<p>People don’t eat gluten, but don’t know what it is.</p>
<p><a href=“Gluten-Free People Actually Have No Idea What Gluten Is | HuffPost Entertainment”>HuffPost - Breaking News, U.S. and World News | HuffPost;
<p>Well it’s probably better for their health that they * don’t * eat something they don’t understand, than * eat * something they don’t want to think about.
<a href=“http://www.shape.com/blogs/shape-your-life/13-banned-foods-still-allowed-us”>http://www.shape.com/blogs/shape-your-life/13-banned-foods-still-allowed-us</a></p>
<p>I’m going to be a gazillionaire when I start marketing gluten-free water </p>
<p>Do they make gluten free poutine?</p>
<p>Well, some companies use flour to prevent the fries from sticking together and some use flour to thicken gravy, but if you made it from scratch I dont see why you would need it.</p>
<p>Someone brought gluten free matzoh to the passover seder.I wanted to believe it was an empty box</p>
<p>Why do you need to know what it is?
You need to be able to read the labels if you have been diagnosed with intolerance. We do not know many other things, Icertainly have no idea what is each of the ingredients in Advil, I know that it helps me (most of the time) and also know not to abuse it becuase it may hurt me if I do. What is it is a mystery. And even if somebody tells me, I will not remember in 5 mins. anyway, no point even to check. As long as by little Advil container is not empty, I always have it with me. Thank goodness, I do not care so much if gluten is in any food or not, but many with are greatly sensitive to it. </p>
<p>God forbid, Miami, that there is ever a shortage of Advil, and the only thing on the store shelf would be ibuprofen 
Just kidding. I assume you at least know what the API in your Advil tabs is and that it is a synthetic molecule. </p>
<p>Not eating something you have no idea what it is but because a Russian girlfriend avoids it like it is the devil? Lol. Them Russians have a lot of credibility. </p>
<p>My dad goes back and forth from telling everyone eating gluten free is changing his life, to eating gluten and admitting it makes no difference anyway. My SIL told me she was gluten free and I was fretting about arranging her a gluten free meal for the reception, but she told me she does eat gluten and doesnt get sick but just prefers to avoid it, and she annoyed me about something else completely irrelevant so I was petty and gave up.</p>
<p>If I were truly gluten intolerant I’d be very annoyed of people making a fad out of my legitimate medical condition. It makes it difficult to take seriously and people who legitimately get sick don’t need that. I will bend over backwards to feed people who legitimately can’t eat things, glorified picky eaters not so much.</p>
<p>For those with celiac disease, neither is healthy. </p>
<p>@Ema…I have a family full of celiacs, and you are right. They were dx more than a decade ago, and this gf fad is good (better labelling, more dedicated lines, better tasting prepared foods) and bad. Casual fad dieters are out there misinforming waitstaff, neighbors – picking croutons off the salad, eating Dominos “gluten free” pizza or Subway’s "gluten free " items (they are so cross contaminated they may as well be regular items ). They are trying to commiserate about the strict gf diet they can opt in and out of, while drinking a beer. They say with a knowing nod, “but we feel so much healthier” when my celiacs are engaged in a lifelong mandatory balancing act to get enough fiber, calcium, etc while avoiding fat and sugar (celiacs have a much higher rate of diabetes). And the attention to labelling has made some companies ADD gluten to formerly gf items in order to avoid any confusion. </p>
<p>We now say " we’re celiac, so if she gets gluten in her food, she’ll be throwing up right here". That seems to remove ambiguity!</p>
<p>Having lived through the “fat free” era (bad memories of sitting down at my in-laws table faced with fat free salad dressing, fat free mayonnaise and something pretending to be butter that I don’t even like to think about), I feel quite sure that the gluten fad will eventually pass. Many of the products now on the market and in restaurants will slowly disappear, and friends and relatives with fantasy gluten sensitivity (not talking about celiacs) will simmer down and be more pleasant company. Patience, patience.</p>
<p>Since wheat grown & used in this country is significantly different than wheat grown forty years ago, it shouldnt have been a surprise that not everyones systems adapted to digest the new food.
