What do we want?
Free Gluten!
When do we want it?
Now!!
From the Business Insider:
I just went through a whole series of gastrointestinal work ups (I have GERD and a hiatal hernia) and my internist talked about a new book that is out called "Wheat Belly." He said it rocked it his world and wanted me to read it.
So I looked it up and it was written by a cardiologist, Dr. Davis, who says that man was never meant to eat grass - that's what wheat is, and that the genetically modified grass that we eat today is nothing more than fast growing stalks of sugar. Dwarf wheat, as it is called, was engineered to address world hunger but created a whole series of other health problems instead. That sounds about right.
I ordered the book, should get it mid-week.
I am far from being sold on this and I plan to explore it carefully (there are criticisms and counter-claims). Plus I love bread, waffles, bagels, muffins, pancakes, pastries, sandwiches - the whole incredible spectrum of yummy wheaty things.
The science that discovered the benefits of a gluten free diet has now been dealt a severe blow; the same could apply to a grain free diet in a few years.
But let's face it, much most of the research today is supported by government grants and if the mega-agribusiness lobby wants to keep growing wheat, what is your guess will happen?
In any event I'll keep you posted.
In one of the best examples of science working, a researcher who provided key evidence of (non-celiac disease) gluten sensitivity recently published follow-up papers that show the opposite.
The first follow-up paper came out last year in the journal Gastroenterology. Here's the backstory that makes us cheer:More about the study here.
The study was a follow up on a 2011 experiment in the lab of Peter Gibson at Monash University. The scientifically sound — but small — study found that gluten-containing diets can cause gastrointestinal distress in people without celiac disease, a well-known autoimmune disorder triggered by gluten.
They called this non-celiac gluten sensitivity.
Gluten is a protein composite found in wheat, barley, and other grains. It gives bread its chewiness and is often used as a meat substitute. If you've ever had "wheat meat," seitan, or mock duck at a Thai restaurant, that's gluten.
I just went through a whole series of gastrointestinal work ups (I have GERD and a hiatal hernia) and my internist talked about a new book that is out called "Wheat Belly." He said it rocked it his world and wanted me to read it.
So I looked it up and it was written by a cardiologist, Dr. Davis, who says that man was never meant to eat grass - that's what wheat is, and that the genetically modified grass that we eat today is nothing more than fast growing stalks of sugar. Dwarf wheat, as it is called, was engineered to address world hunger but created a whole series of other health problems instead. That sounds about right.
I ordered the book, should get it mid-week.
How do I love thee? Let me count the ways.
I am far from being sold on this and I plan to explore it carefully (there are criticisms and counter-claims). Plus I love bread, waffles, bagels, muffins, pancakes, pastries, sandwiches - the whole incredible spectrum of yummy wheaty things.
The science that discovered the benefits of a gluten free diet has now been dealt a severe blow; the same could apply to a grain free diet in a few years.
But let's face it,
In any event I'll keep you posted.
