I've dropped all wheat and other gluten-containing grains from my diet. Once I've completed my supposed detox period, I'd like to do a rigorous test of whether wheat makes me sick / weak / allergic / addicted. I'm thinking about testing myself with pure gluten. I mean, if wheat really is like an opiate, then gluten should be like black tar heroin, right? Plus, it's an unassuming-looking powder, so it will be easy to do double-blind tests.
Note that I'm interested in specific negative reactions to wheat, not general issues like anti-nutrients and empty calories.
Here are my questions:
I'll test with other forms of wheat eventually, but is starting with pure gluten a reasonable plan?
Assuming I don't have celiac, is one month a long enough abstinence period that I should expect gluten to cause discernible problems when I try it again?
How much gluten would I need to eat, and for how long, to be confident that it should be causing any problems that it's going to cause? I know that some people get sick at their first bite of bread but I'm asking about the other end of the scale
PS - Don't worry, I'm not looking for license to eat macaroni-and-wonder-bread sandwiches three meals a day. But I'd like to know my own body, rather than just assuming that trace amounts of wheat are poisonous.
asked byAxialGentleman (2624)
Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!
on March 27, 2013
at 03:22 PM
I suspect you are over-thinking this.
If you are gluten-sensitive, bread or pasta will suffice for a test substance. But if it feels better for you to eliminate all variables, by all means use the seitan.
Six weeks is generally recommended for clearing the residual effects of gluten from your system.
Gluten sensitivity is on a continuum, so the amount you need to eat for testing may vary from someone else. For me, a pasta dinner with a side of bread was sufficient to convince me (after a year of gluten-free) that I was indeed gluten-intolerant.
The "addictive effects" also vary from person to person and if you are gluten-intolerant they will be less apparent than any digestive/skin reaction, IME.
on March 27, 2013
at 09:11 PM
Here are my results. Before I got diagnosed with celiac disease, I tried eating pure gluten powder (when I thought I might have a problem with gluten) and didn't get sick from it. But when I went gluten free for two weeks, and then ate some fish dredged in flour, I got sick from it.