[andyt]

OnTheIce OnTheIce:

Never said I was overweight...but thanks for attempting a jab with the 'lard ass' comment. Didn't know that being 6' and 200lbs made anyone a 'lard ass'.

OnTheIce OnTheIce:

Not completely true. Are some people fat from lack of activity? Yes...but some people are overweight due to sensitivities or allergies to certain types of food.

For 3 months, I removed wheat from my diet.

208lbs to 184lbs. No change in activity. No change in job. I wasn't even on the ice at the time coaching. It was August-October 2013.

Certain foods do things to certain people. For me, gluten and dairy prevent me from digesting my food properly. Bloating, gass and the inability to properly break down the food I've consumed.

I went through this not because of the gluten-free fad but for medical issues I was having with my stomach. My doctor kept testing me (scopes, blood tests) for various things and I finally went to a naturopath doctor who sorted out all of these food sensitivities.

So you're underweight now?


What it comes down to is that you have an allergy to wheat. That's got nothing to do with the fact we're eating new strains of wheat, nor were these strains only developed in the last 30 years. It's just you, it doesn't apply to everybody. You don't even know if it was the gluten in wheat or what that was causing the allergy.

[OnTheIce]

andyt andyt:

no that's not what I meant. When you say wheat, you are referring to any wheat, not white flour. And you keep danceing between conflating sugar and wheat then saying wheat is the problem. In the end you say gluten is the problem - are you seriously maintaining that wheat did not used to contain gluten? Why not just say you have a problem with gluten?

$1:

That's not wheat.

Flour is made from wheat you dunce. Flour is used to make bread. Sugar is added to that bread. It all ties together.

Maybe you just have a hard time expressing yourself or reading what other people write. I've been quite clear, I'm sorry it's not slow enough for you.

This conversation is clearly over your head. It's not a surprise because you just started to learn about it today but you're having a hard time understanding basic points and trying to understand it because this is all new to you.

I use the term wheat and gluten often for one another because I really don't consume anything else with gluten besides wheat. I don't drink nor do I consume any other types of bread.

[OnTheIce]

andyt andyt:

So you're underweight now?


What it comes down to is that you have an allergy to wheat. That's got nothing to do with the fact we're eating new strains of wheat, nor were these strains only developed in the last 30 years. It's just you, it doesn't apply to everybody. You don't even know if it was the gluten in wheat or what that was causing the allergy.

I'm right back to my comfortable weight. 193-195.

You don't know why I started to react to wheat 35 years into my life. I don't so you sure as hell don't either. Why did I suddenly get sick from eating a product I've been eating my whole life? You have all the answers, can you tell me?

Of course it doesn't apply to everyone, but if you look around and read some of the science, refined carbohydrates, which includes wheat is a major factor in the obesity epidemic.

I implore you you go beyond Wikipedia and research the term I mentioned previously.

[andyt]

No argument with your last sentence. In moderation tho, they're not such a problem as some people want to make out. It all depends on your whole diet, and activity, not some problem food that if you cut it out you'll be perfect.

I may have not always been clear, but neither have you. You've danced around what the problem was was, tried to maintain that the wheat we eat today is so radically different than even 30 years ago that it's causing the obesity epidemic, one time wheat was all you cut out for your health to improve and stop being over weight, other times you lump in sugar and dairy. And tried to maintain that white flour = wheat. People given white flour aren't going to say thanks for the wheat, they're going to call it white flour.

And it's unlikely that white flour is your problem with wheat, since it's wheat with stuff removed, nothing added except some vitamins.

[andyt]

All this looking for some miracle cure is what I think is nuts. Turns out that sitting is really bad for you, even if you vigorously exercise on a regular basis. Your body needs to move throughout the day. Anything more than moderate exercise 150 minutes a week doesn't anything appreciable to your health, but a lot of walking does.

For food the usual advice still applies. Eat mostly unprocessed foods in moderation. Anything else is just mumbo jumbo.

[herbie]

I come from a family of celiacs. Thank God I ain't one.
If you were allergic to gluten you'd fucking know it, you wouldn't be blabbing about "feeling better" and "losing weight".
Pain in the ass at a family dinner cooking for celiacs, diabetics, vegans, vegetarians... though we're all used to doing gluten free foods since way back in the 60s when there were like... TWO... and they tasted like shit. Mom would make 2 birthday cakes, one horrid one with rice or potato flour we'd all gag back a small piece of so my sister would eat.
Was on the East Coast this summer visiting and my brother in law and I gobbled up this bag of delicious cookies and my sister caught us feeding broken ones to the dog. Chewed us out they were her gluten free ones.
But if you 'feel better' paying $6 for a loaf of bread, its no skin off my back.

[ShepherdsDog]

Cooking for Type 2 diabetics is easy as they can eat the same thing as anybody else, just in differing amounts.

[Regina]

ShepherdsDog ShepherdsDog:

Cooking for Type 2 diabetics is easy as they can eat the same thing as anybody else, just in differing amounts.

You should also point out to the others here, the difference and the effects that simple and complex Carbohydrates have on you, relative to the volume consumed.
If I was to start a weight loss diet and had no clue about physiology I'd stick to the recommended diabetic diet/lifestyle. In the end it doesn't matter what you stick in your face or what you call it. All that matters is how much carbohydrates your body changes into glucose, which we all need for energy. From there it's up to your body to burn that off or you gain weight. If you can burn off more then you lose weight which genetics also plays a big part.

