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 never overseas. Something is being done to our food supply.
I think that stuff has been found in beer and wine, too.
Saw a sign in the booze isle of the grocery story bragging that Smirnoff Vodka is gluten free.
I am told by friends from abroad that they come here, they don’t change a thing about their diet, yet gain a lot of weight...
The other part is that people “develop” intolerances based upon what is the cool thing to be intolerant of.
A few minutes ago, I was looking at some restaurant review in the area where I’m on vacation. In one review, the Yelp reviewer mentions being Gluten Intolerant three times in two sentences.
I’m leading a weeklong boys camp. I’m vey clear that I don’t care at all about food preferences. I only care about DIAGNOSED FOOD ALLERGIES.
Doesn’t exist. There are no GM wheat varieties on the market. And there are over 200 of wheat varieties grown in the US. Only half of which are consumed in the US. The rest are exported to Asia and Europe where they eat in without issue.
I read a book decades ago that said Finland ran out of wheat in WW1. That resulted in many mentally ill people becoming normal, who were then released from mental institutions.
Its easy to make bread at home, its just flour + water + a little salt and optional yeast. One can easily switch different flours, yeast, make sourdough, to experiment for yourself. You can even make your own flour by grinding wheat at home.
I have dairy issues too. Never did before. My wife almost died fom Celiac, and has been gluten intolerant since 2005.
“His problem now: Do I tell her or not? “
LOL. He’s in trouble.
I think I read that wheat in Europe is different.
I think either the Us or European wheat has some extra ingredient, which could either be the culprit, or perhaps a mitigating factor, depending on which wheat contains it.
True dilemma: Two choices, both bad.
I spend a great deal of time in France. French wheat has less gluten than American wheat.
One thing I could differentiate in a blind taste test is European vs American butter. Don’t know why, but there is a world of difference.
Look up “Leaky Gut Syndrome” - short of it is overuse of antibiotics kills beneficial gut bacterial, allowing yeast to spread. Yeast risomes penetrate intestinal wall, allowing food particles to hit the blood stream, which triggers an immune response to those foods.
Good news is it can be “cured” by going off wheat (or whatever triggers it) for several months, while taking probiotics (or just eating lots of yogurt).
I beleive it.
With just a little bit of exercise and keeping carbs to a reasonable level I can stay fit but I’ve had a lot of muscle mass since even before I was a teenager and my body just burns calories
I also think all the added hormones in our meat and endocrine disrupters in plastic packaging, water bottles, Tupperware type containers and such has a huge effect as well
With our children we’ve almost entirely eliminated sugar, plastic, cookware/dinnerware with heavy metals (painted anything) and a lot of other very inconvenient steps and health and development wise it’s unbelievable how much gap there is between them and their peers.
GMO
Asked and Answered, plus I would wager that the varieties of grains and other things grown there are older ones versus the mutations we are sold
love that, econjack. I probably would tell her, eventually, but he knows her better. If she’s high strung, no way.
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