All this stuff about inflammation

[ThirteenRooms]

To be getting a bit sick of it?
I eat very healthy, although not perfect. I don't buy ultra processed stuff and am physically fit and healthy to my knowledge.

I'm in a few recipe communities online and this week mentioned my quick and easy homemade organic flatbreads. I use organic white flour, extra virgin olive oil, water and a pinch of salt.
I've been told more than once that the white flour will give me chronic low grade inflammation. I eat them several times per week with hummus, salad, med veggies, fish and often with fermented sides (not all together!).

From what I am told, it isn't crazy influencers spreading this info, it's accepted science. I did a bit of googling and studies were mixed, but I do think this is going over the top a bit, and my gut can handle an occasional white bloody carb.

I mean, how would I even know if the flatbread gave me chronic inflammation? I feel fine??? I know that inflammation exists, and I am aware that diet can contribute to it, but isn't this going a bit far?

Exactly. We have bred grains to be higher gluten and our guts haven't developed to keep up. We have altered food from the way it naturally was.

I've had some wheat this week and I can feel my gut is most definitely not happy. I'm going to have to have a very good couple of weeks to settle it down, I can tell. For some of us, the inflammation is real and measurable.

My gut is very happy with gluten, although I don't mainline it or anything....

I am really interested in gut bacteria and have been enjoying more fermented foods recently. I also like pairing different grains in soups such as barley, bulgur or lentils. We don't yet know enough about the gut microbiome to make sweeping conclusions, but I was intrigued to hear that having pets and growing up on a farm kept it well populated.

I did grow up on a farm, but any advantages from that were probably mitigated (or fully cancelled out) by a late 70's predilection for angel delight and chewing on the rubbery knotted ends of party balloons.

I have a real sweet tooth and eat a lot of sweet stuff - and all my life people have assumed I am younger than I actually am, even now that I'm retired.

I am interested in this as I have just discovered that I have a gluten intolerance. No official diagnosis but clearing of a symptom or 2 I've had for a year, within 24 hours of eliminating gluten.

I need to read up on this. I had been wondering what folk did in the days of old if they couldn't consume it safety. Thanks @Calliopespa

Some people can feel when their inflammation is high. I know this is anecdotal, but when I was having weekly lab draws, I noticed the times I felt "inflamed", my white count was higher than usual.

Today's grains are not necessarily those of yesterday. Hybridizing, pollen drift, genetic modifications have changed things.

I do eat bread, but I bake my own and use more mixed grains. I also eat it with some protein and fat, like an egg with mushrooms on avocado rye toast.

Lentils are legumes, not a grain.

Lentils are legumes, not a grain.

How remiss of me. They mix well with almost anything

I bought buckwheat flour recently and was surprised to find that it is naturally gluten free, I initially bought it to try to make french gallettes but have mixed some with bread flour to make bread, you could try that. Doves farm. I've also had spelt flour in the past which I believe is an 'ancient grain' but not sure about the gluten in that as we don't need gluten free, I just like trying healthy options and have always cooked from scratch.

I think spelt is much closer to what wheat used to be in terms of its profile.

Yes, and some find the gluten in this much more digestible. Some people also like kamut/khorasan better for the same reason, though it's not gluten free.

I love all of those grains, I think I’m just a happy chomper! Might put a few of these on my list, I need to stock up

I think a lot of people spreading the misinformation have really disordered eating, like the ‘eat clean’ movement ‘raw food’, etc Any excuse to become really controlling about what goes in.