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BTD Forums  /  Eat Right 4 Your Type  /  oatmeal/grains
Posted by: D.L., Thursday, September 13, 2012, 2:28pm
I received my VAP cholesterol blood test results. Because my cholesterol is still too high, my health care practitioner suggested I eat gluten-free oats. I've tried that before, but I decided to give it another try with a different brand. So I had some this morning. But, it's still the same problems with head filling up with congestion, ear passages hurting, nose running, and phlem down the throat almost immediately. (I can't take antihistamines nor decongestants, because of my heart). I can't seem to eat any grains nor grass cereals, containing gluten or not. I'd like to understand this. I know I'm highly allergic to gluten, but this product was supposedly from a dedicated gluten-free factory. Tomorrow I'm going to try brown long-grain rice once again. If that doesn't work, I guess I'll have to give up grains completely. Does anyone else have this problem?
Posted by: Lola, Thursday, September 13, 2012, 3:15pm; Reply: 1
Oats do not contain gluten

try a GF source.......
most are processed in gluten grain facilities and may get cross contaminated

If following a swami, how do oats rate for you?

have you done a secretor test to determine you are in fact a secretor and not a nonnie?
Posted by: rosa, Thursday, September 13, 2012, 4:58pm; Reply: 2
Have you tried rice bran to reduce your cholesterol? Even though oats do not contain the same gluten as wheat it can still be a major problem for coeliacs.

I have found omega 3 fish oils great for reducing the bad LDL cholesterol..especially Krill Oil...perhaps you might try whichever omega 3 oils which are beneficial for you..
Posted by: Lola, Thursday, September 13, 2012, 5:02pm; Reply: 3
DL,

compare the cardiovascular book listings to those you follow now....

http://www.4yourtype.com/prodinfo.asp?number=ED065S

secretor status might help target yet more

also great protocols to follow
Posted by: EatToLive, Thursday, September 13, 2012, 5:08pm; Reply: 4
I am gluten intolerant too. Mark Sisson, author of the new book: The Primal Blueprint, says that genetically we cannot handle digesting grains, even whole grains, even gluten free grains. Sounds like you are in that boat. He says grains are not healthy for us and they should be avoided for the most part.

I would really like to know what Dr. D thinks about The Primal Blueprint and Mark Sisson's position on NOT eating grains. Anybody know?
Posted by: Lola, Thursday, September 13, 2012, 5:13pm; Reply: 5
abo guidelines are not exclusive but inclusive ....
it is what you eat, provided you follow the guidelines which will get you better


first heal your gut and balance out your ecosystem, and let food do the work
Posted by: D.L., Thursday, September 13, 2012, 10:07pm; Reply: 6
I tested secretor. I have been taking a low-dose of a good fish oil for over a year and a half, but my health care practitioner says to double my dose per day. Being pre-diabetic has an impact on my too-high triglycerides. Also, apparently female hormones, or lack thereof, have something to do with cholesterol production. Mine are extremely low, so I started DHEA, pregnenolone, and a natural progesterone cream. I've been taking several supplements every day for circulation, liver, heart, general health, etc. etc. But she said my tests show I'm not getting enough D3 and my thyroid is somewhat sluggish. So, I've started working on all that as of yesterday. And yes, I know oats are possibly cross-contaminated with gluten in the factory, so that is why I have tried two brands that are supposedly guaranteed gluten-free. I have the same problem with any grain or grasses. I can't even tolerate quinoa.
EatToLive - I'm going to go on Amazon and research that book to see what he says.  
Posted by: ruthiegirl, Friday, September 14, 2012, 8:02pm; Reply: 7
Oats do not contain gluten, but they do contain a similar chemical. This is separate from the fact that many sources of oats are contaminated with trace amounts of wheat protein.  Many gluten-sensitive individuals can't handle oats, not even the certified gluten-free oats.

