Tyrannosaurus Rexing wrote:
A) I am not "bent out of shape." I have fun giving grief to morons. You do it all the time and you know it.
Not that often, but I'm certainly better than you at it. You spent probably half an hour composing two posts that I'm not even going to read.
Bad Wigins wrote:
Tyrannosaurus Rexing wrote:A) I am not "bent out of shape." I have fun giving grief to morons. You do it all the time and you know it.
Not that often, but I'm certainly better than you at it.
Maybe.
Bad Wigins wrote:
You spent probably half an hour composing two posts that I'm not even going to read.
Your loss, not mine. Stop trolling/open your mind for 5 seconds, i.e., stop with the "I'm a macho bad-a$$ that eats LOTS OF MEAT mother'F'rs!!!" schtick and you might learn something useful.
Tyrannosaurus Rexing wrote:
Here's a whole lot more of the big fat NOTHING that UK Slimey and Cult_Fit_Princess say are in whole grains-
"Whole grains also contain fiber, RS, oligosaccharides, and lignans, which have important biological activities and functions (3,23).
For example, the dietary fiber, RS, and oligosaccharides in whole grains may contribute to cholesterol reduction, healthy blood glucose and insulin concentrations, improved digestive health, and lower risk of certain gastrointestinal cancers (23). Lignans found in whole grains have strong antioxidant and phytoestrogenic effects. Intestinal microflora play a role in converting these plant lignans into the mammalian lignans, enterolactone and enterodiol, which may provide protection against chronic diseases such as hormone-related cancers, diabetes, and heart disease.
Plant sterols and stanols are also found in whole grains, the type and amount varying by the type of whole grain and the whole grain component. They are known to inhibit cholesterol absorption and increase its excretion, thereby playing a role in regulating blood cholesterol levels. Increased whole grain consumption may be associated with increased phytosterol intake, thus potentially contributing to cholesterol reduction and cardioprotection . Lectins, phenolic acids, amylase inhibitors, and saponins have also been shown to lower plasma glucose, insulin, and/or plasma cholesterol and TG levels.
Plant phenolic acids provide chemical defense to the plant against pathogens, parasites, and predators (15). There are various classes of phenolic compounds in whole grains, includ- ing derivatives of benzoic and cinnamic acids, namely ferulic acid, vanillic acid, caffeic acid, syringic acid, p-coumaric acid, anthocyanidins, quinines, flavonols, chalones, flavones, flava- nones, and amino phenolic compounds.
The whole grain phenolic compounds in the body function as antioxidants by donating hydrogen atoms to free radicals (3,17). The total phenolic acid concentration of whole grains corresponds to their total antioxidant capacities.
Corn has the highest phenolic acid content, followed by wheat, oats, and rice, with 265, 136, 111, and 95 mg gallic acid equivalents/100 g, respectively (17). Miller et al. (22) reported the antioxidant capacity of whole grain breakfast cereals to range from 2200 to 3500 Trolox equivalents (TE). In comparison, antioxidant capacity of fruits generally ranged from 600 to 1700 TE, with a high of 2200 TE for red plums and 3600 TE for berries, and vegetables averaged 450 TE, with a high of 1400 TE for red cabbage. A 41-g average serving of ready-to-eat whole grain breakfast cereal had an antioxidant capacity of 1120 TE compared with 380 and 1020 TE in an average 85-g serving of vegetables and fruits, respectivel
You're trying WAY too hard.
Wow, Rexing explosion. Seven posts in 19 minutes under three different names? Somebody's knickers got twisted.
Anyway, to the posters currently or who have experimented with gluten-free please do post up your experiences (if you can manage to navigate around the Rexing spam). It's an interesting topic.
Bad Wigins wrote:
Not that often, but I'm certainly better than you at it. You spent probably half an hour composing two posts that I'm not even going to read.
You don't read stuff, that's why you're so wrong.
If you have celiac disease, eating gluten is really bad for you an can significantly increase your chances of getting some cancers.
If you have a gluten intolerance, eating gluten can cause you to have an upset stomach.
But otherwise if you follow a gluten free diet, you will be spending more money and due to the limited amount of gluten free groceries you will be unable to eat as healthily as someone who eats gluten.
WHR wrote:
due to the limited amount of gluten free groceries
WTF?
Meat
Fish
Eggs
Oils
Nuts
Veggies
Fruit
Potatoes
Dairy
The only "foods" with gluten in them are bread and processed crap
now listen here wrote:
The only "foods" with gluten in them are bread and processed crap
Your list of foods could provide a well rounded diet which is probably a little light on carbohydrates depending on how many potatoes and other carb heavy vegetables are consumed.
Not all processed food is crap. But a lot is.
The problem with nutrition advice is that it is specific to each person but everyone talks about it generally. You did it, and I did it in my previous post.
I would like to clarify that I meant to say that the average person that decides to be gluten free will have a poorer diet due to the food that is available to them.
If people are concerned about things like being gluten free, they should see a dietitian who can set them straight and give them advice that is specific to their eating habits, requirements and situation.
dude, really? wrote:
You're trying WAY too hard.
oh, right, the only nutrients that matter are, what ....protein and Vit C?? Don't be a simpleton.
UK Limey runner wrote:
Wow, Rexing explosion. Seven posts in 19 minutes under three different names? Somebody's knickers got twisted.
