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Is Gluten-Free making you fat? | How To Cook That Ann Reardon | Debunking gluten-free myths

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  1. I went GF for a food elimination allergy test (which was also corn free, soy free, nut free, legume free, dairy free, and all the other top allergens free) when my baby had horrible colic. I lost all the baby weight in 3 weeks. You CAN loose weight on a GF diet, but it only works if you're NOT eating processed foods (a nursing mother eating not much more than plain rice, carrots, quinoa, pears, olive oil, and unseasoned chicken WILL loose weight!) The worst to give up was corn, it's in EVERYTHING– natural flavoring? made with grain alcohol, which in the US means corn.
    It was worth it though, after about 2 days the colic disappeared– no more nightly screaming for 3 hours straight! and we were able to pin point wheat and chocolate as triggers by adding things back in slowly.

  2. Gluten free being higher in fat, calories, lower vitamins and nutrients: basically only opt for gluten free if you either like the taste and dont mind, or have celiac disease.

  3. Also it's not entirely fair that you try the 'regular' foods that you already know and compare them to gluten-free foods you've never tried before. Of course I could tell the difference between Oreos and off-brand Oreos, the second ones are OFF-BRAND after all! :>

  4. There is a tremendous difference between gluten-free products between different companies. I'm only slightly intolerant of gluten and I'm able to eat wheat products, but I still choose some of the gluten-free options because they simply taste better (looking at you, Shär breads)

  5. My sensitivity is wheat. Lots of processed wheat constipates me… I have found non GMO wheat has been a winner. When I was a teenager it was put down as Gluten Sensitivity. After testing it a few times it is definitely after lots of heavily processed wheat products eg crackers, bread etc that is the cause. I say all this not to share my fun bowel movements but lots of fruit and veg, and less processed wheat products has helped me heaps, and may help someone else. Homemade treats and bread (and better quality wheat) has less of a negative effect. Such an awesome video.

  6. This is gonna be long I'm sorry. Tl:dr – please take us seriously (when we say we can't have gluten, we really mean it); learn what gluten is if you work in food; I love this very in-depth/accurate explanation, Ann, thank you. Most people just don't know.

    I am actually Celiac and what Ann said about the good and bad of gluten-free popularity is very true and also it can be pretty dangerous for me. When I walk into the bread aisle at a grocery store I can smell the gluten and it is almost overwhelming but if you handed me just one slice of bread I can't tell the difference. I don't know what brands you have in Australia but there are a couple of really good brands here in America (especially Udi's and King Arthur) that make really good alternatives. So good that it is hard to tell the difference. Meaning it's nice to have gluten-free options that are enjoyable but it makes it harder for me to be entirely sure I am safe eating it since the taste difference isn't there anymore. Also, I saw a couple comments saying that friends at a restaurant aren't taken seriously. This has happened to me as well. I have told people "I can't have gluten" or "is this gluten-free" or whatever (this usually happens multiple times throughout an interaction just to be sure) and then a couple hours later felt awful. That's another thing – my reactions can be severe but they don't take effect until several hours later when the food actually gets to my intestines. So by that point, it is too late and I've eaten the whole thing. My biggest pet peeve though is when people in the foodservice industry respond with "I actually don't really know what gluten is." You work in food and don't know about a certain food?! The amount of things that have gluten in them is insane and I can't list them all for you. You should know what you are feeding me! One time I even read the ingredients on something and deemed it safe and then several hours later threw up. I have educated myself pretty thoroughly about what is and is not gluten-free. I went to a dietician and find verified information on anything I am not sure of before I eat it. I know what to look for. That being said – there was no mention of gluten anywhere on the product and I can't protect myself in that situation.

  7. the fact that gluten is a type of protein.
    maybe people mistakenly think that gluten is a type of carbohydrate, because it's close to the word 'glucose', which is the smallest-most functional 'fuel' in our body, to give you energy. that's why people always say, gluten is bad, it makes us gain weight, etc. even my own father, who is a doctor, mistakenly understood about what gluten is. however, since i live in a developing country, there aren't many options to go on a gluten-free diet. average people here have already struggled with money and stress, they don't have time to choose what they want to eat.

  8. you're talking about a highly-processed gluten free diet. If you have a whole foods (ideally plant-based) gluten-free diet, I dare say you're better than 90% of humanity…

  9. You must have a degree in food science or something. You sound like you always know what you're talking about, not reading or memorizing lines. Thank you!🙏👍👍

  10. I've always found it easy to tell the difference between gluten and gluten free foods. To me Gluten free foods taste like they've been murdered and then resurrected at some point so that they're edible and tasty, but yet living without a soul.

