Gluten and Gluten-Free Sensitivity and/or Intolerance

Everywhere I look on the internet and in books, all I see is that all whole grains are good for you and that they are “super healthy.”

…But are they really good for everyone?

You may have an intolerance to gluten grains or you just may be sensitive to them, or you could have Celiacs Disease. In that case, it is best to steer clear of all gluten grains.

So what about Gluten-free grains?

If your reaction to gluten-free grains is the same as the reaction you get from gluten grains, do you remove them as well?

I would say yes. For how long though? 3 months? 6 months? 1 or 2 years? Forever? Only you can be the judge of the duration.

I have, in the past, removed all grains for 6 months then started to add them back in, only to have my symptoms come back with a vengeance. It seems that I can tolerate a small amount of gluten-free oats ground into flour. However, when I tried to add a small amount of whole brown rice back into my diet, I started having severe abdominal pain again. I waited a week and then tried a gluten-free bread with brown rice flour, gluten free oat flour, tapioca starch, and potato starch, only to have the pain come back. This time it has been a month since I have had any grains, and I am still getting abdominal pain. I have now removed them again, but this time I am not sure if I will ever add them back.

To me, I would rather not eat any grains at all. The “super healthy” potential benefits of these grains do not outweigh the risks for me. If grains cause me this much abdominal pain, they are clearly not “super healthy” for me.

Perhaps you can relate? How do different grains make you feel?

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