Comments: I Got Your Gluten Right Here, Pal [Bumped]
another silly fad for attention seeking pathetic wusses
Posted by ghostsniper at December 5, 2016 11:19 AM
Ah, the gluten-free pilgrims. NEVER go to the bakery for that because we don't use sawdust in our baked goods. They all come, the Diabeats, in their quest for consequence-free indulgences: Egg-free, Dairy-free, Sugar-free and Fat-free. It's called air, people. If you want that 12 pack of extra large muffins, I'm the huckleberry...or, more accurately, the blueberry ye be searching.
Posted by Jewel at December 5, 2016 2:03 PM
The gluten of today is not the gluten of thirty years ago.
Posted by Bill Jones at December 5, 2016 4:22 PM
Sadly, most of the population is indeed affected by gluten. It causes various degrees of inflammation throughout the body at its most susceptible areas, differing person to person. Especially the gut. Read 'Grain Brain'. Be wary...it's a tough reduction or avoidance to make. Fact.
Posted by joedaddy at December 5, 2016 4:58 PM
Moderation is the key, to just about all things.
Most of what you consume each 24 hour period should be clean water and air, and a little bit of other stuff.
Notice how food has become a whole nuther thing since about 50-60 years ago? You can't go anywhere or do anything without food being involved in some way.
Before you get to work in the morning you're thinking about food, and an hour after you've been there you're thinking about lunch. And as quitting time approaches you think about what to buy at the store for supper.....and don't forget that evening snack.
Food OWNS your ass.
Your father (or whomever was in control 50 years ago) OWNed the foods ass.
Somewhere along the line the thing got reversed and no one even noticed.
But all those obese hind quarters noticed.
Casket makers have too. Morbid? Good.
Combine the massive amount of food people have been trained to eat with the massive amount of trash in the food itself and you have the answer as to why almost no one can avoid poisoning themselves to death.
I've heard that if you stick with something for 4 weeks, 28 days in a row, it becomes a habit.
See if you can save your own life, i hour at a time, for 28 days, then let that new habit take over while you do your best to not cave into temptation.
Clean water is your salvation.
If you don't care about yourself then why should anyone else care about you?
Peace, out.
Posted by ghostsniper at December 5, 2016 5:50 PM
PRETENDING to have food allergies is on a par with sneering at real medical problems of celiac or anaphylaxis: similar to driving through a school zone with pr0n playing on the back-seat DVD screens. Both parties are doing it for the outrage and attention, at the expense of anybody who might like to try to get through their life without actually being harmed by what the other 95% eat. Joe Bob Briggs, Kathy Shaidle, et al are wanking it on stage and screaming "look at me" just like the phony food intolerance crazies who think claiming nut allergies gets them fresher salads. Maybe, some day, like a real anaphylactic, they will choke and f'n die while the rest of us look on in mild amusement as they expire, not with a bang, but a whimper.
Posted by GwenT at December 5, 2016 9:59 PM
Gluten sensitivity, on the scale which it is has been, and still is, hawked, has been debunked by the same scientists who first brought it to the forefront of peoples' oh so susceptible minds.
Scientists who found gluten sensitivity evidence have now shown it doesn't exist
Posted by John Venlet at December 6, 2016 5:26 AM
Not so fast there Big Fella.
I used to doubt peoples' claims about their sensitivity to gluten until I developed my own.
Mine revealed itself a year or two ago in long, violent and spasmodic coughing spells after eating, the cause of which, through visits to a GP, could not be determined. I began to pay attention to what I was eating and it occurred to me that if I didn't eat bread I didn't cough so I backed off the bread.
The coughing jags continued until I began to isolate foods that contained wheat and when I refrain from anything with wheat, I'm usually just great.
This allergic reaction is real and if your body ever changes and you began to exhibit symptoms of illnesses you've never experienced before, you might consider checking your diet.
Posted by Jack at December 6, 2016 7:51 AM
Not so fast there Big Fella.
Well, Jack, as an individual you may indeed have some sensitivity to gluten, but, as you yourself admit;
The coughing jags continued until I began to isolate foods that contained wheat and when I refrain from anything with wheat, I'm usually just great.;
your issues could also be caused by other things/ foods, because you are "usually just great" if you abstain from wheat or food products which may contain wheat.
Alleged gluten sensitivity on the industrial scale we currently see in the general population is, in my opinion, bolstered by science, nothing more than mass hysteria supported by advertising dollars.
