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Anyone Read "Wheat Belly?"

mrcockburn

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I'm unsubscribing from this thread...the title of the book just sounds gross for some reason.
 

mmhmm

meinmeinmein!
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i haven't read it, but i'm in the best shape when i don't take any gluten at all.

i loooooove stuff from http://organicvillefoods.com/

all their salad dressings, marinades, sauces are vegan, gluten free
(so that means it's very low-carb friendly too) and is really tasty.
i love the sun dried tomato dressing the most.

they even have gluten free sriracha sauce for [MENTION=5639]JocktheMotie[/MENTION]
http://organicvillefoods.com/products/condiments/sriracha-sauce/
sriracha-large.jpg
 

PeaceBaby

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(3) wheat is in everything.

Exactly, yes. That's my personal pet theory as to why more and more people are developing sensitivities to it. How can you avoid it?

Once you aren't eating gluten-containing products, you realize the prevalence of it in almost every manufactured food you can think of, and then some.

I grew up on a farm, and we fed cattle grains to fatten them up ... I mean, humans aren't so different after all!

Personally, I discovered I was celiac about 8 years ago now.
 

Fidelia

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Any gluten-free flours that you would recommend for thickening stews or gravies? Does it taste decent, or kind of like a...substitute? I'm not too desperate to find gluten-free products in general, but on special occasions it would be nice to find something that would work.

What about a thickening agent for scalloped potatoes and soups?
 

Randomnity

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Cornstarch for gravy?
That's what I've always used for gravy and anything else that needs thickening, even though I have nothing against flour. Someone told me it clumps less than flour. Might be BS. Definitely works fine though.

I have no idea if it has gluten in it though.
 

prplchknz

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That's what I've always used for gravy and anything else that needs thickening, even though I have nothing against flour. Someone told me it clumps less than flour. Might be BS. Definitely works fine though.

I have no idea if it has gluten in it though.

it doesn't
 

spirilis

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Yeah my wife switched to using cornstarch for gravy, works fine.
 

prplchknz

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when I ate less wheat I lost too much weight and kept feeling like I was going to fall over, or it could be that i also wasn't eating meat I was getting enough protein. so for some people giving up wheat might work for me it just made me anorexically thin and lack of balance
 

Tiger Owl

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Reading this as I eat a large bowl of frosted mini-wheats.
 

CzeCze

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Exactly, yes. That's my personal pet theory as to why more and more people are developing sensitivities to it. How can you avoid it?

Once you aren't eating gluten-containing products, you realize the prevalence of it in almost every manufactured food you can think of, and then some.

I grew up on a farm, and we fed cattle grains to fatten them up ... I mean, humans aren't so different after all!

Personally, I discovered I was celiac about 8 years ago now.

All this time I thought corn and maybe soy were the evil giants but I see now that it's wheat?

Holy hell, what CAN you eat?

I will miss my bread and baked goods. But, I do love me some rice and I've cooked with almond meal before to make breads. Tricky, but you can do it. I haven't been very successful but when you're starting and cranky as f*ck on an extreme low carb/high protein diet it's better than nothing.
 
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