I’m not sure it is the gluten that is the problem, because wheat doesn’t give me obvious digestive issues… but wheat is a problem for me nonetheless. I get crazy bad acne from wheat. I can feel my chin and mouth area skin itching from anything wheat once I’ve been triggered. If I haven’t been eating whole wheat lately, it isn’t as clear. But I was trying to improve my health and started having sprouted wheat english muffins with peanut butter for breakfast and I felt like I needed to take my face off and scratch it from the inside it itched so bad. The naturopath at the health food store I worked at said it sounded like a food alergy and that the top two were wheat and dairy. At which point I started praying for a wheat allergy. Thankfully it was. After I got over my big flair up from trying to become healthy, I “got away with” white wheat on occation. But not really, in retrospect.
Are really all carbs bad? Or only some? If so, which ones?
Dr. Berg says insulin does this and possible lack of the fat soluble form of vitamin A that you get from grass fed butter and proteins.
Bread (grains) will definitely skyrocket insulin chronically when your body coverts it into sugar?
Here he talks about a former Military and FBI analyst who is good at figuring things out and she wrote a book about the hidden causes of acne?
I support his right to say anything he wants. And my right not to listen to anything he says.
Ignorance is the key to success?
Why have forums?
When we can just wallow in ignorance?
Seemingly there can only be one side (ignorance) to any issue?
Amazing we have Admins on the forum that are so negative and condescending?
Might as well make it your own private ignorance club?
Well, I support your right to say anything you want, too. So there’s that.
I see the forum as a conduit to share and explore science and support each other and not let our personal agendas or feelings towards each other be an obstacle to our learning experience?
I hope you know that I support you as a person, even when I don’t agree with you on what the science says.
I’ve seen enough of Dr Berg’s biases to not trust him on the science, even though he is sometimes right. He’s not right often enough to be cited as an expert in my view. I have a right to that view as much as you have the right to disagree with me.
And I agree Dr. Berg is wrong about many things but you can also gather information from it and expand on it? An expert is only an expert based on their background, training and experience in specific areas and others areas not?
Ignorance is the key to success? - I agree that knowing what we don’t know is important. Learning is also important.
Why have forums? - There are many reasons.
When we can just wallow in ignorance? - I don’t personally know Dr. Berg’s positions or thoughts on most things, as I don’t know the personal positions or thoughts of most people that position themselves as thought leaders in the community. There is nothing wrong with not knowing other people’s positions, thoughts or opinions. They can be helpful for many. In my case, I know what works for me. In many cases, I don’t know why nor do I have to know in order to have success.
Seemingly there can only be one side (ignorance) to any issue? - I just assume that this is a rhetorical question that was probably asked when emotions were high. Ignorance is always a side, I guess. I’ll never know.
Amazing we have Admins on the forum that are so negative and condescending? - Yep. People are human. We all fail at times. Admins are no different. I have dark days when I’m tired and I can be very negative. I think I can be condescending at times too, but I don’t often express that side publicly. But, I don’t expect perfection from people. That’s why I enjoy the forums.
Might as well make it your own private ignorance club? - It probably wouldn’t be private and would likely be a large club. We often think we know, but we don’t often really know what we think we know. And, that’s ok. We are all here to learn.
In any case, I’ll probably never know what Dr. Berg’s opinions, thoughts, etc. are. And that’s ok. Exploring my areas of ignorance by reading when I have free time will occupy my days until my heart quits beating. I’ve learned to accept it.
In any case, keep posting. Someday, when I get a chance, I’ll go back and read through all of it. Right now, I just don’t have the time.
Oddly enough, I do know a lot about how Dr. Berg does business, as I find that area fascinating. I’ve heard an excellent podcast episode with his social media consultant and learned how he grew his business. That was fascinating.
Be well.
Only to a certain point. Once a source is contamanated enough, you just don’t take the poison with the pure. I’ve decided Dr Berg is wrong beyond normal human falibility. So he is not a source I trust.