I don't but the current trendy wheat thing at all unless you're Celiac. It's a simple reduction of carbs which most of us carb hounds should do. I also don't do diet pop anymore since I prefer to know the predictable effect the glucose will have. Not that I drink much anyway.
Years ago I did the Zone Diet for cycling. Went all Nazi with it and it forced me to read and evaluate what all the measured ingredients were in anything I ate. I could literally eat anything but just in the right proportion. Intake was messured in "blocks" which based on my exercise schedule I could eat 17 per day. If memory serves me...one or two blocks I was due after a ride was one beer and a plate of wings. I must say I felt good when doing it but it was a pain in the ass after awhile. The biggest feel good thing was that I didn't fall asleep an hour after I ate. No carb crash.
I'm a carb hound and put on weight really easy.......unlike my two shit head skinny brothers who can eat anything. Although I am better looking.

[ShepherdsDog]

Regina Regina:

ShepherdsDog ShepherdsDog:

Cooking for Type 2 diabetics is easy as they can eat the same thing as anybody else, just in differing amounts.

You should also point out to the others here, the difference and the effects that simple and complex Carbohydrates have on you, relative to the volume consumed.
If I was to start a weight loss diet and had no clue about physiology I'd stick to the recommended diabetic diet/lifestyle. In the end it doesn't matter what you stick in your face or what you call it. All that matters is how much carbohydrates your body changes into glucose, which we all need for energy. From there it's up to your body to burn that off or you gain weight. If you can burn off more then you lose weight which genetics also plays a big part.

I don't but the current trendy wheat thing at all unless you're Celiac. It's a simple reduction of carbs which most of us carb hounds should do. I also don't do diet pop anymore since I prefer to know the predictable effect the glucose will have. Not that I drink much anyway.
Years ago I did the Zone Diet for cycling. Went all Nazi with it and it forced me to read and evaluate what all the measured ingredients were in anything I ate. I could literally eat anything but just in the right proportion. Intake was messured in "blocks" which based on my exercise schedule I could eat 17 per day. If memory serves me...one or two blocks I was due after a ride was one beer and a plate of wings. I must say I felt good when doing it but it was a pain in the ass after awhile. The biggest feel good thing was that I didn't fall asleep an hour after I ate. No carb crash.
I'm a carb hound and put on weight really easy.......unlike my two shit head skinny brothers who can eat anything. Although I am better looking.

The Glycemic index and Glycemic load lists help a lot. For example an orange has less impact on your blood glucose than an apple does. Sweet potatoes less than regular potatoes. The load tells you how much you can eat. For example Watermelon, is fairly high, but the portion size is too in comparison to say cherries or grapes, so it allows you a bit of lee way in making appropriate and varied food choices while controlling your blood sugars

[OnTheIce]

herbie herbie:

I come from a family of celiacs. Thank God I ain't one.
If you were allergic to gluten you'd fucking know it, you wouldn't be blabbing about "feeling better" and "losing weight".
Pain in the ass at a family dinner cooking for celiacs, diabetics, vegans, vegetarians... though we're all used to doing gluten free foods since way back in the 60s when there were like... TWO... and they tasted like shit. Mom would make 2 birthday cakes, one horrid one with rice or potato flour we'd all gag back a small piece of so my sister would eat.
Was on the East Coast this summer visiting and my brother in law and I gobbled up this bag of delicious cookies and my sister caught us feeding broken ones to the dog. Chewed us out they were her gluten free ones.
But if you 'feel better' paying $6 for a loaf of bread, its no skin off my back.

Perhaps someone in your family can teach you the difference between an allergy and a disease/autoimmune disorder.

Celiac disease isn't an 'allergy' to gluten.

[herbie]

Perhaps they did long ago but it matters little to the point made.

[OnTheIce]

herbie herbie:

Perhaps they did long ago but it matters little to the point made.

Sure it does.

Your point was, if you're allergic to gluten "you'd fucking know it". That is false.

Most people allergic or sensitive to foods don't know they are. They continue to eat the foods they always have wondering why they have the symptoms they have.

[PublicAnimalNo9]

All I know is "gluten" is just another word for "delicious".

I would have to go with the issue of heavily genetically modified foods being more of a problem when it comes to certain food allergies or sensitivities.

When I was growing up wheat allergies were extremely rare. Rare like in being allergic to your own tears kind of rare. Peanut allergies were almost non-existent although I have always had mild allergic reactions to certain kinds of nuts like hazel nuts, brazil nuts and filberts. Nothing life-threatening, just uncomfortable and annoying.

But the large increase in the incidence of peanut allergies may linked to GM soy. It's been modified so much and for so long now. Not to mention it's usually had the shit processed out of it which definitely alters its qualities. And since the soy and peanut plants are relatives, all that messing around with the soy plant has shown some potential links as the root cause of peanut allergies.

Looking back, a lot of these funky food allergies and sensitivities didn't really show up in any significant numbers until we'd been mucking about with the food supply for a few decades.

In the case of certain grains, one has to ask if it's the grain itself, or the fact that various bio-toxins are now the part of the DNA of several grain types and some people will likely have a higher sensitivity to those toxins?

[andyt]

Nah, the allergies are too diverse. Egg allergy is common, our eggs haven't been gentically altered. Dust and pollen, very common allergens aren't gmo. This is another 1st world problem, you don't see it in poorer countries, who also get the gmo foods. It may be weakened immune systems because we live in too sterile a world. In Australia they give kids "dirt" pills, to stimulate an immune response.