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A comment on Study Finds Ultra-Processed Foods Drive Weight Gain. Parent comment

Re:Study Finds Ultra-Processed Foods Drive Weight Gain by amluto on Thursday May 16, 2019 @02:30PM (#19931553)
It’s very hard to just cut out gluten since almost no one eats straight gluten as a major part of their diet, unless they really really love tempeh. My personal hypothesis is that most non-celiac people who do this and get a major benefit actually get the benefit from removing wheat from their diet.

This is consistent with people who entirely incorrectly claim that sourdough bread is GF. Traditional sourdoughs give bacteria and yeasts a lot of time to eat various sugars and starches.

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Re:Study Finds Ultra-Processed Foods Drive Weight Gain by tunesmith on Thursday May 16, 2019 @02:37PM (#19931628)
Tempeh isn't gluten, you might be thinking of seitan.
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Re:Study Finds Ultra-Processed Foods Drive Weight Gain by amluto on Thursday May 16, 2019 @03:15PM (#19932088)
Indeed. Whoops!
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Re:Study Finds Ultra-Processed Foods Drive Weight Gain by astura on Thursday May 16, 2019 @02:56PM (#19931867)
Tempeh is fermented soybeans; seitan is wheat gluten.
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Re:Study Finds Ultra-Processed Foods Drive Weight Gain by notfromhere on Thursday May 16, 2019 @04:32PM (#19932877)
non-celiacs who this inadvertently benefit from cutting down on easy calories. no matter the theory, it's still just about energy in vs energy out
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Re:Study Finds Ultra-Processed Foods Drive Weight Gain by amluto on Friday May 17, 2019 @01:11AM (#19936511)
Huh? This discussion is about GI issues, not weight gain/loss. I don't think I've ever heard anyone say that GI issues are about energy in vs energy out.

There is a moderately well supported theory that most "gluten intolerance" issues are actually intolerance of FODMAPs: certain fermentable sugars and short-chain starches found in a wide range of foods, most notably wheat. If you remove gluten from diet, you have likely also significantly reduced your FODMAP consumption. But gluten itself isn't a FODMAP, and I once baked an experimantal loaf of low-FODMAP bread using spelt flour and vital wheat gluten. (It wasn't very good.)

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