There is so much to choose from that you will never go hungry. Do a Google Search for "Paleo Recipes."

Paleo foods are all naturally wheat free and healthy.

For more be sure to study this link, "Wheat Belly."
Plenty of recipes, the health problems with wheat, much more.
http://www.wheatbellyblog.com/


Also see this website dedicated to wheat free living:
http://www.marksdailyapple.com/#axzz26ZBkpHR4


Grizz

As an occasional treat, Trader Joe's brown rice pasta is ok. Tinkyada pasta, available online, is supposed to be good. Gluten-free pastas are quite temperamental, cook "al dente". Do NOT bother with GF spaghetti or any long noodle. Stick to rotini or macaroni. Be aware though, that "gluten-free" is big business now and we we will be hit with all manner of crap products to profit from this latest "trend". GF products ARE nutritionally pathetic, being made from all manner of starch, etc. No problem with an occasional treat though, IMO. Just don't consider them good nutrition.
One area to look at is the use of almond meal. My husband has made pizza crusts with almond meal and buckwheat(NOT wheat), and ... ? Quite tasty!

I read recently that Lady Gaga was going GF to lose 10 lbs. If that's not a sign of a "trend", I don't know what is!

Also, one of the major crap-pizza chains(Little Caesars?), is developing a GF pizza crust.

Remember the low/no fat craze & all of the gross food products? Same with GF, soon.

I have quit every millet that is except for rice.
- I will introduce the others like spelt and rye in a while, I just wanted to be clean of grains, to see the effects.

I have made some crisp breads from seeds like pumkin, sesame, linseed with psyllium husk powder as a binder. It is delicious and meet my craving for a bread like substance.

I lost my cravings for pizza / pasta etc in a few weeks; It was actually easy to quit this part.

Changes like an increased need for sweets, passed after a few weeks.

Found these interesting articles;

http://www.balancingcenter.com/articles/allergies3.html


"The methionine utilization disorder that comes about as a result of wheat/meat allergy leaves a shortage of methyls that should be methylating other compounds, such as choline, norepinephrine, and betaine, among other things. The synthesis of many compounds depends upon methionine. Choline shortage can compromise the synthesis of lecithin, as well as the acetylcholine molecule, and the enzyme choline acetyltransferase. Acetylcholine shortage could show up as muscle weakness and memory impairment. A lecithin shortage might cause cholesterol to rise, and in turn might initiate gall-stones.

Met-enkephalin is an addictive opiate. It is attracted to the opiate receptors in the pancreatic beta cells. When met-enkephalin enters the beta cell, it serves as an irritant that forces the release of excessive insulin, without reference to the body's needs. This causes blood glucose to drop, and produces hypoglycemia.

To restore the glucose levels, pancreatic glucogon recruits glucose from the glycogen reserves in the liver. The adrenal cortex becomes depleted from its continuous effort to replenish the glucose. Glycogen reserves are constantly depleted, and not only are the glucocorticoids at risk, but the aldosterone also becomes depleted, since is also released at the same time as the glucocorticoids. Eventually, the blood pressure will drop so low that it puts the body at risk, since the kidneys can't clear the fluids well enough to release toxins.

Aldosterone regulates the blood pressure at the request of the kidneys, and maintains the sodium/potassium ratio by releasing excessive potassium. If the kidneys can't recruit enough aldosterone to maintain the blood pressure they need for optimal function, the pressure drops, and potassium accumulates. On the other hand, if the adrenals are experiencing high stress, they will send out too much aldosterone along with the excessive cortisol, and this raises the blood pressure and eventually causes potassium depletion, resulting in edema.Met-enkephalin, like heroin and many other narcotics, displaces the endorphins. As soon as the liver detoxifies it, an endorphin shortage sets in, and this creates an overwhelming desire to take in the food that will give relief. What happens next is a compulsive wheat craving. Some people have to get up in the middle of the night and go to the fridge to munch out on any form of wheat-based food, bread, left-over pasta, just to get them through the night. In an effort to replenish the continuous depletion of glucose that follows hyper-insulinism, there will be a concurrent Sugar craving. Wheat products become a "fix" rather than a food, and Sugar becomes the "fix" that replenishes the glucose deficit. This is a process that often creates considerable weight gain."


http://www.lef.org/magazine/mag2011/oct2011_Wheat-The-Unhealthy-Whole-Grain_0...

"We might gain better understanding of the aging process if we were able to observe the effects of accelerated aging. We need not look to any mouse experimental model to observe such rapid aging; we need only look at humans with diabetes. Diabetes yields a virtual proving ground for accelerated aging, with all the phenomena of aging approaching faster and occurring earlier in life—heart disease, stroke, high blood pressure, kidney disease, osteoporosis, arthritis, cancer. Specifically, diabetes research has linked high blood glucose of the sort that occurs after carbohydrate consumption with hastening your move to the wheelchair at the assisted living facility.

Advanced glycation end products, appropriately acronymed AGE, is the name given to the stuff that stiffens arteries (atherosclerosis), clouds the lenses of the eyes (cataracts), and mucks up the neuronal connections of the brain (dementia), all found in abundance in older people.12 The older we get, the more AGEs can be recovered in kidneys, eyes, liver, skin, and other organs. Although we can see evidence of some AGE effects—saggy skin and wrinkles, the milky opacity of cataracts, the gnarled hands of arthritis—none are truly quantitative. AGEs nonetheless, at least in a qualitative way, identified via biopsy as well as some aspects apparent with a simple glance, yield an index of biological decay."

>>
It's all "cut" with wheat.
<<


How can we tell if it's cut with wheat? I been eating this one from whole foods:

http://www.frenchmeadow.com/products/breads-rolls/european-sourdough-rye

Our wheat comes from all over the world, like US. The grains made over here are mostly used for cattle.
http://www.cropchoice.com/leadstry6b37.html?recid=2541


I can get hold of non GMO, organic rye and spelt; from further south in Europe. It cost about 4-5times the commercial wheat. so not many use it.

Russian "blinies" made from buckwheat is a treat, too. Will have a go on it. With some norwegian cod caviar on :-)