Some may have been mildly intolerant as children, but with exposure to the high yield wheat in many more instances than just in baked goods, their system reacts to the barrage of the substance, interfering with digestion and worse.</p>
<p>There’s a subculture devoted to banning dihydrogen monoxide. [url=<a href="http://www.dhmo.org/facts.html]Here’s[/url">http://www.dhmo.org/facts.html]Here’s[/url</a>] a website. The list of facts starts with:</p>
<p>-as an industrial solvent and coolant,
-in nuclear power plants,
-by the U.S. Navy in the propulsion systems of some older vessels,
-by elite athletes to improve performance,
-in the production of Styrofoam,
-in biological and chemical weapons manufacture,
-in the development of genetically engineering crops and animals,
-as a spray-on fire suppressant and retardant,
-in so-called “family planning” or “reproductive health” clinics,
-as a major ingredient in many home-brewed bombs,
-as a byproduct of hydrocarbon combustion in furnaces and air conditioning compressor operation,
-in cult rituals,</p>
<p>^ ^</p>
<p>Ha! My Chem/ChemE major friends will probably have lots of fun ROTFLOLing from that website. :)</p>
<p>Well said, greenbutton. It infuriates me too when people pretend to have a medical condition that they really do not have, and because of that, real sufferers of said condition are not being taken seriously. It is good that there are more gf options available on the market, but at the same time who knows how those products are being manufactured and what type of quality control they undergo. Just yesterday I was checking the bread section at Costco looking for my favorite fiberone muffins, and I was amazed that 1/5 of baked goodies on the shelf were gf varieties. Are they all produced at bakeries that do not handle wheat?</p>
<p>We’ve gluten free after listening to the neurologist doctor on TV who wrote Brain grain. My daughter also eats 99% gluten free diet and has lost all her college weight, almost 30-40 lbs due to drinking lots of alcohol in college. My husband also gave us his favorite gluten drink(beer), I know there are some gluten free beer out there but he is not drinking beer nor wine again. Alzheimer’s is the 3rd leading causes of death</p>
<p><a href=“http://www.cnn.com/2014/03/05/health/alzheimers-deaths/”>Alzheimer's toll may rank with cancer, heart disease - CNN;
<p>Check out this book and you never eat wheat again. </p>
<p><a href=“http://www.amazon.com/Grain-Brain-Surprising-Sugar--Your-Killers/dp/031623480X/ref=sr_1_1?s=books&ie=UTF8&qid=1399763717&sr=1-1&keywords=grain+brain”>http://www.amazon.com/Grain-Brain-Surprising-Sugar--Your-Killers/dp/031623480X/ref=sr_1_1?s=books&ie=UTF8&qid=1399763717&sr=1-1&keywords=grain+brain</a></p>
<p>Our nation’s food supply has poisoned us. Look at wine, it’s not made by old fashion grape juice but by a lot of chemicals, how do you explain the $2.5 buck Chuck at Traders’ Joe.</p>
<p>Not all gluten intolerant people have celiac.
I love, love, love wheat bread. I excelled at baking artisanal loaves of wheat breads.<br>
I also ate lots of wheat pasta. I often felt ill, as if I had the flu-- achy and tired, foggy brained.
It turns out that I am highly reactive to gliadin, the thing in gluten that causes problems. A medical test determined this.
I was truly sad to give up wheat, but I feel incredibly more healthy when I don’t eat gluten.
I do not expect others to prepare GF foods, but I appreciate it when they do. </p>
<p>A more complete explanation: </p>
<p><a href=“Non-Celiac Gluten Sensitivity | BeyondCeliac.org”>http://www.celiaccentral.org/non-celiac-gluten-sensitivity/introduction-and-definitions/</a></p>
<p>I</p>
<p>Foggy brained and slightly depressed is what I’ve observed for my family members. But if you ask any of my family members, they don’t have a clue what’s gluten is either, I’m the one that read all these books, I can answer the question. They don’t have the patience nor the interest to read these boring books.</p>
<p>What a load of misinformation! Wine is INHERENTLY gluten-free. Even if gluten is introduced during the later stages of wine-making, wich is very uncommon in the US, its concentration would be so tiny that it would go unnoticed by people with gluten sensitivities:</p>
<p><a href=“http://rachelbegun.com/ask-the-gluten-free-rd-is-there-gluten-in-wine”>http://rachelbegun.com/ask-the-gluten-free-rd-is-there-gluten-in-wine</a></p>
<p>What Dr Google claims to have done by eliminating gluten was achieved by eliminating carbs and sugars that are in a class of compounds totally unrelated to gluten (which is a protein). Beer is a wonderful source of carbs. </p>
<p>Sugar is the major evil that wrecks the health of our nation. </p>