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I absolutely love wheat! French bread, cookies, Mexican sweet bread, tempura, turnovers, pancakes, ...

Yet I have been living without its glutinous comfort for the past few months. Although my acne is relatively gone, I cannot attribute my success solely to a wheat-free diet. I couldn't say whether wheat made any difference at all! My skin may have cleared for a number of reasons including my B5 supplementation, antibiotic regimen, daily topical regimen, and abstention from dairy. The primary motive behind embarking on the titanic adventure of "wheat free" was from reading posts on this message board. Please understand I am not putting anybody down but simply venting my frustration. I have absolutely no evidence of being allergic to wheat or gluten, but I have acquired paranoia.

I'm just frustrated and longing for a good piece of sourdough, or ciabatta, or rye, or egg noodles. Does anyone else feel this way?

Also, I'm afraid since beginning my wheat-free masochism that I've inevitably raised my intolerance for wheat. If I return to eating wheat, will I break out?? I know I should just try and find out, but the paranoia has built up and encircled me. I'm a prisoner of my skin, and I want out!

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Hey NewDime,

Wheat was a tough one for me too. I had to find good substitutes, and I still eat sprouted grain bread which contains sprouted wheat. Like you say, you can try it and see. If you're too paranoid to try it, try finding good subs. Brown rice noodles, gluten free pancake mix, etc. My mom's b-day was last weekend and I made a wheat-free, dairy free, sugar free lemon custard pie with strawberries on top. It even had a crust made with brown rice flour, walnuts, apple juice and non-hydrogentated marg. Good substitutes are the only way I can do it. Also, I'm pretty sure the wheat is one of the major things that has made a difference for me, so that's good motivation.

Good luck to ya.

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Unfortunately reading your post has led me to the conclusion that you'll never find that answer, at least not until you get rid of that fear. People can think themselves sick if they believe it enough (Same with faster healing), and I believe that some people here break out because of that freak-out they experience at the slightest mention of a certain food they were sure they couldn't handle but had no evidence to back it up. Go to a specialist and find out what your allergies are, what your intolerances are, what you have trouble absorbing, etc... and then you can alleviate some of that fear. If a person genuinely believes that something will break them out or make them sick, it will happen. Eg. There is one food I had a very bad experience with as a child (Undercooked), and whenever I even smell that food now I get nauseous and my brain causes my body to mimic the pains I have long forgotten except for in my subconscious, even though I probably could handle it if properly prepared. You have to get to that stage where you say fuck it and try a few days with some bread and an open mind.

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Just do it. I asked the same questions a while back and many members including myself couldn't claim that it was solely the wheat/gluten that was our problem. What we did admit was that it could have also been the dairy, added sugar, trans fats, lack of fibers, & nutrients that were the reasons we saw such improvements, especially since those same ingredients we have found we must avoid in other foods.

The problem with the studies using bread or gluten is that usually they don't list, at least the abstracts, what recipe was used to make the breads. Usually they compare refined white bread to wheat bread or wheat-soy bread, so obviously the other two will produce favorable results. Or they'll compare wheat to rice, where rice was found to be much healthier for us (possibly due to it's amylose starch) but the problem is we usually eat wheat bread and rice grains, therefore the wheat is prepared quite differently from the rice to begin with. I don't recall any study that compares wheat pasta to rice pasta as this would give us the most accurate and purest depication of how problematic either one is since the ingredients should only be (brown) wheat or rice and water.

Furthermore, you can have problems digesting grains not only because of the Gluten (got tested and I'm not intolerant by their standards), but also because of the high amount of amylopectin starch found in wheat varieties today vs. in the ooooold days. This is why some people may be able to handle Spelt (wheat and low gluten, low starch) because it hasn't been altered like the common wheat varieties of today. Of course others can handle eating sprouted grains, and other can't. So there are quite a few reasons why avoidance of wheat my prove to be successful for a percentage of us here. In fact another reason is that some people have candida and one may be responding to the yeast found in gluten. Yet until you actually investigate wether it is pure wheat (wheat salt water) or sprouted wheat grains, or sprouted spelt you won't be able to know 100% for certain if it is the gluten or starch that is causing you problems or whether it was the added ingredients found in commerical refined breads.

Hope you figure it out =)

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Thank your for your insight into the wheat enigma. This is wonderful information and quite useful. Although I'm currently preoccupied with my studies, I'll try and visit a doctor over summer break. What harm can it do anyway? My guess is that I'm not allergic to wheat having consumed it my entire life without difficulties.

What I find most compelling is the psychological appraisal of my skin condition. I am a film believer in the power of learned behavior and its connection to psychosomatic disease. On several occasions after having obsessed over having eaten bread, I've made myself physically ill. Headaches, stomach aches, yet no break out. It is absolutely ridiculous to go on this way. Again, thank you for the information. I appreciate it.

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Thank your for your insight into the wheat enigma. This is wonderful information and quite useful. Although I'm currently preoccupied with my studies, I'll try and visit a doctor over summer break. What harm can it do anyway? My guess is that I'm not allergic to wheat having consumed it my entire life without difficulties.

What I find most compelling is the psychological appraisal of my skin condition. I am a film believer in the power of learned behavior and its connection to psychosomatic disease. On several occasions after having obsessed over having eaten bread, I've made myself physically ill. Headaches, stomach aches, yet no break out. It is absolutely ridiculous to go on this way. Again, thank you for the information. I appreciate it.

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