As for the hypoglycemia, I would agree with you if I hadn’t tested the theory myself.

I am very unhappy with the attitude of doctors toward celiac disease. If you have been through the torment, like my daughter, of trusting in a doctor and being constantly misdiagnosed then you know that it is very difficult for them to see beyond anything that isn’t printed in a medical journal. The reason most doctors are so behind in understanding celiac disease is because clinical studies are performed by pharmaceutical companies in order to get a drug in the market. No pharmaceutical company is going to pay for a study on a disease that only requires a change of diet and no drugs. As far as doctors are concerned, no data…no disease.

Lately I have been feeling rather put off with the surge of nutritionists claiming that a gluten free diet is unhealthy when most people in this country eat an unhealthy diet regardless of the type of food they eat (Nutritionists are the ones that feed hotdogs, pizza and ice cream to our school children). Some people seem to think wheat is the king of all food and without it you are doomed to poor health. Wheat is just another grain and if you look at the nutritional data on it, it’s really not that good for us. In fact, if you look at the stats on teff or amaranth, quinoa or buckwheat, wheat just doesn’t stand up to the comparison at all. I know that the concern is that people are eating too many of the products made with rice and tapioca flour which are low quality foods. Well, processed food is unhealthy for us whether it contains wheat or not. Pop tarts are not health food just because the main ingredient is wheat. Wonder bread is just wallpaper paste with a few added vitamins. Have you looked at the label on it? 100% Stone Ground Whole Wheat bread has 2 grams of fiber and 3 grams of protein per slice. You’d have to eat an entire loaf a day to get what you needed of just those two nutrients but then, calorie-wise, you wouldn’t be able to eat much of anything else. They have to enrich bread because wheat loses most of it’s value 10 days after being ground. Few people go to the trouble of making their own freshly ground whole wheat bread, so you would be better off by taking a multi vitamin and getting your fiber by eating an apple or a few extra fresh veggies. And there isn’t enough quality protein in wheat to sustain life so regardless of how much wheat you ate, you would still not be getting all the required amino acids that your body needs. Quinoa, Amaranth, Buckwheat, soy all have higher amounts of protein than wheat and they all are complete proteins. I regularly make buckwheat or quinoa pilaf as a side dish. It tastes great and is truly a dish with high quality nutrition. Nutritionists need to get off the wheat band-wagon and start promoting whole food to all dietary groups. The worst thing the USDA ever did to us was turn the food pyramid upside-down. High grain diets regardless of the type of grain, but especially wheat, are making us fat and sickly and the myth that wheat is good for us is just marketing by one of the largest food conglomerates in existence.