"Life Without Bread"

[Adaryn]

As far as I understand, buckwheat also contains some form of gluten, potato is a nightshade and could act inflammatory, while beans contain lectins = antinutrients, which can inhibit various processes in one's body.

Hi Puzzle, :) Thanks for reply.

It's bad news about buckwheat :(. As I understand, in order to fully eliminate gluten, I had to stop eating buckwheat. If I do it there wil be nothing left for me to eat, only meat and lard, but with what I can eat it? It'd be great if there would be some products list. :)

As far as I know and I did not read anything saying the contrary, there is no gluten in buckwheat.

Cross contamination often happens, though - unless the packet clearly states "gluten free". Nora G addresses the issue in Primal Body Primal Mind.

 

[Search]

As far as I understand, buckwheat also contains some form of gluten, potato is a nightshade and could act inflammatory, while beans contain lectins = antinutrients, which can inhibit various processes in one's body.

Hi Puzzle, :) Thanks for reply.

It's bad news about buckwheat :(. As I understand, in order to fully eliminate gluten, I had to stop eating buckwheat. If I do it there wil be nothing left for me to eat, only meat and lard, but with what I can eat it? It'd be great if there would be some products list. :)

As far as I know and I did not read anything saying the contrary, there is no gluten in buckwheat.

Hi Gandalf, So if there is no gluten in buckwheat it is a good news . My wife was going to make buckwheat bread. It is hard to batter the dough, almost impossible, if there is no wheat flour, but she said she found some recipe whithout adding wheat flour. I'll check the ingredients.
Thanks for reply

 

[Search]

As far as I understand, buckwheat also contains some form of gluten, potato is a nightshade and could act inflammatory, while beans contain lectins = antinutrients, which can inhibit various processes in one's body.

Hi Puzzle, :) Thanks for reply.

It's bad news about buckwheat :(. As I understand, in order to fully eliminate gluten, I had to stop eating buckwheat. If I do it there wil be nothing left for me to eat, only meat and lard, but with what I can eat it? It'd be great if there would be some products list. :)

As far as I know and I did not read anything saying the contrary, there is no gluten in buckwheat.

Cross contamination often happens, though - unless the packet clearly states "gluten free". Nora G addresses the issue in Primal Body Primal Mind.

I think it can happen if that who produce the buckwheat, produce other grains also.
You can check what is contains with buckwheat, but can't check if it's buckwheat flour, I think. IMO it is good to know what else does the prodecer of buckwheat produce.

 

[truth seeker]

Hi Serg,

I think it's great that you're asking questions, but you really should take the initiative to inform yourself thoroughly so that you can make the transition safely. If you haven't yet, please try to finish reading this thread and get any of the other diet related books if you can. I would also suggest that you read the vegetarian myth thread and book if you haven't done so yet.

I can't stress how important it is that you know what you're doing and why. It's for your own safety and not something to do without proper knowledge. Take care.

 

[Nienna]

As far as I understand, buckwheat also contains some form of gluten, potato is a nightshade and could act inflammatory, while beans contain lectins = antinutrients, which can inhibit various processes in one's body.

Hi Puzzle, :) Thanks for reply.

It's bad news about buckwheat :(. As I understand, in order to fully eliminate gluten, I had to stop eating buckwheat. If I do it there wil be nothing left for me to eat, only meat and lard, but with what I can eat it? It'd be great if there would be some products list. :)

As far as I know and I did not read anything saying the contrary, there is no gluten in buckwheat.

There have been a few articles on SOTT saying that all grains, including amaranth, buckwheat and Quinoa, cause problems.

Here's a post by Laura:

Ladygraypanther, you really need to keep up with the diet/health threads here where everyone is reporting experiences, data, research, and making modifications based on what we are learning in our experiments. Most of us have long ago ditched any kinds of seeds including flax seeds because we discovered that they contain lectins and, contrary to some of the "health food" faddists and vegetarian oriented nutritionists, are not good for most people.

Most of us have also given up ALL grains and grain type foods including buckwheat and rice for the same reasons.

Additionally, most of us have given up MOST carbs and even many vegetables because the first spike insulin which can affect the heart/blood pressure, and the latter irritate the colon.

I've said it before and I'll say it again:

READ THE RECOMMENDED BOOKS AND DISCUSSION THREADS BEFORE YOU START DIETARY EXPERIMENTATION!

Additionally, check with your doctor.

