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Thread: The "Dangers" of Going Gluten-Free

  1. #1
    Veteran Member Reesacat's Avatar
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    Default The "Dangers" of Going Gluten-Free

    Mark Sisson
    July 23, 2014

    In just about every article discussing the growing popularity of gluten-free diets, an expert or two appears three quarters of the way down warning about the “dangers” of attempting a gluten-free diet without medical supervision. The first reaction – from people like you and me who have experienced real benefits giving up gluten-containing foods – is a strong eye roll. “This again?” you think. Next they’re going to say that refined sugar is an important food group and I need a high-carb diet for “brain function” or something similarly inane.


    But hey, these are medical experts with acronyms after their names. Maybe we should listen to what they’re saying and investigate their justifications for saying it. What dangers or risks are they actually referring to? Are they real dangers that we should heed, or are we in the clear?


    Read more: http://www.marksdailyapple.com/the-d...#ixzz38LTSL4ka

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    Veteran Member Mr. Wizard's Avatar
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    Default Re: The "Dangers" of Going Gluten-Free

    Interesting perspective! Not sure I buy his argument that you run the risk of vitamin and mineral deficiencies on a gluten-free diet. It's true that most companies fortify their wheat products, especially cereals. However, the fortification invovles the use of primarily synthetic, low quality vitamins and minerals, which are typically very poorly absorbed by the body anyway. For example, most wheat cereals contain calcium carbonate, zinc oxide, folic acid, and B-12 as cyanocobalamin. These are not highly absorbable forms of these vits. and minerals.

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    Veteran Member Reesacat's Avatar
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    Default Re: The "Dangers" of Going Gluten-Free

    I didn't think Mark Sisson agreed with that idea (going gluten-free you risk vitamin and mineral deficiencies). He put up the popular arguments for why you need grains in the diet and then listed Paleo foods that contain the vitamins and minerals found in grains.

    He goes on to say:

    "In the conclusion of that first study, the authors lament the lack of “high nutritional and tasty cereals that are naturally gluten-free” with which to construct suitable replacement junk food for gluten-free dieters. I can think of a few worthy replacements, but they don’t involve grains. There’s no need for wheat at all, provided you don’t just eat and rely on gluten-free baked goods. Another study confirms this, suggesting that people on a gluten-free diet should increase their intake of fruits and vegetables. This will replace all the micronutrients wheat can offer us, plus the phytochemicals and antioxidants that wheat by and large cannot.

    Takeaway: Wheat is an attractive and important source of micronutrients for those folks who won’t eat green vegetables, red meat, nuts, bivalves, and liver. But for those of us who relish those foods and the many other nutrients they provide, wheat offers nothing special. Try not to live on lean steak and green beans or anything crazy like that. Just eat from the incredibly varied Primal table (including the weird stuff every now and then) and you won’t miss the meager offerings of wheat."

  4. #4
    Veteran Member Mr. Wizard's Avatar
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    Default Re: The "Dangers" of Going Gluten-Free

    Excellent clarification, Reesacat. Thanks.

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