Gluten-Free FACTS | Lies About Gluten | Are You REALLY Gluten-Sensitive | Gluten-Free Alternatives

[@bonniehaddock5663]

I went gluten-free and sugar-free about it’s getting close to a year. When I say gluten I am right on target with you no fake bread no fake pasta I don’t even eat the sugar from the stores anymore. I bought cane sugar to use. And I have a Mill that I got at Black Friday and I got my wheat berries and I’m about to start doing my own baking

[@julieniemann878]

I was one of the people with gluten sensitivities. If I ate gluten, my joints would hurt and eczema would pop out on my hands. I have had zero issues with my own fresh milled wheat. I can eat bread, cookies and muffins again! Best of all, it’s healthy for me! I think true celiacs shouldn’t try it, but if it’s only a sensitivity, give fresh flour a try!!

[@GrainsandGrit]

That's wonderful!! I'm so happy to hear this. Thanks for sharing!

[@GoingGreenMom]

Yeah, I have issues with lectins, so I even have issues with gluten free grains because of the bran. Testing some of Azure's ultra unifine flour right now. Ill probably still default to gluten free, but really want to learn to use millet... it is supposed to be low lectin even in whole form, so hopefully better than stuff like white rice which is my standard rice right now. I react better to white wheat products than brown rice.

[@LLAML]

​@@GoingGreenMomi was wondering why i flared on fresh milled. You're saying that it's letting. How to heal?

[@GoingGreenMom]

@@LLAML lectins are found in the bran and germ of grains, super high in beans, high in most nightshades (many are seeds and skins, some throughout, and some of that can be reduced by pressure cooking), nuts are questionable if it is lectins or oxolates . Um, I have lots more in depth videos on this whole thing, but basically to h*** you need to reduce the lectins in your food, shore up your gut lining while it heals, and in my case the leaky gut caused mast cell reactions so I also took some herbs that function as stabilizers. I guess I should say that lectins as far as I know are only an issue because they make the connections between the cells in your gut lining loose. Since they are loose it is a bit of a game of red rover for particles that are too big to get through to your blood stream. I wish there were great options for telling you to learn about it. There is a guy named Dr Gundry that made a diet surrounding it, but there is a lot of negativity in that community and most of what he says doesn't seem to be based in science. Likewise, stuff on my channel is based on my experience and experiments. If you like extreme diets, Carnivore is naturally low lectin because lectins are a defense mechanism for plants. If you like a gentler approach, I'm sure there are lists of foods high, medium, and low lectin foods, and you could make recipes out of the low and medium foods. I believe I have a video about cooking methods, or maybe I discussed it in my lectins video for reducing them through cooking. That seriously expands the normality of meals for us because I just use my Instant Pot a ton. Lol.

[@GoingGreenMom]

@@LLAML as a side note, most brassicas (broccoli,cauliflower, Brussel sprouts, kale, etc) are naturally low lectin. Quite a few root veggies are too.

[@pamtippett1589]

I thought I was becoming gluten-intolerant, but couldn’t figure out why I was able to eat breads in Europe and Africa. Made no sense! Then, I finally learned about what the U.S. flour and bread really are (or aren’t) and started grinding my own flour. Tah-dah! I can eat it without tummy or bowel issues. At all. Nada. If I eat “regular” bread or pasta, etc., I know it right away. Thanks for your efforts to educate. The U.S. has many good things for the population. Bread is not one of them. God bless!

[@GrainsandGrit]

Yes! Exactly!

[@cherylwatson9619]

It’s also important to make sure your wheat and other grains haven’t been sprayed with chemicals. Also, if you are baking for someone who really needs to be gluten free, you need to be very careful and have a dedicated mill. The options we have nowadays is wonderful! When I started milling in the 90’s, we were a lot more limited.

[@GrainsandGrit]

Yes that’s a good point about separate mills if there truly is a serious issue with gluten. And yes, it’s so much easier to find information these days!

[@shanivaldez2330]

I got a seperate insert for my Komo because I should be gluten free, which I was for 2 years, but I would like to see how I respond milling my own grains. haven’t used my grain mill yet, but I hope to soon.

[@dawngrey3845]

I absolutely had to go gluten-free, as well as some other so-called healthy foods. I tried organic wheat, wheat berries, barley, farro, spelt, Einkorn, and other grains and flours. I made my own flour, milling my wheat, my own bread, all convinced organic was better and making my own was best. I did not test positive to Celiac disease. I was being crippled with Fibromyalgia, Diabetes, asthma, arthritis, multiple chemical sensitivities, and also had TMJ, extreme dental sensitivity so bad I could barely chew, and a few other ailments but they were not life altering. I tried everything and was not going to go on disability at 50 years old or live on narcotics. On a whim, I eliminated gluten in all forms, including MSG, soy sauce, mustard, and many other items that have hidden wheat just for seven days. I was completely healed in 72 hours. If I consume an accidental trace amount of wheat or anything with gluten from cross-contamination, I am bedridden, have fevers, and so on. I am thriving on rice, oats, corn, and living a lower cholesterol, lower saturated vegetarian diet and I swear, everything left my body and stayed away for 3 years now. I did this to regain my life because nothing was working, not to lose weight. I gained my life and independence back.

