Open main menu ☰
HealingWell
Search Close Search
Health Conditions
Allergies Alzheimer's Disease Anxiety & Panic Disorders Arthritis Breast Cancer Chronic Illness Crohn's Disease Depression Diabetes
Fibromyalgia GERD & Acid Reflux Irritable Bowel Syndrome Lupus Lyme Disease Migraine Headache Multiple Sclerosis Prostate Cancer Ulcerative Colitis

View Conditions A to Z »
Support Forums
Anxiety & Panic Disorders Bipolar Disorder Breast Cancer Chronic Pain Crohn's Disease Depression Diabetes Fibromyalgia GERD & Acid Reflux
Hepatitis Irritable Bowel Syndrome Lupus Lyme Disease Multiple Sclerosis Ostomies Prostate Cancer Rheumatoid Arthritis Ulcerative Colitis

View Forums A to Z »
Log In
Join Us
Close main menu ×
  • Home
  • Health Conditions
    • All Conditions
    • Allergies
    • Alzheimer's Disease
    • Anxiety & Panic Disorders
    • Arthritis
    • Breast Cancer
    • Chronic Illness
    • Crohn's Disease
    • Depression
    • Diabetes
    • Fibromyalgia
    • GERD & Acid Reflux
    • Irritable Bowel Syndrome
    • Lupus
    • Lyme Disease
    • Migraine Headache
    • Multiple Sclerosis
    • Prostate Cancer
    • Ulcerative Colitis
  • Support Forums
    • All Forums
    • Anxiety & Panic Disorders
    • Bipolar Disorder
    • Breast Cancer
    • Chronic Pain
    • Crohn's Disease
    • Depression
    • Diabetes
    • Fibromyalgia
    • GERD & Acid Reflux
    • Hepatitis
    • Irritable Bowel Syndrome
    • Lupus
    • Lyme Disease
    • Multiple Sclerosis
    • Ostomies
    • Prostate Cancer
    • Rheumatoid Arthritis
    • Ulcerative Colitis
  • Log In
  • Join Us
Join Us
☰
Forum Home| Forum Rules| Moderators| Active Topics| Help| Log In

What is the difference between gluten and whole grain?? Confused!

Support Forums
>
Celiac Disease
✚ New Topic ✚ Reply
❬ ❬ Previous Thread |Next Thread ❭ ❭
profile picture
Tinlou
Regular Member
Joined : Jun 2010
Posts : 396
Posted 8/7/2011 5:04 PM (GMT -7)
Even though I don't have celiac, well at least that is what the blood work showed, I am definitely gluten intolerant. For years I thought I had IBS when a simple suggestion to cut out all wheat,barley and rye absolutely improved my health and well being. With that said, I have been shopping in the "gluten free" section of my supermarket and I am confused as to what "whole grain" means. Doesn't that mean wheat? So is it ok to eat whole grain foods then if I am gluten sensitive? I hope this isn't a stupid question but I have been wondering this for a while now.
profile picture
Tinlou
Regular Member
Joined : Jun 2010
Posts : 396
Posted 8/7/2011 6:32 PM (GMT -7)
I really love this place..no one ever responds here. What is up with that?
profile picture
Joysotay
Regular Member
Joined : Mar 2011
Posts : 53
Posted 8/8/2011 3:57 PM (GMT -7)
Whole grain doesn't always mean whole wheat. There several gluten free grains that they use for products. Brown rice, chia, quinoa, all of these can be considered whole grain and yet are still gluten free. They just have not been processed down like white rice, etc.

Just always check the label to make sure it doesn't have wheat in it.

Hope that helps a little.

profile picture
Deb25
Regular Member
Joined : Apr 2009
Posts : 319
Posted 8/23/2011 3:18 AM (GMT -7)
Whole grain simply is the way it is processed...whole grains are the least processed, supposedly maintaining more nutrients.  In my opinion, all of us would be better off without grains.  I can't eat any grains, even those considered safe for the gluten intolerant.  Robb Wolfe says, "Even if the product is not considered a grain in terms of wheat, rye, barley, or oats, if it looks like a grain, then it's not good for us."  Same as "if it quacks like a duck, it's a duck!" smilewinkgrin

The other problem with "gluten free" grains is, they are full of empty calories, nearly always very heavy, and often times very hard on our stomachs.  If you do ok eating gluten free processed foods, then that's fine, I just can't handle any of them.

profile picture
honestwoman50
Veteran Member
Joined : May 2009
Posts : 833
Posted 9/27/2011 10:55 AM (GMT -7)
tinlou,  Whole Wheat:  Made from the entire grain of wheat, including the bran

Glutin; 

Gluten (from Latin gluten "glue") is a protein composite found in foods processed from wheat and related species, including barley and rye. It gives elasticity to dough, helping it to rise and to keep its shape, and often giving the final product a chewy texture.

Gluten is the composite of a gliadin and a glutelin, which is conjoined with starch in the endosperm of various grass-related grains. The prolamin and glutelin from wheat - gliadin, which is alcohol soluble, and glutenin, which is only soluble in dilute acids or alkalis - compose about 80% of the protein contained in wheat seed. Being insoluble in water, they can be purified by washing away the associated starch. Worldwide, gluten is a source of protein, both in foods prepared directly from sources containing it, and as an additive to foods otherwise low in protein.

The seeds of most flowering plants have endosperms with stored protein to nourish embryonic plants during germination. True gluten, with gliadin and glutenin, is limited to certain members of the grass family. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from wheat gluten by lacking gliadin.

Leslie

profile picture
Deb25
Regular Member
Joined : Apr 2009
Posts : 319
Posted 9/29/2011 4:04 AM (GMT -7)
It is true that when gluten intolerance is mentioned most people think that means wheat, rye, and barley.  However, all grains have gluten even though all gluten is not the same.  It has been proven that some people are GLUTEN intolerant, meaning intolerant of all gluten in all grains.  I am one of those people.  For some of us, all grains make us ill, even the ones that in the true sense of the word, are not really grains, such as buckwheat.

http://www.wholegrainscouncil.org/whole-grains-101/what-is-a-whole-grain

All grains start life as whole grains. In their natural state growing in the fields, whole grains are the entire seed of a plant. This seed (which industry calls a "kernel") is made up of three key parts: the bran, the germ, and the endosperm.

Whole grains contain all three parts of the kernel. Refining normally removes the bran and the germ, leaving only the endosperm. Without the bran and germ, about 25% of a grain’s protein is lost, along with at least seventeen key nutrients. Processors add back some vitamins and minerals to enrich refined grains, so refined products still contribute valuable nutrients. But whole grains are healthier, providing more protein, more fiber and many important vitamins and minerals.

Whole grains may be eaten whole, cracked, split or ground. They can be milled into flour or used to make breads, cereals and other processed foods. If a food label states that the package contains whole grain, the "whole grain" part of the food inside the package is required to have virtually the same proportions of bran, germ, and endosperm as the harvested kernel does before it is processed.

✚ New Topic ✚ Reply

More On Chronic Illness

Hepatitis C:  The Silent Epidemic

Hepatitis C: The Silent Epidemic

Herbs: To Take Or Not To Take

Herbs: To Take Or Not To Take



HealingWell

About Us  |   Advertise  |   Subscribe  |   Privacy & Disclaimer
Connect With Us
FacebookFacebook TwitterTwitter InstagramInstagram PinterestPinterest LinkedInLinkedIn
© 1997-2021 HealingWell.com LLC All Rights Reserved. Our website is for informational purposes only. HealingWell.com LLC does not provide medical advice, diagnosis, or treatment.