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Feeding Infants Gluten INCREASES the Risk of Gluten Intolerance

Future glutenintolerants?

On the road to gluten intolerance?

Do you have an infant and wonder about the official speculative and controversial advice to give gluten (wheat-based food) to infants early, under “protection of nursing”? Forget this piece of advice.

I’m sure it’s well-meaning advice (whether or not it has been influenced by formula-manufacturers) but new science shows with certainty that this is wrong. This past fall I wrote about two new high-quality studies that show that early gluten introduction on the contrary INCREASES the risk for early gluten intolerance.

The other day, yet another study came out that blew another hole in the official dietary guidelines. However, this is just a statistical observational study. Children in various countries don’t develop less gluten intolerance if they are introduced to gluten earlier.

On the contrary, Swedish children, who on average are given gluten earlier than children in other countries, are significantly MORE gluten intolerant compared to American children, who are given gluten later than all other. This new statistics further supports last fall’s high-quality studies.

Do you want to avoid that your child becomes gluten intolerant, or at least postpone potential future intolerance? The best science we have then points in this direction: The later you have gluten and the less you have, the better it is.

Time for an Update?

So when will the agencies that issue dietary guidelines update themselves and stop giving advice on early gluten-introduction? Who knows. Judging from their record on the issue of natural saturated fat they can be at least a decade behind the science.

Perhaps todays infants will see updated official advice when they have their own children? Continue Reading →

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New Solid Studies: The Advice on Gluten for Infants Needs to Be Changed!

Babies eating a roll

Future Gluten Intolerants?

This is a question that I frequently get and that many parents of infants struggle with: Is it important for infants to eat gluten, ie bread and hot cereal, early in life?

Even today the official guidelines encourage parents to introduce foods with wheat early to reduce the risk of gluten intolerance. This is what the Swedish guidelines for infants include:

If the infant is given small amounts of gluten while still nursing, the risk that the child will be gluten intolerant is reduced. At no later than six months, and no earlier than four months, you should start giving the infant some gluten-containing foods… For example, you can let the infant have a bite of white bread or crackers or a small spoon of hot cereal or wheat-based formula a couple of times a week… After six months gradually increase the amount. 

This assertive advice is unfortunately based only on uncertain statistics from questionnaire studies, i.e. observational studies. Such statistics prove nothing. The guideline-issuing authorities have a troublesome ability to sound certain without enough supporting evidence.

So is the advice above good or bad? Nobody knew before, but now this has finally been tested seriously.

The other week two critical studies were published in the New England Journal of Medicine – the world’s most respected medical science journal. For the first time studies were designed to test whether the advice works. Continue Reading →

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South Park Runs a Gluten-Free LCHF Episode!

Several people have alerted me to the latest episode of the popular American comedy series South Park. This is a satire of the strong gluten free trend in the US and it ends in pure LCHF. Fun to watch!

You can watch the episode for free above – but be advised that it contains some “coarse language” etc.

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What Not to Serve at an Obesity Conference

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What should you not serve at an obesity conference? A large basket of bread.

Here’s what the bread basket at our table looked like when lunch was finished. It looked about the same at the other tables. Too bad if that trailer load of bread was just thrown away afterwards…

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Many tables

Continue Reading →

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New Study: Is Today’s Wheat Bad for You?

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Today’s wheat is not the same wheat that your grandmother ate when she was young. Not even close.

Today’s wheat is greatly genetically modified to grow faster and provide a higher yield of wheat per acre. More food to the starving poor was a blessing, but could there be disadvantages with the modern super wheat?

Could it be bad for our health? Could it, for example, lead to severe digestive issues for many people?

Cardiologist William Davis argued this in his best selling book Wheat Belly. Davis got criticized for exaggerating the scientific support for his theories – which he did. But a lack of good evidence doesn’t mean that a theory must be incorrect.

A new high quality study, published in British Journal of Nutrition, tests one of Dr. Davis’ speculations, with dramatic results.  Continue Reading →

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Could You Get Depressed from Sugar, Grains and Margarine?

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Do you get depressed from eating the wrong foods? A recent study from Harvard School of Public Health makes this claim:

As always, this is uncertain and preliminary science that doesn’t prove anything. It’s only statistical correlation from a questionnaire. The relatively small increase in risk may be due to almost anything.

A bad diet (including bread, sugar and margarine) might increase the risk of depression and other brain disorders, but we can’t prove this with a questionnaire-based study.

Earlier on depression

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Give Julian Bakery what they Deserve

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This is not right. As I’ve mentioned before, Julian Bakery has been selling some very obviously fake low-carb bread:

One woman with diabetes got so upset about this blood-sugar-raising bread that she payed for an independent analysis. The result? The nutrition info was not even close, Julian Bakery’s “low-carb” bread contained loads of carbohydrates. A whopping 17 times more than the label implied!

This woman even started a not-for-profit website to spread the truth about the carb content of Julian Bakery’s bread and other low-carb scams.

The result? Julian Bakery is suing her for “defamation and slander”! She was reportedly just served court papers. As she does not have money for an attorney she will have to use free legal aid – a problem that Julian Bakery hardly has.

It’s only slander if it isn’t true. It seems like Julian Bakery is trying to silence a prominent critic of their low-carb scams.

Time for justice

I think these dishonest people deserve some internet justice. If you agree then give them a well-deserved review on Google and the results will show up every time someone googles their name. Their grade is already less-than-stellar at 2.5 stars out of 5, due to assorted customer complaints, but that’s too high I think.

Julian Bakery on Google

Julian Bakery on Yelp (2/5 rating at the moment)

PS: I recommend this hilarious video (watched almost 500 000 times) about the problem with Julian Bakery’s new high-gluten low-carb bread (their new “low-carb” bread after they were forced to stop selling their earlier version). In addition to that problem there’s of course a gluten problem with the gluten.

Update: Discussion with the person behind Julian Bakery in the comments below.

Continue Reading →

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