Don’t hate the player hate the grain

JHoUncategorized10 Comments

If you have talked to me for more than 4 minutes you know that I hate JJ Abrams, fluffy white stuff, people who push elevator call buttons that are already illuminated, people who continuously push the crosswalk button as if that is going to make the light change faster, and gluten. As surly as I am at times you would think the list would be longer but alas, I only loathe those five things. Gluten is a weird thing to hate though. It is so delicious that I have a hard time hating it and in fact it is only my rational brain that hates it. I am very emotionally attached to gluten. It is like a bad relationship. You know you should give it up and you try but every once in a while you are home alone on a Saturday night feeling sorry for yourself and you just pick up the phone and dial and before you know it there is an amazing pizza sitting on the table and you are back to square one. My wife just shared an interesting article with me though about just how long the effects of allergens can affect you if you have an adverse reaction to them. I was surprised to see that it was so long. This may help some people understand why their “but I went like 9 days without grains” argument doesn’t hold as much water as they think.

Check it out here.

10 Comments on “Don’t hate the player hate the grain”

  1. Wow that article is heartbreaking…… :o( I love my coffee and here I thought I was doing good staying away from bread for the most part. I don’t drink much coffee,1 cup a day is enough. However looking back I have had similar symptoms to when I eat gluten I just didn’t realize that’s where it was coming from…..Suck! I don’t care much for pizza but my sweetener and coffee addiction is the most abusive relationship ever.

    1. Right?! It definitely changes things when you consider how far reaching the repercussions of a single food decision can be.

  2. I’m skeptical. A citation to a blog interview with Sean Croxton–not exactly a man of arts and letters, and certainly not a medical doctor–is pretty weak. I’m not saying it’s not true, but then again, if a rice-sized piece of a cracker is enough to set one’s system off for 6 months, we all might as well give up because there’s simply no way to completely avoid that kind of miniscule amount of cracker or equivalent. If the wind blows the flour from an open bakery window into your eyes…game over for 6 months.

    1. Croxton is not a medical doctor but why that means anything is beyond me. My GP is 50 pounds over weight with poor posture and a weak back. The last endocrinologist I saw was also overweight and gave vague answers to my questions about my blood tests and the effects of my current training response and its relativity to my nutritional profile. An MD means you get to practice medicine. It doesn’t mean you know the ins and outs of the GI and or its relationship to wellness when combined with a kick ass fitness regimen. You conveniently skipped over the second reference for the article though which from a cursory review is a center full of smart folks testing and validating information. You can use extreme examples to make your point but what it seems to me is that you are unwilling to try something that seems hard. What bakeries are you passing by with floor sitting on their window sills? It is absolutely possible to avoid it. How much effort have you made? I can introduce you to people who have been gluten free for years. Don’t touch them though because the glutinous toxins left on your hands from your bagel binge will ruin their amazing streak.

      1. Yeah, I’m unwilling to try something hard–you’ve got my issue pegged. I used to know an oncologist who smoked a pack a day. Bad for him, but it had no effect on his ability to diagnose his patient’s issues. Whats that got to do with athe article? Well, Crox apparently simply regurgitating some info in an interview for a blog that he read on a research website isnt the same as a doctor reviewing the same info and talking about it– at least to me it’s not. I’m not saying some people aren’t incredibly sensitive to gluten. Im not one of them.

        maybe you need a new doctor, but be careful. The dr lounge is likely stocked with bagels and if a shard from his beard falls off and hits you, you could be f’d until sometime in 2013.

        1. I would contend that capacity as a diagnostician is not limited to med school graduates. I can’t say whether you have gluten issues or not. Have you ever tested it? I can say that you do not seem interested in adding value to the conversation. What is any professional in a service capacity doing if not regurgitating information much of the time. Do you think the things I have told you are new? Or mine?

          1. What I think you missed was that I wasn’t commenting on your gluten position generally. You study this stuff, not me. Whatever makes people healthy, they should do that. You make people healthy, they should do what you say. I’m not being flip. I mean it. I thought the aeticle was a little weak, not your post about it. Maybe if I had been more clear about that, you would have tempered your first response that pissed me off for about 5 minutes. Sometime when you’re not looking I’m probably going to punch you in the ribs.

  3. Hello from Paris!
    Good article – cos it created a debate.
    I’m going to tell you about something which is not related to gluten only but to dieting and emotional relationship to food.
    Today, at the tiny Paris box, the coach asked us a question while introducing the WOD: “Is it paleo to eat a croissant au beurre for breakfast?”. Sounded like a joke but in the end it’s all about the emotional relationship to food which you bring up in your article. Croissant is fat and some contain gluten – but that’s what 95% of french people have for breakfast on Sundays. Is it a deep moment of happiness when you wake up on Sunday at 10 AM and you go queue to the bakery for the one-euro hot croissant au beurre that the baker’s wife will give you with a smile.
    We french people – same as Italian, Spanish, Greek people – are proud of our eating habits and gastronomy. And there are habits that for us seem even older than the paleolithic man 🙂 As a French, I make efforts not to eat some highly fat cooked meats which are very traditional. But renouncing to wine, bread and cheese, or to a good croissant au beurre on Sunday Morning late breakfast because it contains gluten, would be going against very pleasurable eating traditions. If I were a pro athlete, of course I would have to make sacrifices, but in the case of an amateur, I cannot imagine sacrificing the happiness of wine, bread, cheese and croissants – as long as I don’t abuse, of course. And I think this is the point you raise when you talk about your emotional relationship with gluten.
    So what do you think about the weight of culture and traditions in dieting? How important do you think it is, to be strict about it?
    Have a very nice day and keep up the great blog.

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