[@GrainsandGrit]

Wow, that sounds like a severe gluten allergy. Glad you figured that out. I hope you can heal it.

[@melodieself7886]

I am so glad we have switched to wheat berries and doing our own bread your information has made it a lot easier to know we did the best choice for our health

[@GrainsandGrit]

Good for you!!

[@dag118]

1998 my 10 year olds intestines were bleeding. Long story short, we went gluten free. His 15 year old sister had her seizures stop. They were both diagnosed with celiac. I baked all of their bread. I nearly killed them with the wheat.

[@GrainsandGrit]

Yes this is definitely an example of real celiacs where you just have to get off wheat. So thankful for all the information we have now at our fingertips that wasn’t easy to find back in the 90s!

[@WordAboveAll]

FYI Dr John Bergmanon Celiac start at the 10:50 mark. kzbin.info/www/bejne/fJrThYyAfreGhpo

[@colinvoss8484]

A little dirt never hurt ànyone people keep things to clean.

[@michaeldupar9453]

I held out for the Komo walnut from PHG and finally got it! It took months but it was so worth it. It is beautiful! And I just got my Zujurishi bread machine!

[@GrainsandGrit]

Woo hoo! You’ll love it!!

[@shanivaldez2330]

Same here. I got the Komo with the flaker attached. Months later I got the sifter attachment for it. I haven’t used it yet though..

[@adhdself-love]

I and many other people too, would be a canary in the coal mine if there is a smidge of wheat. Don't sleep on gliadin either. Gluten from wheat specifically has the one two punch of it, and gliadin. Don't underestimate the inflammatory effects of any other grain's gluten when you have an unhealthy liver either. What this video is saying basically is, "Too much fructose for your personal threshold is not good for you, so keep your fructose in a slowly digested fiber matrix." Yet, is nescient of the above info on the proteins.

[@johnbougearel9215]

Felicia. heartburn is a stomach HCL problem, not a gluten sensitivity in small int. Still love your story-telling, just saying there is a discernment there - thank you for all you do

[@terrihandal6610]

Sometimes it is a h2 pathway triggered by an allergen.

[@susantaylor8507]

I have very bad gut issues I have gerd and I been drinking kefir every day

[@lakesidelife1094]

Does anyone have experience while actively experiencing a gluten reaction? My son and I are both having a flare after consuming gluten and previously being gf…. I want to switch but wondering if I should remain gf until out symptoms are settled?

[@amyk6028]

I’ve been gluten free for 15 years. Do I miss them? Yes. But the real issue is, investing in the grain mill, grain, and all the Sourdough baking tools only to realize I STILL cannot tolerate wheat/gluten. That would be a lot of money lost 😢

[@virginiacazares9883]

I absolutely love your deliverances.

[@maureenrees636]

No music please we need to hear you.

[@zinntarapata6358]

Bless you

[@danabower5674]

What are thoughts on heritage wheat?

[@davidmitchell1304]

Help! How many cups can I expect to get from 50 pounds of hard white berries? If I knew that, I could figure out how many cups of flour I can grind because one cup of berries mills to one and a half cup flour, right? Then each loaf needs 2 1/2 cups of flour. Any way, then I could figure out how much each loaf costs and how many days the berries will last. So I can decide how often I will need to order and how much to budget for the year. Thanks.

[@GrainsandGrit]

You need my grain calculator 😀 grainsandgrit.aweb.page/p/00281fd6-9233-4571-8c8b-b4220a82b252

[@susantaylor8507]

I finally get my hard red spring wheat come in by nexted Tuesday so I'm excited but I'm going to get hard red winter wheat soon and hard red white wheat I just want to learn and use all these grains

[@sjking1111]

Excellent video! 🌾🌾🌾🌾

[@DonnaRatliff1]

Felicia you've convinced me to eat fresh grains. Actually I'm shopping for a decent grain mill right now. I have a Kitchenaid and a Bosch mixer but I dont know what the best mill attachment to get thats not too expensive and not going to heat the grains too much so I don't lose the nutrients. Should I get Stones or Steel to grind? Will it grind fine enough. These are my questions that I've been trying to research.

[@GrainsandGrit]

Here you go 😀 kzbin.info/www/bejne/pX6ZnGCeqdSDbpo

[@esteehammer1248]

Great video!

[@kathrinedelmenico4329]

You look great

[@GrainsandGrit]

Thanks! 😀

[@valchand1463]

I’m not worried about wheat being gmo but from what I understand is wheat gets sprayed with glyphosate. I do not want wheat that’s been sprayed. If you can tell me that it doesn’t get on the berry maybe I could reconsider what I think.

[@GrainsandGrit]

I agree, both are a problem. But most farmers don't do that. I recommend buying from a good source or buying organic.

[@glendabyford8074]

Amen amen amen

[@maureenrees636]

The music is so annoying.