 

[Mr. Premise]

Hi Gandalf, So if there is no gluten in buckwheat it is a good news . My wife was going to make buckwheat bread. It is hard to batter the dough, almost impossible, if there is no wheat flour, but she said she found some recipe whithout adding wheat flour. I'll check the ingredients.
Thanks for reply

There may be no gluten in buckwheat, but it is a seed and probably has some anti-nutrients. Also, buckwheat bread would have a lot of carbs and would make it difficult to keep your carbohydrate intake below the recommended level to induce and maintain ketosis.

 

[mcb]

...Hi Gandalf, So if there is no gluten in buckwheat it is a good news . My wife was going to make buckwheat bread. It is hard to batter the dough, almost impossible, if there is no wheat flour, but she said she found some recipe whithout adding wheat flour. I'll check the ingredients.
Thanks for reply

There are all sorts of nasties in cereal grains. I think they are still being discovered. The Vegetarian Myth provides a good explanation of why you wouldn't want to eat the seeds of annual grasses. Some contain gluten and some don't, but there are plenty of other constituents to worry about, some of which resemble gluten even if they aren't identical to it. But buckwheat isn't an annual grass.

Buckwheat is high carb, which is reason enough to stay away from it. Properly prepared (see 2nd link below) it might otherwise be OK.

You can easily learn more by Googling. Here is one take on it (against):
_http://www.marksdailyapple.com/dear-mark-visting-family-primal-compromises-and-grain-alternatives/#axzz1rnIITrkd

and here is another (pro, with qualifications):
_http://chriskresser.com/heavenly-sourdough-buckwheat-pancakes

 

[SeekinTruth]

My take on it, in a nutshell, is that eating any seeds of a plant has high negative potential. Plants can't run, hide, or fight from being eaten. Their only defense is "chemical warfare." And this applies most to protecting their genes to pass on, i.e. plant seeds. That seems to be the natural function of lectins/anti-nutrients. FWIW.

 

[MK Scarlett]

My take on it, in a nutshell, is that eating any seeds of a plant has high negative potential. Plants can't run, hide, or fight from being eaten. Their only defense is "chemical warfare." And this applies most to protecting their genes to pass on, i.e. plant seeds. That seems to be the natural function of lectins/anti-nutrients. FWIW.

Thank you Seekin Truth, this is a good help to catch the "essence" of the problem with eating any seeds of a plant. This is a beautiful thought... ;)

 

[Search]

Hi Serg,

I think it's great that you're asking questions, but you really should take the initiative to inform yourself thoroughly so that you can make the transition safely. If you haven't yet, please try to finish reading this thread and get any of the other diet related books if you can. I would also suggest that you read the vegetarian myth thread and book if you haven't done so yet.

I can't stress how important it is that you know what you're doing and why. It's for your own safety and not something to do without proper knowledge. Take care.

Hi truth seeker, thanks for advice. I know and understand what you are saying. I just want to make some first steps, + during it, reading this treads till the end, and other recommended books. I have a lot to work on, and a lot of changes in my life had to be done.

There have been a few articles on SOTT saying that all grains, including amaranth, buckwheat and Quinoa, cause problems.

Here's a post by Laura:

Ladygraypanther, you really need to keep up with the diet/health threads here where everyone is reporting experiences, data, research, and making modifications based on what we are learning in our experiments. Most of us have long ago ditched any kinds of seeds including flax seeds because we discovered that they contain lectins and, contrary to some of the "health food" faddists and vegetarian oriented nutritionists, are not good for most people.

Most of us have also given up ALL grains and grain type foods including buckwheat and rice for the same reasons.

Additionally, most of us have given up MOST carbs and even many vegetables because the first spike insulin which can affect the heart/blood pressure, and the latter irritate the colon.

I've said it before and I'll say it again:

READ THE RECOMMENDED BOOKS AND DISCUSSION THREADS BEFORE YOU START DIETARY EXPERIMENTATION!

Additionally, check with your doctor.

Hi Gandalf, So if there is no gluten in buckwheat it is a good news . My wife was going to make buckwheat bread. It is hard to batter the dough, almost impossible, if there is no wheat flour, but she said she found some recipe without adding wheat flour. I'll check the ingredients.
Thanks for reply

There may be no gluten in buckwheat, but it is a seed and probably has some anti-nutrients. Also, buckwheat bread would have a lot of carbs and would make it difficult to keep your carbohydrate intake below the recommended level to induce and maintain ketosis.

