I loved whole grain bread. I always baked my own bread with whole wheat flour, not white. I often had stomach aches, but kept being treated for IBS, GERD, etc. It has always been assumed that only people of European descent could get celiac. But aren't a high percentage of americans of European descent thru mixed heritage?
Finally, thru elimination of different foods, it came down to wheat. Any time I accidently got any form of wheat in my food, within 30 minutes, I was doubled over in severe stomach pain. It is not refined over-processed flours, it is WHEAT for those of us who have an intolerance to it.
Spelt is of the wheat family. I have eliminated all wheat whether ancient or hybrid.
There are so many other flours that I am experimenting with: Coconut, Almond, amaranth, quinoa, sorghum, peanut, pea and bean, millet, buckwheat, oat, mesquite. And of course there are the rice and starchs needed in some blends to make a stable product. They all have a quality that makes them best for particular baked foods. Most have to be mixed with other flours.
08/19/2010 - 7:50pm
I have been a subscriber to Eating Well for many years and I want compliment you on your latest editon, September /October 2010. It is the best editon ever. I enjoyed every page, from articles on vegetarian
cusine to makeovers of comfort food to new ways to save money on family meals. It was all most outstanding. Thank you so much. Ruth Eisele, Davis, CA
08/19/2010 - 11:05pm
I have tried to eliminate it but find it hard to get products that are not priced so high that I can't afford to buy them. I want to go gluten free just for th ehealth benefits, so far I have transfered to whole grains, trying different products that don't include wheat barley or rye. More information from you and other sources to help guide us to find products would be appreciated.
08/19/2010 - 11:32pm
One of my great grandsons has been diagnois with the Celiac diease.
So I am looking for food items in the grocery store that are gluten free. Also on line for recipes.
08/20/2010 - 3:41pm
SO glad EatingWell is beginning to feature articles about gluten free eating and gluten intolerance!! -- I am in my mid-sixties, and it took me years to figure out why I had stomach pains virtually every day, couldn't stand tight waist bands, etc. -- My lactose intolerance was identified years ago, but not the gluten intolerance until the last year, due to working with two excellent M.D.s (my general practitioner and my gastroenterologist). -- Earlier upper and lower GIs had shown that I was not Celiac, so I continued to eat wheat. The wheats I ate were always whole grains, but yet pain, pain, pain. At this year's five-year upper endoscopy, again no Celiac was found, but a blood test revealed that I am IgA antibody deficient. My gastroenterologist told me that "Sometimes people with IgA Deficiency also have a hidden form of Celiac Wheat Allergy". Then, working with my general practitioner, I changed my diet to eliminate gluten. That did the trick! I am so grateful! (Interestingly, my two sons have similar symptoms and results.)
08/21/2010 - 10:52am
My wife is gluten free and we love the EatingWell recipes as many of them are gluten free naturally. We are also dairy free, and have more trouble finding recipes that are both gluten and dairy free.
08/21/2010 - 2:39pm
I have eliminated gluten, but my body still has a hard to digesting other proteins and cooked foods.
08/21/2010 - 7:31pm
My husband has celiac disease and I feel better not eating much gluten.
08/23/2010 - 8:32am
I am wondering if I should try it to see if arthritis pain goes away
08/23/2010 - 10:17am
was diagnosed with a wheat allergy, so some other grains are still available for me but I generally stay away from most grains and have substituted alternatives, point of note is that generally runs in familys' and some population groups are more inclined to be wheat/glutten suffers and recent Mayo study confirms what many of us suffers have believed is that some people are being treated for diseases when what they have is a life time of allergy reactions