  11. Most of us with Hashimoto’s Disease cannot eat gluten either. I had to quit eating it about 9 years ago. I do not generally substitute. I just go without baked goods. But my sister in law will make her wonderful carrot cake gluten free for me when I visit and it is fabulous! You cannot tell the difference from her regular carrot cake.

  12. I apologize as I do nor have the time to read comments etc, I was wondering if you have any experience using crushed/powdered chia seeds as the binder in gluten free bread? Or as a binder in general

  13. I have been ceilac for 6 years now and the amount of products in the shops have increased so much and It makes it so much easier. All this info is so helpful. I wish I had this when I was first diagnosed.

  14. one of my best friends i've known since the 4th grade has celiac and watching her order at restaurants or school for the past 11 years not being taken seriously/having to specify she actually has an allergy and not a preference is sad. She is the sweetest girl and it makes her feel bad when she has to ask for a glove change and other non-informed customers give her dirty looks 🙁
    On the plus side, many restaurants are usually super accommodating/understanding and having known about this issue since I was 9 has allowed me to really take this seriously in every food service job I've worked.
    such a great video as always 🙂

  15. I appreciate that you approached this in a fair and balanced way. A lot of people are really dismissive of gluten sensitivity and think it's just a nocebo effect, when that's not what that study showed. It is likely that many people who think they are gluten-sensitive are sensitive to something in wheat other than the gluten, but they're not lying or delusional about feeling better when they cut wheat from their diet. I know when I eat gluten-containing wheat, I get symptoms. I've done the elimination and trying again several times, as I keep hoping maybe it's all in my head or it's really something else, but then the stomach pain comes and it's like, nope, this is real. I also get GI problems when eating gluten-free if my diet is poor/full of gluten-free grain-based foods. They're not quite the same symptoms or as bad, so I suspect a sensitivity to both gluten and perhaps fodmaps or even just too much sugar or refined flour.

    The only issue I take with your conclusion is the implicit assumption you've made about a gluten-free diet, and that's that it contains gluten-free baked goods or other gluten-free items meant to imitate/substitute gluten-containing foods. If you eliminate wheat, barley, and rye, and replace that part of your diet with fruits and vegetables, legumes, etc. you'll end up with a diet that is probably healthier than the gluten-containing diet. It's generally understood that refined flour and sugar are some of the least healthy things to include in a diet, so if you are simply eliminating major sources of that, you very well may lose weight in a healthy way. But I do fully agree that gluten-free cookies/cakes/breads are not healthy, certainly not any healthier than their gluten-containing counterparts, possibly worse, and if that's what you're eating to lose weight or be healthy, you're probably not going to succeed.

  16. So glad I'm no longer gluten free. I grew out of my intolerance, thank Jesus for that. 🙏🏻 It was a medical professional who told me to go gluten free for migraines back in day wasn't my choice lol

  17. It's my understanding that the gluten free fad started because a lot of preserved junk foods use an unecessary amount gluten. So I think the idea was avoiding gluten in packaged products (besides the obvious things like bread, where it should be) would keep you away from overly-processed foods. Then it just kinda took off from there and a bunch of people who didn't really understand why they were avoiding gluten started doing it. That could totally be wrong but it makes more sense than a bunch of non-Celiacs just deciding gluten is the devil one day.

  18. food feeds the body, and good food feeds the soul. eating something that isnt tasty, wont satisfy your soul…so you will still be hungry.

  19. Every restaurant I've ever worked in has taken things like gluten free orders super seriously whether it's an allergy or just a food preference. Heartbreaking to know there are people in the food industry who just assume it's a preference and aren't careful with it. That's like not taking a halal request or a peanut allergy seriously

  20. Gluten sensitive is not a real thing. the person, yes just one person not a lab, that said it was a real thing lied. a lot of doctors ran with it. someone finally took the time to look at the research the guy did. ALL results were that there was not sensitivity. you either have celiac disease, or you don't. when the sensitivity craze started specialists said it was not a real thing but no one listened because one guy said it was.

  21. I love this channel. I found you when trying to tell my friend there is no way in hell there is plastic in his rice. (You would know if your rice is plastic). I wish I found this channel years ago. Keep up the good work!!!!

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