You may want to give rice bran a try, and if you don't tolerate  that, I'd suggest getting your soluble fiber from vegetables and fruits.
Posted by: D.L., Friday, September 14, 2012, 9:42pm; Reply: 8
EatToLive - I read part of that book and read the reviews on Amazon. Some were good, some not so good. I'm not going to buy the book, as I'd rather stay with the Swami approach, but I'm going to try the rice bran that Rosa and Ruthie suggested. If that isn't compatible with my allergies and in tolerances, then I will give up grains and grasses altogether.  
Posted by: C_Sharp, Friday, September 14, 2012, 10:12pm; Reply: 9
I hate almost no grains when I followed the nonsecretor blood type diet. After eating from SWAMI for some time, and found I could tolerate small amounts of some grains.

So I am now eating more grains than I used to.

Initially I used Flaxseed bread, Lentil flour & Papadam for Carbohydrate servings.

Later introducing additional foods

Teff and amaranth never gave me problems.

Quinoa is okay now.

Sorghum seems to be okay

I have tried oat bran and I can get away with it some of the time.

Buckwheat may be okay, not entirely sure

Rice is tolerated in small amounts.
Posted by: PCUK-Positive, Friday, September 14, 2012, 11:39pm; Reply: 10
three things

oats are rotated and grown in fields previously gowing wheat.

2nd -

Gliadin is one of two types of proteins, along with glutenin – that are the components of the gluten in wheat. It is the part of the gluten that contains specific amino acids sequences that people react to if they have Celiac Disease or another form of gluten sensitivity, except for some gluten allergies.
Barley has a similar protein called hordein, and rye has one called secalin. These both contain the same amino acid sequences that cause problems in people with gluten sensitivity.
These three proteins: gliadin, hordein and secalin, are in a category of proteins called prolamins that are present in all the grains of the grass family. The family also includes oats, corn, rice, millet and others.
In oats the prolamin is called avenin. Avenin may cause problems in some people with gluten sensitivities because avenin contains some of the same problematic amino acids as the prolamins in wheat, rye and barley–just in lower amounts. The other grains don’t contain those sequences.

3rd - for me my swami says oats are a black dot
Posted by: karen, Saturday, September 15, 2012, 3:04am; Reply: 11
Quoted from D.L.
But, it's still the same problems with head filling up with congestion, ear passages hurting, nose running, and phlem down the throat almost immediately.


That could be candida yeast. How do you do with high carb vegetables? Do the spit test first thing in the morning with a glass of water. If your spit forms long tendrils it indicates candida. Do you take enough probiotics? Cultured vegetables are great because they start working right in the mouth as opposed to swallowing a capsule whole.

Coconut oil would be good but your explorer status might not allow it. Maybe using it short term and just swish it in the mouth a few times through out the day.

Also check the yeast/fungus protocol in the BTD encyclopedia.

If yeast is indeed an issue, once you treat it you might not have a problem with compliant grains.


Posted by: Cristina, Saturday, September 15, 2012, 9:16am; Reply: 12
Instead of sourcing your carbs from grains, do you have tubers in your list to use?

I have cassava tubers as beneficial at the moment ... I grated, fermented for about 3 days with a bit of kefir whey and use it whenever rice or other grains are required.  

Like any other carbs you can dress it with veggies, or eggs, or dairy  and spices to taste ... I enjoy the diversification away from traditional grains ... :)
Posted by: meribelle, Monday, September 17, 2012, 8:36pm; Reply: 13
Quoted from karen


Cultured vegetables are great because they start working right in the mouth as opposed to swallowing a capsule whole.






