Just wondering about wholegrains.

[foreverondiet]

I have recently read "wheat belly" - which has been quite eye opening for me, and as a result I have given up wheat altogether. Before I read it I was under the illusion that wholemeal brown bread was healthy and low GI, but he points out that the GI of white flour and whole grain flour is almost the same. As far as healthy, well maybe slightly better than white flour / white bread, but as white bread has little in the way of redeeming factors being slightly healthier isn't really saying much.

Before I read it I was doing moderate carb diet anyway, but now if I do have carbs will get them from non gluten source like buckwheat, brown rice or quinoa. I haven't given up gluten altogether though. eg will eat occasional ryvita or 100% rye bread.

Has anyone else read the book? Eye opening.

www.amazon.co.uk/Wheat-Belly-Davis-William-MD/dp/1609611543/ref=sr_1_1?ie=UTF8&qid=1329468492&sr=8-1

Yup I 've known that a long time; DH only has to look at a baguette to get fatter, more bad tempered and exhausted, i'm the same I can't digest it so I don't eat it!! So of course I'm 6 stone slimmer than DH.

I read it last week - there's some pretty scary stuff in there. I've been trying to be wheat free for a couple of months now since I noticed that the bloating and gassiness that went away when I started low carbing returned with a vengeance when I ate some spring rolls. It's bloody hard going gluten free because wheat/gluten is in everything. I cook everything from scratch but I still got caught out by things like soy sauce and stock cubes - even the small amount of wheat in things like that is enough for me to get bloated and gassy. I also sometimes react a bit to things made with barley like Lee and Perrin's which has malt vinegar in it so it looks like I need to cut all sources of gluten out.

You're right Queen it 's not easy! I use Tamari which is wheat free soya sauce (it's much nicer too). I don't eat vinegar anyway I'm allergic to it (I just have to remember to ask for no vinaigrette in restaurants).

Some people are coeliac and others are intolerant of wheat because DH and I are fine with the pure rye, and spelt bread they sell in Waitrose and sainsbos and the H.F. shops (they're good places to look for wheat free yeast etc.) I also make my own bread with Kamut and spelt flour.

You know forever that book is a bombshell! I was thinking it might be an idea to start another thread about it (I'm not good at the techie stuff or i'd do it!)

This is dynamite folks i'd advise reading this esp. if you're a wheat junkie and can't get lose weight.

I've been hearing a lot about this recently. There was an interview with the wheat belly guy in one of our national magazines this past September:

www2.macleans.ca/2011/09/20/on-the-evils-of-wheat-why-it-is-so-addictive-and-how-shunning-it-will-make-you-skinny/#more-215040

Thanks for that mom There aren't many people who are aware of it

You mean new thread with different title? Happy to do, was thinking of posting in AIBU but don't want to get flamed.

It is bombshell but its important to realise too that you can stay fat without wheat by eating stacks of sugars, crisps, other stodge.

But yes bombshell in that now I realise wholewheat bread even if organic etc not actually healthy at all.

What about spelt? What does he say about that?

Ps because you can make delicious bread with pure spelt.

Yes, I make spelt bread, also rye bread.

Spelt and rye not as bad as wheat because they haven't been genetically engineered (dwarf wheat species) and less addictive, less likely to cause bloating, and more nutricious. But spelt is basically an ancient form of wheat and both contain gluten.

My take on reading was that both (spelt and rye) better than eating wheat but as occasional food not regular. Other will totally abstain from gluten after reading.

Yes forever a more eye catching title maybe in Food or Chat? IKWYM about AIBU BTW!! I make spelt and Kamut bread and buy the pure rye from sainsbos and Waitose who also do good spelt. I'd like to make rye bread have you a recipe forever do you use a starter yeast dough?

The thing with wheat is that it's in EVERYTHING; very hard to avoid it . Also most people have no idea how bad it is for their health ,let alone their pets think of the huge profits made by the pet food industry . People wonder why their pets get 'human' diseases.

I make spelt bread using a starter, but rye bread with a starter comes out incredibly de sen I find... Same with you?

That should have read - dense

I did 50% spelt and 50% rye which was good. Am going to try 100% rye but with the sponge method - whereby you add the flour in stages.

Will let you know!

Oh, haven't heard of the sponge method - will look it up, thanks!

Yes forever A mix would be good. It would be nice to get the recipe from The Village Bakery Melmerby which we're eating ATM!. I like dense bread but not too dense! mummy I've never made an all rye loaf, maybe i'll try kamut and rye. Kamut makes amazing cakes and bread and pancakes, as does rice flour, in fact DH 'preferred' my rice flour pancakes to wheat ones !!! I know that's gluten free.

oh and i posted in food, please come and join!