Noticeable bloating/inflammation from gluten

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Carbs cause bloating. Try eating a baked potato the same thing will happen.

This.
Also, baking a potato is the most unhealthy way to eat a potato.

What? Why? That makes no sense.

Because it changes the potato's starches to a very high glycemic index sugar.

If you add real butter, it helps to reduce the GI, but only slightly.

Source?

[Anonymous]

(Raises hand.)

I have recently learned that bagels and pizza crust are my kryptonite. Stomach puffs out, and I feel lethargic for a few days.

When I stick with whole wheat bread and pasta I am fine. So I am avoiding bagels and pizza. It’s not worth feeling awful like that.

[Anonymous]

Anonymous wrote:This is OP. I ate zero gluten for several days and then had a slice of pizza (high quality). Immediately I bloated, felt constriction in my throat, got itchy, felt warmer/hot, and started burping. Clearly there is something to this. Going to eat a diet free of gluten for a few months.

So I had very similar symptoms to the ones you described, especially the throat constriction. I also did an elimination diet and it was the best I ever felt. But after a few months, I decided I wanted to see if testing could verify what I was feeling so I went to my doctor, who told me that in order to do the tests I had to eat gluten daily for a few weeks. Those few weeks were the worst I ever felt, because at that point I’d list my tolerance for how awful gluten made me feel, but in the end I ended up with a celiac diagnosis. Which is my long way of saying, if testing is something you are considering, do that before you eliminate gluten from your diet and avoid my mistakes.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Carbs cause bloating. Try eating a baked potato the same thing will happen.

This.
Also, baking a potato is the most unhealthy way to eat a potato.

What? Why? That makes no sense.

Because it changes the potato's starches to a very high glycemic index sugar.

If you add real butter, it helps to reduce the GI, but only slightly.

Source?

Trolling?
Bot?

Every single source that exists basically. That's as well known as "water is wet" and other obvious facts when it comes to nutrition, diabetes, etc..

I'm sure your programming will command you to say the trite old "Oh so you cannot provide a source? Deboooked then!"

Do your own research or simply copy and paste what was written into some AI and read what it spits out. Learn to be an adult.

[Anonymous]

Anonymous wrote:We've switch to Italian flour, and my wife makes sourdough bread. That's most of our gluten intake now.

We have several friends (one who visits from Czech Republic) who can eat the bread my wife makes, but cannot eat bread made with American flour (even sourdough).

So it might be worth trying products made with European flour. The wheat is noticeably different.

Where do you get your Italian flour from? I would love a source. Thanks!

[Anonymous]

Anonymous wrote:Gluten and it's effect do not leave your body in few days. You need to go weeks to really see if it is the gluten or the carbs.

This. You need to do an eight week trial.