How does one culture a vegetable or can i purchase them somewhere?  That is an interesting concept.
Posted by: D.L., Monday, September 17, 2012, 9:38pm; Reply: 14
Policychecker - Gliadin and gluten are avoids on my IgG4 residual food allergy blood test. Thank you for the valuable info. That may be why I can't tolerate any grains or grasses. I wish I could eat some kind of cereal. I make oatmeal for my husband. I keep trying different things for breakfast. This morning I had sauteed chopped  onion and spinach mixed with heated canned pumpkin and a little honey. Wouldn't have been so bad but I mixed in some baked salmon. Gross!!! Had to throw it away. Ate some pumpkin seeds with some peanuts and dried cranberries instead. Tasted good but not filling like a good ole bowl of oatmeal would have been. Heavy sigh.  
Posted by: Drea, Monday, September 17, 2012, 9:42pm; Reply: 15
D.L. Not sure if you can have buckwheat; it's technically not a grain, but a grass? Cream of buckwheat cereal, perhaps?
Posted by: cajun, Monday, September 17, 2012, 10:11pm; Reply: 16
Good idea, Drea!
I used to eat hot buckwheat cereal when I first started GTD.
It is filling!
I frequently eat a cold buckwheat cereal now with berries and almond milk.

I feel for you, DL, as I longed for a bread substitute when I began the BTD and nothing tasted good ...until I found " Marys gone Crackers".
Chloe has a great almond flour recipe I use for muffins, too.
I am fortunate to be able to eat all grains except wheat and rye.
Posted by: karen, Tuesday, September 18, 2012, 3:19am; Reply: 17
Quoted from meribelle


How does one culture a vegetable or can i purchase them somewhere?  That is an interesting concept.



There are brands carried by some health food stores. Read the label to make sure they are cultured and not made with vinegar. KIM-CHI is a brand that is popular but I believe all their varieties have cabbage which is avoid for many of us.

There are a number of ways to make your own. Some use sea salt and others use a starter such as a probiotic (polyflora). If you do a search on-line you will find lots of sites to help you. Here are two I found:

http://www.nourishingmeals.com/2012/02/how-to-make-lacto-fermented-vegetables.html

http://www.healthy-foods-lifestyle.com/cultured-vegetables.html


Posted by: Lola, Tuesday, September 18, 2012, 5:16am; Reply: 18
watch utube videos.....simply substitute compliant food and spices.....use only sea salt
Posted by: Susana, Wednesday, November 14, 2012, 11:24pm; Reply: 19
Quoted from EatToLive
I am gluten intolerant too. Mark Sisson, author of the new book: The Primal Blueprint, says that genetically we cannot handle digesting grains, even whole grains, even gluten free grains. Sounds like you are in that boat. He says grains are not healthy for us and they should be avoided for the most part.

I would really like to know what Dr. D thinks about The Primal Blueprint and Mark Sisson's position on NOT eating grains. Anybody know?


This is what Dr. D said about grins and Hunters on a thread re: Paleo diet

http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1228587567/s-43/#num43

"Grain and legumes are about the only sources of phytates, which are anti-oxidant mineral chelators. There are pros and cons to phytates (some people would argue that they block mineral absorption) but they do have fairly potent anti-cancer effects in the colon, which in the case of GT1 Hunters is a bit of an Achilles heal. Obviously we don't know much about paleolithic people dying of colon cancer, since this would not leave much of a fossil record.

The fossil record does shows weaker skeletal structure with the adoption of early Neolithic subsistence agriculture, but this is really more the starvation resulting from the exhaustion of the large game animals than any real agriculture, unless one is willing to call acorns and vetch an 'agrarian diet'. "

Best wishes,
Posted by: Melissa_J, Thursday, November 22, 2012, 6:10am; Reply: 20
If you tolerate flaxseeds, they should help with cholesterol.  Some here make a hot cereal out of them.  Check RecipeBase and google for ideas.

I also do not tolerate gluten free oats at all, they give me arthritis, and unfortunately they are becoming more prevalent in GF foods.  Another reason to read ingredients.

Quinoa may be tolerable, since it is not a grass.  Rice is a grass, and I sometime have trouble with brown rice.  Rice bran is versatile though, if you can have it.  
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