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Elaine Carey

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Fiber in the Gluten Free Diet
by Elaine Carey   
Rated "G" by the Author.
Last edited: Saturday, August 10, 2013
Posted: Saturday, August 10, 2013

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Adding fiber to the menu reduces cholesterol, they say.

Oh no!  My cholesterol numbers have risen steadily the last three years.  It's not hard to understand why.  About three years ago, I switched to gluten free after experimenting to see what was causing my discomfort.
     I had noticed increasing asthma problems and bouts of irritable bowel syndromes.  Sometimes, I had to go late to work because of attacks.  So during the summer, I eliminated one food a week to see if anything made a difference.  The week in which I cut out all gluten products did the trick! 
     It was a gradual process, but I learned to cook and eat without any trace of wheat.
However, even though I practice a fairly healthy cooking and eating style, weight remains a problem. Cholesterol has crept up.  The good news is that my healthy cholesterol is high--the HDL. 

     Here are the strategies I'm trying this week:  A fiber drink with psillium husk; a daily probiotic pill; more veggies, more whole grain such as quinoa, beans, and brown rice. I will try to build these into my diet so that next year, Dr. Chan does not shake her head and lecture.  If all my sources are right, this will also enhance feelings of fullness and aid in the weight-loss battle.

     This is yet another reason why going gluten free doesn't make good sense unless you are allergic or intolerant. Oh no!  My cholesterol numbers have risen steadily the last three years.  It's not hard to understand why.  About three years ago, I switched to gluten free after experimenting to see what was causing my discomfort.
     I had noticed increasing asthma problems and bouts of irritable bowel syndromes.  Sometimes, I had to go late to work because of attacks.  So during the summer, I eliminated one food a week to see if anything made a difference.  The week in which I cut out all gluten products did the trick!  I now use my inhaler only about once every six months instead of daily.  That's usually on a day when I caved and had breaded shrimp.  Last Thanksgiving, I weakended and had the pumpkin pie.  By evening I was gasping. It was NOT worth it, especially when you can so easily bake the custard without the crust.


     It was a gradual process, but I learned to cook and eat without any trace of wheat.
    However, even though I practice a fairly healthy cooking and eating style, weight remains a problem. Cholesterol has crept up.  The good news is that my healthy cholesterol is high--the HDL.  I'm theorizing that eliminating wheat has also diminished my cholesterol-fighting arsenal.

     Here are the strategies I'm trying this week:  A fiber drink with psillium husk; a daily probiotic pill; more veggies, more whole grain such as quinoa, beans, and brown rice. I will try to build these into my diet so that next year, Dr. Chan does not shake her head and lecture.  If all my sources are right, this will also enhance feelings of fullness and aid in the weight-loss battle.

     This is yet another reason why going gluten free doesn't make good sense unless you are allergic or intolerant. Whole wheat is a perfectly healthy food for weight loss-unless it's deadly.

     I'm not sure why, but for me, oatmeal causes a stomach ache.  So I'm unable to incorporate this into my routine.

 

 

 

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