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 ...
I have two, lactose intolerance and wheat. Gastroenterologist, internist, and dietician confirmed.
I’ve also been hypoglycemic since birth. Has nothing to do with the cool thing and everything to do with not throwing up food my system cannot process or being in pain when it tries.
>>Our food is more processed than it is overseas.<<
That is why diabetes has become an American epidemic and there is no stopping it.
There is stopping it. It's called Keto and Intermittent Fasting.
The European butter is made from cultured or soured milk. The American butter is made from sweet or fresh milk. Which is why it says "Sweet Cream Butter" on the label.
Different process.
I didn’t say all. What I did say was that many people jump on the bandwagon.
My sister in law is one. We knew a family that’s kids had some really rare genetic disease that affected something like 100 people nationwide. I think they couldn’t eat sugar.
Suddenly, my sister in law’s kids magically developed the same exact malady, until of course it became too hard to keep up the charade then they became cured.
Just thought it was the latest fad!
I buy gluten free gasoline. It’s a little more expensive but none of my small engines get indigestion.
It’s an entirely over diagnosed entity.
https://www.ncbi.nlm.nih.gov/pubmed/23648697
Fact. Going gluten free changed my health dramatically. One example, severe acid reflux gone.
It’s mostly a trendy imaginary disease for women.
Vodka is also lactose free and fat free too. Clearly it’s for people meaning to live forever.
It’s mass psychosis caused by clever marketing, except for a very few who actually have the condition.
From the people who said margarine was good, sugar was good, and butter and eggs bad for you just a few decades ago.
Basically if a govt entity says it’s good for you then you ca probably guess the opposite is true
Artificially elevated lectins in crops is a more general problem: inflame and destroy intestinal lining, causing leaky gut, which allows protein fragments into the blood stream, which arouse an auto-immune reaction.
Very interesting. I subscribe to a newsletter by Dr. Peter Attia. His latest arrived last night, saying the same thing, about his European vacation:
Greetings -
I know I’m not alone in sensing this, as I’ve had this discussion with at least a dozen friends over the past few years. There is something fundamentally different about food in Europe, when compared to the food in North America.
Yes, there are the obvious differences—in Europe the portions seem smaller, they seem to contain less sugar, and meals tend to take longer (though this can be confounded by the fact that we’re on vacation there, but I still find that ‘on vacation’ in North America we still eat quicker). Europe also lends itself to more walking and coffee and myriad other things that make what I’m about to say anything but scientific.
All of these caveats aside, I am becoming convinced there is something different about the starches—especially the breads and pastas—there versus here. I don’t yet have enough information to suggest I know what I’m talking about, so this is pure hypothesis generation: Is it different strains of wheat? Is it different pesticides? Is it different ingredients used alongside the wheat? I don’t know. But here is what I observed on my recent trip to Italy. I went out of my way to never say “no” to food, which meant eating more pasta and bread in one week than the previous year combined. (I also ate as much gelato as possible on 4 occasions and each time came away feeling fine—not sick and not longing to drink 2 gallons of water—both feelings I experience at home if I have even 10% of that volume in ice cream, including “fancy” high-end ice cream.)
So to recap: Bread, pasta, and gelato seem somehow different in Europe (I’ve now experienced this in 4 or 5 European countries over the past few years) from North America. What gives? I don’t think it’s just that the pasta is more likely to be cooked al dente that’s pushing the needle here. And this is not to suggest a reasonably carbohydrate-intolerant person like me can consume all he wants without consequence. I also see little evidence to support that extreme view. But I do (and by extension suspect this is true for others) sense I can consume more than I can back home.
It’s called marketing.
“Yes and the same goes for dairy intolerance.”
your ignorance of human genetic history is showing:
https://geneticliteracyproject.org/2014/03/18/milk-genes-why-only-some-of-us-can-drink-milk/
GMO glyco phosphate wheat can tolerate much higher levels of roundup, so naturally it contains much higher levels of roundup is one clue.
Second clue is GMO grain is illegal in Europe when it started killing off the pigs.
Third clue is in America raw milk is illegal, you have to cook it before you drink it or they send a swat team out to shut down your dairy.
So, use organic grain only, and look into milk kiefir you make at home. And dont talk about your milk to nobody.
Certain breeds of goats have real sweet milk if you filter into ice chilled bottles when you milk. Not entrance of “goatieness” Nubian, Nigerian etc Not boar...
When people visited my little farm for dinner I served goat milk, nobody ever noticed often asking for more. We supplied.two different lactose intolerant families. Their kids could drink raw goats milk with no problems.
My dog however would turn up his nose at grocery store goat milk.
Somehow when the government gets its hand into “improving public health” it goes sour fast.
Ripper: Mandrake?
Mandrake: Yes, Jack?
Ripper: Have you ever seen a Commie drink a glass of water?
Mandrake: Well, I can’t say I have, Jack.
Ripper: Vodka, that’s what they drink, isn’t it? Never water?
Mandrake: Well, I-I believe that’s what they drink, Jack, yes.
Ripper: On no account will a Commie ever drink water, and not without good reason.
Mandrake: Oh, eh, yes. I, uhm, can’t quite see what you’re getting at, Jack.
Ripper: Water, that’s what I’m getting at, water. Mandrake, water is the source of all life. Seven-tenths of this Earth’s surface is water. Why, do you realize that 70 percent of you is water?
Mandrake: Good Lord!
Ripper: And as human beings, you and I need fresh, pure water to replenish our precious bodily fluids.
Mandrake: Yes. (he begins to chuckle nervously)
Ripper: Are you beginning to understand?
Mandrake: Yes. (more laughter)
Ripper: Mandrake. Mandrake, have you never wondered why I drink only distilled water, or rainwater, and only pure-grain alcohol?
Mandrake: Well, it did occur to me, Jack, yes.
Ripper: Have you ever heard of a thing called fluoridation. Fluoridation of water?
Mandrake: Uh? Yes, I-I have heard of that, Jack, yes. Yes.
Ripper: Well, do you know what it is?
Mandrake: No, no I don’t know what it is, no.
Ripper: Do you realize that fluoridation is the most monstrously conceived and dangerous Communist plot we have ever had to face?
Monsanto.
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