I jumped off the gluten-free wagon!!

Thursday, February 27, 2014

With so much in the news about wheat, wheat intolerance and celiac disease I became very interested, because last summer I ate a sandwich from a well-known national chain sandwich shop and became very ill. The meat was not spoiled and the vegetables were fresh but I became very ill. I had heart palpitations and wheezing. I am NOT asthmatic.
I just assumed it had to be the gluten/wheat. I jumped on the gluten-free wagon full force ahead. Yes I felt better than I had before, but I got to thinking why it that all of a sudden I am gluten intolerance. When I ate breads that were homemade and/or from a local restaurant (they baked their own bread) I had no problems.
When I did some investigative work, I truly think it is the additives that they put in commercial breads that is causing many problems for people who might think they have celiac/gluten intolerance. These additives are in most of the breads that are on your local grocers shelves. I brought sourdough, whole wheat, cracked wheat, name brand and store brand and they all had some ‘dough enhancers’ that can cause all kinds of problems.
I wondered what ever happened to the ‘day old’ bread. Well the bread now has such a long shelve life that it NEVER gets stale. Good for the bakery, but bad for my health. So I am now learning the art of bread making. I would prefer to buy my bread from the grocery store because it is so convenient, but I cannot handle the additives in the bread. The additives are making me sick, not the gluten. Here is a link to things to avoid in bread.



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Member Comments About This Blog Post
  • MZLADY77
    emoticon for sharing!
    2612 days ago
    2628 days ago
    Thanks for posting Walnut. You make a great point. And thanks for the link you posted also. These days it does not surprise me to find additives in everything. I have a cousin who makes homemade bread and it is delicious. There are no additives in it, so you have to dive right in and eat it up within a couple of days. But if it sits for much longer than that, the bread will start to fall apart when you cut off a slice, and by then it is already getting hard.
    Have a good week end.
    2705 days ago
  • CARMEL_466
    Glad you are educating yourself and finding out what works for you and against you. Have fun with your bread making.
    2706 days ago
    I'm glad this worked. I think it is not good to people to assume they have a gluten issue unless they are medically diagnosed. Unfortunately, I am, so none for me! :(
    I'm adjusting,though. Hope this helps you.
    2706 days ago
    Very interesting!
    2706 days ago
    It could also be a Histamine Intolerance.

    2706 days ago
    Walnut another contributor to our health issues with wheat is most of it is genetically modified. The big growers belong to a group that gets their seeds from a source that has changed the structure of the wheat. Farmers who do not belong are being sued and are loosing if some of this seed gets in their fields and the company that modifies the seeds finds out.

    Be careful what flour you use.

    It is a real mess.

    2706 days ago
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