Could there be something else in wheat other than gluten that is making me react?

Answered on August 19, 2014
Created September 16, 2012 at 6:39 AM

I wanted to find out once and for all if I have issues with gluten. I did the whole dont eat it for awhile and then temporarily introduce it again. So far I am utterly confused by my response.

Double fiber bread: Severe inflammation. My joints felt like they had "restless leg syndrome".

Smart balance pasta (has more fiber than regular pasta): Moderate inflammation.

Mcdonalds cheeseburger with bun: Definite reaction but it was more of a mild irritated pain in my intestines?

Dominos parmesan bread bites: No reaction other than ugh I ate junk food. (which is surprising!!)

Heavy as a brick dark rye bread (from European market): No reaction at all. In fact I felt great after eating a few slices with amish farmers cheese.

I am so confused?? What gives??



on September 16, 2012
at 03:35 PM

http://glutenfreecooking.about.com/od/glutenfreebreads/f/Does-Fermentation-Break-Down-Gluten-In-Sourdough-Breads-And-Beer.htm - the answer is "no," but you have to keep reading to get the real info.



on September 16, 2012
at 03:35 PM

Was it sourdough rye? That's made from a fermentation process which breaks down gluten. Was the amish farmer's cheese pasteurized? If not, that also will have protein-digesting and probiotic benefits that'll help you safely break down gluten.

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5 Answers


on September 16, 2012
at 11:49 AM

Apart from gluten there are a large number of other proteins in wheat. Wheat germ agglutinin (WGA) is probably one of the biggest health offenders, maybe more so than gluten.

Ref Petro Dobromylskyj's blog and comments



on September 16, 2012
at 07:06 AM

People think of gluten sensitivity as black and white like either your celiac or not. That is not how it works, it has been said that maybe 1 in 30 people are gluten sensitive, some even believe that number to be closer to 1 in 2 people are sensitive. so that being said it is not that you are "tolerant" of gluten it, it is just "your" level of sensitivity, meaning that you may not be as "reactive" as the next person.

Also if gluten has affected your gut, and you end up having like leaky gut syndrome, then you may also become allergic to other foods because things are passing through your intestinal wall that should not be, but because gluten messed up your intestinal permeability it passes through, so now maybe something like casein, you didn't have a problem with it before but now you are because casein now passes through you intestine (which used to keep it out) and then it causes an autoimmune response. (this is just a scenario)

See when people ask me about gluten I always say Think of it this way, if gluten was meant to be ingested then why does our bodies produce antibodies to gluten? hmm.. because it is a foreign protein, duh! lol if our bodies don't like it, then I suggest we stop feeding it what it doesn't like

Read this article: How Agriculture ruined your life.

The Autoimmune Diet - Anne Angelone this book is great talks about all food allergies and stuff



on September 16, 2012
at 12:47 PM

I love me a good n=1.

What I see is two things, 1) bleached, white flour = no reaction. 2) Fat with bread = no reaction.

The rye bread is a slightly different animal than wheat (rye bread usually has both, but the denser, the less wheat)

If you really want to eat wheat, you may want to try a experiment where you eat the same burger with white, wheat, and noodles. See if fat has an affect.



on September 16, 2012
at 12:09 PM

I am the same way... White flour, or really processed flour, makes my stomache get upset LATER, like gas, but nothing crazy. Whole wheat bread makes me bloated, severely depressed and lethargic, moody, emotionally sensative, i.e.: miserable. My theory is: plants exude chemicals to keep from being eaten. Chemicals that make us sick. There's way more of that in whole wheat AnYTHING than in whote flour because of the whole vs. processed. My doc tested me for celiac, but it was negative. However, the more i eat of processed flour, the sicker i get.

Bottom line: gluten/grains may differ in how the mess you up initially, but long term effects with prolonged exposure mess you up ROYALLY. I garauntee if everyone would cut it out and reintroduce, they'ed notice that build up over time. We werent meant to eat it... IMHO. So amount of sensitivity is irrelevant, we are.



on September 16, 2012
at 02:41 PM

The book, Wheat Belly, explains it all in excruciating detail. Gluten, lectin, phytates, etc. Breeding/hybridization has increased the harmful substances in modern wheat.

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