I have been a bit out of touch this past week, as I have a started a new job in “real life.” It’s going to be very rewarding I think, although doubtless hard work, and of course a learning curve. That has kept me quite busy and away from GFF.
Luckily, there were lots of great articles posted this week that I can share with you.
Cool celiac stuff:
It appears that scientists have isolated the 3 (yes, 3 out of thousands of protein fragments are what appear to cause the autoimmune response to gluten) peptides that cause some of the issues associated with celiac disease. This is a big step, but only the beginning of research that has yet to be completed.
More cool stuff:
Shirley over at Gluten Free Easily has posted a review of “7 Quick Start Tips to Leading a Healthy Gluten Free Fit Life” and is giving away a copy. Check out her post and enter to win!
Kim at Cook it Allergy Free posted an awesome article on “How to Avoid Gluten Free and Allergy Free Baking Mishaps” This is one I bookmarked and will be visiting often! As I have a relaxed attitude about “recipes”, that can sometimes lead to a cooking fail. Hopefully Kim’s tips can help me.
If you missed it a couple weeks back, I posted about the “Paleo diet” and it’s implications for those with celiac. It sparked some really great discussion and comments, so if you missed it go check it out and weigh in with your thoughts.
General nutritional cool stuff:
Back in May I wrote an article on my thoughts about a study that found better results in a group that had faster weight loss in beginning a diet, as opposed to the “slow and steady” approach. There were quite a few limitations with that study.
This week Reuters posted an article revisiting the idea after a presentation at International Congress on Obesity in Stockholm, Sweden. There are so many factors that play into what will be a sustainable method of people to achieve and maintain weight loss it’s not even funny. I think what this shows more than anything is that the problem isn’t the weight loss. It’s maintaining that loss. Food for thought (and no calories! Bad pun, really bad pun.)
A study was published in Food and Nutrition Research that examined the thermic effect of food (calorie cost of digestion, essentially) of 2 calorie matched meals. One “processed” with white bread and processed cheese food, and the other with multi grain and seed bread with cheddar cheese. They did not match the macronutrient (fat/protein/carb) content, but the calories were equal.
The results were interesting. Both sandwiches gave the same sense of fullness, but the “whole food” version required about double the thermic effect to digest it.
Now, the whole food version had more protein, which does require more energy for digestion. So, it would be interesting to see what would happen if that was matched.
Anyhow-more evidence that quality of food is important, of course along with quantity.
Lastly, previously I have shared my thoughts on intuitive eating. Dineen at Eat Without Guilt posted a great article on the pitfalls and positives of snacking. I’ve been playing around with meal frequency myself lately and will report my findings in a month or so. Meanwhile, I thought this was a great read and gives some good tips.
Bottom line, and as always-do your research, get educated, make an informed decision based on your individual thoughts, physiology and activity levels.
Til next week! If you need more reading, head over to Gluten Free and Fit 101. Class is in!
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