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Gluten Sensitivity Does Not Exist
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Ellington Darden

Gluten-free promotions are selling billions and billions of products in 2014. I always knew most of what was being pushed was misleading and probably wrong. Even the best-selling books, Wheat Belly and Grain Brain, are pushing concepts and eating plans that are in a nutritional gray-area.

The following report explains the WHY:

http://www.businessinsider.com/...lication-2014-5

Ellington
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Tomislav

New York, USA

This is really interesting; I've long suspected the products generally contained something else causing the irritation (soy, etc).

Reminds me of the Tryptophan ban; it wasn't the Tryptophan, couldn't ever have been since it's an essential amino acid.

Scientists often lack cognitive ability, follow circular reasoning paths.
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Nautilusforever

Illinois, USA

Tomislav wrote:
This is really interesting; I've long suspected the products generally contained something else causing the irritation (soy, etc).

Reminds me of the Tryptophan ban; it wasn't the Tryptophan, couldn't ever have been since it's an essential amino acid.

Scientists often lack cognitive ability, follow circular reasoning paths.


It's all a function of blood sugar. Simple as that. Arthur simplified resistance training and his simplicity is fading. Mankind needs a kick in the pants.
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dipsrule

Pennsylvania, USA

I have Celiac and its real for me.
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Ellington Darden

dipsrule wrote:
I have Celiac and its real for me.


Yes, it's real for you and the other 3 million Americans who have celiac disease. But what about the massive number, some 67 million Americans, who do not have celiac and think they are gluten sensitive?

The article calls this the "nocebo effect." That's when people "expect to feel worse from eating a certain food and do."

Ellington

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marcrph

Portugal

If Dr. Darden posted this on Body by Science, he would have been banned by Dr. McGuff. I consistently disagreed with the BBS acceptance of the Paleo diet as the ultimate way to eat, which it is most certainly not. This shows everyone that the Paleo diet is a fantasy. Dr. McGuff promotes Paleo as optimal eating, and along with it his divisive evolution agenda. Both are his personal fantasy beliefs, not based on real science.

Extreme approaches to healthy living and strength training such as Paleo, SuperSlow, and references to evolution are usually counterproductive. One would do well to avoid such extremes.

http://www.drdarden.com/...ic.do?id=535885
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Hitit

About 25 years or so ago before all the gluten hype and public information out there I discovered I had
'gluten" issues. I also discovered I had issues with milk products and then soy.

I never knew why but once I starting narrowing down foods I discovered this and learned that I could later tolerate a little gluten (I called wheat but later found the same in symptoms in rye, oats, barley, etc.) sometimes and now even a little milk. Soy sends me to the bathroom in 5 minutes at my last check.

After eliminating these I have no bowel issues as long as I take psyllium fiber most days.

I never had any sickness just a little diarrhea and serious gas and cramps with milk or soy and gluten or least what I considered "wheat" products produced discomfort and serious constipation.

I asked the Dr. about Celiac disease and he stated that since I have no other issues and have been following the diet already of avoiding these foods there is nothing to be done or to be concerned about.

I still don't know what all the hype is over gluten as I never read any of it I just follow what feels right for me. Always thought I have a sensitivity to gluten, milk and soy....

This is a surprise to hear.

I do eat other grains outside of those listed and found that I can eat greek (no added sugar) yogurt. And just recently discovered that I could eat gluten free granola where oats was giving the same issues but not the gluten free.

What gives???
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dipsrule

Pennsylvania, USA

Ive been eating gluten free since 2006. Its easier to find good GF foods now than it was in 2006.

The good news is I do not have a problem getting the carbs I need. I eat 60% carbs now.

I think some people think when they see foods labeled GF they think it must be "good" for you. Im talking about the stuff that is just junk food with little value. Its all over too.


One of my staples is Purdue GF Chicken Breast Tenders. No hormones or steroids added. They fit in my eating plan well.I buy about ten bags at a time,seven servings a bag. I eat 2 servings a day.180 calories a serving. Best part is you cant put them in the microwave. They work so well with Dr.Darden new book.

Milk,OJ,and bananas are my other staples.

Sorry if I got off topic a little. But yes there is a buck to be made by selling GF products. A lot of them are awful and GF does not always mean its good for you.
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Hitit

What kills me are the company labels that have jumped the band wagon using the"gluten free" buzz word on the label to sell. And that's when the Crap they sell is already gluten free, duh!

I hate that marketing crap!
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HDLou

Hitit wrote:
About 25 years or so ago before all the gluten hype and public information out there I discovered I had
'gluten" issues. I also discovered I had issues with milk products and then soy.

I never knew why but once I starting narrowing down foods I discovered this and learned that I could later tolerate a little gluten (I called wheat but later found the same in symptoms in rye, oats, barley, etc.) sometimes and now even a little milk. Soy sends me to the bathroom in 5 minutes at my last check.

After eliminating these I have no bowel issues as long as I take psyllium fiber most days.