Thanks Nienna Eluch and Mr. Premise. After I start eliminating grains, dairy and sugar I feel better, but I don't want to do some deeper changes in my diet without the context of recommend threads and books. It was not easy for me to made changes that I already done. I think I won't eliminate totally buckwheat until I find some products that I can replace it. I found some some website where people, in Ukraine, are searching for gluten-free products and where it can be bought. There on that site one person said that according to her experience it's recommended not to buy flour (buckwheat, etc.) domesticaly produced (it means here that produced in Ukrain, maybe Russia, Belorus also.) , because it contains gluten.

Also there are no law here in Ukraine that says to mark products with gluten-free label.
I fonund that soon they want to make this law.
Here: _http://www.interfax.com.ua/eng/eco/93961/

Ukraine wants to introduce obligatory gluten-free labeling of foodstuff

The Ukrainian parliament is planning to oblige food producers to mark their products if they do not contain gluten.

A total of 353 out of 404 lawmakers registered in the session hall supported at first reading a draft law amending Article 38 of the law on safety and quality of food (information of citizens on the absence of gluten in food).

The draft proposes that "gluten-free" be marked on labels.

The document says that if gluten content does not exceed 20 milligrams per 100 grams it is considered gluten-free.

According to an explanatory note to the draft, today some 500,000 people who are suffering undetected gluten enteropathy live in Ukraine, according to preliminary assessments.

The author of the draft, MP Viacheslav Perederiy (the BYT-Batkivschyna faction), said that 1% of Ukrainian residents suffer from gluten intolerance.

He said that wheat, rye, oats and rise could contain gluten.

"We're the only country which does not mark food [for gluten content]," he said.

But nearly 20mg per 100g, I think, can’t be marked as gluten-free.

 

[Search]

There are all sorts of nasties in cereal grains. I think they are still being discovered. The Vegetarian Myth provides a good explanation of why you wouldn't want to eat the seeds of annual grasses. Some contain gluten and some don't, but there are plenty of other constituents to worry about, some of which resemble gluten even if they aren't identical to it. But buckwheat isn't an annual grass.

Buckwheat is high carb, which is reason enough to stay away from it. Properly prepared (see 2nd link below) it might otherwise be OK.

You can easily learn more by Googling. Here is one take on it (against):
_http://www.marksdailyapple.com/dear-mark-visting-family-primal-compromises-and-grain-alternatives/#axzz1rnIITrkd

and here is another (pro, with qualifications):
_http://chriskresser.com/heavenly-sourdough-buckwheat-pancakes

Thanks for links and recipe. I'll try to make it soon.
By the way I never heard about Quinoa.

My take on it, in a nutshell, is that eating any seeds of a plant has high negative potential. Plants can't run, hide, or fight from being eaten. Their only defense is "chemical warfare." And this applies most to protecting their genes to pass on, i.e. plant seeds. That seems to be the natural function of lectins/anti-nutrients. FWIW.

Thank you Seekin Truth, this is a good help to catch the "essence" of the problem with eating any seeds of a plant. This is a beautiful thought... ;)

I agree . Simply said and easy to understand.

 

[Laura]

If it is necessary/wanted to have some sort of flour, we will use only buckwheat/sarrasin. But usually, we avoid it. It can be used for thickening soups or gravies with little harm. Just don't do it often. If you are working on transitioning, though, it's a good stage for that. It can give you a "bread" until you are free of gluten and then you can work on getting free of higher carb count.

 

[Aiming]

As far as I know and I did not read anything saying the contrary, there is no gluten in buckwheat.

Cross contamination often happens, though - unless the packet clearly states "gluten free". Nora G addresses the issue in Primal Body Primal Mind.

Thanks for clarifying, I think I confused this exactly because of the cross contamination issue.

 

[Search]

If it is necessary/wanted to have some sort of flour, we will use only buckwheat/sarrasin. But usually, we avoid it. It can be used for thickening soups or gravies with little harm. Just don't do it often. If you are working on transitioning, though, it's a good stage for that. It can give you a "bread" until you are free of gluten and then you can work on getting free of higher carb count.

Thanks Laura.
I think I will 'bugging' you all about diet for a long time.

 

[herondancer]

Hi Serg,

If you read this thread all the way through from the beginning you will find most of your questions answered. It's long, yes, but well worth the adventure. Remember too, the search engine is your friend. Many members have been at this for years now, so the chances that something you are curious about has already been discussed is high. The knowledge you gather for yourself is the most valuable.

Happy exploring! :)