What is wrong with my g-f banana bread?
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What is wrong with my g-f banana bread?
Hi, I was searching for answers for why I was getting G.I discomfort form my g-f banana bread. I looked up the inflammation factor for the ingredients and I was surprised. 1-cup of buckwheat, -300, 1-cup brown rice flour, -593, 2-eggs, -88, one cup of mashed bananas, -115, 1 tbsp of cinnamon, -4, 1/2 cup of chopped walnuts, - 87 , one cup of rice milk, not listed, 1/2 cup of canola oil, +620. If my math is correct that bread has a negative factor of -559. So now i am looking for other g-f grains to use in order to get the negative factor to 0, I have made the bread with two cups of buckwheat and that cut the number to - 266. I can add more canola oil and have a negative factor of zero. The only sugar is from the bananas. I do not have use refined or fructose sugars. A common question I get from people who have been on a strict g-f diet, " I have been g-f for six months and why are some of my symtoms coming back?". I ask " Do you use the frozen g-f breads, bread and dessert mixes? " If they do I tell them to look at the ingredients, sugar, white rice flour, potato and tapioca starch. When, they do not use them I tell to call their doctor. A good site I found about nutritional data is, " nutritiondata self.com/ " It gives you detailed nutrition information, estimated glycemic load, inflammation factors, omega-3 to omega-6 ratios and their effect on your body plus many more topics. Important always check the serving size and buckwheat is g-f, just make it has gluten-free on the bag. Jon
Jon,
I have no idea what your inflammation factor is based on, but the problem with buckwheat is that a lot of it is cross-contaminated. We have several members here who were unable to reach remission, but they finally resolved the problem by cutting buckwheat out of their diet. Sorghum, millet, and quinoa also have a major cross-contamination problem in the real world. (Quinoa wasn't included in the study below, but it is typically cross-contaminated with barley or other sources of gluten unless one sticks with kosher brands)
http://glutenfreecooking.about.com/od/g ... vision.htm
http://www.glutenfreedietitian.com/news ... th-barley/
Some of us can't handle more than small amounts of banana, possibly because of the high fiber content. I read somewhere that over 80 % of a banana passes undigested into the colon, where it is fermented, causing gas, cramps, etc. When I was recovering, I could eat half a banana with no problems, but a whole banana usually made me sick.
Many of us are sensitive to eggs. When I refer to a food sensitivity, I'm talking about the actual production of antibodies that can be measured either by IgA-based ELISA stool tests, or by the equivalent analysis of intestinal biopsy samples.
Most people who have been on a strict GF diet and still remain symptomatic either have other food sensitivities in their diet, or they are eating food that is cross-contaminated. Very few doctors have a clue about treating food sensitivities, but here and there, some are slowly learning from their patients.
Tex
I have no idea what your inflammation factor is based on, but the problem with buckwheat is that a lot of it is cross-contaminated. We have several members here who were unable to reach remission, but they finally resolved the problem by cutting buckwheat out of their diet. Sorghum, millet, and quinoa also have a major cross-contamination problem in the real world. (Quinoa wasn't included in the study below, but it is typically cross-contaminated with barley or other sources of gluten unless one sticks with kosher brands)
http://glutenfreecooking.about.com/od/g ... vision.htm
http://www.glutenfreedietitian.com/news ... th-barley/
Some of us can't handle more than small amounts of banana, possibly because of the high fiber content. I read somewhere that over 80 % of a banana passes undigested into the colon, where it is fermented, causing gas, cramps, etc. When I was recovering, I could eat half a banana with no problems, but a whole banana usually made me sick.
Many of us are sensitive to eggs. When I refer to a food sensitivity, I'm talking about the actual production of antibodies that can be measured either by IgA-based ELISA stool tests, or by the equivalent analysis of intestinal biopsy samples.
Most people who have been on a strict GF diet and still remain symptomatic either have other food sensitivities in their diet, or they are eating food that is cross-contaminated. Very few doctors have a clue about treating food sensitivities, but here and there, some are slowly learning from their patients.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Hi Tex, Thank you for your response. A question arose about a supplement that contains wheat and barley grass and is claimed to be gluten free by the company. They say that the gluten comes from the top of the grain. If the nutrients travel from the ground to the top, is there gluten proteins in the grasses. The inflammation factors I got are from the site I mentioned, how they are achieved I do not know. Some time before the end of 2012 manufacturers may be allowed 20parts/mil. gluten in their products and will be able to list them g-f. It should be zero/mil. Jon
Jon,
Gluten is a protein fraction found only in the storage proteins of the actual grains in the seed heads of plants known as cereal grains. Therefore, the young growing plants are gluten-free. Unless volunteer plants with seed heads, left over from a previous crop are present, there shouldn't be any mature plants in such a field, and there shouldn't be any gluten present at all. Wheat grass and barley grass are harvested when the plant is very young, so there should be no danger of seed heads in the product unless it somehow becomes cross-contaminated during handling or processing.
Yes, the Codex Alimentarius adopted that level for gluten-free labeling years ago in Europe. Most U. S. food companies have been voluntarily following that same convention for roughly 10 years now, assuming that the FDA will eventually adopt it as law. The FDA is years overdue, however, and Congress has been sending them ugly letters, trying to persuade them to get their ducks in a row, to no avail.
Yes, it should be zero tolerance, from a consumer standpoint, but unfortunately, the reality of the situation is that many companies can't even reliably meet the 20 ppm standard. Cross-contamination with gluten is ubiquitous. Random spot tests of products on grocery store shelves sometimes show disappointing results. The current limit of test capabilities are claimed to be only 5 ppm, so there wouldn't even be a way to test for contamination below 5 ppm. It's a sad situation really, at least it is for those of us who are affected.
You're most welcome,
Tex
Gluten is a protein fraction found only in the storage proteins of the actual grains in the seed heads of plants known as cereal grains. Therefore, the young growing plants are gluten-free. Unless volunteer plants with seed heads, left over from a previous crop are present, there shouldn't be any mature plants in such a field, and there shouldn't be any gluten present at all. Wheat grass and barley grass are harvested when the plant is very young, so there should be no danger of seed heads in the product unless it somehow becomes cross-contaminated during handling or processing.
Yes, the Codex Alimentarius adopted that level for gluten-free labeling years ago in Europe. Most U. S. food companies have been voluntarily following that same convention for roughly 10 years now, assuming that the FDA will eventually adopt it as law. The FDA is years overdue, however, and Congress has been sending them ugly letters, trying to persuade them to get their ducks in a row, to no avail.
Yes, it should be zero tolerance, from a consumer standpoint, but unfortunately, the reality of the situation is that many companies can't even reliably meet the 20 ppm standard. Cross-contamination with gluten is ubiquitous. Random spot tests of products on grocery store shelves sometimes show disappointing results. The current limit of test capabilities are claimed to be only 5 ppm, so there wouldn't even be a way to test for contamination below 5 ppm. It's a sad situation really, at least it is for those of us who are affected.
You're most welcome,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.