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Messages: 1 - 4 (79 total)

	DotNotInOz 6/9/2006 9:44 AM	1 out of 79
	If there are various allergies in your family history, it's well worth looking into the possibility that your weight gain is the result of food allergies. I thought it was crazy when I first started reading that there's an unknown connection between cravings and foods you are allergic to. I'm in my mid-50's and had increasing difficulty keeping my weight down no matter what I did. Plus, I had definite digestive problems as well as chronic sinus trouble and infections. I felt rotten most of the time, and in spring and fall practically ate decongestants to feel halfway normal. Then, I read that an estimated 1/3 of American adults with a family history of allergies are likely allergic to the two most common food allergens, wheat and milk. What two things, along with sugar, had I craved most since childhood? Yep...those would be the ones. So, I decided it wouldn't hurt me to try eliminating both from my diet. The difference has been astounding! I began losing weight almost immediately. Within a week of avoiding both entirely, I began to feel ravenously hungry and discovered that I could eat like a pig and still lose weight. What causes this I've since learned is that people who are intolerant or allergic to various foods, particularly if they have digestive problems as I did, experience inflammation of the intestinal lining that reduces the body's ability to absorb necessary nutrients. In extreme cases such as celiac disease, a person can actually be suffering from malnutrition. In short, quit eating what you're sensitive to and you'll cure not only your digestive problems but will eventually be able to stabilize your weight easily as you don't feel like eating anything and everything at a sitting. I went from a snug size 10, size 12 for some things, to a quite comfortable size 6 doing nothing more than cutting out all cane and beet sugar, most processed foods, wheat and milk. It's not easy to do by any means but you WILL be amazed at how readily you lose weight if you're sensitive to these things. And my sinus trouble and digestive problems? I haven't taken a decongestant since changing my diet over two years ago, and as long as I am careful to avoid wheat and milk (I can eat a little bit of sugar), I have no digestive trouble whatsoever. Believe me, the results have been well worth the inconvenience. I feel and look fantastic for the first time in years!

	runegurl 6/9/2006 11:04 AM	2 out of 79
	most people in our culture have at least a sensitivity to wheat, beef (including dairy/milk products), sugar, and corn (which they add to the darndest stuff as corn syrup these days). we eat far, far too much of these few food groups, for the most part, and that can lead to sensitivity. i think most people would find it easier to lose weight if all they did was give up processed sugars, starches (including white flours), and started eating more veggies and fresh fruits. you are right, as well, that if you are eating the right things for your body, you can consume quite a bit and still lose weight. it's kind of cool, really. so often we believe we must suffer and starve to lose weight. rune

	westlilies 6/9/2006 6:08 PM	3 out of 79
	Dot...Your post was very interesting. Would you mind telling what you substituted for the wheat? Or give an example of your menu. Thanks

	DotNotInOz 6/10/2006 12:12 AM	4 out of 79
	Sure. I discovered that I can't tolerate the relatives of wheat flour such as spelt and Kamut, both of which are closely related but not so much so but that some people can tolerate them. Not me, unfortunately. Also, I loved oatmeal and have discovered that I can't eat it either as quite a lot of the oat processing plants are cross-contaminated by wheat products, I've learned. I can eat corn, millet, amaranth, buckwheat (love buckwheat so have to be careful not to eat it too regularly) and quinoa flours, all of which are available in any good natural foods store. Some larger supermarkets carry several of those anymore, but I'd be careful about buying much in these unless you know they do pretty good turnover as these flours go rancid quickly unless refrigerated or frozen. I advise reading labels carefully as you'd be amazed how many things you'd think are a particular grain or flour are only partially so...and a lot wheat flour. Even soy sauce is made from wheat...although I can tolerate small amounts of it, I've found, as long as I'm careful not to eat anything else wheat-related that day. There are quite a lot of good cookbooks for those with gluten intolerance. Look for anything for celiacs, and you should be in good shape as far as recipes are concerned. The Yeast Connection Cookbook is a good one as well because quite a lot of people who believe they have allergies actually or also have yeast overgrowth, particularly if you've taken antibiotics at all frequently. That would be me, too. And lemme tell ya that living without yeast of any kind is NOT fun...I did it for about two months until I got my candida problem under control. I warn you that breads made from these flours are gritty-textured and will not be anywhere near as soft and light as wheat bread. Also, many of them crumble easily so are chancy as sandwiches. They do take some getting used to, but now that I have, I really don't miss wheat bread that much. Breads made from these flours are much more flavorful. However, the commercially made breads are quite expensive...$5 for an 8"x4" loaf is typical. There are, however, some really good bread machine recipes. Bob's Red Mill brand makes a great bread machine mix that's gluten free. It tastes quite a bit like wheat bread and has a texture that's similar, too.

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