Posted by John Venlet at December 6, 2016 8:28 AM
At some point in the last couple of years bizarre vegan stereotypes completely swamped righteous, anti-left indignation and lifestyle signalling became the right's virtue, the latest projection fad.
The bacon-and-whisky right needs to sack up and stop being that codependent if it's actually gonna BE all bacon-and-whisky and not just another cultural punk looking for attention.
Posted by Ten at December 6, 2016 8:58 AM
@Jack, are talking about frankenstein wheat?
Posted by ghostsniper at December 6, 2016 9:50 AM
The thing is, its not just gluten. That's the baloney factor. Its the whole damn modern wheat berry. It is MASSIVELY altered from wheat fifty years ago. Whole different animal and it was never tested for whether it was toxic to any life form.
Posted by pbird at December 6, 2016 10:27 AM
People have been consuming gluten for what, 4,000 years. And we've known pretty much all we know about allergies for say 100 years. (Credentials: I did experimental allergy research in animals and had peer reviewed publications 60+ years ago.) It's just in the past 10 or 20 years, or whatever that Americans (solely it seems) have become allergic to gluten. Suspicious.
Posted by BillH at December 6, 2016 1:57 PM
See the thing is Bill, it's not the same stuff it was a few decades ago. Check out the hybridization.
Posted by Pbird at December 6, 2016 4:34 PM
John and Ghost
I have no idea what kind of wheat it is but if I eat anything with wheat in it, and I do now check the labels, I'll begin the spasmodic coughing.
I'm aware that the protein can exist in all kinds of processed foods and when I began to read a few labels and refrain from eating the suspicious stuff, these episodes go away.
I've traveled extensively and eaten foods from all over the globe but I've never had any reaction to any foods until recently and I tend to think that the food processing companies are introducing more genetically engineered elements into our foods to gather data on what these ingredients can do. A quick search through your favorite search engine will lead you to all manner of articles on how these additives have become more powerful over the years and how they have effected people.
I agree, over the past 20 years or so we've seen a rise in vegans and people with all kinds of dietary quirks and claims about the things they won't eat but I've never been finniky nor have a turned my nose up at any food, from spam or potted meat to elk and everything in between, pastries, vegetables, MRI's, "natural" and/or organic.
Maybe my system, at 66, is changing or is less resistant to things I've normally enjoyed but in any event, I've begun to take serious stock of what I ingest and doing so has given me a great margin of relief. And from what I've read by investigating this stuff is that some people have it far worse than I; and they're not a bunch of snowflakes or neurotics, either.
Posted by Jack at December 6, 2016 6:31 PM
Wheat is not a hybrid, now corn is
Posted by Mhf at December 6, 2016 6:40 PM
A common "bulker" is your basic wood pulp, sawdust, all sterilized of course. It's not called that on the label.
You know how walnut sawdust kills stuff? What do you think it dos to your gizzard?
Faster and faster it's becoming unsafe to live in this country, from all directions, at the same time.
Posted by ghostsniper at December 6, 2016 7:26 PM
IF your blood test comes back positive for gliadin antibodies AND your biopsy comes back positive for intestinal sprue, YOU F*CKING HAVE CELIAC DISEASE and are at increased risk for development of non-Hodgkin lymphoma. Lets draw the goddamned line between neckbeards with daddy issues and medical conditions, shall we? @BillH the difference between an allergy and a genetic disorder might be small but it is significant.
Posted by GwenT at December 6, 2016 11:13 PM
Europeans correlated gluten intolerance to use of Roundup as a pre-harvest desiccant. In other words, farmers aren't just using glyphosate to kill weeds, they are using it to kill wheat so it can be harvested earlier.
http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3945755/
At first I was skeptical, but then I found this long-winded obfuscating rebuttal on Snopes (a "fact checking" joke, if there ever was one.).
http://www.snopes.com/food/tainted/roundupwheat.asp
Snopes claims it isn't true, but it wasn't just a few weeks later that I got a Tweet from Monsanto themselves proclaiming the advantages of Roundup as a pre-harvest desiccant. I did find this, tho....
http://roundup.ca/_uploads/documents/MON-Preharvest%20Staging%20Guide.pdf
I'm absolutely NOT an environmental wacko, but I do live in corn country and see the insanity perpetrated by the Agricultural Industrial Complex.
BigAg and dumb farmers have destroyed nutrition. Nutrition comes from the soil and the soil is so utterly depleted. Pump the soil full of nitrogen, plant engineered genetics and then spray the hell out of it to keep it alive.