I don’t really follow anybody except Jeff Cavaliere, but some of Berg’s stuff isn’t bad, and I suppose some is, but I’m no expert on him.
I’ve learned to separate information from the messenger to the degree possible. One of my favorite sayings is the truism, “Sometimes the worst people give the best advice.” Although on the internet it should probably be, “sometimes even lunatics and money grubbing hawksters can inform you of something you didn’t know before.” I mean, Dr. Oz is my idea of get-away-from-me as a health guru, but he has covered several nutrients that I also find interesting.
Moving on: so if we make fatty acids in the bowel, to feed the bacteria there, why would we retroactively digest them from there, I always wondered this. The peyer’s patches are in the upper intestine not the bowel, right. So if the fats are made to be digested locally, would they feed ‘us’ instead, would this be bad instead of good, would it be starving the bacteria they were created for… ? These things I don’t tend to see addressed in articles on the topic. I was however aware that eating non-digestible fiber tends to lead to fatty acids.
PJ
There was a randomized study a year or so ago that indicated it may not be gluten that adversely affects non-celiac individuals. If I recall correctly, fructans and gluten are often found together. When they did a control group, a fructans-only group, and a gluten-only group, it was the fructans group that had the adverse reactions. The gluten group actually had slightly less GI distress than the control group.
Found a reference to the study:
https://www.gastrojournal.org/article/S0016-5085(17)36302-3/fulltext
Yeah the IT’S THE FODMAPS FAULT NOT WHEAT story
Some people are legit affected by FODMAP stuff.
And some people are legit affected by the gliadin in gluten.
This is interesting and worth knowing and addressing, but I think to a great degree there has been a media push to implicate FODMAPS as an ‘excuse’ for “see gluten is ok!” when gluten is not ok at all. It might be in this particular study. But I can eat a food with no response, and eat a food that has the tiniest bit of gluten added in the processing, and wake up feeling like I got run over by a Lorry in the night. (I love that word. The brits are so adorable.) And lots of people eat ancient Einkorn wheat, with a very different gliadin chromosome makeup, and are fine, when eating regular wheat gives them major intolerance symptoms.
So wheat isn’t in the clear merely because something else also causes intolerance symptoms. 
PS also apparently I am now the most mistrusting, suspicious person ever, because after many years of exposure to bad science, I don’t just want to see stated results, I want to know the protocol. In detail. How much of each thing in the dosages. What did the people report that caused them to be chosen for the study (in detail) or excluded. And so on. At this point I am willing to expect industry to fund studies that carefully arrange the results they want. That doesn’t mean the thing in question isn’t real, but you can tweak things infinitely to suit needs.
For what it is worth I agree with your opinion on Dr Berg. I know others like his stuff and it makes no difference to me one way or another. Everyone has a right to their own opinions.
To get offended because you don’t respect Dr Berg’s opinions is silly. It would be like me getting offended by someone who thought Dr Atkins was a quack. Don’t really care what others think of him. His diet led me to keto.
A friend of mine took a blood test that examines different food sensitivities:
https://www.elisaact.com/eab-tests/
I have no info about the cost. The website says it is NOT covered by insurance (considered out-of-network). They do give you a huge report about food sensitivities and a plan on what to eat, what not to eat etc.
But the results of that study indicated it wasn’t also something else. It was something else. The gluten-only bar actually had less issues than the placebo. Not statistically significant though.
It would have been interesting to have a fourth group, with glutens and fructans combined, at the same ratio they would normally appear in breads or pastas. They might actually combine to a worse result…
I have been reflecting, and the key difference between carbs from vegetables, and carbs from sugars and flours (I am not sure where legumes are, in this classification) is the time it takes for me to be hungry.
I am 5 or 6 hours between lunch and dinner, and I sit on the table for dinner and I am not hungry. Even some days I skip dinner. Instead, when I was eating bread, I was hungry 30 minutes after lunch.
The difference is huge.
Another data point is I eat huge amounts of olive oil.
I agree, though I modified it slightly.
If people were to learn the preceding concept and apply it in their lives consistently we would have a dramatically better society.