I went on a gluten free diet and if you are over 40 or 50 what is good about this is you lose 80% to 90% of the pain in your muscles and you might also lose weight and generally feel better. However, I may have moved myself towards being pre-diabetic also by doing this. Here is why:
If you replace the wheat in your diet with rice especially rice bread and rice pasta, rice converts to a much higher level of sugar in your body than wheat does. So, if you go gluten free and are over 40 you risk becoming diabetic or pre-diabetic like I did by eating rice products to replace the wheat bread and pasta and pizza you might otherwise eat. So, especially over 40 or 50 this can be problematic. So, be careful. I haven't become diabetic now because I eat almost nothing that converts to sugar except some fruits. So, generally speaking no desserts, no candy, no soda pop and no rice anything. Also, I went back on wheat for now at least but am also considering going gluten free with no rice products at all in the future or just going vegan completely like Bill Clinton did for heart health.
There is one more angle I have heard about. More people now travel worldwide on planes. But, if you eat food places outside of the U.S. often you are exposed to Giardia which is protozoa in your intestines. The protozoa in your intestines prefer Gluten sugars to anything else and often attack your intestines so your intestines cannot process right the gluten from wheat. Over 20 years the symptoms might be becoming hypothyroid, and if this continues long enough you might go into an auto-immune disease like Lupus or other auto-immune diseases. So, world travel might be causing this kind of problem more in people because of eating in other countries, especially Asia like in India, Nepal, China, Africa and other countries in Asia where giardia is endemic. So, when people go gluten free who are also world travelers they feel better because any protozoa left alive in their intestines die. Because this problem may or may not have ever shown anyone symptoms of giardia at any point. I have spoken to foreign disease specialists about this now growing problem worldwide caused by world airline travel by middle Class or above people worldwide.
The real problem of giardia is that most medicines used to treat giardia also destroy your liver. So, this was why the foreign disease specialist decided not to give them then in 1986 to our children or us and instead believed the disease would simply sluff off over 6 months since we were already back here in the U.S. where this particular type of giardia does not live. However, there are different types of giardia protozoa that often live here in streams and wells throughout the U.S. But they are killed by Clorine or Fluoride treatment of water. HOwever, Crypto
Cryptosporidium are not killed by clorine or fluoride put into water. This is why people with compromised immune systems such as AIDS and other immunological disorders die from them especially between July and September from drinking tap water here in the U.S. So, drinking water that has either been boiled or gone through reverse osmosis is a good idea anywhere in the U.S. because all water supplies tend to have cryptosporidium in city water supplies at least part of the year everywhere in the U.S.
The
percentage of Americans who follow a gluten-free diet is more than
three times higher than the percentage of Americans with celiac disease,
the main medical reason the diet is recommended, a new estimate
suggests. …
Younger White Women Are Behind The Surge Of Gluten-Free Diets
Very few of them have celiac disease.
09/08/2016 11:18 am ET
Cari Nierenberg
Live Science
Jurgen Wiesler via Getty Images
The percentage of Americans who follow a gluten-free diet is more than
three times higher than the percentage of Americans with celiac disease.
The percentage of Americans who follow a gluten-free diet
is more than three times higher than the percentage of Americans with
celiac disease, the main medical reason the diet is recommended, a new
estimate suggests.
Researchers found that between 2009 and 2014, the percentage of
people in the U.S. with celiac disease remained steady, while the
percentage of Americans without the condition who stick to a gluten-free
diet rose steadily over the same period. Celiac disease is a disorder in which people can’t digest gluten normally. Gluten is a protein
found in wheat, barley and rye. In people with the condition, eating
the protein prompts the immune system to attack the small intestine,
leading to digestive complaints, such as diarrhea, bloating and weight
loss. Some people may also give up gluten if they have an allergy to
wheat.
The researchers estimated that 1.76 million people in the U.S. have
celiac disease, but an estimated 2.7 million people in the U.S. have
eliminated or reduced their consumption of gluten despite never having
been diagnosed with the condition, according to the findings, published
today (Sept. 6) in the journal JAMA Internal Medicine. [10 Medical Conditions That Sound Fake but Are Actually Real]
The new study is the first to use nationally representative data to
describe trends over time in both the prevalence of people with celiac
disease and the percentage of people following a gluten-free diet without a medical need
to do so, said study lead author Dr. Hyun-seok Kim, a resident in
internal medicine at Rutgers New Jersey Medical School in Newark.
Going gluten-free
In the study, the researchers analyzed data from the National Health
and Nutrition Examination Surveys (NHANES), which are yearly surveys
conducted by researchers at the Centers for Disease Control and
Prevention. Kim and his colleagues looked at participants’ answers to
questions about whether they had been diagnosed with celiac disease and whether they followed a gluten-free diet.
The results showed that the prevalence of celiac disease among
Americans participating in NHANES was 0.7 percent of the population in
2009-2010, 0.77 percent in 2011-2012 and 0.58 percent in 2013-2014.
During the same period, people in the U.S. who did not have celiac disease but who were avoiding gluten
anyway more than tripled: It went from 0.52 percent of the population
in 2009-2010, to 0.99 percent in 2011-2012, to 1.69 percent in
2013-2014.
The results show that the prevalence of celiac disease seems to have
plateaued at around 0.7 percent of the U.S. population, whereas the
percentage of Americans adhering to a gluten-free diet without a
diagnosis of celiac disease has increased steadily, Kim told Live
Science. Going gluten-free
was especially popular among three groups who did not have a medical
need for the diet: younger adults ages 20 to 39, females, and
non-Hispanic whites, Kim said.
Maybe it’s not gluten
However, he added that the findings only offer a snapshot of these
trends in the U.S. over time. He said further study is needed to
evaluate whether a gluten-free diet is beneficial or harmful to the
general population and to investigate other characteristics of the
people following the diet. [7 Biggest Diet Myths]
“Part of what may be driving [a] gluten-free diet trend is simply a
belief, fueled by marketing and media, that these foods are healthier,”
Dr. Daphne Miller, an associate clinical professor of family and
community medicine at the University of California, San Francisco, said
in a commentary accompanying the research. She was not involved in the
new study.
Some studies of people who follow a gluten-free diet for reasons
other than celiac disease or a wheat allergy have found health benefits,
but others have not,
Miller said. And some research has raised questions about whether
something other than eliminating the protein gluten — such as eating
less grain in general, or eating fewer highly processed foods — may be
responsible for improving people’s symptoms or their overall sense of
well-being when they go gluten-free, she suggested.
More work is needed to understand both how and why a gluten-free diet affects people’s gastrointestinal symptoms, mood and health, Miller concluded. Originally published on Live Science.
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