glut-ton [gluht-n]
-noun
1. a person who eats and drinks excessively or voraciously
-Synonym
1. chowhound
glu-ten [gloot-n]
-noun
1. the tough, viscid, nitogenous substance remaining when the flour of the wheat or other grain is washed to remove the starch
Bread, bagels, rolls, pasta, cereal, beer, soy sauce, tortillas, cakes, cookies, crackers, gin, pretzels, doughnuts, pancakes, waffles, whiskey, biscuits, lunch meat, licorice, pizza, canned soups, fish sticks, chicken nuggets...wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, wheat, and wheat!
As the saying goes, we are what wheat. ;)
The overconsumption of wheat is troubling. It places a burden on our health as well as on the environment. Gluten sensitivity has become quite common and the incidence continues to increase. Interestingly, the amount of wheat consumed today is far less than the amount consumed at the turn of the century (Average American consumed 210 pounds of wheat flour per person at the turn of the century vs 133 pounds of wheat flour per person in 2004). So if we aren't eating as much (although 133 pounds of wheat flour is still a lot!), why is the incidence of gluten sensitivity increasing?
In order to keep up with demand, farmers are forced to do whatever is necessary to increase supply. This often results in early harvesting, decreased soil nutrients, lower product quality, and genetic modification of crops to increase yield and improve hardiness. If we all grew our own wheat, harvested it, ground it up, and baked our own bread in our brick ovens like we did at the turn of the century, wheat/gluten probably would not be a problem. But that's not what we eat. We eat mass produced, genetically modified, bleached, enriched, highly processed foodstuff that is listed on product labels as wheat/gluten. Food is a business. In business it's all about maximizing the bottom line. When it comes to food, this is often at the expense of the quality of the product and subsequently the quality of our health.
-Dr. John
(There are thousands of delicious gluten free items at The Organic Wholesale Club...check 'em out!)
I have a question, I have been told to have a high fibre diet but all the foods they told me to eat have gluten, wheat or both. What can I eat?
ReplyDelete@2havfun: There are actually several options! Fruits and vegetables are very good sources of fiber. Nuts and seeds also have fiber. Other whole grains, such as brown rice, quinoa, millet, buckwheat, and amaranth have fiber. If you need to add extra fiber, psyllium husks and flax meal may be options. There are actually more fiber foods that are not wheat/gluten based! I hope that helps.
ReplyDeleteThanks, the list the Dr gave me had just nuts and bread n pasta etc. That helps.
ReplyDeleteHere are some details regarding fiber content in gluten free foods.
ReplyDeleteFruits Serving size Total fiber (grams)*
Raspberries 1 cup 8.0
Pear,w/skin 1 medium 5.5
Apple,w/skin 1 medium 4.4
Strawberries (halves) 1 1/4 cup 3.8
Banana 1 medium 3.1
Orange 1 medium 3.1
Grains Serving size Total fiber (grams)*
Popcorn,air-popped 3 cups 3.5
Brown rice, cooked 1 cup 3.5
Legumes,nuts&seeds Serving size Total fiber
Split peas,cooked 1 cup 16.3
Lentils,cooked 1 cup 15.6
Black beans,cooked 1 cup 15.0
Lima beans,cooked 1 cup 13.2
Sunflower seeds 1/4 cup 3.9
Almonds 1 ounce(23 nuts) 3.5
Pistachios 1 ounce(49 nuts) 2.9
Pecans 1 ounce(19 halves) 2.7
Vegetables Serving size Total fiber
Artichoke,cooked 1 medium 10.3
Peas,cooked 1 cup 8.8
Broccoli,boiled 1 cup 5.1
Sweet corn,cooked 1 cup 4.2
Brussels sprouts,cooked 1 cup 4.1
Potato,w/skin,baked 1 medium 2.9
Carrot,raw 1 medium 1.7