I never had any sickness just a little diarrhea and serious gas and cramps with milk or soy and gluten or least what I considered "wheat" products produced discomfort and serious constipation.

I asked the Dr. about Celiac disease and he stated that since I have no other issues and have been following the diet already of avoiding these foods there is nothing to be done or to be concerned about.

I still don't know what all the hype is over gluten as I never read any of it I just follow what feels right for me. Always thought I have a sensitivity to gluten, milk and soy....

This is a surprise to hear.

I do eat other grains outside of those listed and found that I can eat greek (no added sugar) yogurt. And just recently discovered that I could eat gluten free granola where oats was giving the same issues but not the gluten free.

What gives???


Celiac Disease is a real condition and If I were you I'd still get checked for it. Having celiac CAN lead to a lactose intolerance as well so that's another symptom u have.

The problem is people are seeing the gluten free deal as being another opportunity to make a buck and have turned it into a another fad diet for people who don't have celiac.
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coomo

Gluten may not be the problem.However genetically modified wheat may well be.Ive researched this, and live on zero grains.
30 Years, of gastric issues dissappeared.Its not my imagination.If anyone believes you can modify foodstuffs, and suffer zero consequences I think you are foolish or naive at best.
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Brian Johnston

Ontario, CAN

Tommy thought the labels read Glutton Free, and understood it as All You Can Eat!
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dipsrule

Pennsylvania, USA

HDLou wrote:
Hitit wrote:
About 25 years or so ago before all the gluten hype and public information out there I discovered I had
'gluten" issues. I also discovered I had issues with milk products and then soy.

I never knew why but once I starting narrowing down foods I discovered this and learned that I could later tolerate a little gluten (I called wheat but later found the same in symptoms in rye, oats, barley, etc.) sometimes and now even a little milk. Soy sends me to the bathroom in 5 minutes at my last check.

After eliminating these I have no bowel issues as long as I take psyllium fiber most days.

I never had any sickness just a little diarrhea and serious gas and cramps with milk or soy and gluten or least what I considered "wheat" products produced discomfort and serious constipation.

I asked the Dr. about Celiac disease and he stated that since I have no other issues and have been following the diet already of avoiding these foods there is nothing to be done or to be concerned about.

I still don't know what all the hype is over gluten as I never read any of it I just follow what feels right for me. Always thought I have a sensitivity to gluten, milk and soy....

This is a surprise to hear.

I do eat other grains outside of those listed and found that I can eat greek (no added sugar) yogurt. And just recently discovered that I could eat gluten free granola where oats was giving the same issues but not the gluten free.

What gives???

Celiac Disease is a real condition and If I were you I'd still get checked for it. Having celiac CAN lead to a lactose intolerance as well so that's another symptom u have.

The problem is people are seeing the gluten free deal as being another opportunity to make a buck and have turned it into a another fad diet for people who don't have celiac.



Celiac can lead to cancer if those who have it can continue to eat gluten.
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WesH

coomo wrote:
Gluten may not be the problem.However genetically modified wheat may well be.Ive researched this, and live on zero grains.
30 Years, of gastric issues dissappeared.Its not my imagination.If anyone believes you can modify foodstuffs, and suffer zero consequences I think you are foolish or naive at best.


I doubt I have a gluten issue, although my wife is almost assuredly an undiagnosed celiac, but when I went on Atkins back in 2003, 30 years worth of big time acid reflux went away in about a week. After I lost about 50# on that, I went back to eating grains. Reflux returned and diverticulitis started up (week in the hospital for round one) and finally arthritis in my left hip cropped up. I still have small amounts of grain one or two meals a week max, but all the above has gone away.

Gluten is just one issue with grain. Wheat germ agglutinin is why so many people need to waste dough on glucosamine.

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WesH

From the article linked by the Doc:

"On top of that, these other potential dietary triggers ? specifically the FODMAPS ? could be causing what people have wrongly interpreted as gluten sensitivity. FODMAPS are frequently found in the same foods as gluten...

You can go ahead and smell your bread and eat it too. Science. It works."

What kind of grub contains lots of FODMAPs? Wheat, barley, and rye; along with lots of other foods.
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coomo

WesH wrote:
coomo wrote:
Gluten may not be the problem.However genetically modified wheat may well be.Ive researched this, and live on zero grains.
30 Years, of gastric issues dissappeared.Its not my imagination.If anyone believes you can modify foodstuffs, and suffer zero consequences I think you are foolish or naive at best.

I doubt I have a gluten issue, although my wife is almost assuredly an undiagnosed celiac, but when I went on Atkins back in 2003, 30 years worth of big time acid reflux went away in about a week. After I lost about 50# on that, I went back to eating grains. Reflux returned and diverticulitis started up (week in the hospital for round one) and finally arthritis in my left hip cropped up. I still have small amounts of grain one or two meals a week max, but all the above has gone away.

Gluten is just one issue with grain. Wheat germ agglutinin is why so many people need to waste dough on glucosamine.


Very similar findings to mine.

