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 ...
Exactly.
“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.”
The problem is either in peoples’ heads and/or else the standard horseshit processed crap in every grocery store. Check the ingredients on every food product and it is preposterous.
It’s the bromated flour. Buy unbromated flour and a bread making machine.
I sat thru a holistic class several years ago and another attendee said to the instructor “I’m allergic to wheat” the instructor said all you have is a magnesium deficiency, enough magnesium and you can digest wheat with no problem.
Also, I’ll bet you have A-Fib, that comes from a magnesium deficiency.....and she said “why, yes I do”
A bit on the pricey side but you will actually get IMHO a better bread.
It will be soft however so it does not produce the firm sandwich bread that you are probably used to. I make it into buns about the size of a large biscuit. That seems to work best.
Soy here!
Yes I get the sense author was not celiac (rather rare) but ‘gluten intolerant’ (a sort of trend) ...
Monsanto indeed
Alas, celiac disease is not so rare but is estimated to have an incidence as high as 1%.
You’re right I understand. I was mostly emphasizing that it is not a fad. (Especially here in Hollywood where I am from.)
Oddly, with virtually the same incidence, celiac disease is often but incorrectly called rare, but pituitary tumors are called common. This seems to reflect the history of both ailments and their respective medical specialties.
Glad that worked out!!!
I understand. Good luck with the camp! But hopefully incorporate as little processed foods as possible?
Strange..."there must be something in the water" as the saying goes, or I guess the wheat in this case?!
Fallen though our earth may be, I don't like the idea of dismissing one of God's provisions for mankind's sustenance outright.
LOL!
I'm thinking it's not gluten people are intolerant to, but the additives/chemicals/preservatives and "enriched" nutrients infused in too much of our foods, wheat-based or otherwise.
Strange...”there must be something in the water” as the saying goes, or I guess the wheat in this case?!
Fallen though our earth may be, I don’t like the idea of dismissing one of God’s provisions for mankind’s sustenance outright.
It is the ergot stage of the fungus that contains a storehouse of various compounds that have been useful as pharmaceutical drugs as well as mycotoxins that can be fatal when consumed. The proportion of the compounds produced will vary within the species. Thus, the victim that has lived through ergot poisoning once may experience different symptoms if they were unfortunate enough to consume ergot for a second time. This species was also the original source from which LSD was first isolated. It is believed that symptoms of ergotism have been recorded since the middle ages and possibly even as far back as ancient Greece.
http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM
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.
Ok, historical facts. Partial facts are dangerous.
http://www.botany.hawaii.edu/faculty/wong/BOT135/LECT12.HTM
It as MORE likely they were released because the quality and quantity of food got better. The lack of good food meant they had to eat some pretty crappy stuff like ergot infested rye.
What I read took place in World War 1, not 1350.
The nice thing is the camp staff is responsible for all of that. We don/t have to worry about cooking for 200
Prayers that all involved have a fulfilling and memorable time.
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