the gut lining. This allows partially digested proteins (peptides) into the blood and the immune system will react to identify and eliminate the alien proteins. Trouble begins when the peptides resemble segments of native proteins, so that the immune system starts attacking the native proteins in addition to the alien peptides. Unfortunately digestion of wheat produces peptides that resemble native proteins, so lots of people who eat wheat get very sore joints or, like my wife, migraine headaches. What seems to have changed recently is the heavy use of glyphosate on wheat, especially Canadian wheat, even though it is not GMO-engineered for glyphosate. Rather, the glyphosate is sprayed soon before harvest to speed and even ripening and as a desiccant. Gylphosate is essentially a glycine essential amino acid with a phosphate attached and works as a glycine mimic in protein assembling. This is how it kills plants. Unfortunately it also kills bacteria beneficial to the gut and promotes leaky gut. There may be interaction of glyphosate with the zonulin process as well. I’ve heard reports from several people that they react to wheat but are okay when the go to Europe. Italy has recently taken steps to limit Canadian wheat being used in Italian pasta because of the high levels of glyphosate in the wheat.

        1. Probably too late of a comment for you to catch, but; well done.
          This is but one of a myriad of complex problems associated with the modern grain based diet which you have described with pith.

          BTW: Mengele discovered the sprue phenomenon in the concentration camps.

    1. Oh my. Yah: my family Doctor, too, is stuck on that “you have fork in mouth disease, yo.” Doctors have to follow the Standard of Care guidelines or face peril by their licensing board? In “The Obesity Code” Dr Jason Fung, Toronto, lays it out with hard science. The “calories in minus calories out = adipose fat added” is so falsifiable … https://idmprogram.com/eat-less-move-more/

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