Posted on 06/30/2019 12:46:36 PM PDT by CondoleezzaProtege
I recently had a puzzling experience and wonder whether you might be able to shed some light on it. Over the past few years I’ve become increasingly unable to eat wheat without experiencing significant gastrointestinal distress, and I’ve been eating a gluten-free diet for about two years as a result.
A couple of weeks ago, I traveled to Hungary and succumbed to the temptation of eating some irresistibly fabulous, crusty European bread. I figured I’d pay the price but that it would be worth it. However, nothing happened. By the end of the trip I was feasting on croissants, thin-crust pizza, layer cake and giant pretzels, and though my clothes are tighter, my digestive system was completely unaffected. In fact, it felt better than it had in a long time.
A quick Google search turned up many similar stories of those in the United States who believed they were gluten-intolerant but had no trouble eating wheat in Europe.
Why are so many Americans gluten-intolerant now? Is something going on with our wheat supply? Is the problem even gluten, or is it the wheat itself? Could it be the varieties grown here, or the way it’s processed? Surely it’s not normal for so many people to develop this problem over such a short period of time.
(Excerpt) Read more at motherearthnews.com ...
But what about the organic wheat and dairy here that people are unable to manage.
I am sure it is part of one democrat nefarious plan or another
Glycophosphate-ready, gene altered wheat.
Fewer varieties of plants.
Bromates in flour here, but illegal elsewhere.
....
Wife had issues with dairy here in the States.
Ate dairy in Portugal every day with no problems.
Istopped gluten over 12 years ago when i was finishing my degree. Within weeks my thinking was clearer.
I found out a few,years ago I have a cutaneous B12 allergy. Lots of b12 added to bread products.
Do I have a gluten problem.. dunno. After decades in the lab,i know better than to waste money on expensive testing.
There are a lots of additives in bread. It may not be glutein the last two years, i have allowed mysrlf one tiny brownie or doughnut every couple months.
Plus there are questions as to the, say, pesticides on our fruits and vegetables not only here, but also coming up from Latin America.
And our fish from the Far East? Yikes!
Anything for human consumption from China?
Some individuals have celiac’s disease and others are genuinely lactose- intolerant, so would have issues in general. But I would argue that even our organic foods are not the greatest...
It’s all a bunch of bull s...!
I was diagnosed as having a wheat allergy as a young child and just dealt with it and suffered the effects for years....finally learned about paleo ad cut it out...90% of my health problems disappeared within several week
That was over 10 years ago and all the new gluten/wheat free options available have been a real boon and nice to be able to enjoy stuff I justloved without for years
“Lots of b12 added to bread products...”
“Enriched wheat. Enriched flour.” Very American thing.
glyphosate can be found in most products in the USA - honey, oats, flour, anything made of corn or soy
Its something the big food companies like General Mills know about, but there’s nothing they can do, as its in most raw materials they buy - and the FDA says its OK.
I wonder how many assertions about gluten and food processing could withstand double blind clinical trials. The greatest advance in medicine in the 20th Century was the double blind clinical trial.
It’s all in zee head. imho
I think it's a fad. Try to find a geographical distribution map of those who "suffer" from it and I think you'll find it concentrates in those areas where food trends play a social role. I have a friend whose wife says she is gluten-intolerant, and as a result, he says he has to eat bread that tastes like cardboard. He found a new brand of gluten-free bread, substituted regular bread in the wrapper and brought it home. She's been eating it now for almost two months with no problems. His problem now: Do I tell her or not?
Lonesome in Massachussets wrote:
“I wonder how many assertions about gluten and food processing could withstand double blind clinical trials. The greatest advance in medicine in the 20th Century was the double blind clinical trial.”
anyone given something that they can’t tolerate, by someone who didn’t know that the item was in there, has gone through a double blind trial.
She may not actually dairy intolerant just intolerant of the A1 protein. The majority of American milk comes from Holstein Friesians which produce a lot of milk but it is lower in butterfat and also carries the A1 protein. If you are from Germany, Holland or other northern European countries you rarely have any trouble with the A1 protein. If you are from anywhere else you might have a problem.
I have found that the milk from the Kerry cow is digestible by nearly everybody. Certainly everybody I have found willing to try it has never had a problem. They used to send mothers with babies who failed to thrive on regular cow's milk to Kerry because for some reason they would have less problems there. Now we know that it is the exceptionally small A2 proteins in their milk that was the reason.
In any case tell your wife to try small amounts of A2 milk (sold in most megamarts) to see if that is her problem.
Not exactly* a double blind test, but the next best thing.
*The clinician knows it’s a placebo but apparently is pretty good at hiding the fact.
Fad or not for most, no one actually needs to earn wheat
Try going a month without it, substitute it with most anything but sugar, and watch how much weight you lose
You don’t understand the difference between a scientific test and an unfortunate circumstance.
No, it's not. It's even worse than stated here in fact. All of my children were born naked! It has to be the gluten.
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