Soil is not a substrate to hold roots in place, it is a living partner in the growing food and cannot be constantly imbalanced with chemical fertilizers, herbicides, pesticides, fungicides, etc.. (http://rodaleinstitute.org/soil-life-microbiology-on-the-farm/)
IMO, America's medical problems (and costs) all go back to dysfunction in how we farm in America. Other countries (except those in N. and S. America) do not farm this way and probably why they are much healthier.
Posted by edaddy at December 7, 2016 6:15 AM
It's about 50/50 fields and woods around here.
I'm in the woods but the fields are close.
A big field down the road, maybe several hundred acres, does corn 1 year and soy the next, over and over.
Few years ago lots of heavy equipment installed 8" diameter, what appeared to be, reinforced canvas pipes underground, maybe 40' apart, all over that field. The inlet for the pipes is close to the road with a big turn around area for the tanker trucks that come in the spring and fall.
There is a smell of manure in the air at those times. Or something that smells like it.
The corn ends up being burned in my vehicles (destroying the mating surfaces and gaskets) and the soy is in the mayo on my chipotle chicken sando (blowing out my linings).
Gotta find another way.
Posted by ghostsniper at December 7, 2016 7:27 AM
It's about 50/50 fields and woods around here.
I'm in the woods but the fields are close.
A big field down the road, maybe several hundred acres, does corn 1 year and soy the next, over and over.
Few years ago lots of heavy equipment installed 8" diameter, what appeared to be, reinforced canvas pipes underground, maybe 40' apart, all over that field. The inlet for the pipes is close to the road with a big turn around area for the tanker trucks that come in the spring and fall.
There is a smell of manure in the air at those times. Or something that smells like it.
The corn ends up being burned in my vehicles (destroying the mating surfaces and gaskets) and the soy is in the mayo on my chipotle chicken sando (blowing out my linings).
Gotta find another way.
Posted by ghostsniper at December 7, 2016 7:28 AM
Starting in the 1960’s, and increasingly in the 1990’s, plant breeders undertook efforts to produce hybrid wheat varieties with the goals of improving yield and disease resistance. Both worthwhile goals but it’s possible that wheat hybridization may have led to the rapidly growing prevalence of celiac disease today.
We learn that not all gluten is created equally. A study identifies that, “Gluten proteins from wheat can induce celiac disease (CD) in genetically susceptible individuals. Specific gluten peptides can be presented by antigen presenting cells to gluten-sensitive T-cell lymphocytes leading to CD.”1
The same abstract explains that a study of over 80 varieties of wheat shows a higher concentration of two CD epitopes (Glia-α9 and Glia-α20) in the more modern varieties of wheat.
This study suggests the possibility that hybridization of wheat may be an underlying cause for the recent rise in CD but does that mean that einkorn is the answer? Not necessarily. Einkorn is an ancient, diploid variety of wheat – the most primitive species of wheat available today. Many people worldwide are working to restore it to our modern diets because of its dietary benefits.
http://www.einkorn.com/did-wheat-hybridization-lead-to-celiac-disease/
Posted by pbird at December 7, 2016 11:04 AM
Eh, likely glyphosate poisoning.
Posted by itor at December 7, 2016 8:02 PM
Probably the greatest increase in wheat yield has to do with genetically engineered shorter stalks, which are less susceptible to damage from storms and constant wind here in Kansas. When I was a kid, wheat would be three feet high. It is about half that now.
Posted by Snakepit Kansas at December 9, 2016 6:51 AM
Get over yourselves, we are all goin to die. The human digestive tract can process all sorts of strange stuff (lutefisk to balut) and still pull nutrients out of it. Y'all as individuals may have your little problems, but to project that onto the population at large is more than a little myopic and self centered. There is no global conspiracy to kill you with food while making huge profits.
So, again, you will die. In the meantime, do something constructive outside of complaining about the relative reliable source of calories and protein provided by the free market.
As my offering for dietary guidance - do the psyllium and make the perfect turd, enjoy the morning constitution then get to work doing something, damn near anything that isn't passive consumption.
Do I have to tell you everything?
Posted by Guaman at December 10, 2016 1:29 PM
I thought gluten intolerance was a bunch of hooey until my daughter was diagnosed with Hashimoto's encephalopathy. It's a rare thyroid disorder and trust me gluten has a bad effect on the poor girl. Gluten intolerance is definitely real, at least, for some people.
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