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HeavyHitter32

I eat plenty of whole grain foods on a daily basis and no issues at all. The fiber really helps me too. Excellent lipid profile, as well.
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HeavyHitter32

WesH wrote:
coomo wrote:
Gluten may not be the problem.However genetically modified wheat may well be.Ive researched this, and live on zero grains.
30 Years, of gastric issues dissappeared.Its not my imagination.If anyone believes you can modify foodstuffs, and suffer zero consequences I think you are foolish or naive at best.

I doubt I have a gluten issue, although my wife is almost assuredly an undiagnosed celiac, but when I went on Atkins back in 2003, 30 years worth of big time acid reflux went away in about a week. After I lost about 50# on that, I went back to eating grains. Reflux returned and diverticulitis started up (week in the hospital for round one) and finally arthritis in my left hip cropped up. I still have small amounts of grain one or two meals a week max, but all the above has gone away.

Gluten is just one issue with grain. Wheat germ agglutinin is why so many people need to waste dough on glucosamine.



That's interesting as I find whole grain (oatmeal, high fiber non-bleached stuff) helps my stomach.

My acid reflux kicks in when I eat meat (which a GI doctor told me is very hard to digest).
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simon-hecubus

Texas, USA

dipsrule wrote:
...One of my staples is Purdue GF Chicken Breast Tenders. No hormones or steroids added. They fit in my eating plan well.I buy about ten bags at a time,seven servings a bag. I eat 2 servings a day.180 calories a serving. Best part is you cant put them in the microwave...


Occasionally, an odd statement demands further explanation. The last sentence in your post above is one of those statements.

Please explain how you "can't" put them in a microwave?

Thanks,
Scott

http://www.bing.com/...5A5BBCAEEDC3EC7
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WesH


That's interesting as I find whole grain (oatmeal, high fiber non-bleached stuff) helps my stomach.

My acid reflux kicks in when I eat meat (which a GI doctor told me is very hard to digest).


That's interesting since one of the big sales points for super-refined flour in the last century was the "ease of digestion."
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AShortt

Ontario, CAN

As I have said about food and heck exercise as well for years. We can as individuals respond quite differently to things. There is no best scheme for anyone. As an adult you should take responsibility for getting to know what you need. Just mimicking others through fads and such is silly.

Regards,
Andrew

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Tomislav

New York, USA

WesH wrote:

That's interesting as I find whole grain (oatmeal, high fiber non-bleached stuff) helps my stomach.

My acid reflux kicks in when I eat meat (which a GI doctor told me is very hard to digest).

That's interesting since one of the big sales points for super-refined flour in the last century was the "ease of digestion."


WesH,
there is some truth in that; chew french bread for awhile and it will turn sweet - digestion starts in the mouth and you are able to absorb some of it as you chew!

That refined flour is easily assimilated but there's a double edged sword there; eat too much of it and no fiber and the smooth muscle of the intestines lose tone, become weak.

Irritants like soya and aspirin can have a synergystic effect, damaging the weakened lining.

Such is the narowness of focus that a gluten research-gatherer ("scientist") can see only the gluten and all other factors are ignored.
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entsminger

Virginia, USA

==Scott==
Very interesting article Dr. Darden ! I too have been suspect of this phobia about glutten. I wish someday some scientists would do a similar project about peanuts. It seems these days where ever you go that they have food be it meetings,parties or conferences or whatever nothing can have any form of peanuts in it out of fear some kid might have a peanut allergy.

I feel lucky in that I don't have any known allergies but if my doctor told me tomorrow I had to quit eating peanut butter or I'd die I guess I just have go out eating my peanut butter sandwich ha ha.
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HeavyHitter32

WesH wrote:

That's interesting as I find whole grain (oatmeal, high fiber non-bleached stuff) helps my stomach.

My acid reflux kicks in when I eat meat (which a GI doctor told me is very hard to digest).

That's interesting since one of the big sales points for super-refined flour in the last century was the "ease of digestion."


No, because your experience is not that of the majority.

But you're one of those anti-carb guys who thinks all carbs are evil....been into this with you before.
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HeavyHitter32

Tomislav wrote:
WesH wrote:

That's interesting as I find whole grain (oatmeal, high fiber non-bleached stuff) helps my stomach.

My acid reflux kicks in when I eat meat (which a GI doctor told me is very hard to digest).

That's interesting since one of the big sales points for super-refined flour in the last century was the "ease of digestion."

WesH,
there is some truth in that; chew french bread for awhile and it will turn sweet - digestion starts in the mouth and you are able to absorb some of it as you chew!

That refined flour is easily assimilated but there's a double edged sword there; eat too much of it and no fiber and the smooth muscle of the intestines lose tone, become weak.

Irritants like soya and aspirin can have a synergystic effect, damaging the weakened lining.

Such is the narowness of focus that a gluten research-gatherer ("scientist") can see only the gluten and all other factors are ignored.


The problem is, the anti-carb guys group bleached white flour with whole grain and yet they are both different and have a different effect on the body.
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