.
um, what??? Your math skills are apparently as bad as your reading comprehension ability.
[and as far as the 3 names, oh right, I get accused of being paranoid when claiming that others are posting under multiple names (which they barely even try to hide the fact that they are), so what does that make you now?
if one of the guys you think is me is "rrr", he's not, he's likely the statin/cholesterol guy from Finland. You've seen him post. Not even sure who else agreed with me on here, so....really don't know how you came up with 3)
As already stated, unless you have Celiac disease then the idea that Gluten will cause you problems is not supported by rigorous evidence, naturally this is the internet where the rule is that one anecdote is worth more than any amount of facts but I tried.
I was diagnosed with Celiac in 2010, and have basically ignored the diagnosed and continued to eat gluten whenever the urge strikes.
There is definitely some truth that what ends up happening is you think the general bowel or even joint discomfort is "just life."
I keep telling myself I will be strict gluten free, but always end up failing. Definitely something I need to address before it's too late.
It's interesting how passionate some people get when discussing nutrition. Keep an open mind and you will find what you need.
T-Rex guy... someone hurt you, bad. It's going to be OK. Look inward and you will find peace. Breathe.
I highly recommend the book "Healing with Whole Foods" by Paul Pitchford to anyone looking to rebalance their diet:
http://www.amazon.com/Healing-With-Whole-Foods-Traditions/dp/1556434308
Live healthy and run fast friends!
Gut call wrote: Keep an open mind and you will find what you need.
Most people who discuss nutrition absolutely don't have an open mind. They made up their minds long ago and read anything and everything that can confirm that opinion, and ignore all else. You are likely no different, that imagine yourself to be.
Gut call wrote:T-Rex guy... someone hurt you, bad. It's going to be OK. Look inward and you will find peace. Breathe.
Um....no. I simply get annoyed by people who have no idea what they are talking about claiming their statements are absolute facts when in reality they are complete inaccuracies. And then when I correct them, *THEY* get all mad. Yes, and just because I display some "passion", or occasionally don't take $hit from the trolls, it doesn't mean I need to "find inner peace." Nope. Though I appreciate your fake concern, worry about your own "inner peace."
Gut call wrote:I highly recommend the book "Healing with Whole Foods" by Paul Pitchford to anyone looking to rebalance their diet:
Looks to be more touchy-feely-hippy "science" than real science, in my opinion, but whatever floats your boat, if you are into that magic-chinese-diet-healing-super-herb-fountain-of-youth stuff, great, knock yourself out.
Hey "gut feeling"-
FYI-
I just read an article by your nutrition guru-
Basically he agrees with me more than with the people I am disagreeing with, including you.
a) he supports no to low meat consumption, and thinks high animal protein/fat diets are not good. He bashes atkins. He thinks vegan diets can be great. Most of the guys I am disagreeing with are HUGE proponents of higher animal protein, higher animal fat diets, and think vegans are malnourished idiots.
b) you discussed gluten NOT just in the context of celiac's, but acted as if pretty much everyone should avoid it. Mr Pitchford does not think whole grains (including whole wheat bread) are a bad foods, or "dead" as you put it. Not even close.
So this guy agrees more with me more than my debate "opponents" (including you)
Did you even read his book? Did you even read my posts??
Don't chime in on such matters, or criticize if you are not sure even who is saying what. Makes sense, right? Inner peace is one thing, making sense/having a clear understanding of what you are debating matters too.
So here's the deal: I'll take a deep breath and meditate tonight, and you take a deep breath and read up on this topic, and what I wrote, a little more. Deal? Great.
rrr wrote:
Bad Wigins wrote:Not that often, but I'm certainly better than you at it. You spent probably half an hour composing two posts that I'm not even going to read.
You don't read stuff, that's why you're so wrong.
I don't read long rants from people that admit up front that they are trolling me. But you knew that was what it was about - you're trolling me too.
WHR wrote:
I would like to clarify that I meant to say that the average person that decides to be gluten free will have a poorer diet due to the food that is available to them.
Swing and a miss #2. Keep trying.
What have I taken out of my diet since going gluten free? Loaves of bread, bear claws, pasta, cookies, chicken fingers, Twinkies.
What have I added to compensate and still keep up 80mpw? Long grain rice, quinoa, potatoes, veggies with fiber, Chex.
Let's compare nutritional value and cost to each list. Don't think it too much different. If anything, I am not spending money on occasional Starbuck's pastries.
How are you feeling now? Any better than a few days ago?
I think the withdrawal is going away. It's been 9 days and I get little to no headaches, mood swings, and my energy is better. The feel on my runs is substantially better than 5 days ago. I guess it just took time to adjust to the change.
The IBS symptoms that were triggered by running/exercise are noticeably better. No gut pain, no bloating, no gas, no port-o-potty hunts mid-run.
At this point, I am going to keep it going. Not celiac, but must have some kind gluten intolerance. Even though the intolerance diagnosis without celiac or allergy isn't completely confirmed by doctors.
Another note: Took the advice of a friend who has been GF for a few years and runs ultras. Suggested using more fats in my diet to smooth out my energy during the day so it isn't a rollercoaster.
And the stuff you can do with quinoa is amazing. Savory or sweet, it works. Buy bulk on amazon.
I went gluten free for 3 months. It cost a fortune and I didn't notice any difference.