Gluten-Free Simplicity

Useful Info, Tasty Anecdotes and Simple Recipes for Attaining Gluten-Free Simplicity

Posts Tagged ‘Wheat’

Increasing Valid Information Can Help Increase Simplicity

Posted by nepeht on November 11, 2008

  This section is an attempt to logically explain the need for valid information and how even though there may be more information to manage as a result; the windfall from the validity of the information compared to the previous state of confusion makes the increase in information acceptable.

Assumption 1: Increasing Valid Information Can Help Increase Simplicity:

  This is particularly true in complex situations that are populated with invalid information.  There are few things more frustrating than having an often awful disease with irritants to which one is frequently unintentionally exposed, yet one cannot readily identify either the irritants or their sources.

  It is something like this:

  1. Imagine that you are a human being who needs to drink at least a gallon of water per day to survive.
  2. Imagine that the water available to you is also harmful to your system with negative and painful effects following each exposure as well as in the long run.
  3. Imagine that you do not yet know that this water is harmful to you.
  4. Imagine that you try and try to find out what in your environment is causing you these problems yet you cannot get valid information that specifically identifies this water as the source of your problem.
  5. Imagine that you frequently consume other products (i.e., Foods, Beverages, Food Supplements, Health and Beauty Aides) as do other human beings, simply in order to survive and that many of these products contain that particular water that causes you the misery of these short-term and long-term reactions to having this poison in your system.
  6. Imagine that you often ask family, friends, servers, retail vendors, purveyors, manufacturers, preparers, medically-related experts, elected officials and others for help in identify the products in your daily life that contain this water, yet few even respond, and many who respond do not give valid answers.
  7. Imagine that those who can provide a small variety of products for your necessary daily consumption, products that traditionally have needed this poisonous waterfor preparation have agreed to provide it to you, yet when they label it as “Poisonous Water-Free” they really mean that it actually probably contains a potentially harmful amount of this water in it and on top of that, they charge you from 3 to 5 times the usual price for these products.
  8. Imagine that some of those who you turn to for information and instrumental support necessary to prevent further exposure to this poisonous water either directly or indirectly label you as abnormal, deviant, or simply to blame for this problem, some assert that you must have done something wrong to have incurred this problem; some feel that you deserve any adverse effects related to this problem; and some over-react to you having this problem.

*** Now, substitute the word “Gluten from Wheat” for the word “Water” above.

  OK, so if someone could come along and finally give you valid information that would help you more reliably and accurately navigate your way clear of exposure to this poisonous water, wouldn’t that help make your life simpler, and perhaps more enjoyable?

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Be Careful, Gluten Can Be Where One Least Expects It

Posted by nepeht on October 15, 2008

  It is important to warn you that while a positive outlook is necessary in this quest for gluten-free simplicity; one needs to be critically informed to carry a bit of skepticism about the possibility of hidden sources of gluten.

  How can this be.  The most popular belief is that gluten typically comes from wheat, but there are other sources of gluten.  The Internet Health Library site can be helpful as can other sites and sources http://www.internethealthlibrary.com/DietandNutrition/gluten.htm:

  In short, is says:

Gluten is the protein found in wheat. Similar proteins which are harmful to Coeliacs are present in rye, barley and possibly oats. Wheat, rye and barley are therefore excluded from the gluten-free diet. Oats may be allowed for some patients, under careful medical and dietetic supervision.

Under “Hidden Sources of Gluten”, it states:

Gluten is also contained in manufactured and processed foods where wheat flour is commonly used as a processing aid, a binder, a filler or as a carrier for favourings and spices. Contamination with wheat or wheat flour can also occur during cereal production, storage, processing or manufacture.

  So, this would include products that are processed using any of these grains.  Some of these potential products could be:  Vinegar, Salad Dressings, Soy Sauce, Other Sauces, Soups and others.

    In fact, wheat is used in the production of many products, including non-foods according to a recent published article.  Follow this link for more information on that: http://www.journalstar.com/articles/2008/08/20/news/business/doc48ab391e83b5d534866162.txt.

  Any person hoping to attain gluten-free simplicity probably ought to get into the rewarding habit of reading product labels.  And here’s the kicker: The label might not state that the product contains wheat however, the vinegar in the product (such as with some salad dressings) might have been distilled using a gluten yielding grain.

  Get it?  So I know it might sound complex and even more complicating to ask one to not only read product labels, but also to read (into) product labels.  My hope is that once one learns these basic facts though, they will be a few steps closer to G-F Simplicity.

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